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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.
Salted: A Manifesto on the World's Most Essential Mineral, with R...
by Mark Bitterman

Language

English

Pages

305

Publication Date

October 19, 2010

Product Description
Customer Reviews
<p><b>A James Beard Award–winning field guide to artisan salts, with profiles of 80 varieties and 50 recipes that showcase the versatile ingredient. </b><br /><br />In<i> Salted</i>, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, <i>Salted</i> also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts.</p><p>Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of <i>fleur de sel</i> harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.</p><p>Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.”<br /><b><br />Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category<br /><b>IACP Cookbook Award Finalist in two categories</b></b></p>
The Happy Cookbook: A Celebration of the Food That Makes America ...
by , Kathy Doocy

Language

English

Pages

256

Publication Date

October 02, 2018

Product Description
Customer Reviews
<p>A beautiful, full-color collection of recipes and stories that celebrate comfort and inspire happiness all year round from <em>Fox & Friends</em> host Steve Doocy and his wife, Kathy.</p><p>Steve Doocy calls Kathy, his wife of more than thirty years, "the best cook I’ve ever met." Together, they take joy in cooking and entertaining with their family and friends. In <em>The Happy Cookbook</em>, the Doocys share favorite recipes, stories, and photos from their family life. In addition to beloved family dishes, this full-color cookbook includes recipes from friends like musician Kid Rock, professional golfer Greg Norman, and many more!</p><p><em>The Happy Cookbook</em> will not only appeal to Steve’s legions of <em>Fox & Friends</em> fans, but to anyone looking for accessible, fun, and delicious food that will inspire great meals for every day and for special occasions. <em>The Happy Cookbook</em> includes a range of yummy dishes for breakfast, lunch, and dinner, such as:</p><ul><li>Steve’s Breakfast Smoothie</li><li>Eggs in a Nest</li><li>Roma Tomato Flatbread</li><li>Pimento Cheese Dip</li><li>Bacon Corn Chowder</li><li>Flaky Ham and Cheese Sandwiches</li><li>Mamma Marie’s Meatballs</li><li>Kid Rock’s Mom’s Chicken Pot Pie</li><li>Ritz Cracker Breaded Pork Chop</li><li>Buffalo Chicken Calzone</li><li>Kathy’s Famous Sugar Cookies</li><li>Betty’s Bourbon Pumpkin Cheesecake</li></ul><p>Offering an inside look at the Doocys’ home life—their food, stories, and infectious family spirit—<em>The Happy Cookbook</em> is all-American home cooking at its best: nothing fancy, and everything delicious!</p>
Betty Crocker's Good and Easy Cook Book
by Betty Crocker

Language

English

Pages

264

Publication Date

November 07, 2017

Product Description
Customer Reviews
<DIV>Three times a day, and sometimes more, everyone asks themselves, "What can I serve that my family and friends will enjoy?"<BR><BR>This classic cook book from General Mills icon Betty Crocker answers the call with quick and easy recipes for breakfast, lunch, dinner and snacks. Whether you ae planning a party and need fancy sandwiches or hearty meals, cakes for dessert or bread and herb butter to go along with dinner, this book has a fast recipe for everyone. Simple instructions and charming two-color illustrations bring each easy-to-make recipe to life.<BR><BR>Pick up a copy of <EM>Betty Crocker's Original Good and Easy Cook Book</EM> and get a thousand time-saving and taste-tempting recipes. </DIV>
The Complete Mealthy MultiPot Cookbook: 200 Healthy Mealthy Multi...
by Jamie Stewart

Language

English

Pages

193

Publication Date

April 21, 2016

Product Description
Customer Reviews
<h2><strong>The Complete Mealthy MultiPot Recipe Book</strong></h2><p><strong><em>Are you too tired to cook?</em><br /></strong></p><p><strong><em>Do you get bored of eating the same food over and over?!</em></strong></p><p>In spite of these facts, you still want to eat healthy homemade meals and your meal plan does not include fast food. Whit this in mind, making your own meals is a necessity. However, time is precious and the last thing you want to do after a busy day is to spend your time cooking, trying to whip up a home-cooked meal, and cleaning up. The fact is that cooking at home does not require special culinary skills, a lot of effort, and time. How about “set it and forget it” recipes? How about an electric pressure cooker?</p><h3><strong>In this book you will find 200 recipes in the following categories:</strong></h3><ul><li>Poultry</li><li><strong>Beef</strong></li><li>Pork</li><li><strong>Fish & Seafood</strong></li><li>Vegetables & Side Dishes</li><li><strong>Rice & Grains</strong></li><li>Beans & Lentils</li><li><strong>Vegan</strong></li><li>Fast Snacks & Appetizers</li><li><strong>Desserts</strong><br /></li></ul><p><strong></strong><strong>Get your copy now!</strong><br /></p>
In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain...
by Stacy Perman

Language

English

Pages

363

Publication Date

May 05, 2009

Product Description
Customer Reviews
<span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'"><span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'"><span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'"><p style="LINE-HEIGHT: normal; MARGIN: auto auto 0pt; mso-add-space: auto" class=MsoNormalCxSpFirst><span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'">“This book grills up an enjoyable read for both avid foodies and novice diners alike! Perman’s sneak peek into the fascinating history of In-N-Out is as good as the delicious burgers themselves.”<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: auto auto 0pt; mso-add-space: auto" class=MsoNormalCxSpMiddle><span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'">—Mario Batali, celebrity chef and author of <i style="mso-bidi-font-style: normal">Molto Italiano</i> </span></p><p style="LINE-HEIGHT: normal; MARGIN: auto auto 0pt; mso-add-space: auto" class=MsoNormalCxSpMiddle><span style="FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: 'Times New Roman'"></span><span style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Times New Roman','serif'; FONT-SIZE: 10pt; mso-fareast-font-family: Calibri; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA">A behind-the-counter look at the fast-food chain that breaks all the rules, Stacy Perman’s <i style="mso-bidi-font-style: normal">In-N-Out Burger </i>is the<i style="mso-bidi-font-style: normal"> New York Times </i>bestselling inside story of the family behind the California-based hamburger chain with a cult following large enough to rival the Grateful Dead’s. A juicy unauthorized history of a small business-turned-big business titan, <i style="mso-bidi-font-style: normal">In-N-Out Burger</i> was named one of <i style="mso-bidi-font-style: normal">Fast Company</i> magazine’s Best Business Books of 2009, and  <i style="mso-bidi-font-style: normal">Fortune Small Business</i> insists that it “should be required reading for family business owners, alongside Rich Cohen’s <i style="mso-bidi-font-style: normal">Sweet and Low</i> and Thomas Mann’s <i style="mso-bidi-font-style: normal">Buddenbrooks</i>.”</span></p></span><p style="LINE-HEIGHT: normal; MARGIN: auto auto 0pt; mso-add-space: auto" class=MsoNormalCxSpFirst></span></span></p>
Bread and Wine: A Love Letter to Life Around the Table with Rec...
by Shauna Niequist

Language

English

Pages

289

Publication Date

April 09, 2013

Product Description
Customer Reviews
As a follow up to her two bestselling books, Bittersweet and Cold Tangerines, author and blogger Shauna Niequist returns with the perfect read for those who love food and value the community and connection of family and friends around the table.<br />Bread and Wine is a collection of essays about family relationships, friendships, and the meals that bring us together. This mix of Anne Lamott and Barefoot Contessa is a funny, honest, and vulnerable spiritual memoir. Bread and Wine is a celebration of food shared, reminding readers of the joy found in a life around the table. It's about the ways God teaches and nourishes people as they nourish the people around them. It's about hunger, both physical and otherwise, and the connections between the two.<br />With wonderful recipes included, from Bacon-Wrapped Dates to Mango Chicken Curry to Blueberry Crisp, readers will be able to recreate the comforting and satisfying meals that come to life in Bread and Wine.
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>
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.
Outlander Kitchen: The Official Outlander Companion Cookbook
by Theresa Carle-Sanders

Language

English

Pages

352

Publication Date

June 14, 2016

Product Description
Customer Reviews
<b><b>For fans of Diana Gabaldon’s Outlander novels and the Starz original series, this official companion cookbook from the founder of OutlanderKitchen online makes a perfect holiday gift!</b><br /><br /><b>“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, <i>Outlander Kitchen</i>’s here to prove you wrong.”—<i>Entertainment Weekly</i></b><br /></b> <br /> Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.<br /><br /> Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, <i>Outlander Kitchen</i> retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and <i>nicht:</i><br /><br /> <b>• Breakfast: </b>Yeasted<b> </b>Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette<br /> <b>• Appetizers: </b>Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters <br /> <b>• Soups & Stocks: </b>Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup<br /> <b>• Mains: </b>Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet<br /> <b>• Sides: </b>Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash<br /> <b>• Bread & Baking: </b>Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks<br /> <b>• Sweets & Desserts: </b>Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run<br /><br /> With gorgeous photographs and plenty of extras—including cocktails, condiments, and preserves—<i>Outlander Kitchen </i>is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget <i>bon appétit</i>. As the Scots say, <i>ith do leòr!</i>

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