On Love: the hedonia and anhedonia of Alain de Botton in love
On Love is a bestselling psychological, philosophical and a very personal account of modern relationship that may ring familiar in most of the readers’ internal narratives. I love it! With an ...
An Apple a Day: the myths, misconceptions and truths about the foods we eat
An Apple a Day is a scientifically curated book by Joe Schwarcz, Ph.D. that brings the much needed clarity to the myths, misconceptions and truths about the foods we eat ...
Tea Sommelier book by Gabriella Lombardi
Tea Sommelier is an aesthetic meditation on tea, its history, tea culture and customs, some harnessing a ritual character, while others are purely practical. The book is well organised by ...
Michael Pollan: Food Rules
The best-selling american author and food journalist Michael Pollan is the most known critic of our food system and of the modern Western diet. His previous books In Defence of ...
Slow Food: Via Italia and its passionate mission to rejuvenate our food culture
Slow Food emerged in the 1980s Italy as a movement that cast an awareness and put a break on the uncontrolled expansion of the originally American fast food chains in ...
Giacomo Bulleri: Recipes for life in lessons from his popular Milanese restaurants
One can sum up the life philosophy of Giacomo Bulleri in one phrase: women and cooking - that’s is life. The Italian nonagenarian writes; “while women give us life, cooking ...
Fermented foods for vitality & health: probiotic recipes from global cultures
The cookbook Fermented foods for vitality & health draws a digestion and immunity boosting inspiration from around the world. Dominated by European recipes from the Mediterranean (Egypt, Croatia, Greece, Italy) ...
Clean by cardiologist Alejandro Junger
Clean guides you to a better understanding of your own body and how to achieve increased energy levels. In the pure water evoking book you will find plenty of advice ...
Cook It Raw: the world's best chefs challenge survival
The world's best chefs in collaboration with food journalists, are challenged by the wildness of nature and unfamiliar destination. The modern chef is thrown back to hunter-gatherer age in this ...
