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Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicat...
by Todd Wilbur

Language

English

Pages

448

Publication Date

September 28, 2010

Product Description
Customer Reviews
<b>A brand new restaurant recipe treasury from the wizard of culinary carbon copies. </b> <br /><br /> For more than twenty years, Todd Wilbur has been translating his obsession with recreating restaurant favorites at home into a blockbuster bestselling cookbook series. Using everyday ingredients, each of Wilbur's recipes provides step-by-step instructions that even the novice cook can follow-and the delicious results cost just a fraction of what the restaurants charge. <br /><br /> With over 100 sensational new recipes, <i>Top Secret Restaurant Recipes 3</i> unlocks the secrets to: <br /><br /> Outback Steakhouse Outback Rack <br /><br /> Chili's Quesadilla Explosion Salad <br /><br /> Olive Garden Breadsticks <br /><br /> TGI Friday's Fried Mac & Cheese <br /><br /> Chili's Firecracker Tilapia <br /><br /> On the Border Mexican Mojito <br /><br /> Cracker Barrel Double Chocolate Fudge Coca-Cola Cake <br /><br /> And much, much more...<br /><br /> <br />
The Smoothies Cookbook: 365 Energizing and Delicious Smoothie Rec...
by Adriano Rizzi

Language

English

Pages

380

Publication Date

February 12, 2018

Product Description
Customer Reviews
<h3>We all know smoothies are healthy and that they provide many benefits but are you one of those people who consume them on a daily basis?</h3><br /><p>There are many reasons why you should consume smoothies but we've gathered the most important ones to convince you that you should include them in your diet.</p><br /><br /><ol><br /><li>We have to consume as many vegetables and fruits as possible in order to get all the important vitamins, nutrients and antioxidants our body needs. A tasty smoothie that contains both vegetables and fruits is the perfect provider of the most important elements.</li><br /><li>If you are a busy person and you don't usually have enough time to cook something, you should really consider drinking a tasty smoothie each day. Smoothies can successfully replace a meal if you have too many other things to do during a day.</li><br /><li>Smoothies can help you discover some amazing ingredients you've never used before. There are endless possibilities when it comes to smoothies.</li><br /><li>Smoothies help you improve your health and control it.</li><br /></ol><br /><br /><h3>And in this cookbook we gathered 365 smoothie recipes just for you!</h3><br /><h3>Just think about it: you have a delicious smoothie for each day of the year!</h3><br /><br /><p>Have a look at some of the recipes you will find inside:</p><br /><ul><br /><li>Honeydew Cactus Pear Smoothie</li><br /><li>Detox Brussels Sprouts Smoothie</li><br /><li>Spiced Butternut Squash Smoothie</li><br /><li>Minty Collard Greens Smoothie</li><br /><li>Ginger Collard Greens Smoothie</li><br /><li>Tofu Cherimoya Smoothie</li><br /><li>Nutritious Dates Smoothie</li><br /><li>Chocolate Kale Smoothie</li><br /><li>Creamy Orange Smoothie</li><br /><li>Apricot Strawberry Smoothie</li><br /><li>Bitter Melon Smoothie</li><br /><li>Almond Cherry Smoothie</li><br /><li>Protein Beans Smoothie</li><br /></ul><br /><p>...and many more!</p><br /><br /><p>Get your copy now!</p>
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by Samin Nosrat

Language

English

Pages

427

Publication Date

April 25, 2017

Product Description
Customer Reviews
<b><i>New York Times</i> Bestseller</b><BR><BR><b>Named one of the Best Books of 2017 by NPR, Buzzfeed, <i>The</i> <i>Atlantic</i>, <i>The </i><i>Washington Post</i>, <i>Chicago Tribune</i>, <i>Rachel Ray Every Day</i>, <i>San Francisco Chronicle</i>, Vice Munchies, Elle.com, <i>Glamour</i>, Eater, <i>Newsday, Minneapolis Star Tribune</i>,<i> The Seattle Times</i>, <i>Tampa Bay Times</i>, Tasting Table, <i>Modern Farmer</i>, <i>Publishers Weekly,</i> and more.</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.
Bacon & Butter: The Ultimate Ketogenic Diet Cookbook
by Celby Richoux

Language

English

Pages

250

Publication Date

January 08, 2015

Product Description
Customer Reviews
<p>“I love this cookbook! I have purchased several cookbooks with the low-carb, high-fat recipes that support a ketogenic diet and this is by far my favorite. The recipes are very accessible and don't include a lot of specialty ingredients.”<br /><strong>—Sarah, Amazon Verified Purchase Review</strong></p><p>For many of us, the idea of dieting conveys unpleasant notions of flavorless piles of lettuce and overpriced freezer meals. But the secret to losing weight isn’t starving yourself or eating processed “diet food.” With <em>Bacon & Butter: The Ultimate Ketogenic Diet Cookbook</em> you’ll begin dropping pounds immediately—and learn how to keep them off for good—by following a low-carb, high-fat ketogenic diet packed with tasty, wholesome meals that you’ll love.</p><p>Your journey towards a healthier life and slimmer waistline begins here and now, with useful features such as:</p><ul><li><strong>150 delicious ketogenic diet recipes</strong> that will keep your body in ketosis, complete with nutritional information for each recipe</li><li><strong>Clear guidance on what ketosis is</strong> and which foods are truly keto-friendly</li><li><strong>Knowledgeable guidance</strong> from Celby Richoux who has experienced firsthand the incredible, transformative results of the ketogenic diet</li><li><strong>Ideas for how to stick to your new ketogenic diet</strong>—from common social situations like office parties to holiday dinners</li></ul><p>Whether you've come to keto through the guidance of your doctor or you're looking for a sustainable way to lose weight, <em>Bacon and Butter</em> is your complete ketogenic diet resource for keeping your diet on track and your taste buds happy.</p>
Mastering Fermentation: Recipes for Making and Cooking with Ferme...
by Mary Karlin

Language

English

Pages

256

Publication Date

August 27, 2013

Product Description
Customer Reviews
<b>A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.<br /></b><br />Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. <i>Mastering Fermentation</i> is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.<br /><br /> Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, <i>Mastering Fermentation</i> will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
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>
How to Roast Everything: A Game-Changing Guide to Building Flavor...
by America's Test Kitchen

Language

English

Pages

416

Publication Date

February 06, 2018

Product Description
Customer Reviews
<b>With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting.</b><br /><br />Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In <i>How to Roast Everything</i>, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike. <br /><br />Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from.
Sauces & Shapes: Pasta the Italian Way
by , Maureen B. Fant

Language

English

Pages

425

Publication Date

October 14, 2013

Product Description
Customer Reviews
<p>Winner of the International Association of Culinary Association (IACP) Award<br /><br /><br /><br />The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them.</p><br /><p>Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few.</p><br /><p>Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity.</p><br /><p>Cooking pasta the Italian way means:</p><br /><ul><br /><li>Keep your eye on the pot, not the clock.</li><br /><li>Respect tradition, but don’t be a slave to it.</li><br /><li>Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.)</li><br /><li>Use the best ingredients you can find—and you can find plenty on the Internet.</li><br /><li>Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish.</li><br /><li>How much salt? Don’t ask, taste!</li><br /></ul><br /><p>Serving and eating pasta the Italian way means:</p><br /><ul><br /><li>Use a spoon for soup, not for twirling spaghetti.</li><br /><li>Learn to twirl; never cut.</li><br /><li>Never add too much cheese, and often add none at all.</li><br /><li>Toss the cheese and pasta before adding the sauce.</li><br /><li>Warm the dishes.Serve pasta alone. The salad comes after.</li><br /><li>To be perfectly proper, use a plate, not a bowl.</li><br /></ul><br /><p>The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.</p>
Franklin Barbecue: A Meat-Smoking Manifesto
by , Jordan Mackay

Language

English

Pages

224

Publication Date

April 07, 2015

Product Description
Customer Reviews
<b>A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.</b><br /><br />When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.<br />  <br /> In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. <i>Franklin Barbecue</i> is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
Easy Sausage Making: Essential Techniques and Recipes to Master M...
by Will Budiaman

Language

English

Pages

208

Publication Date

December 12, 2017

Product Description
Customer Reviews
<p><strong>A step-by-step manual for mastering the art of sausage making at home</strong></p><p>From picking quality cut meat to pairing it with the right seasoning and casing, you know that the best sausages are handmade. <em>Easy Sausage Making</em> equips home cooks with the fundamental skills and recipes required to make butcher shop delicacies right from their kitchen. Featuring hands-on tutorials, plus over 75 recipes from around the world, this cookbook teaches sausage lovers how to master the age-old craft of sausage making.</p><p><em>Easy Sausage Making</em> is your all-in-one sausage making reference stuffed with:</p><ul><li><strong>An Introduction to Sausage Making</strong> explaining the different varieties of sausage, plus essential ingredients such as meats, casings, herbs, and spices</li><li><strong>75 Classic Recipes</strong> for making German, Italian, American, and British sausages</li><li><strong>Technical Illustrations</strong> demonstrating basic techniques along with a tutorial to guide readers through the process of making their first sausage</li></ul><p>Sausage making recipes include: Apple Sage Chicken Sausage, Bratwurst, Beef Bangers, Spanish Chorizo, Hot Italian Sausage, Breakfast Sausage Croissants, Enchilada Stuffed Peppers, and much more!</p><p>Stuff and savor your favorite sausage flavors with <em>Easy Sausage Making</em>.</p>

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Kind Reader Monthly Drawing (March 2017)

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