Culinary Science

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

Cooking has always been my passion, but at forty-nine years old, I’ve come to terms with the fact that not everyone can appreciate a truly magnificent dish. Until I walked straight into the magical world of Innothlig. Here, the gods are worshiped through food, and only the most talented chefs can hold their own at the prestigious and highly competitive cooking academies. I don’t know how I ended up in this world, or how I’m suddenly back in my twenty-five-year-old body.

Thanks to a series of unfortunate events - and one backstabbing frenemy - home is exactly where I'm headed. Back to Winterspell Lake, where magic runs rampant and humans are outlawed. Faster than you can say hocus pocus I'm unpacking my bags and settling into the guest room of my parents' house, trying to ignore the creeping sensation that I'll never break free again. The one thing Winterspell has going for it is the sweets shop in the center of town, a bakery filled with magical creations designed to enchant the taste buds and charm even the pickiest of connoisseurs.

When Mia Malone's grandmother asks her to take a week away from her restaurant job and come to Magic Springs, Idaho, she's happy to oblige. Like Mia, Grans has witchcraft running through her veins, and life with her is never boring. Plus, the cause is a good one - helping Grans get the local food bank up and running again. But there's an unappetizing surprise in store. While Mia is knee-deep in boxes of donated produce, she encounters the body of Dorian Alexander. Dorian was a warlock, leader of the local coven. He was also her Grans' new beau.

Professor Richard Fortey has been a devoted field mycologist all his life. He has rejoiced in the exuberant variety and profusion of mushrooms since reading as a boy of nuns driven mad by ergot (a fungus). Drawing on decades of experience doing science in the woods and fields, Fortey starts with the perfect ‘fungus day’ – eating ceps in Piedmont. He introduces brown rotters and the white, earthstars and death caps; fungal annuals and perennials, dung lovers and parasites, even fungi that move through the trees like mycelial monkeys.

Nestled off the coast of Maine, this charming little island has everything you'd expect of a small town. There's an old-fashioned soda fountain, a quaint village green, miles of beautiful beaches...and an ancient coven of witches hidden in plain sight. When down-on-her-luck Tamsyn moves to the island in search of a fresh start, mysteries abound at her family's bed and breakfast. Will her newly discovered magical powers be any match for murder? This box set includes Spirits, Pies, and Alibis; Covens, Cakes, and Big Mistakes; and Magic, Lead, and Gingerbread.

The unabridged, downloadable audiobook edition of Mary Berry's autobiography, Recipe for Life, read by the actress Patricia Hodge. From Queen of Tarts to the nation's heart, Mary Berry shares her Recipe for Life. "In the words of my father, my birth caused no end of trouble..." From the moment she came into the world - two weeks early, throwing her parents' lives into disarray - Mary has gracefully but firmly done things her own way.

Dodo was dead. And there the matter should have rested. At least for DS Elise Liddell. Emotionally burnt out, she considers herself retired from police work. By rights it has nothing to do with her, but someone killed the poor man and, as Elise can resist everything except a good puzzle (and a shot of Blue Goblin vodka), here she is tangled up in a murder case. When a petty thief hands himself into the Ministry of Witches Police Department, Elise’s ex-colleagues consider it an open and shut case. She’s less convinced.

Eddie Huang is the 30-year-old proprietor of Baohaus - the hot East Village hangout where foodies, stoners, and students come to stuff their faces with delicious Taiwanese street food late into the night - and one of the food world’s brightest and most controversial young stars. But before he created the perfect home for himself in a small patch of downtown New York, Eddie wandered the American wilderness looking for a place to call his own. Funny, raw, and moving, and told in an irrepressibly alive and original voice, Fresh Off the Boat recasts the immigrant’s story for the 21st century.

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

The autumn equinox is here, and Caitlyn Le Fey is excited by the upcoming masquerade ball to celebrate the festival of Mabon. Not only is it a chance to dress up in glamorous costumes, but - with the Widow Mags catering - the villagers might finally put their prejudices aside and appreciate the delicious treats from her grandmother's chocolate shop. But on the night of the ball, Caitlyn barely has time to sample the decadent caramel fountain, or help her old vampire uncle search for his missing fangs, before a guest is brutally murdered.

Zora Wick is at the end of her tether. After a lifetime of bad luck, it seems she’s ended up at rock bottom, saddled with debt from her cheating ex, a dead-end job with no prospects, and a studio apartment that’s not even fit for a dog. It all seems a little hopeless until there’s a knock at the door. It turns out Zora has long-lost family on the other side of the country. After uprooting herself, Zora arrives in town to find that not only has she inherited an estranged family, she’s also the sole heir of the town’s local bakery—and apparently she’s a witch.

Mokhtar Alkhanshali is 24 and working as a doorman when he becomes fascinated with the rich history of coffee and Yemen's central place in it. He leaves San Francisco and travels deep into his ancestral home to tour terraced farms high in the country's rugged mountains. He collects samples and organizes farmers and is on the verge of success when civil war engulfs the country. Saudi bombs rain down, the US embassy closes, and Mokhtar has to find a way out of Yemen with only his hopes on his back.

Magical baker Lillie Dean is settling into her new life in Silverkeep, along with all the creatures who'd come out of hiding after magic was made legal once more. The south side of town near the wharf is bustling with new neighbors, including merchant Jeremias Scarp, who's just procured a magical pendant that he swears is going to take his fledgling business to the next level. But when that pendant goes missing, Lillie's on the case to find out who might've taken it, while also avoiding the attention of powerful Mr. Globe.

Milk. It's in our coffee, on our cereal. We see it in processed form. It's there in almond form, or made from oats or soy. Milk celebrates the majesty of this noble liquid, and delves into the pretenders to its throne, from formula to Mylk. It looks at the transformation of what a milk-producer eats into one of the most nutrient dense foods available, and how that can be transformed again into the butter, cheese and clotted cream that we know and love today. It's an exploration of the science, history and politics of what makes mammals different from every other life form on earth.

In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Mack presents listeners with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African-Americans to ever work at the top level of the American wine industry. The 99 bottles range from highly accessible commercial wines to the most rarefied Bordeaux....

When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future.

America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.

When it comes to Eastwind's annual cook-off, witch Nora Ashcroft is in it to win it. It's the perfect opportunity to introduce her delectable queso recipe to the magical town of Eastwind, and she'll do whatever it takes to keep Donovan from beating her. But after someone tampers with her appetizer, causing a whole gaggle of ghosts to blow in on the breeze, the psychic finds herself with a big, cheesy mess on her hands. Can Nora find who sabotaged her entry, or will the restaurant owner's reputation be fried to a crisp?

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.