Food, Drink and Cookery

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world´s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn b

Ready-made cocktails for whenever you want them: batch drinks made directly in the spirit bottle and stored in your freezer

A must-have cookbook for anyone navigating life on a budget.

A collection of vegan dishes gathers recipes from New York's highly acclaimed meatless restaurant, presenting such offerings as White Bean and Rosemary Paatae, Tempeh-Portabello Burgers, and Chocolate Praline Pie.

Fermented food is playing a significant role in the developing discussion around gut health and the microbiome. More than the latest health trend, pickling and fermentation are techniques that have been used by human populations across the globe in food preparation for millennia. And they are part of a region's cultural heritage, passed from generation to generation, whether it's the Korean kimjan

NEW YORK TIMES BESTSELLER • Joshua Weissman is back with a bold and exciting new cookbook that will take your cooking to an entirely different level! Everyone knows flavor is important, right? But what's that secret sauce that turns eating into an unforgettable experience? It's the secret sauce that nobody seems to talk about enough—it's not flavor, it's texture! When flavor meets text