Food and Wine

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Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
Wine Girl: The Obstacles, Humiliations, and Triumphs of America's Youngest Sommelier
Black, White, and the Grey: The Story of an Unexpected Friendship and a Beloved Restaurant
The Best American Food Writing 2020
No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous
Dorie's Cookies
Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family
Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More [A Baking Book]
Always Home: A Daughter's Recipes & Stories
From the Oven to the Table
Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need
Epic Vegan: Wild and Over-the-Top Plant-Based Recipes
Korean Food Made Simple
Everything Is Under Control: A Memoir with Recipes
Chai, Chaat  Chutney: a street food journey through India
Kitchen Confidential: Adventures in the Culinary Underbelly
The Omnivore's Dilemma: A Natural History of Four Meals
Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
On Food and Cooking: The Science and Lore of the Kitchen
In Defense of Food: An Eater's Manifesto
Garlic and Sapphires: The Secret Life of a Critic in Disguise
My Life in France
The World Atlas of Wine
Tender at the Bone: Growing Up at the Table
Animal, Vegetable, Miracle: A Year of Food Life
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

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Julie Powell
The Rognons de Veau à la Bordelaise did not taste like piss, no matter what my mother says, because I cleaned them with my deadly boning knife, and because the beef marrow conducted a two-pronged attack with the finishing sprinkling of parsley on any holdout pissiness- extinguishing it between fatty, velvety richness and sharp, fresh greenness. We ate it with a wine that I bought in the city that is cloudy and dark and tastes a little like blood. The lady who sold it to me called it "feral." Lik ...more
Julie Powell, Julie & Julia: My Year of Cooking Dangerously

Emma Theriault
The immense dining room table all but sagged under the weight of the dishes: tureens of beef madrilène, bisque of shellfish, and cold cucumber soup mingled with heaving platters of beef ragout, scallops smothered in puréed chestnuts, salmon en sel, and ramequins of cheese soufflé. All the dishes perspired in the July evening heat under the glow of a thousand candles, but thanks to the duc's priorities, the champagne was pleasantly cool. ...more
Emma Theriault, Rebel Rose

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Ask Whitney Gaskell Join author Whitney Gaskell as she discusses her new book, TABLE FOR SEVEN. This group will run …more
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Sip and Bake Book Club Welcome to Sip and Bake Book Club! Join us as we learn new recipes, bake, and drink wine! Each s…more
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we need to come up with a name for our book-club....main aim to read a book and join for drinks,…more
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The Food Lab artist: Marisol Ortega /// Join us to chat about cookbooks and all things food related!
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