Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food.

The world of premium quality tea is every bit as complex and fascinating as wine, and 19 Lessons On Tea is the ultimate guide to everything you need to know about this healthy and flavorful daily indulgence.

Dinner time doesn’t have to be a constant struggle nor do they have to be mac n’ cheese and chicken nuggets every night. A child’s palette may not be as developed as an adult’s, but with a little work, you can get them to eat “grown-up” food. The book will help guide you through the best way to get your kids on the right track with food.

Whether you are producing mushrooms in your backroom from a grow kit or producing them on the scale to augment, or even make a living, this book will walk you through all that you need to know. It is likely that you will start out cautiously, but growing mushrooms has a way of roping you in, and with each step of the process that you master, you are going to want to learn more. 

Not only are wild plants beautiful, easy to source, and incredibly packed with nutrients, but they are also your ticket to sustainable organic eating. Edible Wild Plants for Beginners contains all the must-know information and guidance you need to start sourcing your own food in the same way as the native people did. With this book, you can explore the world of wild plants and herbs to your satisfaction.

Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.

For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones" - those places with the world's longest-lived and thus healthiest people.

If you’ve been finding meal planning difficult, perhaps always (silently) whispering statements like, “do we really have to eat again today?” or “can’t I just order takeout” each time you think about dinner, then keep reading! Do you finally want a way to manage your time as a busy person and still prepare fresh delicacies for your large family no matter the day of the week? Are you ready to say goodbye to hating cooking, feeling like it’s a punishment, or eating the same plain boring meals over and over again? If so, you’ve come to the right place.

These uncertain times have made it hard for many to gain access to their basic needs. Food, in particular, has been rapidly selling out, leaving many with limited options when it comes to how they will feed their families. The food that remains has gone up dramatically in price and leaves many unable to reasonably fill their cupboards. What is the solution? Food storage. The secret behind food storage is that the more processed the food is when you buy it, the more it will cost you. 

In Nourishing Diets best-selling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world - from Australian Aborigines and pre-industrialized Europeans to the inhabitants of "Blue Zones" where a high percentage of the populations live to 100 years or more. In looking to the recipes and foods of the past, Fallon Morell points listeners to what they should actually be eating - the key principles of traditional diets from across cultures - and offers recipes to help translate these ideas to the modern home cook. 

From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.

Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

Everyone knows how to drink beer, but few know how to really taste it with an understanding of the finer points of brewing, serving, and food pairing. Discover the ingredients and brewing methods that make each variety unique, and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world's greatest drink!

This insightful guide offers a profound look at how these mushrooms could drastically improve your wellbeing. With step-by-step instructions for growing your own mushrooms, the best mushrooms to grow, and a ton of tips and tricks for getting the most out of them, inside you’ll also find a wealth of knowledge about their healing properties.