Travel guides: food and drink regions Books

Book SynopsisOne of Newsweek's six best travel books of the last decade. Winner Guild of Food Writers, Food and Travel Award 2018. Winner Best Food Book of 2017, Gourmand Cookbook Awards. Shortlisted for the Art of Eating Prize. Shortlisted for the IACP, Culinary Travel Book Award. Award-winning food and wine writer and photographer Carla Capalbo has travelled across Georgia collecting recipes and gathering stories from traditional food and wine producers in this stunning but little-known country, nestled between the Caucasus Mountains and the Black Sea. The result is a beautifully illustrated cookbook and personal travel guide. Meet Georgia's best chefs and cooks and sample their vibrant, colourful cuisine, including vegetables blended with walnuts and aromatic herbs, subtly spiced stews and the irresistible cheese-filled khachapuri breads that are served on every table. Georgia is one of the world's oldest winemaking areas, with wines traditionally made in clay qvevri buried in the ground. These wines are some of today's most sought-after by fans of natural and organic viticulture.Trade ReviewAgricultural and food biodiversity are fundamental resources for our survival and we all need to protect them. Carla Capalbo has long played her part through her food writing. She's doing it again here, in this detailed and colourful book about Georgia. With characteristic empathy and engagement, she's documented Georgia's unique gastronomic traditions and the people who have fought so hard to preserve them. - Carlo Petrini, Founder of Slow Food ; A book that shows the world perhaps one of the last undiscovered great food cultures of Europe - Rene Redzepi, noma

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Book SynopsisFollowing the success of Wine Trails, we now bring you 40 perfect weekends in Australia and New Zealand wine country, introducing vineyards in regions including the Clare Valley, Margaret River, Hawkes Bay, Tamar Valley and Marlborough, as well as celebrating secret gems off the beaten path. Wine Trails - Australia & New Zealand is perfect for travel enthusiasts with a passion for wine. It includes detailed itineraries recommending the most interesting wineries and the best places to stay and where to eat in 40 wine regions near major cities. Winemakers offer personal insights into what wines to taste and why they’re special, and help you understand a place, its people and their traditions through the wine that’s made there. Entries are accompanied by gorgeous photos, maps and in-the-know authors. About Lonely Planet: Lonely Planet is a leading travel media company and the world’s number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we’ve printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You’ll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more.

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Book SynopsisCelebrate Korean culture whilst learning about its past and present in this stunning and fascinating guide. In recent years, Korean popular culture has taken the form of a tidal wave sweeping over the West. Whether it’s music, film, drama series, fashion or cuisine, South Korea is establishing itself as a key player on the world stage. And the Korean Wave (Hallyu) shows no sign of stopping. Even before Squid Game and the award-winnning film Parasite, K-pop had become a $5 billion industry and Korean food had become the exciting new regional cuisine in restaurants and bars. K Culture will reveal all aspects of South Korea's way of life, both historically and in its new found fame. Including sections on K-pop bands, cinema, drama, art, comics, food, fashion and night-life, with features within each section on the best films, shows, stars, artists etc. – this book offers different gateways into contemporary South Korea and what drives it. Also highlighted is the global influence, with a focus on eight cities from around the world (including London, Paris, Berlin, Toronto, New York and L.A.) that have embraced this dynamic culture. This book is a stunning, informative and fun handbook to the Korean Wave.

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Book SynopsisFor everybody excited about exploring the unique cuisine and food culture of Malaysia and Singapore, this book is the perfect primer. It introduces the key specialities of each region, covering their history and significance to the local people. Learn about the dishes that you will find on regional menus, how to order and eat them, and other essential words and phrases for navigating the food scene. The extensive section on etiquette covers all the dos and don’ts of local customs so you need never feel awkward or uncertain. From how to sit opposite your hosts (tip: don’t cross your legs), to when and how to eat with your hands.Written by Simon Richmond, who has previously authored Lonely Planet’s Malaysia and Singapore travel guides, this book provides an insight into the country’s best neighbourhoods and latest trends. A dedicated feature also focuses on hawker and street food stalls so that you know what to try and can experience this vibrant and exciting aspect of local life.Regions covered: Kuala Lumpur, Kota Bharu, Kuching, Penang, Melaka, SingaporeIn-depth profiles of Malaysian and Singaporean specialities: nasi lemak, laksa, satay, murtabak, rendang curry, char kway teow, hawker and street food For first time visitors, experienced travellers or those who simply love the region, Eat Malaysia & Singapore is a culinary companion packed with beautiful illustrations, inspirational photography and detailed insights that bring the distinctive food and culture of these famous destinations to life.About Lonely Planet: Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and phrasebooks for 120 languages, and grown a dedicated, passionate global community of travellers. You'll also find our content online, and in mobile apps, videos, 14 languages, armchair and lifestyle books, ebooks, and more, enabling you to explore every day. 'Lonely Planet guides are, quite simply, like no other.' – New York Times'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' – Fairfax Media (Australia)

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Book SynopsisA New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street JournalTrade ReviewAn Amazon Best of June pick! “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.” —A New York Times Book Review Summer Reading Selection “La Cerva’s beautifully written narrative is as tantalizing as it is edifying.” —Publishers Weekly STARRED review “It is rare these days to find a food book with a truly original take on food. Feasting Wild gives you a great deal to think about and at the same time is a pleasure to read.” —Mark Kurlansky, New York Times bestselling author of Salmon: A Fish, the Earth, and the History of Their Common Fate and Salt: A World History “An extraordinary book. My mouth watered, my mind expanded, and my heart broke and was remade through this superb writing.” —David George Haskell, author of Pulitzer finalist The Forest Unseen “This is the food book I’ve always wanted to read—a witty, illuminating, and beautifully written travelogue that rightly centers the historical role of women and the importance of Indigenous knowledge. Throw away the trite faux-wisdom of dietitians and gorge yourself instead on the charming platter that Gina Rae La Cerva has served up.” —Ed Yong, author of I Contain Multitudes “A delightful culinary travel book.” —Outside Magazine “La Cerva reveals the landscape in brightly lit detail and gives generously of herself, and the result makes for a suitably satisfying feast.” —Science Magazine “By turns lyrical, melancholy, and invigorating, Feasting Wild is an enthralling and necessary meditation on what it means to love the feral in a world increasingly of our making.” —Taras Grescoe, author of Possess the Air, Straphanger, and Bottomfeeder “Eloquent and utterly original. Page after page I savored the thrill of a sentence driving home a surprising new way to think about the world.” —George Johnson, author of The Ten Most Beautiful Experiments “Feasting Wild is a rich literary banquet, its pages a smorgasbord of intrepid travelogue, unflinching memoir, and keen ecological history. Where the worldviews of Cheryl Strayed and Michael Pollan converge, you’ll find this perspective, big-hearted, beautifully crafted book.” —Ben Goldfarb, author of Eager: The surprising, Secret Life of Beavers and Why They Matter “La Cerva demonstrates her ability for diligent observation, and […] offers glimpses of human activities that have grown increasingly rare.” —Kirkus Reviews “A curious, passionate, and beautifully poetic book. La Cerva uncovers something essential about our enduring desire for wildness in a world where it is rapidly vanishing.” —James Prosek, artist and author of Trout: An Illustarted History “Gina Rae La Cerva is a modern-day hunter-gatherer, scouring the planet to bring us delicious stories and lessons about our world. Her writing is original and thought-provoking, and even though it's not always palatable how we've transformed our native flora and fauna, her adventurous storytelling is endlessly satisfying.” —Daniel Stone, author of The Food Explorer “Gina Rae La Cerva’s engrossing book celebrates wild-harvested food but also mourns it, showing how plentiful staples have dwindled time and again to overexploited luxuries. Mixing memoir, travelogue, and environmental history, Feasting Wild is a lyrical and lucid exploration of hunger and fulfillment, richly detailed and beautifully told.” —Thor Hanson, author of Buzz and The Triumph of Seeds “[La Cerva's] writing pulls together personal narrative and research in a way that is not only accessible, but intensely revealing, taking us back through time, across oceans and land, and impressing upon us all that is lost when we forgo or commodify wildness.” —Madison Cruz, Literati Bookstore, Ann Arbor, MI

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Book SynopsisThe land of sushi may seem a bit daunting to vegan and vegetarian visitors. But no fear, this guide has everything you need to enjoy Tokyo on a plant-based diet! The Vegan Guide to Tokyo is packed with detailed reviews of more than 60 vegan-friendly eateries across Tokyo, from budget-friendly options, including convenience stores and chain restaurants, to fine-dining experiences and everything in between. The compact travel guides and sightseeing recommendations will help you plan your visit, with helpful suggestions for day-trip destinations, and even mini-guides to traditional Kyoto and bustling Osaka. At the end of the book, you’ll find a glossary of helpful phrases, common words and a handy tear-out card for you to carry explaining that you’re vegan in Japanese.

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Book SynopsisFor over thirty years James Halliday AM has been Australia's most respected wine critic, and his Halliday Wine Companion is recognised as the industry benchmark for Australian wine. A best-selling annual, the Halliday Wine Companion 2024 has been completely revised to bring readers the latest wine ratings, regions, best varietals, winery reviews and a curated selection of the best wines in Australia. The Halliday Tasting Team, now led by Campbell Mattinson in the role of chief editor, share their extensive knowledge of wine through detailed tasting notes with points, price, value, and advice on best-by drinking. ​ The book provides information about wineries and winemakers, including opening times, contact details and advice on family and dog-friendly vineyards. It’s the essential guide to the country’s best drops, or an ideal gift for any wine lover.

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Book SynopsisWhisky Rising: The Second Edition is the most up-to-date, comprehensive resource on Japanese whisky. This fully updated guide by whisky authority and Japanese whisky expert Stefan Van Eycken takes you on a tour of some of the most coveted whiskies in the world. Japanese whiskies have become some of the most highly valued whiskies, and have bested traditional producers in major international competitions. Blending proven Scotch and American methods with new ideas, these whiskies are imbued with exotic flavors from local Japanese woods to make a unique and signature product that rings true to Japanese terroir. This revised edition features new craft distilleries, putting a spotlight on their stories, their distillery set ups, and philosophies.Inside you’ll find: Fascinating interviews and profiles with the most celebrated distillers and blenders, updated to include new competitors in the Japanese whisky world An insider’s guide to the best whisky bars How to drink whisky properly Delicious cocktail recipes Tasting notes and reviews of the best Japanese whiskies Shedding light on Japan’s most famous blends, its unique whisky culture, and history, Eycken takes you to the heart of Japanese whisky making. Find out why, when it comes to whisky, all eyes are on Japan with Whisky Rising: The Second Edition.

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Book Synopsis''Nobody goes to restaurants for nutritional reasons. They go for experience, and what price a really top experience?''What price indeed? Fearlessly, and with huge wit and knowledge and verve, award-winning food writer Jay Rayner has searched the world for the perfect meal. Sparing neither his wallet nor his digestive system, he has been to places, met people and eaten things the rest of us can only fantasize about. From Las Vegas and London to Moscow and Tokyo, the result is an enormously entertaining and informative romp through the world''s best - and worst - restaurants.Trade Review'Thoroughly entertaining and often hilarious' * Heston Blumenthal *'Laugh out loud funny' * Charles Spencer, Guardian *'A witty world tour of gastronomic culture from Las Vegas to Tokyo and everywhere worth visiting in between' * Scotland on Sunday *'Brilliant' * Observer *'A genuine book... not a collection of recycled articles, but a piece of vivid food and travel writing based on research' * Observer Review *

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Book SynopsisThis book will guide you around Belgium's breweries, large and small. Wherever you travel on Belgian roads, you will come across brewers. Often invisible - lurking behind abbey walls, or tucked away in castles, barns, stables, cafes, garages, kitchens or sheds - brewers are making beer in kettles, basins, tanks, and whatever else they have to hand! In large breweries you will find the brewers in the control room, the 'cockpit' of the enterprise. Entire dynasties are built around the industry; they are proud of their brewing traditions, which go back as many as fifteen generations. Meanwhile, at the other end of the spectrum, starters are cobbling together their own equipment or buying basic brewing kits. They are often acquainted with an experienced colleague, who is only too happy to lend a helping hand and share wisdom and experience. It is up to you whether or not you approve of their beers. Are you voting for weak, strong, pale, fruity, zesty, spicy, mild, sour, bitter or sweet? For accessible or layered, for a warming beer or a thirst-quencher, a degustation beer or a quaffable one? Tasting is the message. This book taps the keg, encouraging you to weigh up all the options and make your choice.

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Book SynopsisWant to pick the perfect wine for dinner? Red, white or Rose? Dry or Fruity? Spanish or Portuguese? Become the expert with Wine Folly''s Magnum Edition: The Master Guide.''This will effortlessly teach you all you need to know to bluff your way through a wine list, taste like a pro, or pick the perfect accompaniment to a meal'' Good Housekeeping_________For anyone who''s ever wanted to learn more about wine, here is the place.Wine Folly introduced a whole new audience to the world of wine, making it easy for complete beginners to understand the fundamentals thanks to their straightforward advice, simple explanatory graphics and practical wine-tasting tips.Now they are back with plenty more eye-catching visuals and easy-to-grasp advice that the brand has become known for. Wine Folly Deluxe comes complete with a fresh look, twice as much information on regions, and a profusion of new and alternative wine styles.With everything you need in clear and eye-catching visuals, this will take your appreciation and understanding of wine to the next level.Trade ReviewA definitive guide, filled with eye-catching infographics and tasting tips to help novice and experienced wine lovers navigate the wine world * Vegetarian Living *For anyone who's ever wished they knew more about wine, this jargon-free visual guide will effortlessly teach you all you need to know to bluff your way through a wine list, taste like a pro, or pick the perfect accompaniment to a meal * Good Housekeeping *Written in the same accessible style as their direct and informative website, this guide is the perfect manual for any wine lover. A top wine companion to keep by your side. * Italia! *

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Book SynopsisPart travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food (Bob Holmes, author of Flavor).Most people don''t expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the significance of wood in the realm of taste. But trees have a far greater influence over our plate and palate than you might think. Over the centuries, it has been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell.In The Flavor of Wood, food communications expert Artur Cisar-Erlach embarks on a global journey to understand how trees infuse the world''s most delectable dishes through their smoke, sap, roots, and bark. His exploration covers everything from wooden barrels used to age scotch in Austria to the wood-burning pizza ovens of Naples to Canadian maple syrup producersas well as cheese, tea, wine, blue yogurt, and more.Brimming with fascinating characters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world''s highest quality cuisine and unknown tree flavors.

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Book SynopsisFor everybody excited about exploring the cuisine and food and wine culture of France, this book is the perfect primer. It introduces the key regions of France and the specialities of each, covering their history and significance to the local people. It explains the dishes that you will find on the regional menus, how to order and eat them, and other essential words and phrases for navigating the French food scene. The extensive section on etiquette covers all the dos and don’ts of local customs so you need never feel awkward or uncertain. From how to toast fellow diners correctly (tip: always look them in the eye), to never biting into your piece of bread directly (tip: break bread into pieces before eating it and it’s fine to mop up food from your plate with it).Written by France-based Lonely Planet author, Nicola Williams, Eat France provides an on-the-ground insight into the country’s best neighbourhoods and latest trends. A dedicated feature also demystifies French wine so that you can taste and appreciate it like a local.Regions covered: Lyon, Paris, Provence, Burgundy, Normandy, Alsace, Champagne, Perigord, Loire, DordogneIn-depth profiles of French specialties: cheese, wine, quiche, boeuf bourguignon, creme brulee, escargots, coq au vin, tarte tatin, souffle, gateaux, moules mariniere, cassoulet, clafoutis, salade nicoise, soupe au pistou, and crepesFor first time visitors, long-time Francophiles or those who simply love the country, Eat France is a culinary companion packed with beautiful illustrations, inspirational photography and detailed insights that bring the distinctive food, wine and culture of this famous destination to life.About Lonely Planet: Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and phrasebooks for 120 languages, and grown a dedicated, passionate global community of travellers. You'll also find our content online, and in mobile apps, videos, 14 languages, armchair and lifestyle books, ebooks, and more, enabling you to explore every day. 'Lonely Planet guides are, quite simply, like no other.' – New York Times'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' – Fairfax Media (Australia)

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Book SynopsisA New York Times, USA Today, and national indie bestseller.A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breath-taking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia's "Threads of God" pasta? Egypt's 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food's central place in our lives as well as our bellies, touching on history-trace the network of ancient Roman fish sauce factories. Culture-picture four million women gathering to make rice pudding. Travel-scale China's sacred Mount Hua to reach a tea house. Festivals-feed wild macaques pyramid of fruit at Thailand's Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder. "Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition." -Tom Colicchio, chef and activist "This exquisite guide kept me at the breakfast table until dinner time." -Kyle Maclachlan, actor and vintnerTrade Review"Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. In these pages, you'll find riveting stories of human culture ancient and present, history, climate, mythology, commerce and geography -- all through the lens of that thing you thought you already knew: food. This is the book for anyone interested in eating, adventure and the human condition." --Tom Colicchio, chef and activist "Thumbing through this exquisite guide kept me at the breakfast table until dinner time." --Kyle Maclachlan, actor and vintner

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Book SynopsisAfter 150 Bars, 150 Restaurants, 150 Hotels, 150 Houses, 150 Gardens and 150 Golf Courses, there is now 150 Vineyards You Need to Visit Before You Die. For wine lovers, both professionals and hobbyists, vineyards are must-see places. They are found in the most scenic regions in the world where you can wander for hours, or unexpectedly, right in the middle of the city. This beautifully illustrated book, the latest in the 150.. series, presents a carefully curated selection of the world's most exceptional vineyards, from Japan to Argentina and South Africa to France. In this guide you'll discover tips on how to visit the vineyards, along with interesting stories about each place, and – of course – where to taste wine. The perfect gift for the wine aficionado who dreams of travelling the world.Trade Review"Here's hoping for time to visit them all!" - Good Housekeeping UK

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Book SynopsisWhether you have a long weekend or a fortnight to spare, there are plenty of no-fly European adventures to discover. From coastal to cultural, mountainous to mouth-watering, The Eco-Conscious Travel Guide offers 30 themed routes you can hop on and hop off at any point, including: Alpine Ambles Ski Escapes Chocolate, Cheese and Carb Delights Wine-fuelled Wanders

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Book SynopsisCelebrate the vibrant flavours of Nepal with this unique range of recipes from MasterChef: The Professionals finalist, Santosh Shah.The rich and diverse flavours of Nepal have often been overshadowed by the noise of cuisines from neighbouring countries, India and China. Popular chef and MasterChef: The Professionals finalist, Santosh Shah, is here to set the record straight and put Nepali cuisine firmly on the map with his first cookbook, Ayla.Featuring 60 flavoursome recipes, home cooks can experience Nepali and Himalayan cuisine in their own kitchens, with dishes inspired by the produce of Nepal's rivers and mountains. Alongside Santosh's own stories from the country, he shares the history of certain foods, from zingy chutneys and traditional chicken momos to mouthwatering wild mushroom soup.Whether you are a cooking novice or an advanced chef looking to experiment with new flavours, Ayla offers plenty of recipe ideas Trade ReviewNepali Chef Santosh Shah shone on MasterChef: The Professionals in 2020. His debut book transports readers to Nepal, sharing its distinctive cooking and preserving techniques, ingredients and food culture, with enticing recipes starring ingredients from okra and gourds to rice and goat. -- Phoebe Stone * delicious magazine *

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Book SynopsisA New York Times Book Review Editors'' ChoiceWhat Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like foodie, but a form of reverence . . . Enchanting. Molly Young, The New York TimesDan Saladino''s Eating to Extinction is the prominent broadcaster's pathbreaking tour of the world's vanishing foods and his argument for why they matter now more than everOver the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of theserice, wheat, and cornnow provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still:The source of much of the world's foodseedsis mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world's cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer.If it strikes you that everything is starting to taste the same wherever you are in the world, you're by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our healthand to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it's too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn't even know existed. Take honeynot the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees' nests. Or consider murnongonce the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee.From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.

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Book SynopsisThe best of New York City: from the top spots to local favorites, this is your essential guide.Ratings and reviews for NYC''s best restaurants as voted on by trusted diners. Since its inception in 1979, Zagat has become the most useful and reliable resource in restaurant discovery. Zagat's short, pithy reviews make deciding on a restaurant easy, quick, and most of all entertaining. The Zagat 2020 New York City Restaurants guide includes intel on more than 1,400 restaurants across the five boroughs, and hundreds of restaurant indexes sorted by location, cuisine, or special occasion.In celebration of Zagat's 40th anniversary, this special edition also features a decade-by-decade retrospective of NYC dining over the past 40 years, a foreword by restaurateur Danny Meyer, and much more.Praise For The Zagat 2020 NYC GuideZagat's revival in the form of a 350-page, 2020 New York City Restaurants special 40th anniversary edition reminds me how much I

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Book SynopsisThis 44th edition of the authoritative South African wine guide features Five Star wines out of over 8,000 wines reviewed. Platter's features descriptions of over 900 producers across the vibrant wine regions of South Africa.Table of Contents4. A Warm Welcome from Diners Club 5. Some Trends in South African Wine, 7. Editors Note, 9. Our Method and the Accolades we Award, 10. Honour Roll, 11. Wineries of the Year, 12. Wines of the Year 13. Five Stars, 16. Highly Recommended, 19. Hidden Gems, 20. Buy Now/Drink Later, 21. Tasters for this Edition, 24. How to use this Guide, 27. A-Z of South African Producer's, 603. This Years Ratings Summarised, 634. The Industry, 657. Styles and Vintages, 663. Words and Phrases, 668. Touring Wine Country.682. Wine land Maps.

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Book SynopsisWant to pick the perfect wine for dinner? Red, white or Rose? Dry or Fruity? Spanish or Portuguese? Become the expert with Wine Folly''s Magnum Edition: The Master Guide.A Fortnum & Mason Drink Book of the Year 2015Red or white? Cabernet or Merlot? Medium or full-bodied?Drinking great wine isn''t hard, but finding a great wine is much easier when you understand the fundamentals.Using visual infographics, charts and maps, the expert founders of Wine Folly have created the ultimate wine resource packed with countless facts, information and guidance.From tips on which glasses to use, and easy-to-grasp flavour wheels for each wine type, to simple tasting and food-pairing notes, Wine Folly is a fascinating modern and colourful guide.This accessible book will equip you with the knowledge and confidence to enjoy great wines in a whole new way.Trade ReviewBecome a true wine-tasting connoisseur with the aid of Wine Folly, and impress all your friends at your next dinner party * Living North *The best introductory book on wine to come along in years * The Washington Post *Regular wine drinkers and newcomers alike will enjoy the visual, superb maps and detailed grape variety profiles... Its profusion of facts will guide recent wine converts, yet amaze some older hands -- Brian Elliott * Scotland on Sunday *...packed with graphics to make wine tasting and appreciation easier to understand...Guardian's Best Drink Books of 2015 * Guardian *Its profusion of facts will guide recent wine converts, yet amaze some older hands. -- Brian Elliott * Scotland on Sunday *Really useful, and it looks great too. -- Tim Atkins * Woman & Home *

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Book SynopsisDive deep into the world of cocktail lore, classic recipes, and hard-won wisdom in Cocktail Dive Bar: Real Drinks, Fake History, and Questionable Advice from New Orleans'' Twelve Mile Limit.In this irreverent and engaging guide T. Cole Newton, the owner and proprietor of the beloved Louisiana bar Twelve Mile Limit, brings classic and original cocktail recipes to life with a combination of colorful invented histories and real stories, alongside advice drawn from his experience as a young bar owner in the Crescent City.Lively tongue-in-cheek mini-essays on a range of topics (including such illuminating takes as why the unflappable Maury Povich is the ideal role model for the service industry and how bar owners can work to be community allies) break up this alphabetical compendium of cocktail recipes. Make the book your own by taking recipe notes or coloring in the playful, graphic drawings by Bazil Zarensky and Laura Sanders. A detailed index of ingredien

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Book Synopsis After a quick stop to learn about the anatomy of beer, including ingredients, styles, and even museums, Beer: The Ultimate World Tour takes you to all the regions of the world and their beer. Table of ContentsPreface Introduction What Is Beer? Ireland The United Kingdom Scandinavia The Baltic Russia Poland Eastern Europe The Czech Republic Germany Austria Switzerland The Netherlands Belgium Luxembourg France Southern Europe The Middle East and North Africa Africa Asia Japan Australia and New Zealand Latin America and the Caribbean Canada The United States An Overview of Beer Styles An Overview of Beer Glassware Index

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Book SynopsisAn engaging celebration of Kentâs culinary heritage, its county delicacies, producers and food-themed events.Trade Review'With its gentle climate, rich soils and bountiful coastal waters, Kent is a land of plenty when it comes to food and drink. Apples, Cherries, Hops; Kent’s Food and Drink by local author Naomi Dickins will appeal to all those with an interest in the county’s history and its culinary heritage.' -- Conservation News, June/ July 2023

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Book Synopsis60 beautifully illustrated cards with ingredient pairings, cooking tips, original recipe ideas and fascinating facts about each spice from acclaimed chef Emily Dobbs. Organized into six categories - aromatic, citrus, earthy, sweet, hot and pungent - and served in a stunning tabbed archive box, The Spice Box is the essential kitchen companion.ACCLAIMED CHEF and author Emily Dobbs shares original recipe ideas from a decade of experience in the kitchens of London's most iconic restaurantsCOOK WITH CONFIDENCE cards contain practical advice on how to use spices, why they work and what to pair them withGET INSPIRED with fascinating background information, with illustration, about each spice - you'll never look at spices the same wayTHE GIFT FOR FOOD LOVERS stunning, design-led, highly finished gift package with 60 beautifully illustrated cards in tabbed archive boxSTUNNING ILLUSTRATIONS<

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Book SynopsisSHORTLISTED FOR THE GENERAL COOKBOOK AWARD AT THE GUILD OF FOOD WRITERS AWARDS 2023Borough Market: The Knowledge provides stories, skills and expert advice from the market''s traders, plus over 80 exciting recipes from award-winning food writer Angela Clutton that will help you make the most of their exceptional produce. With stunning atmospheric photography, this is the definitive guide to shopping and cooking for every kitchen.Find intriguing in-depth features and unmissable Q&As with traders, along with visual step-by-step guides to preparing ingredients and lists of interesting seasonal produce. Moving through meat, fish, vegetables, fruit, dairy, bakery and store-cupboard ingredients, each chapter shares a collection of tantalising recipes that will teach you how to make the most of your produce, inspired by the incredible seasonal offerings from Borough Market traders.Recipes include Fishmonger''s pie with fish crackling; Baked gTrade ReviewBorough Market: The Knowledge is a treasure trove of culinary wisdom and inspiration that captures on paper the magic and the bustle of Borough Market. Its pages are brimming with exquisite produce, recipes, stories and practical tips that will transform the way you shop and cook for the better. This is a book that makes me long to cook (and to eat!). -- Skye McAlpine, author and creator of the blog From My Dining TableBorough Market: The Knowledge does exactly what it says on the tin. Delving into the unique expertise of Borough Market's traders, this book is an encyclopedia and a celebration of the food, people and energy of the market. It's the ultimate preamble for cooking! -- Yotam OttolenghiThis is for anyone who wants to get closer to cooking, to seizing the independence and happiness that preparing your own food gives you. It is a love letter to great quality ingredients and the magic things you can make with them. -- Thomasina MiersAngela Clutton's wonderful writing lets Borough Market's beautiful produce and producers shine. Everything Angela puts on the page, we want to eat. -- Itamar SrulovichSuch a beautiful insight into one of my favourite London Markets. Insightful, knowledgeable and such a great peek into traders, produce and wonderful people that produce and sell amazing ingredients. If you love food and produce then this is a must have book on your shelf. -- Bettina BordiWhat a joy to get to know the traders of Borough Market, to hear from them the best ways to handle and use their produce, and most of all, to have Angela Clutton's exquisite recipes to inspire you to cook! What a joy! -- Claudia RodenWhat an important, fascinating book, not just for those of us that know and love Borough, but for everyone that frequents their local market. A thorough guide in how to utilise the produce available to us, with insight and beautiful sounding recipes. -- Georgina HaydenThis will make the perfect gift to yourself as well as any friends across the world who have longed to visit London's famous foodie market themselves. I love that we can learn from the traders themselves - their skills, dedication, company, banter and spirit make the market the success it is. Angela's wizardry and food knowledge, friendliness and cheer add even more magic to this book. I've been shopping and eating at Borough Market since I discovered it at my first job out of school, working down Bermondsey Street. It's a London must do and this book is a must have. Congrats to team BM! -- Melissa HemsleyThe wonderful thing about this book is it connects the recipes to the experts at Borough Market. Tucked between pages full of delicious recipes are valuable insights gathered from the most passionate producers. From practical tips on how to prepare fresh crab or fillet round fish to making sense of why seasonality matters - Borough Market The Knowledge is essential reading for anyone who cares about good food. -- Ravinder BhogalThis book will improve your cooking way beyond any regular cookbook might. Chefs and food writers love to tell us 'eaters' that we should buy better food, but they rarely tell us what makes food better! Angela does exactly this, in the most sincere and informative way, inspiring our inner cooks to adventure into the market and cook great food. -- Tom HuntAn exciting new release for all foodies out there! -- Pick Me Up!This compendium of tips and insight allows stallholders from every part of London's famous market - butchers, greengrocers, cheesemongers - to share their wisdom. -- hotdinner.com‘s ‘The best new cookbooks of 2022’Few places are as synonymous with extraordinary produce as Borough Market. One of the oldest food markets in London - where the traders are as famous as their artisan ingredients - it's long been a draw for foodies and chefs alike. And no one has the inside track quite like food writer Angela Clutton. This book does exactly what it says on the tin, bringing together the knowledge of the market's expert traders to produce over 80 delicious recipes. It's a real love letter to the market. -- Ianthe Butt, Hush

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Book SynopsisLearn how to make your own pasta. In A Passion for Pasta, everyone can take a delicious trip down Italy, from top to toe, led by ''pasta queen'' Carmela Sereno - your guide to making speciality pasta dishes from each Italian region. With stunning photographs throughout, these recipes include: Mandilli di Seta, handkerchief pasta with creamy pesto, from Liguria and the Italian Riviera. Liguria''s capital, Genoa, is birthplace of the well-known basil pesto. Orecchiete con cime di rape, which combines the speciality pasta of Puglia, orecchiete (translated as ''little ears''), with the humble turnip to produce a dish full of flavour and yet typical of Puglia''s unique style of cooking, cucina povera. Ziti with sardines, chicory and breadcrumbs. Ziti pasta come in many sizes from the length of small maccheroni to that of spaghetti. OriginatTrade ReviewLike all good cooks, Carmela hasn't forgotten her roots. She brings the happiness of her childhood into her kitchen and into her food . . . Always with a generous splash of motherly love, Italian style. -- Marco Pierre WhiteSocial media's queen of pasta . . . takes the reader on a gastronomic journey through the regions of Italy and their pasta dishes with scores of recipes. Carmela's enchanting energy and 'voice' shine through . . . Passione! You just want to eat the pages -- Grazia

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Book SynopsisPennsylvania is filled with all sorts of unique and delicious foods. Historic dishes like scrapple and buckwheat cakes form part of an edible record. Smoked sausages, fried noodles, and the component parts of a pizza are all history on a plate. But where do you find these things? And what makes them great? In order to discover the answers, we'll have to leave the kitchen and hit the road. Pennsylvania Good East visits food landmarks across the state and tell readers why theyâre worth a taste. Out in the country, we stop at farmerâs markets, artisan shops, and roadside restaurants. Where things are more built up, we stroll the neighborhoods. With old dairymen selling off to young organic growers, ethnic areas popping up around college campuses, trained chefs seeking out new locations for fine dining restaurants, and new artisans reaching back to recreate foods that we used to think were dead and gone, itâs the right time to take a fresh look at what Pennsylvania eats.

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Book Synopsis• First time in paperback, updated and revised to reflect the ever-changing food climate of Paris • Both a travel guide for Paris visitors and residents and cookbook anyone interested in seasonal cooking • Taps into popular locavore, seasonal, farm-to-table cooking and eating movements • Offers concrete ways for visitors to participate in and support the growing “eat local” movement in Paris • Success of books about cooking/eating in France or as the French demonstrate that the American audience is strongly interested in the food movement in Paris • Features more than 60 delicious recipes divided into seasonal sections • France is in top 10 most popular expat destinations for Americans; around 100,000 currently living in the country • More than 3 million Americans travel to France every year • Release date scheduled just before start of summer 2019 and vacation seasonTrade Review“The marchés of Paris come alive in Emily Dilling’s tour de force through her favorite markets across the city to find the best fruits and vegetables (with addresses and specialties included). Then she joins us in the kitchen as well, to cook with our bounty. With easy-to-follow recipes for simple French home-cooking favorites, you’ll be able to create Parisian classics using what’s available at your favorite market—no matter where you are in the world!”—David Lebovitz, author of My Paris Kitchen and The Sweet Life in Paris“It’s a real treat to follow along as Emily highlights the best of what Paris markets have to offer, with plenty of insider tips to help you shop like a local.”—Clotilde Dusoulier, author of The French Market Cookbook and Edible French“In this lively celebration of local farmers and independent producers, Emily Dilling shares her infectious enthusiasm for enjoying simply prepared, seasonal foods. Informative and inspiring, this resource is essential reading for any locavore in Paris.”—Marjorie R. Williams, coauthor of Markets of Paris, 2nd Edition

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Book SynopsisHow to select wine for its taste, not its packaging or its price. Knowing the difference between all those bottles on the supermarket shelves will double the pleasure you get from a glass of wine and, with Fred Sirieix as your guide, you'll discover how to get the flavour you want. In Wine Uncorked, Fred decants a career's worth of expertise, revealing how everything from percentage to vintage impacts what ends up in your glass, how to decipher a label and the optimum temperatures for serving. He then takes you on a tour of the regions, showing you how the landscape and climate work their magic on the wine produced around the world, highlighting key producers to suit all budgets along the way.If you have ever said, 'I wish I knew more about wine,' this is the book for you.

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Book SynopsisThis updated guide to the small and "secret" back-lane wineries and tasting rooms of Sonoma profiles over 70 hard-to-find, authentic boutique estates that feature world-class, artisanal wines revered by locals and critics.Each year, tourists visit Sonoma’s well-trodden wineries, many of which offer wines you can buy readily on the shelves of your local grocery store. Far more difficult to find are the picturesque, oftentimes family-run wineries handcrafting exceptional wines revered by critics and locals alike. Back Lane Wineries of Sonoma will lead you to seventy of these gems, many with only a limited production and local distribution. Updated with new wineries, restaurants, and local attractions; maps; full-color photographs; and tips on wine-tasting etiquette, wine shipping services, and itinerary planning, this guide will prepare oenophiles and beginning wine-lovers alike to relish in the laid-back atmosphere that Sonoma has to offer.

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Book SynopsisThe acclaimed owner behind Marlow Collective shares the journey to opening his first restaurant, Diner, with personal stories, 48 seasonal recipes, and a treasure trove of intimate photos.“Diner is a twenty-five-year-old institution and is, unquestionably, one of New York City’s most influential restaurants, and Diner: Day for Night acts as a love letter to the team’s intense dedication to community, sustainability, and eating deliciously.”—Andy Baraghani, author of The Cook You Want to BeOn New Year’s Eve 1998, Andrew Tarlow, along with Mark Firth, opened Diner out of a repurposed dining car under the Williamsburg Bridge in Brooklyn. Within the decade, it single-handedly became one of the city’s most influential restaurants, giving birth to a Brooklyn mini-empire—including Marlow & Sons, Roman’s, and Achilles Heel—and an ethos of community, sustainability, and eating local. In Diner: Day for Night, Tarlow takes us back to the restaurant that brought the farm-to-table movement to Brooklyn.Featuring 48 flavorful recipes and evocative photography, this fun and whimsical cookbook takes us through the history of Diner. Diner: Day for Night is a poetic homage to a lively place as the day shifts from morning to night, both intimate and welcoming. Get a glimpse of Diner’s opening chef Caroline''s first impression of Diner co-founders Andrew and Mark, the chaotic opening night that everyone turned up for, and the many faces that have come and gone throughout the years. The recipes are based upon the food so many have come to love and are built around each season. You’ll find: recipes for spring, like Asparagus with Tahini Sauce and Wilted Frilly Mustard Greens and Risotto with Leeks, Peas, and Pecorino recipes for summer, like Green Tomatoes with Mozzarella, Basil, and Green Coriander and Peaches with Creme Fraiche Honey and Lavender Shortbread Sprinkle recipes for fall, like Turnips and Radishes with Butter and Bottarga and Lamb Belly with Potatoes and Tomatoes recipes for winter, like Scallops with Celery Root Puree and Castelvetrano Olives and Vanilla Pots De Creme In Diner: Day for Night, Tarlow invites readers to his first major culinary foray, giving us inspiration for creating delicious, celebratory food at home.

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Book SynopsisWhether you're hiking past waterfalls and wildflowers or cruising past sweeping views of the Columbia River, experience the best of this wild corner of the country with Moon Columbia River Gorge & Mount Hood. Inside you'll find:* Strategic, flexible itineraries, from day trips from Portland or weekend getaways from Vancouver to a road trip along the Fruit Loop, designed for outdoor adventurers, families, foodies and wine-lovers, and more* Top experiences, and things to do: Sip your way through Mount Hood's craft beer and wine scene while you take in views of the Gorge, sample fresh vegetables and cider from a local farm stand, or pick your own fruit for a picnic. Get an up-close look at the annual salmon run from the Bonneville Lock and Dam, and spend the night in the historic Timberline Lodge* Best outdoor adventures for every season: Hike through fields of wildflowers and marvel at the towering cascades of Waterfall Alley. Make your way to the top of Beacon Rock for panoramic views of the Gorge, or hit the slopes of Mount Hood in the winter. Kayak or raft along the White Salmon River, soak in a hot spring surrounded by old-growth forest, and spend the night under the stars on the shores of a pristine lake* Expert advice on when to go, where to stay, and how to get around from seasoned outdoorsman and Portland local Matt Wastradowski* Full-color photos and detailed maps throughout* Thorough background information on the landscape, climate, wildlife, and local cultureWith Moon Columbia River Gorge & Mount Hood's expert tips, local insight, and countless activities, you can plan your trip your way.Want more outdoor adventures in the PNW? Try Moon Pacific Northwest Hiking.About Moon Travel Guides: Moon was founded in 1973 to empower independent, active, and conscious travel. We prioritize local businesses, outdoor recreation, and traveling strategically and sustainably. Moon Travel Guides are written by local, expert authors with great stories to tell-and they can't wait to share their favorite places with you.For more inspiration, follow @moonguides on social media.

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