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Kitchen Confidential
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.
A Cook's Tour: In Search of the Perfect Meal
by Anthony Bourdain

Language

English

Pages

292

Publication Date

September 17, 2010

Product Description
Customer Reviews
<b>From the host of <i>Anthony Bourdain: Parts Unknown</i> and bestselling author of <i>Kitchen Confidential</i>, this wonderful book sees Bourdain travelling the world discovering exotic foods. </b><br /><br />Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage of his two greatest passions. Inspired by the question, 'What would be the perfect meal?', Anthony sets out on a quest for his culinary holy grail. <br /><br />Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he's treated to a sustaining meal of live Cobra heart before moving on to savor a snack with the Viet Cong in the Mecong Delta. Further west, Kitchen Confidential fans will recognize the Gironde of Tony's youth, the first stop on his European itinerary. And from France, it's on to Portugal, where an entire village has been fattening a pig for months in anticipation of his arrival. And we're only halfway around the globe. . . A Cook's Tour recounts, in Bourdain's inimitable style, the adventures and misadventures of America's favorite chef.
JELL-O Girls: A Family History
by Allie Rowbottom

Language

English

Pages

289

Publication Date

July 24, 2018

Product Description
Customer Reviews
<b>A "gorgeous" (<i>New York Times</i>) memoir that braids the evolution of one of America's most iconic branding campaigns with the stirring tales of the women who lived behind its facade - told by the inheritor of their stories.<br /></b><br /><b><i>A New York Times Editors' Choice<br />One of People Magazine's Best Books of Summer <br />An Amazon Best Book of the Month<br />An Indie Next Pick<br />A Real Simple Best Book of 2018<br /></i></b><br />In 1899, Allie Rowbottom's great-great-great-uncle bought the patent to Jell-O from its inventor for $450. The sale would turn out to be one of the most profitable business deals in American history, and the generations that followed enjoyed immense privilege - but they were also haunted by suicides, cancer, alcoholism, and mysterious ailments.<br /><br /> More than 100 years after that deal was struck, Allie's mother Mary was diagnosed with the same incurable cancer, a disease that had also claimed her own mother's life. Determined to combat what she had come to consider the "Jell-O curse" and her looming mortality, Mary began obsessively researching her family's past, determined to understand the origins of her illness and the impact on her life of Jell-O and the traditional American values the company championed. Before she died in 2015, Mary began to send Allie boxes of her research and notes, in the hope that her daughter might write what she could not. JELL-O GIRLS is the liberation of that story.<br /><br />A gripping examination of the dark side of an iconic American product and a moving portrait of the women who lived in the shadow of its fractured fortune, JELL-O GIRLS is a family history, a feminist history, and a story of motherhood, love and loss. In crystalline prose Rowbottom considers the roots of trauma not only in her own family, but in the American psyche as well, ultimately weaving a story that is deeply personal, as well as deeply connected to the collective female experience.<br /><br />
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>
A Bite-Sized History of France: Gastronomic Tales of Revolution, ...
by , Jeni Mitchell

Language

English

Pages

Publication Date

July 10, 2018

Product Description
Customer Reviews
<b>One of <i>The Christian Science Monitor</i>’s “Ten Best Books of July”<br /><br />One of <i>Time</i> magazine’s “22 Books to Read this Summer”<br /><br />One of <i>AFAR</i> magazine’s “8 New Books You Need to Read Before Flying to France”<br /><br />“It’s the authors’ friendly accessibility that makes these stories so memorable.”<BR>—<strong>Christine Muhlke, <em>The New York Times Book Review</em></strong><BR><BR>“A very cool book about the intersections of food and history.”<BR>—<strong>Michael Pollan, New York Times bestselling author of <em> How to Change Your Mind</em> and <em>The Omnivore’s Dilemma</em></strong><BR><BR>“Savor this book in bite-sized morsels, the better to enjoy every bit.”<BR>—<strong>Dorie Greenspan, “On Dessert” columnist for <em>The New York Times Magazine, New York Times</em> bestselling and award-winning author of <em>Around My French Table</em> and <em>Dorie’s Cookies</em></strong><br /></b><BR><b>A French cheesemonger and an American academic and ex-pat join forces to serve up a sumptuous history of France and its food, in the delicious tradition of Anthony Bourdain, Peter Mayle, and Pamela Druckerman</b> <p>From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, <em>A Bite-Sized History of France</em> tells the compelling and often surprising story of France from the Roman era to modern times. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative social history explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities.</p><br /><p>The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France’s rise upon the world stage. They help explain France’s dark history of war and conquest, as well as its most enlightened cultural achievements and the political and scientific innovations that transformed human history. These gastronomic tales will edify even the most seasoned lovers of food, history, and all things French.</p>
Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin

Language

English

Pages

448

Publication Date

October 06, 2015

Product Description
Customer Reviews
<DIV><B>In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.</B><BR /><BR /><I>Jacques Pépin Heart & Soul in the Kitchen </I>is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.<BR /> <BR />Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.</DIV></DIV></DIV>
The Best Cook in the World: Tales from My Momma's Table
by Rick Bragg

Language

English

Pages

512

Publication Date

April 24, 2018

Product Description
Customer Reviews
<b>NEW YORK TIMES BESTSELLER <br /><br />From the beloved, best-selling author of <i>All Over but the Shoutin'</i>, a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, to his mother. Including seventy-four mouthwatering Bragg family recipes for classic southern dishes passed down through generations.</b><br /><br />Margaret Bragg does not own a single cookbook. She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. Many of her recipes, recorded here for the first time, pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In <i>The Best Cook in the World,</i> Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age. Because good food always has a good story, and a recipe, writes Bragg, is a story like anything else.
The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritag...
by , Brent Ridge

Language

English

Pages

272

Publication Date

September 10, 2013

Product Description
Customer Reviews
<b>100 delicious and decadent dessert recipes from the founders of Beekman 1802.</b><br /><br />Dr. Brent Ridge and <i>New York Times </i>bestselling author Josh Kilmer-Purcell are not your average couple: The two Manhattanites left their big city lives behind, and found themselves living in bucolic Sharon Springs, New York, where they became "accidental goat farmers." But what began as a way to reconnect with their own style of modern country living soon exploded into a wildly successful brand, Beekman 1802, named after their historic home. Brent and Josh are now world-renowned for producing everything from magnificent handcrafted goat's milk soaps to artisanal Blaak cheese. Now, with <i>The Beekman 1802 Heirloom Dessert Cookbook</i>, they're bringing their special vintage-modern touch to classic, remarkable recipes bound to become family favorites year after year.<br /><i><br />The Beekman 1802 Heirloom Dessert Cookbook </i>will show off the delicious and decadent recipes that the Beekman Boys have collected from across the generations of their family, from Brent's grandmother's Fourth of July Fruitcake to Josh's mother's Hot Chocolate Dumplings. Each recipe is accompanied by a personal memory from the authors or a story about how that recipe came to be, perfect for those who are nostalgic for some classic Americana in their kitchen or just hankering for a Blackberry Betty recipe.
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>
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and...
by Anthony Bourdain

Language

English

Pages

308

Publication Date

December 10, 2008

Product Description
Customer Reviews
<b><i>New York Times </i>Bestseller</b><br /><br /><b>The good, the bad, and the ugly, served up Bourdain-style.</b><br /><br />Bestselling chef and <i>Parts Unknown </i>host Anthony Bourdain has never been one to pull punches. In <i>The Nasty Bits</i>, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. <br /><br />Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--<i>The Nasty Bits</i> is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.

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