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Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in What I Ate In One Year Tucci records twelve months of eating, in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself.

Whiskey expert Richard Thomas offers an enthralling expedition into the heart of whiskey's heritage, unfolding the rich tapestry of intrigue, innovation, and tradition that defines this storied spirit. From its ancient origins to its position today as a globally celebrated elixir, this book is a tribute to the distillers, dreamers, and dram lovers who have all played their part in shaping whiskey's legacy.

Chef and restaurateur Ben Shewry knows obsession well. Whether it's crispy-edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick. It's also what has propelled his Melbourne restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and one of the most vital in Australian history.

Big Tequila is the ultimate guide to the rich cultural heritage, history, and makers of this legendary spirit. Immerse yourself in Mexican tradition and learn the essential role that mezcal and tequila have played in this country's history and identity. Offering a detailed account of the transformation of agave into tequila, this book delves into the traditional methods used to produce tequila and the various techniques that have developed over the years. Uncover the renowned mezcal and tequila distilleries that have developed these world-class spirits over the years.

You're invited on a delectable pilgrimage to discover the secret to savoring every day. The Psalmist declared, "Taste and see that the Lord is good" (Ps 34:8), so Margaret Feinberg, one of America's most beloved Bible teachers, took the invitation literally. She embarked on a culinary and spiritual adventure that took her far and wide: descending 410 feet into a salt mine, baking fresh matzo at Yale University, harvesting olives off the Croatian coast, and tasting succulent figs at a premier farm—all to discover the truth of God's goodness.

On the Future of Food is a deep dive into our complex relationship with food on a global scale - from a means to assert ownership of the world to an indispensable tactic of civil rights movements. Catherine Joy White takes her experience as an advisor to the United Nations to establish the cultural, social, personal and political power of food, as a blueprint to life, a flagstone of community and a human right that many go without.

A collection of the year’s top food and travel writing, selected by the trailblazing New York Times bestselling author and Emmy-nominated host of Taste the Nation and Top Chef Padma Lakshmi. Author and host Padma Lakshmi selects the best twenty articles published in 2023 that celebrate food and travel.

Tom Colicchio cooked his first recipe at 13 years old—a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom—and it changed his life. Listeners are in for a treat as the talented Will Damron (who has read over 700 audiobooks) delivers an immersive account of Emmy Award-winning celebrity chef and beloved restaurateur Tom Colicchio’s life, challenges, and success.