Brooklyn Brew Shop’s Beer Making Book takes brewing out of the basement and into the kitchen. Erica Shea and Stephen Valand show that with a little space, a few tools, and the same ingredients breweries use, you too can make delicious craft beer right on your stovetop.
Travelling physician, salesman, author and self-made man, Dr. Chase dispensed remedies all over America during the late nineteenth century, collecting recipes and domestic tips from the people he met along the way. Learn More
An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy—the scientific exploration of cooking and eating. Learn More
In June 2011 London burger blogger Burgerac teamed up with twenty-four artists and a chef. The result was the very first Burgermat Show, an art show where the artwork was displayed on tables (as paper placemats) rather than walls.
There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s health and for the environment. Learn More