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The Ultimate Instant Pot cookbook: Foolproof, Quick & Easy 800 In...
by Simon Rush

Language

English

Pages

879

Publication Date

October 11, 2019

Product Description
Customer Reviews
<p><strong>The Ultimate Instant Pot Cookbook with 800 Recipes for Beginners & Advanced Users</strong></p><p><em>Do you want to make an effortless progress in your kitchen regardless of the occasion?</em></p><p><em>Do you want to save time cooking healthy meals on any budget?</em></p><h3><strong>In this Instant pot cookbook you will find:</strong></h3><ul><li>Simple and quick solutions as to how to use your <strong>Instant Pot effectively</strong></li><li><strong>Easy-to-cook and delicious-to-taste instant pot recipes</strong></li><li>Improved techniques on how to cook in the most efficient way using the Instant Pot</li></ul><p>Thanks to this great cooking device, the Instant Pot, cooking quick and budget-friendly meals is easier than ever. No matter if you're a solo eater, or if you cook for the whole family or friends - you'll always find dozens of recipes to satisfy everyone. </p><h3><strong>In this instant pot recipe book you will find 800 recipes in these categories:</strong></h3><ul><li>Brunch & Side Dishes to die for</li><li><strong>Easy Pasta and Rice recipes </strong></li><li>Something for Fish & Seafood lovers </li><li><strong>Tons of tasty Pork, Beef, Lamb and Poultry recipes</strong></li><li>Beans & Grains recipes for quick meals</li><li><strong>Effortless Soups, Stews & Chilis</strong></li><li>Vegetables & Vegetarian Dishes</li><li><strong>Delicious Snacks & Appetizers</strong></li><li>Quick-to-prepare Desserts</li></ul><p>Finally there's your <strong>All-on-one</strong> Instant Pot recipe cookbook,<em><strong> for any occasion for any guest for any budget!</strong></em> </p>
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised a...
by , Brian Polcyn

Language

English

Pages

320

Publication Date

September 03, 2013

Product Description
Customer Reviews
<p><strong>An essential update of the perennial bestseller.</strong></p><br /><p><em>Charcuterie</em> exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. <em>Charcuterie: Revised and Updated</em> will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.</p><br /><p>Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.</p><br /><p>Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. <em>Charcuterie: Revised and Updated</em> is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.</p><br /><p>Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, <em>Charcuterie: Revised and Updated</em> remains the undisputed authority on charcuterie.</p>
The "I Love My Instant Pot®" Recipe Book: From Trail Mix Oatmeal...
by Michelle Fagone

Language

English

Pages

225

Publication Date

September 10, 2019

Product Description
Customer Reviews
<b>*OFFICIALLY LICENSED BY THE MAKERS OF THE INSTANT POT!*</b><br /> <br /><b>175 must-have recipes for everyone’s favorite cooking appliance—the Instant Pot—perfect for fast, delicious meals the whole family will love. </b><br /><br />Discover how easy cooking can be with the versatile Instant Pot that serves as everything from a pressure cooker to a sauté pan to a yogurt maker. The fast, programmable, and energy-efficient appliance makes it quick and easy to whip up any of these delicious, satisfying recipes in just minutes!<br /> <br />This essential cookbook provides 175 appetizing, flavorful recipes from breakfast through dinner including:<br /> –Bacony Poblano Hashbrowns<br /> –Moroccan Lamb Stew<br /> –Bourbon Barbeque Chicken Thighs<br /> –Double Chocolate Cheesecake<br /> <br />With dishes to suit every dietary need from vegetarian to gluten free, there’s something for everyone in this collection of Instant Pot recipes. Featuring an introduction to the Instant Pot’s features and tips for the best cooking results, soon you’ll be using your Instant Pot for every meal!
How to Cook Everything-Completely Revised Twentieth Anniversary E...
by Mark Bittman

Language

English

Pages

960

Publication Date

October 01, 2019

Product Description
Customer Reviews
<b>The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos</b><br />  <br /> For twenty years, Mark Bittman’s <i>How to Cook Everything</i> has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration.<br />  <br /> Inside, you’ll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos.<br />  <br /> By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.
No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made ...
by Teri Turner

Language

English

Pages

298

Publication Date

May 21, 2019

Product Description
Customer Reviews
<b>The best-selling cookbook with delicious and healthful recipes from the beloved blog NoCrumbsLeft.com–fully endorsed by Whole30</b><br /><br /> As millions of people know, one of the toughest things about completing the Whole30 is figuring out what to eat next, the other 335 days of the year. Teri Turner, creator of No Crumbs Left, has healthful and great tasting answers. Food is Teri’s love language, and her approach to getting people into the kitchen, rolling up their sleeves, and cooking is contagious. “Don’t be afraid to fail: it’s just food,” is one of her mantras. Teri’s passion is evident on every page of her first cookbook, as she leads readers through a discovery of new flavors and spice combinations and teaches people to trust their cooking instincts. Teri’s recipes, most of which are gluten-free, grain-free, dairy-free, and Whole30 compliant, are what makes No Crumbs Left so unique. Simple and incredibly delicious dishes such as Pistachio Pesto Chicken Breast, Shrimp Pad Thai, and Spicy Pepperoncini Beef are on the dinner table quickly. The impossibly easy Sugar Snap Pea Salad features two of Teri’s signature Magic Elixirs, Green Goddess Dressing and Smoky Pepitas, which are both made in advance and kept on hand to elevate countless meals. Her signature Marinated Red Onions, 999 Island Dressing, Gomasio, and Spicy Almond Sauce are true secret weapons. The Family chapter features the special recipes her own children grew up with and evoke home, love, and motherhood. Teri considers this book a love letter to her mother, and woven throughout are tips and favorite quotes to bring you right into her kitchen, where there is always an extra seat at the table.
Whole Food Cooking Every Day: Transform the Way You Eat with 250 ...
by Amy Chaplin

Language

English

Pages

400

Publication Date

September 24, 2019

Product Description
Customer Reviews
<b>Named one of the Best Cookbooks </b><b>of the Year / Best Cookbooks </b><b>to Give as Gifts in 2019 by the </b><b><i>New York Times,</i><i> Washington Post,</i></b><b><i> Bon Appétit</i></b><b>, <i>Martha Stewart Living,</i> Epicurious, and more</b><br />  <br /><b>Named one of the Best Healthy Cookbooks of 2019 by Forbes</b><br /><br /><b>“Gorgeous. . . .  This is food that makes you feel invincible.” —<i>New York Times Book Review</i></b><br /><br /> Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.
The Instant Pot Bible: More than 350 Recipes and Strategies: The ...
by , Mark Scarbrough

Language

English

Pages

496

Publication Date

October 02, 2018

Product Description
Customer Reviews
<b>This complete and AUTHORIZED guide to your Instant Pot, "the perfect gift for your friend who's obsessed with her new Instant Pot," has more than 350 recipes for breakfasts, lunches, dinners, snacks, and even desserts--for every size and model of Instant Pot (<i>NBC</i>)</b><b><br /></b>More than five million people worldwide use Instant Pots to get food onto their table fast. But only <i>The Instant Pot Bible</i> has everything you need to revolutionize the way you cook with your favorite machine. Every one of the <b>350+ recipes</b> gives ingredients and timings <b>for all sizes and models of Instant Pot, including the Instant Pot MAX,</b> which cooks even more quickly. And you get exciting new recipes that utilize the MAX's unique Sous Vide setting.<br /><b>The Instant Pot Bible</b> <b>is the most comprehensive Instant Pot book ever published</b>, with recipes for everything from hearty breakfasts to healthy sides, from centerpiece stews and roasts to decadent desserts. Bestselling authors and pressure-cooking experts Bruce Weinstein and Mark Scarbrough offer customized directions and timings for perfect results every time. And many recipes can also use the slow-cook setting to let the machine cook while you do other things.<br />These innovative "road map" recipes for classics such as vegetable soups, chilis, pasta casseroles, oatmeal, and more let you customize flavors and ingredients to make each of your family members' favorites. Need dinner in an instant? No problem-<b>more than 175 recipes come together in just a few minutes or just a few steps</b>. Not to mention vegan and vegetarian, keto-friendly, and gluten-free options galore.<br /><b>You'll find:</b><ul><li><b>Buffalo Chicken Soup</b></li><li><b>Turkey Chili Verde</b></li><li><b>Classic Mac and Cheese</b></li><li><b>Dan Dan Noodles</b></li><li><b>Thai-Inspired Pulled Chicken Breasts</b></li><li><b>Smoky Chickpeas and Potato Curry</b></li><li><b>Sous Vide Strip Steaks with Chives and Garlic</b></li><li><b>Poached Salmon with Horseradish Sauce</b></li><li><b>Teriyaki-Style Braised Flank Steak</b></li><li><b>Red Beans and Rice</b></li><li><b>No-Drain Mashed Potatoes</b></li><li><b>Classic Cheesecake</b></li><li><b>And many more...</b></li></ul><b>The Instant Pot changed the way you cook. <i>The Instant Pot Bible</i> helps you make the most of it.</b><b><br /></b><b>For the complete guide to cooking meals in your Instant Pot with ingredients straight out of your freezer, don't miss their latest book: FROM FREEZER TO INSTANT POT.</b>
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.
The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknig...
by Alex Snodgrass

Language

English

Pages

298

Publication Date

December 31, 2019

Product Description
Customer Reviews
<b><i>NEW YORK TIMES </i>BESTSELLER!<br /> Healthy, easy, and delicious recipes from the Defined Dish blog--fully endorsed by Whole30</b><br /><br /> Alex Snodgrass of TheDefinedDish.com is the third author in the popular Whole30 Endorsed series. With gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy, this is a cookbook people can turn to after completing a Whole30, when they’re looking to reintroduce healthful ingredients like tortillas, yogurt, beans, and legumes. Recipes like Chipotle Chicken Tostadas with Pineapple Salsa or Black Pepper Chicken are easy enough to prepare even after a busy day at work. There are no esoteric ingredients in these recipes, but instead something to suit every taste, each dish clearly marked if it is Whole30 compliant, paleo, gluten-free, dairy-free, and more. Alex includes delicious variations, too, such as using lettuce wraps instead of taco shells, to ensure recipes can work for almost any diet. And for anyone looking to stick to their Whole30 for longer, at least sixty of the recipes are fully compliant.
The Rootitoot Cookbook: A Grandma's Recipes For Your Instant Pot
by Ruth McCusker

Language

English

Pages

Publication Date

April 29, 2019

Product Description
Customer Reviews
Cook like a grandma - in your Instant Pot!<br /><br />Enjoy a grandmother's tried and true recipes.<br />See your family smile at your dependable, consistent results.<br />Feel more confident and adventurous with your Instant Pot.<br />Ruth “Rootitoot” McCusker has converted her treasured family recipes into Instant Pot masterpieces. This book is like having a loving grandmother at your side in the kitchen. Her step-by-step instructions, gentle humour and mouth-watering recipes will have you cooking with confidence in no time.<br /><br />Welcome Rootitoot into your kitchen and cook like a grandma in your Instant Pot.

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