Imagine thick, luscious dough clinging to your hands while you press and knead it with your fingers. Imagine the aroma of fresh-baked bread drifting throughout your kitchen, making your mouth water as you wait for the dough to rise. Best of all, imagine biting into the crisp crust and soft inside, still steaming hot from the oven.

Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. Dan Richer has devoted his life to discovering the holy grail of pizza: the secret to making a truly transcendent pies. The pizza at his restaurant, Razza, has been named the best in New York by The New York Times — despite the fact it’s in New Jersey. Richer’s pizza is among the best one can eat in America, if not the world.

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. 

The benefits of restrictive diets like paleo and keto have been touted for more than a decade, but as renowned gastroenterologist Dr. Will Bulsiewicz, or "Dr. B", illuminates in this groundbreaking audiobook, the explosion of studies on the microbiome makes it abundantly clear that elimination diets are in fact hazardous to our health. What studies clearly now show - and what Dr. B preaches with his patients - is that gut health is the key to boosting our metabolism, balancing our hormones, and taming the inflammation that causes a host of diseases.

Dave Asprey suffered countless symptoms of aging as a young man, which sparked a life-long burning desire to grow younger with each birthday. For more than 20 years, he has been on a quest to find innovative, science-backed methods to upgrade human biology and redefine the limits of the mind, body, and spirit. The results speak for themselves. Now in his 40s, Dave is smarter, happier, and more fit and successful than ever before.

Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​ Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.

Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.

In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.

Prickly, wry, resistant to change yet ruthlessly honest and deeply empathetic, Olive Kitteridge is “a compelling life force” (San Francisco Chronicle). The New Yorker has said that Elizabeth Strout “animates the ordinary with an astonishing force”, and she has never done so more clearly than in this book, where the iconic Olive struggles to understand not only herself and her own life but the lives of those around her in the town of Crosby, Maine.

This is the true crime best seller that was the basis for Martin Scorsese’s film masterpiece GoodFellas, which brought to life the violence, the excess, the families, the wives and girlfriends, the drugs, the payoffs, the paybacks, the jail time, and the Feds...with Henry Hill’s crackling narration drawn straight out of Wiseguy and overseeing all the unforgettable action.

Infinite Powers recounts how calculus tantalized and thrilled its inventors, starting with its first glimmers in ancient Greece and bringing us right up to the discovery of gravitational waves. Strogatz reveals how this form of math rose to the challenges of each age: how to determine the area of a circle with only sand and a stick; how to explain why Mars goes "backwards" sometimes; how to turn the tide in the fight against AIDS.    

Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times best-selling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”.

Lois Clary is a software engineer at General Dexterity, a San Francisco robotics company with world-changing ambitions. She codes all day and collapses at night, her human contact limited to the two brothers who run the neighborhood hole-in-the-wall from which she orders dinner every evening. Then, disaster! Visa issues. The brothers close up shop, and fast. But they have one last delivery for Lois: their culture, the sourdough starter used to bake their bread. She must keep it alive, they tell her - feed it daily, play it music, and learn to bake with it.

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.