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Save Me the Plums: My Gourmet Memoir
by Ruth Reichl

Language

English

Pages

269

Publication Date

April 02, 2019

Product Description
Customer Reviews
<b><i>NEW YORK TIMES </i>BESTSELLER • Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of <i>Gourmet.</i></b><br /><b><br />“A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You’ll tear through this memoir.”—<i>Refinery29</i> (The Best New Books of April 2019)</b><br /><br /> When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading <i>Gourmet</i> since she was eight; it had inspired her career. How could she say no?<br /><br /> This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately <i>Gourmet </i>into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.<br /><br /> Complete with recipes, <i>Save Me the Plums</i> is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.<br /><br /><b>Praise for </b><i><b>Save Me the Plums</b></i><br /><br />“Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.”<b>—<i>The New York Times Book Review</i></b><br /><br /> “In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of <i>Gourmet</i> magazine with clear eyes, a sense of humor, and some very appealing recipes.”<b>—<i>Town & Country</i> (The Must-Read Books of Spring 2019)</b><br /><br />“If you haven’t picked up food writing queen Ruth Reichl’s new book, <i>Save Me the Plums</i>, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.”<b>—Soleil Ho, <i>San Francisco Chronicle</i></b>
The Skinnytaste Cookbook: Light on Calories, Big on Flavor
by Gina Homolka

Language

English

Pages

320

Publication Date

September 30, 2014

Product Description
Customer Reviews
<b>Get the recipes everyone is talking about in the debut cookbook from the wildly popular blog, Skinnytaste.</b><br /> <br />Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent.<br /> <br /><i>The Skinnytaste Cookbook</i> features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight.<br /> <br />With 100 stunning photographs and detailed nutritional information for every recipe, <i>The Skinnytaste Cookbook</i> is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.
Southern Italian Farmer's Table: Authentic Recipes and Local Lore...
by , Melissa Pellegrino

Language

English

Pages

336

Publication Date

April 03, 2012

Product Description
Customer Reviews
<DIV><P style="MARGIN: 0in 0in 0pt"><I>The Southern Italian Farmer’s Table</I> is a sumptuously illustrated cookbook featuring authentic recipes from over thirty <I>agriturismi </I>(working family farms that provide room & board to travelers) in central and southern Italy, where the cuisine served epitomizes the farm-fresh movement underway in the United States, the UK, and beyond. </DIV>
The Cruise Control Diet: Automate Your Diet and Conquer Weight Lo...
by Jorge Cruise

Language

English

Pages

356

Publication Date

April 02, 2019

Product Description
Customer Reviews
<b>Activate your weight-loss autopilot—use the power of simple intermittent fasting to lose the pounds and keep them off, from Hollywood trainer and #1 <i>New York Times </i>bestselling author Jorge Cruise.</b><br /><br /> Timing is everything when it comes to losing weight. Or, as celebrity trainer Jorge Cruise explains: <i>When</i> we eat is as important as <i>what</i> we eat. Building on the scientifically proven but hard-to-sustain day-on, day-off technique known as “intermittent fasting,” Cruise has developed a revolutionary masterplan that simplifies your calendar and eliminates between-meal hunger. He divides <i>every</i> day into two easy-to-remember nutritional zones: a 16-hour evening and overnight “burn zone” (<i>semi</i>-fasting) followed by an 8-hour “boost zone” (eating). Ingeniously, his plan also includes “bumper foods” that can be consumed in <i>either</i> zone—around the clock—to keep you satiated and burning fat throughout. You’ll never be hungry if you don’t really ever have to fully fast! Backed by the very latest research and client-tested for optimal results, <i>The Cruise Control Diet</i> unlocks the key to dramatic results with<br />  <br /> • recipes for deliciously unexpected boost zone foods, such as Portobello Mini Pizzas, Zoodle Spaghetti & Meatballs, Sheet Pan Salmon & Asparagus, and even Almond Butter Cookies<br /> • high-fat, no-sugar burn-zone recipes for craving-quenching foods like Double Chocolate Fudge Mousse and Vanilla Chai Tea Latte<br /> • weekly menus and handy grocery lists to take the guess work out of the equation<br /> • candid testimonials from Cruise’s clients and test-panel participants<br /> • an optional burn-zone exercise program with instructional photos<br /><br /> With <i>The Cruise Control Diet</i> you’ll automate your diet and finally conquer weight loss forever!<br /><br /><b>Featuring a foreword by Brooke Burke and an introduction by Jason Fung, M.D.</b><br /><br /><b>Praise for Jorge Cruise</b><br /><br />“Jorge gets it right. His recipes make eating smart easy. I recommend them highly.”<b>—Andrew Weil, M.D., #1 <i>New York Times</i> bestselling author of <i>Why Our Health Matters</i></b><br /> <br />“Jorge knows how to make weight loss simple and easy without feeling hungry.”<b>—Tyra Banks, model, actress, CEO, and <i>New York Times</i> bestselling author</b><br /> <br />“Recipes from my friend Jorge Cruise—where healthy food meets great flavor.”<b>—Emeril Lagasse, chef, restaurateur, and <i>New York Times</i> bestselling author</b>
Animal, Vegetable, Miracle - 10th anniversary edition: A Year of ...
by , Lily Hopp Kingsolver

Language

English

Pages

403

Publication Date

May 02, 2017

Product Description
Customer Reviews
<p>A beautiful deluxe trade paperback edition celebrating the 10th anniversary of Barbara Kingsolver's <em>New York Times</em> bestseller, which describes her family's adventure as they move to a farm in southern Appalachia and realign their lives with the local food chain.</p><p>Since its publication in 2007, <em>Animal, Vegetable, Miracle</em> has captivated readers with its blend of memoir and journalistic investigation. Newly updated with original pieces from the entire Kingsolver clan, this commemorative volume explores how the family's original project has been carried forward through the years.<br /><br />When Barbara Kingsolver and her family moved from suburban Arizona to rural Appalachia, they took on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Concerned about the environmental, social, and physical costs of American food culture, they hoped to recover what Barbara considers our nation's lost appreciation for farms and the natural processes of food production. Since 2007, their scheme has evolved enormously. In this new edition, featuring an afterword composed by the entire Kingsolver family, Barbara's husband, Steven, discusses how the project grew into a farm-to-table restaurant and community development project training young farmers in their area to move into sustainable food production. Camille writes about her decision to move back to a rural area after college, and how she and her husband incorporate their food values in their lives as they begin their new family. Lily, Barbara's youngest daughter, writes about how growing up on a farm, in touch with natural processes and food chains, has shaped her life as a future environmental scientist. And Barbara writes about their sheep, and how they grew into her second vocation as a fiber artist, and reports on the enormous response they've received from other home-growers and local-food devotees.<br /><br />With Americans' ever-growing concern over an agricultural establishment that negatively affects our health and environment, the Kingsolver family's experiences and observations remain just as relevant today as they were ten years ago. <em>Animal, Vegetable, Miracle</em> is a modern classic that will endure for years to come.<strong></strong></p><strong></strong><p><strong>“Cogent and illuminating...Without sentimentality, this book captures the pulse of the farm and the deep gratification it provides, as well as the intrinsic humor of the situation.”—Janet Maslin, <em>New York Times</em></strong><br /></p>
Healthy Eating One-Pot Cookbook: 101 Effortless Meals for Your In...
by Lauren Keating

Language

English

Pages

255

Publication Date

March 12, 2019

Product Description
Customer Reviews
<p><strong>Healthy Eating Made Everyday Easy.</strong></p><p>The key to healthy eating (hint: this isn’t about dieting) is keeping meals effortless and totally delicious. The best part is, you can do it all with just one pot.</p><p>This healthy eating cookbook makes it easier than ever to enjoy good-for-you food that is good for your weeknight schedule, too. With 101 satisfying and nutritious recipes for one-and-done meals—no extra pots or pans needed—you’ll spend less time in the kitchen, and more time enjoying real food. Recipes this easy make it hard to eat unhealthy.</p><p>Inside this healthy eating cookbook, you’ll find:</p><ul><li><strong>Guidelines to Eat Well, Live Well</strong>—Learn the basics of healthy eating, foods to enjoy and avoid, and how to prep fast.</li><li><strong>Just One-Pot Recipes (REALLY)</strong>—Make a complete dish from start to finish with your Air Fryer, Dutch Oven, Electric Pressure Cooker, Sheet Pan, Skillet, or Slow Cooker.</li><li><strong>101 All-Day Meals</strong>—Eat healthy from breakfast through dinner with these fulfilling and filling recipes.</li></ul><p>Wake up with Apple Cinnamon Buns or whip up Mushroom and Farro “Stroganoff” for dinner, whatever is on the menu—this healthy eating cookbook makes sure it will be easy <em>and</em> tasty, too.</p>
Classic Sourdoughs, Revised: A Home Baker's Handbook
by , Jean Wood

Language

English

Pages

194

Publication Date

November 02, 2011

Product Description
Customer Reviews
Sourdough: The Gold Standard of Bread<br />  <br /> More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. <br />  <br /> In this updated edition of <i>Classic Sourdoughs</i>, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines.<br />  <br /> Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.
WECK Small-Batch Preserving: Year-Round Recipes for Canning, Ferm...
by , WECK

Language

English

Pages

224

Publication Date

September 04, 2018

Product Description
Customer Reviews
<B>Preserve the harvest with WECK, the company that introduced preserving in glass jars.</B><BR><BR>Food preservationist Stephanie Thurow has teamed up with the canning experts at WECK to show readers how to preserve throughout the year with WECK jars. The J. WECK Company has made aesthetically beautiful all-glass home canning jars for one hundred years. Never before offered, Stephanie has created a step-by-step guide to preserving with WECK jars and has developed one hundred delicious, small-batch recipes to can, ferment, and infuse with them.<BR><BR>Recipes in this helpful guide include Bloody Mary mix, pineapple and strawberry jam, escabeche, kimchi, various sauerkraut recipes, a variety of kvass recipes, numerous infused spirit concoctions including pineapple and mango vodka, orange, clove, and cinnamon whiskey, and so much more!<BR><BR>Recipes are paired with colorful, stunning photos and written in an easy, approachable format. Perfect for new preservationists and delicious enough for even seasoned pros to appreciate, <I>WECK Small-Batch Preserving</I> is every preservation enthusiast’s go-to resource for year-round preservation.
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from th...
by , Harris Salat

Language

English

Pages

256

Publication Date

November 05, 2013

Product Description
Customer Reviews
<b>A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.</b> <br /><br />Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.<br /><br /> In<i> Japanese Soul Cooking,</i> Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.<br /><br /> Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
Appetites: A Cookbook
by , Laurie Woolever

Language

English

Pages

299

Publication Date

October 25, 2016

Product Description
Customer Reviews
<p>Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series <em>Parts Unknown</em>, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends. </p><p><em>Appetites,</em> his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten." </p><p>The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency. </p>

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