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The Pioneer Woman Cooks: Come and Get It!: Simple, Scrumptious Re...
by Ree Drummond

Language

English

Pages

400

Publication Date

October 24, 2017

Product Description
Customer Reviews
<p><strong>#1 <em>New York Times</em> Bestseller</strong></p><p><strong>GoodReads Choice Award Semi Finalist</strong></p><p>For home cooks, nothing beats preparing a long, leisurely dinner for your family, stirring slowly, seasoning gradually, and savoring every flavorful step.</p><em><p>Screeeeeech! Reality check!</em> Okay, let's face it: With school, sports, work, obligations, and activities pulling us in a million directions, not many of us can spend that amount of time in the kitchen anymore! What we<em> really</em> need are <em>simple, scrumptious, doable </em>recipes that solve the challenge of serving up hearty,<em> </em>satisfying food (that tastes amazing!) day after day, week after<em> </em>week without falling into a rut and relying on the same old<em> </em>rotation of meals. Cooking should be fun, rewarding, and it<em> </em>definitely should feed your soul (and feed the people in your<em> </em>household in the process)!</p><p>Here are some of my favorite make-it-happen dishes, pulled from my nonstop life as a busy wife, mother of four, and lifelong lover of food! <em>The Pioneer Woman Cooks: Come and Get It!</em> includes more than 120 of my best solutions for tasty, wholesome meals (with minimal fuss!) for breakfast, lunch, dinner, and snacks. (And let's not forget the glue that holds it all together: <em>desserts!</em> There are some dandies in here, friends.)</p><p>With a mix of categories and flavors that will please everyone, this book has everything you need to whip up delicious, downhome recipes that you can get on the table without a lot of stress. Now <em>that's </em>something to get excited about!</p>
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
by Andrea Nguyen

Language

English

Pages

242

Publication Date

March 22, 2011

Product Description
Customer Reviews
<b>Is there anything more satisfying than a well-made Asian dumpling? Wrapped, rolled, or filled; steamed, fried, or baked–asian dumplings are also surprisingly easy to prepare and enjoy at home, as Andrea Nguyen demonstrates with more than 75 recipes. </b><br /><br />Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets). <br /><br />Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), <i>Asian Dumplings</i> covers Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. Plus she makes it easy to incorporate dumplings into your life by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance with time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.
The New Portuguese Table: Exciting Flavors from Europe's Western ...
by David Leite

Language

English

Pages

256

Publication Date

October 13, 2010

Product Description
Customer Reviews
<b>James Beard Award-winning writer, David Leite takes you on a culinary journey into the soul of Portugal.</b><br /><br />Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. <i>The New Portuguese Table</i> looks at this fascinating country's 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, traditional dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all common in American kitchens and now combined in innovative ways.<br /><br />In <i>The New Portuguese Table</i>, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, <i>The New Portuguese Table </i>is the definitive handbook of the exciting cuisine of Portugal.
Broth and Stock from the Nourished Kitchen: Wholesome Master Reci...
by Jennifer McGruther

Language

English

Pages

192

Publication Date

May 31, 2016

Product Description
Customer Reviews
<b>A good broth or stock is the foundation of wholesome cooking. From the author of <i>The Nourished Kitchen</i>, come over a dozen master recipes for base stocks, plus forty recipes using these stocks in complete meals.  </b><br /><br />Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In <i>Broth and Stock from the Nourished Kitchen</i>, Jennifer McGruther, an authority in the traditional foods movement, shares accessible recipes that are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul. The Whole Chicken Broth is the perfect base for Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms, while the recipe for Fish Stock will bring new life to a classic dish like New England Clam Chowder. People are catching on to this centuries old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.
Tasty Latest and Greatest: Everything You Want to Cook Right Now ...
by Tasty

Language

English

Pages

192

Publication Date

December 12, 2017

Product Description
Customer Reviews
You know Tasty: The crazy popular cooking brand that brings people together on small screens all over the world. You’ve been mesmerized by their top down recipe videos, but there’s still something about having a tangible album of edible deliciousness at your fingertips. Enter: TASTY LATEST & GREATEST. This cookbook is just that: 80+ winning recipes, anointed by fans like you, that have risen to the top of the heap, powered by likes and comments and shares and smiles and full bellies. They represent how you’re cooking today. Whether it’s a trend-driven dish like a pastel glitter-bombed unicorn cake or a classic like lasagna, every recipe has staying power. Now you can deliver on the promise of a great dish whenever the urge strikes. Get ready—your cooking is about to go viral.
Dining In: Highly Cookable Recipes
by Alison Roman

Language

English

Pages

304

Publication Date

October 24, 2017

Product Description
Customer Reviews
Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques (think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavors, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes). Roman's recipes set today's trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavors like hot honey browned butter, preserved lemon, za'atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice. Cooking through DINING IN will be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.
5 Ingredients - Quick & Easy Food
by Jamie Oliver

Language

English

Pages

320

Publication Date

August 24, 2017

Product Description
Customer Reviews
<p><b>One of the <i>Guardian's</i> TOP TEN READS for Christmas</b></p><p><b>Featuring ALL the simple and delicious recipes from Jamie's CHANNEL 4 series - <i>Quick and Easy Food</i> . . . and more, in his most straightforward cookbook yet.</b></p><p><i>'Brilliant' The Sunday Times</i></p><p><b>Using five ingredients, cleverly combined, you'll conjure up THE most exciting food . . . </b><i>a <b>crazy good pork burger </b>topped with stacks of juicy sliced pear, crunchy salad leaves and oozy blue cheese, all squashed down under a soft burger bun. For dessert a classic really sumptuous <b>shortbread, </b>drizzled in dark<b> chocolate and </b>grated <b>orange</b> zest.</i></p><p><i>'[The] <b>crazy good pork burger</b> from Jamie Oliver's new book is <b>so easy to make</b> and it <b>tastes unreal</b>'</i><i><b> Joe Wicks, The Body Coach</b></i><br /><b>________</b></p><p>It's all about making the journey to good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it's finished and on the table super-quickly, or after minimal hands-on prep, you've let the oven do the hard work for you. We're talking quality over quantity, a little diligence on the cooking front, and in return massive flavour. </p><p>Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week.</p><p>With over 130 recipes, and chapters on <b>Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice and Noodles and Sweet Things</b>, there's plenty of quick and easy recipe inspiration to choose from. </p><p>With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information. </p><p><b>Jamie's new cookbook takes the stress <i>out </i>of mealtimes and will inspire cooks and non-cooks alike with beautiful, crazily simple ideas . . .</b></p>
The Complete Slow Cooker: From Appetizers to Desserts - 400 Must-...
by America's Test Kitchen

Language

English

Pages

401

Publication Date

October 31, 2017

Product Description
Customer Reviews
The Complete Slow Cooker is America's Test Kitchen's definitive guide to how to cook using a slow cooker. It builds on the success the test kitchen has had from years of testing and retesting slow cooker recipes and pushing the limits of what a slow cooker can do. Packed with 450 recipes, this blockbuster collection is for both new and experienced slow cooker cooks.
David Tanis Market Cooking: Recipes and Revelations, Ingredient b...
by David Tanis

Language

English

Pages

481

Publication Date

October 03, 2017

Product Description
Customer Reviews
<DIV><P><B>“Tanis’s food is deeply flavorful, honest, creative and always, always fun to cook.” <I>—Los Angeles Times</I></B><BR /><BR /><I>David Tanis Market Cooking</I> is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special—pulling from all the world’s great cuisines.<BR /><BR /> Sections on universal ingredients—such as alliums (garlic, onion, shallots, leeks, etc.)—offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results.<BR /><BR /> A masterwork of recipes, approach, technique, and philosophy, <I>David Tanis Market Cooking</I> is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped David Tanis’s incomparable career: Food doesn’t have to be fussy to be satisfying. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore.</P></DIV>
Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinn...
by Rachael Ray

Language

English

Pages

352

Publication Date

August 17, 2010

Product Description
Customer Reviews
<b>With Rachael Ray’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” 365 days a year. </b><br /><br />Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat! <br /><br /> Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. <br /><br />Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.

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Kind Reader Monthly Drawing (March 2017)

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