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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.
Instant Pot Pressure Cooker Cookbook: 500 Everyday Recipes for Be...
by Jennifer Smith

Language

English

Pages

270

Publication Date

September 13, 2018

Product Description
Customer Reviews
<h2>MASTER YOUR INSTANT POT!</h2><br /><h3>Enjoy these <b>500 Recipes for Any Budget. </b><br />Recipes are listed step by step in a clear and understandable manner.<br />With this cookbook, you will cook better, tastier and faster meals for yourself and your family.</h3><p><br /><br /><b>In this cookbook, you will discover…</b><br /><ul><br /><li>Amazing meals the whole family will love. </li><br /><li>Recipes for vegetarians anyone will enjoy. </li><br /><li>Most recipes made for anyone with a busy lifestyle. </li><br /><li>Detailed ingredient lists and precise cooking times so each dish turns out perfect. </li><br /><li>Easy-to-follow instructions on making each dish in an Instant Pot. </li><br /><li>Helpful tips and tricks on how to make each meal one your whole family will request time and time again. </li><br /><li>Plus much more helpful information. </li><br /></ul><br /><b>Eating is meant to be a shared experience and is a great time for family members to catch up with each other's day. A good meal gets them to the dinner table every time.</b><br />
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>Now a Netflix series!</b><BR> <BR> <b><i>New York Times</i> Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards </b><BR> <BR> <b>Named </b><b>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.
Beard on Pasta
by James Beard

Language

English

Pages

236

Publication Date

September 01, 2015

Product Description
Customer Reviews
<DIV><B>Classic pasta dishes from America’s 1st and most beloved master chef</B><BR /><BR /> Whether you’re entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the<I> New York Times </I>as “the dean of American cookery” enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pairings, choosing the perfect cheese, and other insights.<BR />  <BR /> From familiar spaghetti entrées to more adventurous fare, such as udon noodle soup and spätzle, Beard brings meals from all over the globe into the home chef’s kitchen. Under the guidance of America’s original gastronomic genius, the basic noodle is elevated in dishes such as basil lasagna, Portuguese fish stew with orzo, and cheddar angel hair soufflé. <I>Beard on Pasta </I>is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you’ll be eager to try. This comprehensive cookbook provides all the tools you need to make delectable and unforgettable pasta for any occasion.<BR /><BR /><BR /></DIV>
Giada's Italy: My Recipes for La Dolce Vita
by Giada De Laurentiis

Language

English

Pages

284

Publication Date

March 27, 2018

Product Description
Customer Reviews
<b><b>With photos shot on location around her native Rome, Giada's latest book--a </b><b><i>New York Times</i></b><b> bestseller--is a lavish exploration of her food roots and the lifestyle traditions that define </b><b><i>la bella vita</i></b><b>, with the contemporary California twist that has made her America's most beloved Italian chef.</b></b><br /><br />America knows and loves Giada De Laurentiis for her lighter, healthier takes on classic Italian fare. In her newest cookbook, she invites fans and home cooks to get to know the flavors and stories that have inspired her life's work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake. Filled with gorgeous photography of Italy, peppered with family stories, and complete with more of Giada's tips and advice for cooking up fabulous meals with ease, <i>Giada's Italy</i> is a stunning celebration of Italy's flavors as only Giada could present them.
Chicken Recipe Book: Delicious Baked and Fried Recipes for the Ch...
by Nancy Silverman

Language

English

Pages

Publication Date

March 02, 2019

Product Description
Customer Reviews
Chicken is a food that tastes good with almost everything, so learning how to prepare it with a wide variety of spices and flavors will certainly delight your tastebuds! It’s not only a delicious way to enhance the flavor of your meal but it’s also a great source of protein. This cookbook will help you learn new recipes that are quick, easy, and delicious.<br /><br />Whether you’re making a quick meal for your family at dinner or creating a culinary masterpiece for a dinner party, these recipes are perfect for any occasion. This book is packed with a variety of different chicken recipes that will excite your tastebuds with every bite. With easy-to-follow instructions, you’ll learn how to make baked and fried chicken recipes without any hassle! These flavorful recipes are an easy way to impress your family and dinner guests and will have everyone asking for seconds!<br /><br />Get a copy of Chicken Recipe Book to start creating these amazing recipes today!<br /><br />
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.
by , Jordan Mackay

Language

English

Pages

224

Publication Date

April 09, 2019

Product Description
Customer Reviews
<b><b>The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book <i>Franklin Barbecue</i>. </b></b><br /><br />Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his <i>New York Times</i> bestselling book <i>Franklin Barbecue</i>, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingred...
by The Editors at Cook's Ill...

Language

English

Pages

504

Publication Date

October 04, 2016

Product Description
Customer Reviews
<b>In <i>Cook's Science</i>, the all-new companion to the New York Times-bestselling <i>The Science of Good Cooking</i>, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best.</b><br /><br />      From the editors of Cook's Illustrated, and the best-selling <i>The Science of Good Cooking</i>, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: <i>Cook's Science</i>. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
The Homemade Vegan Pantry: The Art of Making Your Own Staples
by Miyoko Schinner

Language

English

Pages

226

Publication Date

June 16, 2015

Product Description
Customer Reviews
<b>A guide to creating vegan versions of pantry staples--from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more.</b> <br /><br />Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. <br /><br />Studded with full-color photos, <i>The Homemade Vegan Pantry</i> celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor. <br /><br /><i>The Homemade Vegan Pantry</i> raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.
Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Test...
by America's Test Kitchen

Language

English

Pages

544

Publication Date

March 05, 2019

Product Description
Customer Reviews
<b>The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.</b><br /><br />We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.<br /><br />The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.

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