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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by Samin Nosrat

Language

English

Pages

480

Publication Date

April 25, 2017

Product Description
Customer Reviews
<b><i>New York Times</i> Bestseller</b><BR> <BR>A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.<BR><BR>In the tradition of <i>The Joy of Cooking</i> and <i>How to Cook Everything</i> comes <i>Salt, Fat, Acid, Heat</i>, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, <i>Salt, Fat, Acid, Heat</i> will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. <BR> <BR>Echoing Samin’s own journey from culinary novice to award-winning chef, <i>Salt, Fat Acid, Heat</i> immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. <BR> <BR>Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, <i>Salt, Fat, Acid, Heat</i> will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. <BR> <BR>With a foreword by Michael Pollan.
Cooking with Spices: 100 Recipes for Blends, Marinades, and Sauce...
by Mark C Stevens

Language

English

Pages

284

Publication Date

October 17, 2017

Product Description
Customer Reviews
<p><strong>Send your taste buds around the world with easy-to-make rubs, blends, sauces, and pastes from <em>Cooking with Spices</em></strong></p><p>Knowing how to balance flavor and spice can transform a dish. But whether you’re looking to liven up what’s already in the refrigerator or trying something new, figuring out just the right blend of spices to use can be intimidating. <em>Cooking with Spices</em> is a comprehensive reference cookbook that explains the regional origins of spices from around the world and gives you easy-to-follow recipes for rubs, pastes, sauces, and blends. <em>Cooking with Spices</em> serves up recipes with a pinch of history to give your taste buds something to talk about.</p><p><em>Cooking with Spices</em> includes:</p><ul><li><strong>Over 100 Recipes—</strong>featuring simple, step-by-step instructions for rubs, pastes, sauces, and blends for everyday seasoning</li><li><strong>Spice 101—</strong> explaining the regions, cultural significance, medicinal uses, complements and pairs of over 50 easy-to-find spices from all over the world</li><li><strong>Illustrated Guides—</strong>showing the perfect food pairings for spices</li></ul><p>Recipes in <em>Cooking with Spices</em> include: Chinese Five-Spice Blend, South Pacific Honey Paste, Backcountry Chimichurri Sauce, Harissa Rub, Sicilian Saffron Sauce, and many more!</p><p>Set salt and pepper aside and throw some variety into the mix with the savory flavors from <em>Cooking with Spices</em>.</p>
5 Ingredients - Quick & Easy Food
by Jamie Oliver

Language

English

Pages

320

Publication Date

August 24, 2017

Product Description
Customer Reviews
<p><b>One of the <i>Guardian's</i> TOP TEN READS for Christmas</b></p><p><b>Featuring ALL the simple and delicious recipes from Jamie's CHANNEL 4 series - <i>Quick and Easy Food</i> . . . and more, in his most straightforward cookbook yet.</b></p><p><i>'Brilliant' The Sunday Times</i></p><p><b>Using five ingredients, cleverly combined, you'll conjure up THE most exciting food . . . </b><i>a <b>crazy good pork burger </b>topped with stacks of juicy sliced pear, crunchy salad leaves and oozy blue cheese, all squashed down under a soft burger bun. For dessert a classic really sumptuous <b>shortbread, </b>drizzled in dark<b> chocolate and </b>grated <b>orange</b> zest.</i></p><p><i>'[The] <b>crazy good pork burger</b> from Jamie Oliver's new book is <b>so easy to make</b> and it <b>tastes unreal</b>'</i><i><b> Joe Wicks, The Body Coach</b></i><br /><b>________</b></p><p>It's all about making the journey to good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it's finished and on the table super-quickly, or after minimal hands-on prep, you've let the oven do the hard work for you. We're talking quality over quantity, a little diligence on the cooking front, and in return massive flavour. </p><p>Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week.</p><p>With over 130 recipes, and chapters on <b>Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice and Noodles and Sweet Things</b>, there's plenty of quick and easy recipe inspiration to choose from. </p><p>With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information. </p><p><b>Jamie's new cookbook takes the stress <i>out </i>of mealtimes and will inspire cooks and non-cooks alike with beautiful, crazily simple ideas . . .</b></p>
Boozy Desserts: Because When You Need a Drink, and a Dessert Alon...
by JR Stevens

Language

English

Pages

Publication Date

November 11, 2017

Product Description
Customer Reviews
The marriage of sweets and spirits will take your desserts to new heights. Alcohol has often been used in the kitchen to enhance flavors and add new twists to recipes. In <i>Boozy Desserts</i> each recipe will impress both you and your guests. Wine, beer and liqueurs are used to create a unique blend of flavors. Where do you start, Fried Tequila Shots, Eggnog Creme Bruleee, Jack & Coke Cupcakes, Cognac Butterscotch Pudding, Bailey's Fudge, Limoncello Tiramisu or one of the other more than 50 recipes you will find in this recipe book. <br /><br />And because when you need a drink, and a dessert alone won’t do!<br /><br /><b>Scroll up and grab your copy of <i>Boozy Desserts</i> now!</b>
David Tanis Market Cooking: Recipes and Revelations, Ingredient b...
by David Tanis

Language

English

Pages

481

Publication Date

October 03, 2017

Product Description
Customer Reviews
<DIV><P><B>“Tanis’s food is deeply flavorful, honest, creative and always, always fun to cook.” <I>—Los Angeles Times</I></B><BR /><BR /><I>David Tanis Market Cooking</I> is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special—pulling from all the world’s great cuisines.<BR /><BR /> Sections on universal ingredients—such as alliums (garlic, onion, shallots, leeks, etc.)—offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results.<BR /><BR /> A masterwork of recipes, approach, technique, and philosophy, <I>David Tanis Market Cooking</I> is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped David Tanis’s incomparable career: Food doesn’t have to be fussy to be satisfying. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore.</P></DIV>
Alchemy of Herbs: Transform Everyday Ingredients into Foods and R...
by Rosalee de la Forêt

Language

English

Pages

384

Publication Date

April 04, 2017

Product Description
Customer Reviews
<p><i>Did you know there’s a powerful herbal medicine chest in your kitchen?</i></p><p>Imagine being prepared for that next cold, scrape, headache, digestive issue, stressful day, or sleepless night with simple ingredients from your cupboard. Instead of pills, reach for:<br /><i>Cinnamon Tea to soothe your throat . . . Garlic Hummus to support your immune system . . . Ginger Lemon Tea for cold and flu symptoms . . . Cayenne Salve to relieve sore muscles . . . Cardamom Chocolate Mousse Cake for heart health . . . A glass of Spiced Cold Brew Coffee as a powerful antioxidant . . .</i></p><p><i>Alchemy of Herbs</i> will show you how to transform common ingredients into foods and remedies that heal. What were once everyday flavorings will become your personal kitchen apothecary. While using herbs can often seem complicated or costly, this book offers a way to learn that’s as simple and inexpensive as cooking dinner.</p><p>With the guidance of herbalist <b>Rosalee de la Forêt</b>, you’ll understand how to match the properties of each plant to your own unique needs, for a truly personalized approach to health for you and your family.</p><p>In addition to offering dozens of inspiring recipes, Rosalee examines the history and modern-day use of 29 popular herbs, supporting their healing properties with both scientific studies and in-depth research into herbal energetics.</p><p>Grow your knowledge of healing herbs and spices, and start using nature’s pharmacy to feed, heal, and nurture your whole family!</p>
Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinn...
by Rachael Ray

Language

English

Pages

352

Publication Date

August 17, 2010

Product Description
Customer Reviews
<b>With Rachael Ray’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” 365 days a year. </b><br /><br />Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat! <br /><br /> Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. <br /><br />Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.
The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and...
by Bill West

Language

English

Pages

198

Publication Date

September 12, 2017

Product Description
Customer Reviews
<p><strong>The ultimate guide to a smokin’ good BBQ—<em>The Complete Electric Smoker Cookbook</em> heats the party up for you.</strong></p><p>Electric smokers make it easier than ever to perfect the age-old art of smoking meat, but how do you figure out the right timing, temperature, and wood pairings? Packed with expert tips and over 100 mouthwatering recipes for your preferred brand of electric smoker, <em>The Complete Electric Smoker Cookbook</em> is all you need to master the A-Zs of BBQ.</p><p><em>The Complete Electric Smoker Cookbook</em> contains:</p><ul> <li><strong>Expert Techniques—</strong>for every electric smoker including temperatures, times, wood types, rack placement, and more</li><li><strong>Over 100 Finger Lickin’ Recipes—</strong>specifically designed for your brand of electric smoker, from popular meat and seafood recipes to side dishes and dessert</li><li><strong>Handy Guides—</strong>for the perfect BBQ from start to finish with menus, recipe pairings, and whiskey recommendations</li></ul><p><em>The Complete Electric Smoker Cookbook</em> includes recipes such as: Buffalo Chipotle Wings, Smoked Beer Can Chicken, Hickory-Smoked Pork Loin, Fireball Whiskey Meatballs, Bourbon-Marinated Beef Roast, Cajun Shrimp, Peppercorn Tuna Steaks, Smoked Mac and Cheese, Smoked Brie with Brown Sugar and Pecans, and much more!</p><p>Get ready to have a smokin’ good time with <em>The Complete Electric Smoker Cookbook</em>.</p>
Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, T...
by Steven Raichlen

Language

English

Pages

352

Publication Date

May 02, 2017

Product Description
Customer Reviews
<DIV>Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.<BR /><BR /> Steven Raichlen, America’s “master griller” (<I>Esquire</I>), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.<BR /><BR /> There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.<BR /><BR />  </DIV>
The Complete Guide to Hunting, Butchering, and Cooking Wild Game:...
by Steven Rinella

Language

English

Pages

416

Publication Date

August 18, 2015

Product Description
Customer Reviews
<b><b>A comprehensive big-game hunting guide for hunters ranging from first-time novices to seasoned experts, with more than 400 full-color photographs, including work by renowned outdoor photographer John Hafner</b><br /></b> <b> </b><br /> Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting an animal to butchering and cooking it—the host of the popular hunting show <i>MeatEater</i> shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well.<br />  <br /> This invaluable book includes<br /> • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons <br /> • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting<br /> • how to effectively use decoys and calling for big game<br /> • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using<br /> • how and when to scout hunting locations for maximum effectiveness<br /> • basic information on procuring hunting tags, including limited-entry “draw” tags<br /> • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species <br /> • how to plan and pack for backcountry hunts<br /> • instructions on how to break down any big-game animal and transport it from your hunting site<br /> • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks<br /> • cooking techniques and recipes, for both outdoor and indoor preparation of wild game

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