Categories

 > Cookbooks, Food & Wine > Gastronomy

4,621 results were found

Sort by:

Save Me the Plums: My Gourmet Memoir
by Ruth Reichl

Language

English

Pages

269

Publication Date

April 02, 2019

Product Description
Customer Reviews
<b><i>NEW YORK TIMES </i>BESTSELLER • Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of <i>Gourmet.</i></b><br /><b><br />“A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You’ll tear through this memoir.”—<i>Refinery29</i> <br /><br />NAMED ONE OF THE BEST BOOKS OF THE YEAR BY <i>Real Simple </i>• <i>Good Housekeeping </i>• <i>Town & Country<br /></i></b><br /> When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading <i>Gourmet</i> since she was eight; it had inspired her career. How could she say no?<br /><br /> This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately <i>Gourmet </i>into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.<br /><br /> Complete with recipes, <i>Save Me the Plums</i> is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.<br /><br /><b>Praise for </b><i><b>Save Me the Plums</b></i><br /><br />“Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.”<b>—<i>The New York Times Book Review</i></b><br /><br /> “In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of <i>Gourmet</i> magazine with clear eyes, a sense of humor, and some very appealing recipes.”<b>—<i>Town & Country</i> </b><br /><br />“If you haven’t picked up food writing queen Ruth Reichl’s new book, <i>Save Me the Plums</i>, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.”<b>—Soleil Ho, <i>San Francisco Chronicle</i></b>
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.
Milk Street: The New Rules: Recipes That Will Change the Way You ...
by Christopher Kimball

Language

English

Pages

336

Publication Date

October 15, 2019

Product Description
Customer Reviews
<b>Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's <i>New Rules</i>, with 200 </b><b>game-changing recipes driven by simple but transformative insights into cooking. </b><br />This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:<ul><li><b>Charred Broccoli with Japanese-Style Toasted Sesame Sauce</b> (Rule No. 9: Beat Bitterness by Charring)</li><li><b>Lentils with Swiss Chard and Pomegranate Molasses</b> (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)</li><li><b>Bucatini Pasta with Cherry Tomatoes and Fresh Sage</b> (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)</li><li><b>Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach</b> (Rule No. 39: Steam, Don't Boil, Your Eggs)</li><li><b>Pan-Seared Salmon with Red Chili-Walnut Sauce</b> (Rule No. 44: Stick with Single-Sided Searing)</li><li><b>Curry-Coconut Pot Roast</b> (Rule No. 67: Use Less Liquid for More Flavor)</li></ul>You'll also learn how to:<ul><li><b>Tenderize tough greens quickly</b></li><li><b>Create creamy textures without using dairy</b></li><li><b>Incorporate yogurt into baked goods</b></li><li><b>Trade time-consuming marinades for quick, bright finishing sauces</b>, and more</li></ul>The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just <i>work</i>--a book full of lessons that will make you a better cook.
On Spice: Advice, Wisdom, and History with a Grain of Saltiness
by Caitlin PenzeyMoog

Language

English

Pages

264

Publication Date

January 15, 2019

Product Description
Customer Reviews
<b>A revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home.</b><br /><br /> Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook’s sense of superiority or cover for their insecurities. It doesn’t have to be this way. <br /><br /> These notes <i>On Spice</i> come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. Inside, you’ll learn where spices come from: historically, geographically, botanically, and in the modern market. You’ll see snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you’ll get straightforward advice delivered with wry wit. <br /><br /> Discover why:<br /><li>Salt grinders are useless </li><li>Saffron is worth its weight in gold (as long as it’s pure) </li><li>That jar of cinnamon almost certainly isn’t </li><li>Vanilla is far more risqué than you think <br /><br /> Learn to stop worrying and love your spice rack.</li>
Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the L...
by Luke Barr

Language

English

Pages

290

Publication Date

April 03, 2018

Product Description
Customer Reviews
<b>In a tale replete with scandal and opulence, Luke Barr, author of the <i>New York Times </i>bestselling <i>Provence, 1970,</i> transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class.</b><br /><br />In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the <i>chef de cuisine</i> known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed. <br />     Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal <i>Le Guide culinaire,</i> which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same--or more intriguing.
Buttermilk Graffiti: A Chef's Journey to Discover America's New M...
by Edward Lee

Language

English

Pages

320

Publication Date

April 17, 2018

Product Description
Customer Reviews
<b>Winner, 2019 James Beard Award for Best Book of the Year in Writing</b><br /><br /><b>Finalist, 2019 IACP Award, Literary Food Writing</b><br /><br /><b>Named a Best Food Book of the Year by the <i>Boston Globe</i>, <i>Smithsonian</i>, BookRiot, and more</b><br />  <br /><b>Semifinalist, Goodreads Choice Awards<br /><br /> “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.”<br /> —Anthony Bourdain</b><br /><br /> American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories?<br /><br /> A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour <i>hoedduck</i> and a beignet dusted with matcha.<br /><br /> Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.
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>
Devoured: From Chicken Wings to Kale Smoothies - How What We Eat ...
by Sophie Egan

Language

English

Pages

421

Publication Date

May 03, 2016

Product Description
Customer Reviews
<p>A provocative look at how and what Americans eat and why—a flavorful blend of <em>The Omnivore’s Dilemma, Salt Sugar Fat, </em>and <em>Freakonomics</em> that reveals how the way we live shapes the way we eat.</p><p>Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.</p><p>Egan raises a host of intriguing questions: Why does McDonald’s have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of “perks” like free meals for employees; from the American obsession with “having it our way” to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe.</p><p><em>Devoured </em>weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.</p>
A Field Guide to Whisky: An Expert Compendium to Take Your Passio...
by Hans Offringa

Language

English

Pages

321

Publication Date

May 02, 2017

Product Description
Customer Reviews
<i>A Field Guide to Whisky</i> is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled(!) into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 color photographs and a beautiful package to boot,<i> A Field Guide to Whisky</i> will make a whisky expert out of anyone.<br />  
Dinner with Edward: The Story of an Unexpected Friendship
by Isabel Vincent

Language

English

Pages

242

Publication Date

May 24, 2016

Product Description
Customer Reviews
<b>A memoir of food and friendship “combining the warm-heartedness of <i>Tuesdays with Morrie</i> with the sensual splendor of <i>Julie and Julia</i>” (<i>Booklist</i>, starred review).</b><br /><br /> Isabel Vincent first arrives at Edward’s New York apartment to check on him as a favor to his daughter. She has no idea that the nonagenarian baking a sublime roast chicken and a light-as-air apricot soufflé will end up changing her life. But their meeting comes at a moment of transition for each of them: Edward wants nothing more than to follow his late wife to the grave, while Isabel is watching her marriage unravel.<br /><br /> As Edward and Isabel meet weekly for the glorious dinners that Edward prepares, he shares so much more than his recipes for apple galette or the perfect martini, or even his tips for deboning poultry. Edward teaches Isabel the art of slowing down, taking the time to think through her own life—cutting it back to the bone and examining the guts, no matter how messy that proves to be.<br /><br /><i>Dinner with Edward</i> is a book about love and nourishment, and about how dinner with a friend can, in the words of M. F. K. Fisher, “sustain us against the hungers of the world.”<br /><br /> “A rare, beautifully crafted memoir that leaves you exhilarated.” —Rosemary Sullivan, author of <i>Stalin’s Daughter</i><br /><br /> “This is a memoir to treasure.” —<i>Booklist</i> (starred review)

Blog - Latest Entries

Roxane Gay – Difficult Women Review
For avid readers, the advent of the Kindle was a godsend. It allowed them to expand their personal libraries as much as they wanted without worrying about taking up too much space. Along with increasing the potential for library depth, the kindle has also allowed for a more diverse reading taste. You can now take risks on books that you previously wouldn’t have due to the Kindle eliminating ...

David Foster Wallace – Brief Interviews with Hideous Men & Girl with Curious Hair Reviews
The technology of the Kindle allows you to carry a library with you wherever you go. And, like a library, your Kindle collection should be vast and diverse. Aside from the New York Times Bestseller list, it can be hard to know which books are worth your time to download. Luckily, the literary cannon spans for generations. Of the most recent generation of literary greats, David Foster Wallac...

Junot Diaz – The Brief Wondrous Life of Oscar Wao Review
Kindle technology allows you to build an impressive collection of stories without filling shelves upon shelves with books. This convenience makes it possible to experiment with your reading choices without making the commitment to order a book, wait for its arrival, and sticking it on your shelf. I’ve found that the Kindle has made me a much more adventurous reader. With this new-found ad...

Ernest Hemingway – The Old Man and the Sea Review
As you start to increase your kindle collection, it is wise to download a variety of things to read. And sure, the latest serial novel is a great addition to the collection, but sometimes you need a literary classic. Luckily, there is a plethora of classics to choose from. When it comes to literary classics, there are few authors with a better reputation than Ernest Hemingway. Hemingway, so...

Stephen King’s On Writing: A Memoir of the Craft
For fans of the suspense and horror genres, Stephen King is a household name. Chances are, if you read the genres at all, your kindles are filled with a novel or two of his. But King’s prolific career has not stayed within the genre. In fact, one of King’s greatest efforts came in the form of a nonfiction memoir. King’s On Writing blends personal memoir and advice on writing craft tha...

More >>

Enter the Kind Reader Monthly Drawing

$25 Amazon.com Gift Card giveaway

There's a daily limit of 3 free e-books that can be downloaded at KindReader.com