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Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain

Language

English

Pages

321

Publication Date

December 10, 2008

Product Description
Customer Reviews
<b>Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout <i>New York Times</i> bestseller <i>Kitchen Confidential</i>.</b><br /><br />Bourdain spares 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.<br /><br />Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
Italian Food (Penguin Classics)
by Elizabeth David

Language

English

Pages

333

Publication Date

February 01, 1999

Product Description
Customer Reviews
Elizabeth David's <b>Italian Food</b> was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.<br /><br />For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.<br /><br /><br /><i>From the Trade Paperback edition.</i>
Bourbon: A History of the American Spirit
by Dane Huckelbridge

Language

English

Pages

293

Publication Date

April 01, 2014

Product Description
Customer Reviews
<p><strong>“THE DEFINITIVE HISTORY OF BOURBON.”—<em>Sacramento Bee</em></strong></p><p><strong>A Southern Independent Booksellers Alliance Bestseller</strong></p><p><strong>A ROLLICKING BIOGRAPHY OF BOURBON WHISKEY THAT DOUBLES AS “A COMPLEX AND ENTERTAINING” (<em>WALL STREET JOURNAL</em>) HISTORY OF AMERICA ITSELF</strong></p><p>Few products are so completely or intimately steeped in the American story as bourbon whiskey. As Dane Huckelbridge's masterfully crafted history reveals, the iconic amber spirit is the American experience, distilled, aged, and sealed in a bottle.</p>
Real Food/Fake Food: Why You Don't Know What You're Eating and Wh...
by Larry Olmsted

Language

English

Pages

352

Publication Date

July 10, 2016

Product Description
Customer Reviews
<DIV><B>“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series</B><BR /><BR /><B>“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of <I>Milk Money: Cash, Cows, and the Death of the American Dairy Farm</I></B><BR /><BR /> You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In <I>Real Food / Fake Food,</I> award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.<BR /><BR /> Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.<BR /><BR /> But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, <I>Real Food / Fake Food</I> is addictively readable, mouthwateringly enjoyable, and utterly relevant.</DIV>
My Life in France
by , Alex Prud'homme

Language

English

Pages

336

Publication Date

April 04, 2006

Product Description
Customer Reviews
The bestselling story of Julia’s years in France—and the basis for <i>Julie & Julia</i>, starring Meryl Streep and Amy Adams—in her own words.<br /> Although she would later singlehandedly create a new approach to American cuisine with her cookbook <i>Mastering the Art of French Cooking</i> and her television show <i>The French Chef</i>, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
Mediterranean Diet Instant Pot Cookbook: Top 100+ Instant Pot Rec...
by Steven Haley

Language

English

Pages

Publication Date

December 09, 2018

Product Description
Customer Reviews
<strong></strong><strong></strong><p><strong>Are you looking for a healthy way to lose weight, prevent disease and live longer?</strong></p><p>Do you want to save your precious time and money when cooking your dinners?</p><p><strong>Do you want to have nutritious and delicious recipes everyday just using one kitchen appliance?</strong></p><p>If yes of any questions above, then this book is absolutely for you!</p><p><br /></p><p>You may have heard about the Mediterranean Diet before. <strong>This </strong><strong>book </strong><strong>is a comprehensive guide with </strong><strong>Instant Pot </strong><strong>recipes to introduce you to the Mediterranean diet.</strong> Inside the book, you will know all essentials about Mediterranean diet.</p><p><br /></p><p>Meantime, the wide variety of food choices might surprise you, and you will never go hungry. Recipes for some healthy snacks are also included to help the adjustment. This is not a diet of calorie counting, but rather a diet that eliminates unhealthy foods. It is a diet whereby you can lose weight, by eating the healthy Ingredients mentioned in this book. Make sure you have smaller portion sizes if you wish to lose weight. Moreover, always include essential daily exercise, to keep a healthy heart.</p><p><br /></p><p><strong>Sit down and discover some interesting facts, then prepare some of the delicious recipes. Enjoy all the healthy foods </strong><strong>in this amazing book to have a happy life</strong><strong>. </strong><strong>Get this copy by now! </strong></p><p><br /></p>
Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals
by David Tamarkin

Language

English

Pages

272

Publication Date

December 11, 2018

Product Description
Customer Reviews
<div><b>Challenge yourself to cook 90 simple meals in a month, and reboot the way you eat, cook, and feel--from the editors of <i>Epicurious</i>, the web's most trusted recipe site.</b></div><b><div><b><br /></b></div>Can you COOK90?</b><div><b><br /></b></div><div>It's easier than you think. For 30 days, challenge yourself to cook every meal--and you'll transform the way you eat and feel.</div><div><br /></div><div>The 150,000+ people who take the COOK90 challenge every year know that cooking for yourself is one of the <b>most satisfying, effective, and easy ways to improve your wellbeing</b>.</div><div><br /></div><div>With expert support from the editors of Epicurious, the web's most trusted recipe site, you'll say goodbye to pricey takeout, crummy pizza delivery, and fast food that's no good for you. And you'll say hello to all the benefits of home cooking: <b>healthier and more delicious meals, a fatter wallet, a clearer mind, and sharper skills.</b></div><div><br /></div><div>With more than 100 recipes, strategies, and four weeks of meal plans for every way of eating, you can save time, money, and sanity with a simple promise: <i>I will not rely on restaurants, roommates, Cups o'Noodles, or my family to feed myself. </i>Instead, enjoy meals like:</div><div><ul><li><b>Baked Feta with Chickpeas and Greens</b></li><li><b>Steak Soba Salad</b></li><li><b>Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale</b></li><li>Start your day with <b>Perfect 7-Minute Eggs</b> or <b>Cocoa Oats with Yogurt, Honey, and Hazelnuts</b></li><li>And end it with a <b>Cinnamon-Chocolate Chunk Skillet Cookie</b> or <b>Salted Almond Apple Crisp</b>.</li></ul></div><div>And you'll do it all without upending your life. By repurposing leftovers and planning ahead, <b>you make cooking work for your schedule, not the other way around.</b></div><div><b><br /></b></div><div><b>Take the COOK90 challenge, and become a better, faster, healthier, happier cook.</b></div>
The New Essentials Cookbook: A Modern Guide to Better Cooking
by America's Test Kitchen

Language

English

Pages

496

Publication Date

September 25, 2018

Product Description
Customer Reviews
<b>Take your cooking skills to the next level while developing a knockout repertoire of 200 essential dishes that satisfy what our modern palates crave, from simple meals to dinner-party center­pieces.</b><br /><br />We've made improvements to well-loved dishes by incorporating innovative techniques in recipes such as Butter-Basted Rib-Eye Steak and added modern classics such as Vegetable Bibimbap and Olive Oil-Yogurt Bundt Cake. <br /><br />In this book, you'll find the perfect roast chicken and a killer banana bread but also a Turkish-inspired tomato soup, luscious Chinese braised short ribs, and a set of wholesome grain bowls. A chapter on weeknight dinners offers smart paths to great flavor--from Bucatini with Peas, Kale, and Pancetta that cooks in one pot to a pizza that bakes in a skillet--including plenty of vegetarian options. Other chapters turn up the volume on breakfast and dessert standbys; try the 100 Percent Whole-Wheat Pancakes and Brown Sugar Cookies and you may never go back to the regular versions. We'll also help you pull off your next--or even your first!--dinner party with recipes guaranteed to impress (and to work), such as Braised Lamb Shanks with Bell Peppers and Harissa, Miso-Marinated Salmon, and Roasted Zucchini and Eggplant Lasagna.<br /><br />Most of us--not just newbies--could stand to bone up on certain culinary basics, and our methods may surprise even more experienced cooks, from seeding fresh chiles (we use a measuring spoon) to hulling strawberries (a plastic straw works well). And that's just the tip of the iceberg of what these recipes teach. You'll discover how to "reverse sear" thick pork chops so they turn out juicy all the way through, grind meat in a food processor for the ultimate burger, and shape fresh corn tortillas without a tortilla press or rolling pin.<br /><br />As you progress through this book, you will also gain a deeper understanding of ingredients, better ­techniques, and the secrets we use in the test kitchen via sidebars called "Think Like a Cook," which offers insights that can help in your larger culinary life. For example: <br /><br /><b>How to Be an Avocado Whisperer: </b>Squeezing that avocado is just going to bruise it. Learn a better way to tell when it's ripe.<br /><br /><b>Improvising a Pan Sauce:</b> After searing a steak, chop, or chicken breast, don't clean the pan! We show you how to use these browned bits to make a rich, deeply flavored sauce.<br /><br /><b>How Cheese Melts:</b> Learn why some cheeses melt smoothly while others turn greasy--plus a trick to help cheddar melt without breaking.<br /><br /><b>The Egg-Doneness Continuum:</b> See the difference between soft-, hard-, and overcooked eggs and find a foolproof method for nailing it every time (and removing the shells more easily).
Medium Raw: A Bloody Valentine to the World of Food and the Peopl...
by Anthony Bourdain

Language

English

Pages

288

Publication Date

May 21, 2010

Product Description
Customer Reviews
<p class=MsoNormal style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: normal"><em><span style="FONT-SIZE: 10pt; FONT-FAMILY: 'Times New Roman','serif'">Medium Raw </span></em><span style="FONT-SIZE: 10pt; FONT-FAMILY: 'Times New Roman','serif'">marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller <em>Kitchen Confidential </em>and three-time Emmy Award-nominated host of <em>No Reservations </em>on TV’s Travel Channel. Bourdain calls his book, “A Bloody Valentine to the World of Food and the People Who Cook,” and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been <em>Medium Raw.</em><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p>
Salt: A World History
by Mark Kurlansky

Language

English

Pages

494

Publication Date

January 28, 2003

Product Description
Customer Reviews
<p><b>An unlikely world history from the bestselling author of <i>Cod </i> and <i>The Basque History of the World<br /><br /></i></b>In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.  Populated by colorful characters and filled with an unending series of fascinating details, <b><i>Salt</i> </b>is a supremely entertaining, multi-layered masterpiece.</p><br /><br /><br /><i>From the Trade Paperback edition.</i>

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