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The Wine Diary
by Jonathan Healey

Language

English

Pages

Publication Date

May 22, 2017

Product Description
Customer Reviews
Why are the French (and Brits) so clueless about wine? Why do they learn almost nothing about wine from what they drink? What does price really tell you about a wine? And what does a Rumpole mystery reveal about the actual cost of wine? How can you spot a decent restaurant wine list? And choose wisely from a bad one? What can a tea lady teach you about wine and food pairings? Why are medals an unreliable guide to wine quality? Can a biodynamic wine have a bad "leaf day"? Are all wine gadgets just Plenty O'Toole? What kind of wine fault is man boobs? What would Reliant Robin engineers conclude about screw-caps? Or the Gamma Hydra IV colonists (from the Star Trek episode 'The Deadly Years') about industrially manipulated wine? And why will your favourite wines not be coming soon from China's Ningxia province? 'The Wine Diary' is an offbeat, punchy, humorous, and irreverent look at the wine industry (and its consumers) by former wine columnist at 'The Connexion' (France's leading English-language newspaper) and author ('Discovering Wine Country: South of France' and 'The Wines of Roussillon') Jonathan Healey.
Cookery Book
by Margery Martin

Language

English

Pages

2340

Publication Date

May 21, 2017

Product Description
Customer Reviews
Chop a small head of cabbage, then fry 1 onion and 2 sour apples<br />sliced thin. Add the chopped cabbage, 1/2 cup of stock and the juice<br />of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2<br />teaspoonful of curry-powder. Cover and let all simmer until tender.<br />Serve very hot on a border of boiled rice.<br />
Human Foods and Cookery: GENERAL COMPOSITION OF FOODS
by Kristijan Vishal

Language

English

Pages

Publication Date

May 21, 2017

Product Description
Customer Reviews
As only a small<br />amount is usually eaten at a meal, there is little difference in the<br />quantity of nutrients supplied by the various breakfast cereals.<br />
THE GASTRONOMIC COOKING
by Antony Lucas

Language

English

Pages

2350

Publication Date

May 20, 2017

Product Description
Customer Reviews
This sauce has stood for a century as a foundation sauce in the highest<br />class of cookery, and may be admired for its utility, and the delicacy<br />of its flavour; but I have avoided referring to it in almost every<br />receipt on account of the expense attached to it and its tedious<br />fabrication. According to the old system, it requires two days to<br />complete it; one for the simmering of the stock, and the other for the<br />sauce. I have here, however, succeeded in simplifying it, by which the<br />aroma of its component parts are better preserved than when subject to<br />so long boiling.<br />
Clean Eating: 365 Days of Clean Eating Recipes (Clean Eating, Cle...
by Emma Katie

Language

English

Pages

683

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>
Seven Spoons: My Favorite Recipes for Any and Every Day
by Tara O'Brady

Language

English

Pages

296

Publication Date

April 21, 2015

Product Description
Customer Reviews
<b>The much-anticipated debut from the author behind the popular food blog <i>Seven Spoons,</i> featuring distinctive, crowd-pleasing recipes; engaging, writerly essays; and the same stunning photography that has earned her website a devoted following.</b><br /><br />Tara O'Brady was one of the earliest food bloggers to enter the scene, and now, more than ten years after she first started <i>Seven Spoons</i>, she has become one of the most highly regarded and unique voices in the culinary arena. In her debut cookbook, Seven Spoons, O'Brady shares stories and recipes from her Canadian home--fresh, ingredient-driven food that is easy to make yet refined. Recipes like Roasted Carrots with Dukkah and Harissa Mayonnaise, Braised Beef Short Ribs with Gremolata, and Plum Macaroon Cake are wholesome, hearty, and showcase the myriad culinary influences at work in O'Brady's kitchen. Her evocative writing and gorgeously simple, elegant photography has earned her accolades from <i>Saveur</i> magazine, the <i>Daily Mail,</i> and more. Impeccable food photography and a lavish package round out this beautiful, personal collection.
Give a Girl a Knife: A Memoir
by Amy Thielen

Language

English

Pages

320

Publication Date

May 16, 2017

Product Description
Customer Reviews
<b>A beautifully written food memoir chronicling one woman’s journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining—and back again—in search of her culinary roots</b><br />  <br /> Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City’s finest kitchens—for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten—she grew up in a northern Minnesota town home to the nation’s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter.<br />       Inspired by her grandmother’s tales of cooking in the family farmhouse, Thielen moves north with her artist husband to a rustic, off-the-grid cabin deep in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads her to the sensory madhouse of New York’s top haute cuisine brigades. But, like a magnet, the foods of her youth draw her back home, where she comes face to face with her past and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions.<br />       Amy Thielen’s coming-of-age story pulses with energy, a cook’s eye for intimate detail, and a dose of dry Midwestern humor. <i>Give a Girl a Knife</i> offers a fresh, vivid view into New York’s high-end restaurants before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace but gravy—thick with nostalgia and hard to resist.
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.
Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers...
by Bianca Bosker

Language

English

Pages

346

Publication Date

March 28, 2017

Product Description
Customer Reviews
<b>INSTANT <i>NEW YORK TIMES </i>BESTSELLER<br /><br />“Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the <i>Kitchen Confidential </i>of the wine world, she’s not wrong, though Bill Buford’s <i>Heat </i>is probably a shade closer.” —<b>Jennifer Senior, <i>The New York Times</i><br /><br /><b><b><b><b><b>“</b>As informative as it is, well, intoxicating.<b>”</b> <b>—<i>Fortune</i><br /><br />“A funny, fascinating adventure.”<i> </i>—<i>Real Simple</i></b></b></b></b></b></b></b><br /> <br />Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” <br /><br />With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? What she learns will change the way you drink wine—and, perhaps, the way you live—forever.<br /><br /><br />Named one of 10 New Nonfiction Food Books to Read this Spring and Summer by <i>Bon Appetit</i><br />Named one of The 4 Books You Should Read This Spring by <i>Fortune</i><br />Named one of 12 Nonfiction Books You Need to Read in March by <i>Harper’s Bazaar</i><br />Named one of the 20 Best Nonfiction Books Coming in March 2017 by Bustle<br />Named one of The Best Drink Books of Spring and Summer 2017 by Punch<br />Named one of the Best Books of Early 2017 by Brightly
Cuochi, sorrisi e tv: Racconti e ricette della telecucina (Italia...
by Antonella Dilorenzo

Language

Italian

Pages

Publication Date

May 19, 2017

Product Description
Customer Reviews
‪Cibo e tv. Il connubio di tante serate italiane diventa il pretesto per un viaggio tra le onde del tempo, alla scoperta dei programmi gastronomici che hanno fatto la storia della cucina e della televisione del nostro Paese. Dai programmi "educativi"‬ votati alla ricerca del gusto raffinato fino ai reality in cui ci si sfida al calore dei fornelli, passando per le tv commerciali. Da Soldati a Veronelli, da Il pranzo è servito a La prova del cuoco, Antonella Dilorenzo ci guida attraverso un'avventura fantastica alla riscoperta delle trasmissioni di cucina più importanti, intervistandone i protagonisti indiscussi e facendosi raccontare da loro come sono nate le vecchie e nuove stelle del firmamento culinario italiano: Andrea Pezzi, Joe Bastianich, Bruno Barbieri, Simone Rugiati, Giovanni Minoli, Wilma De Angelis, Tessa Gelisio, Davide Mengacci, Valeria Benatti, Marco Bianchi, Anna Moroni, Carla Urban, Paolo Limiti e molti altri..<br />.<br />.<br />.

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