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BraveTart: Iconic American Desserts
by Stella Parks

Language

English

Pages

400

Publication Date

August 15, 2017

Product Description
Customer Reviews
<p>From an award-winning pastry chef and a James Beard Award nominated writer for Serious Eats, foolproof recipes and a fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.</p><br /><p>From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, <em>BraveTart</em> is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by <em>The Food Lab</em>’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, <em>BraveTart</em> is sure to become an American classic.</p>
All Under Heaven: Recipes from the 35 Cuisines of China
by Carolyn Phillips

Language

English

Pages

530

Publication Date

August 30, 2016

Product Description
Customer Reviews
<b>A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.<br /></b> <br />Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, <i>All Under Heaven</i> is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, <i>All Under Heaven </i>serves as both a handbook for the novice and a source of inspiration for the veteran chef.<br /><br />— <i>Los Angeles Times: </i>Favorite Cookbooks of 2016
Victuals: An Appalachian Journey, with Recipes
by Ronni Lundy

Language

English

Pages

320

Publication Date

August 30, 2016

Product Description
Customer Reviews
<b>Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, <i>Victuals</i> is an exploration of the foodways, people, and places of Appalachia. </b><br /><br />Written by Ronni Lundy, regarded as the most engaging authority on the region, <i>Victuals</i> guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South.<i> Victuals</i> explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South.<br /><br /><br />– <i>Epicurious</i>: Best Cookbooks of 2016
Love, Loss, and What We Ate: A Memoir
by Padma Lakshmi

Language

English

Pages

341

Publication Date

March 08, 2016

Product Description
Customer Reviews
<p><strong>A vivid memoir of food and family, survival and triumph, <em>Love, Loss, and What We Ate</em> traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera—a tantalizing blend of Ruth Reichl’s <em>Tender at the Bone</em> and Nora Ephron’s <em>Heartburn</em></strong></p><p>Long before Padma Lakshmi ever stepped onto a television set, she learned that how we eat is an extension of how we love, how we comfort, how we forge a sense of home—and how we taste the world as we navigate our way through it. Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India.</p><p>Poignant and surprising, <em>Love, Loss, and What We Ate</em> is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of <em>Top Chef</em> and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external.</p><p><em>Love, Loss, and What We Ate</em> is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.</p>
Intimacy On The Plate (Extra Trim Edition): 209 Aphrodisiac Recip...
by Olga Petrenko

Language

English

Pages

310

Publication Date

August 18, 2017

Product Description
Customer Reviews
Intimacy On The Plate: Extra Trim Edition contains the same 200+ elegant, erotic recipes as the original, but has been reformatted for a smaller size and lower price. Snack on the convenience of the new smaller trim size, or indulge in the colorful, picturesque body of the original coffee table book. <br /><br />Every couple knows that the key to a harmonious home is a healthy love life, but keeping your time in bed spicy isn’t enough – you need to turn to the kitchen and amp up the flavor.<br /><br />Olga Petrenko is a housewife who dedicated years of her life to crafting original dishes that combine tradition with innovation, creating new tastes that everyone can enjoy. In the process, she discovered something new: by applying scientific research to her recipes and by using the correct ingredients, all meals had the potential to be the perfect aphrodisiac. After a decade of hard work and experimentation, she finally had an extensive collection of recipes designed to make every bite erotic - Intimacy On The Plate: 200+ Aphrodisiac Recipes to Spice Up Your Love Life at Home Tonight<br /><br />Every dish in this erotic cookbook pays as much attention to presentation as to flavor and science. If you want to create the right mood for your loved one, you need to feed the eyes before you feed the stomach. Olga has worked hard to make every sensual meal beautiful and visually appetizing so that you and your partner will feel the food love before you even sit down to eat.<br /><br />Within these pages, you’ll find 200+ healthy, easy-to-cook recipes known around the world to contribute to sexual desire. Using a wide range of ingredients, including dozens of types of vegetables, mushrooms, fish, seafood, fruits, nuts, herbs, and spices, you and your partner will experience the full range of erotic properties the world of food has to offer. You’ll never run out of new and exciting places to take your meals. From appetizers to main courses, to side dishes, beverages, and desserts, you’ll always have something scintillating to offer up on date night.<br /><br /><b>Intimacy On The Plate contents ordered by main ingredient:</b><br /><br />Section I: Vegetables, Mushrooms, Potherbs, & Seasonings<br /><br />Section II: Fish<br /><br />Section III: Seafood<br /><br />Section IV: Nuts<br /><br />Section V: Fruits<br /><br />Section VI: Chocolate<br /><br />Section VII: Love Potions, Hot Drinks, and Spicy Teas
What She Ate: Six Remarkable Women and the Food That Tells Their ...
by Laura Shapiro

Language

English

Pages

318

Publication Date

July 25, 2017

Product Description
Customer Reviews
<b>"Fascinating." Moira Hodgson, <i>Wall Street Journal</i><b><i><br /><br /></i></b>"How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.”<br /><i><b><i>—</i></b></i><b>Maureen Corrigan, Fresh Air<br /><i><br /><br /></i>Six </b> “mouthwatering” (<b><i>Eater.com) s</i></b>hort takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own.<br /><br /></b>Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table.  <br /><br />It’s a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt,  First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of <i>Cosmopolitan</i>, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.
F*ck, That's Delicious: An Annotated Guide to Eating Well
by , Rachel Wharton

Language

English

Pages

224

Publication Date

September 12, 2017

Product Description
Customer Reviews
<div>This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food. Bronson is this era’s Homer, and <I>F*ck, That’s Delicious</I> is a modern-day <I>Odyssey</I>, replete with orgiastic recipes, world travel, siren songs, and weed.<BR>  <BR> Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s <I>F*ck, That’s Delicious </I>includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!</div>
Clean Eating: 365 Days of Clean Eating Recipes (Clean Eating, Cle...
by Emma Katie

Language

English

Pages

202

Publication Date

March 23, 2016

Product Description
Customer Reviews
<h1>365 Days of Clean Eating Recipes</h1><br /><h2>Today's Special Price!</h2><br /><br />Eating over-processed food or junk food can have a negative impact on your mind and body over time. Your body can become sluggish and your mind can stop functioning properly as well – fatigue, not being able to focus properly, all of these are effects of a diet that lacks nutrients. Your body and mind failing on you is the worst feeling ever!<br /><br />But it’s time to get back on track! Change your lifestyle today by eating food that it’s close to its natural state, food that has more nutrients than chemicals. This book contains everything you need to get you started on that! From an easy-to-understand explanation of what clean eating is, to a whole range of recipes, the information found between these pages is enough to offer you a good start towards an improved health, more energy and better state of mind.<br /><br />Wait no more! Get your copy today and enjoy recipes like: overnight chia pudding, quinoa crusted quiche, creamy avocado soup, bouillabaisse, tomato fish bake, chimichurri salmon or apricot galette and amaretto baked pears!<br /><br />Eating over-processed food or junk food can have a negative impact on your mind and body over time. Your body can become sluggish and your mind can stop functioning properly as well – fatigue, not being able to focus properly, all of these are effects of a diet that lacks nutrients. Your body and mind failing on you is the worst feeling ever!<br /><br />But it’s time to get back on track! Change your lifestyle today by eating food that it’s close to its natural state, food that has more nutrients than chemicals. This book contains everything you need to get you started on that! From an easy-to-understand explanation of what clean eating is, to a whole range of recipes, the information found between these pages is enough to offer you a good start towards an improved health, more energy and better state of mind.<br /><br /><b>Wait no more! Get your copy today and enjoy recipes like: overnight chia pudding, quinoa crusted quiche, creamy avocado soup, bouillabaisse, tomato fish bake, chimichurri salmon or apricot galette and amaretto baked pears!</b>
Kitchen Confidential
by Anthony Bourdain

Language

English

Pages

321

Publication Date

December 10, 2008

Product Description
Customer Reviews
<I>Kitchen Confidential</I> reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." <br />Last summer, <I>The New Yorker</I> published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
Eating Animals
by Jonathan Safran Foer

Language

English

Pages

353

Publication Date

October 14, 2009

Product Description
Customer Reviews
<b>Jonathan Safran Foer spent much of his life oscillating between enthusiastic carnivore and occasional vegetarian. Once he started a family, the moral dimensions of food became increasingly important.</b><br />Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them. Traveling to the darkest corners of our dining habits, Foer raises the unspoken question behind every fish we eat, every chicken we fry, and every burger we grill.<br />Part memoir and part investigative report, <i>Eating Animals</i> is a book that, in the words of the <i>Los Angeles Times</i>, places Jonathan Safran Foer "at the table with our greatest philosophers." <br />

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