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Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fan...
by , Douglas Trattner

Language

English

Pages

224

Publication Date

September 03, 2013

Product Description
Customer Reviews
<b><b><b>Food Network star </b>Michael Symon</b> shares 120 superfast and delicious recipes for busy cooks.<br /><br /></b>With his boisterous laugh and Midwestern charm, Michael Symon has become one of the most beloved cooking personalities on television. For ABC's <i>The Chew</i>, he developed a brilliant, simple formula to help home cooks pull together fresh, from-scratch meals on weeknights: a maximum of five fresh ingredients that cook in five minutes. This cookbook ties into the segment, featuring dazzlingly quick, satisfying dinners that your whole family will love.<br /><br />Michael first teaches you how to set up your pantries with essentials that make whipping up dinner easy. Then he shares 120 recipes for pastas, skillet dinners, egg dishes, grilled mains, kebabs, foil packets, and sandwiches illustrated in 75 photographs. This is streamlined cooking for busy families and firmly solves the "what's for dinner?" conundrum for home cooks everywhere.
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><em>Medium Raw </em>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></p>
Fix-It and Forget-It Baking with Your Slow Cooker: 150 Slow Cooke...
by Phyllis Good

Language

English

Pages

344

Publication Date

February 02, 2016

Product Description
Customer Reviews
You knew that slow cookers make delicious soups and stews, but did you know that they also make soft and chewy cookies, gooey bars, fluffy cakes, and moist breads? The beloved Fix-It and Forget-It series has sold nearly eleven million copies, giving home cooks around the world exactly what they crave—recipes for delicious, satisfying meals that anyone can make with simple ingredients and minimal preparation time. Now, New York Times–bestselling author Phyllis Good presents a collection that gives cooks an unexpected treat—fabulous baked goods!<br /><br />Featuring 150 new, mouthwatering recipes—all carefully tested—this will be the go-to book for bake sales, last-minute guests, holiday baking, and everyday treats!<br /><br /><i>Fix-It and Forget-It Baking with Your Slow Cooker</i> is a big, full-color, useful cookbook that, in addition to recipes, offers tips and tricks for baking with your slow cooker, FAQs, suggestions for substituting common allergen ingredients, and more.<br /><br />Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a <i>New York Times</i> bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Fix-It and Forget-It Cooking for Two: 150 Small-Batch Slow Cooker...
by Hope Comerford

Language

English

Pages

352

Publication Date

January 02, 2018

Product Description
Customer Reviews
You want wholesome and delicious meals but you just don’t have the time to prepare them after a long day at work. Most slow cooker cookbooks offer recipes for a crowd and there are only two of you, or maybe the two of you plus a baby or toddler, and you don’t want a whole week’s worth of leftovers taking up space in the fridge. This slow cooker cookbook is different. The perfect gift for newlyweds, elderly couples, or anyone who is too busy to spend hours futzing in the kitchen, these recipes will put just the right amount of home-cooked food on your table with shockingly little time and effort on your part.<br /><br /> You can trust these recipes because they are— <ul><li>Collected from some of America’s best home cooks</li><li>Tested in real-life settings</li><li>Carefully selected from thousands of recipes</li></ul> Learn what size slow cooker to purchase, discover tips for easy prep and cleanup, and find scrumptious recipes such as: <ul><li>Chicken Parmigiana</li><li>Buttery German Chocolate Fudge</li><li>Taco Bean Soup</li><li>White Bean and Chicken Chili</li><li>Poppy Seed Tea Bread</li><li>And many more!</li></ul>
Myers+Chang at Home: Recipes from the Beloved Boston Eatery
by , Karen Akunowicz

Language

English

Pages

320

Publication Date

September 12, 2017

Product Description
Customer Reviews
<b>From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang</b><br /><br /> Award-winning and beloved chef Joanne Chang of Boston’s Flour bakery may be best known for her sticky buns, but that’s far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston’s most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home—try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again. Paired with the couple's favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.
Little Flower Baking
by , Cecilia Leung

Language

English

Pages

264

Publication Date

March 21, 2016

Product Description
Customer Reviews
<b>The beloved chef and author of <i>Little Flower</i> teaches home cooks to bake her simple-yet-delicious desserts, savory snacks, and more—“What a fabulous treat!” (Sherry Yard, author of <i>Desserts by the Yard</i>).</b><br />  <br /> Christine Moore, chef and founder of Little Flower—LA’s favorite café, bakery, and candy kitchen—first shared her artfully simple recipes in her acclaimed cookbook <i>Little Flower</i>. Now in <i>Little Flower Baking</i>, Christine shares her very best baking recipes, all adapted and carefully tested for the home cook. Rich with Christine’s warmth and wisdom, <i>Little Flower Baking</i> teaches home cooks how to make her rustically beautiful and delicious cookies, cakes, pastries, savory baked goods, breads, rolls, bars, puddings, and so much more.<br />  <br /> An inspiration for every home baker, <i>Little Flower Baking </i>is beautifully packaged, and each recipe features its own mouthwatering photo.<br />  <br /> “When you eat Christine Moore’s food, you feel happy and well served by life.” —Jonathan Gold, Pulitzer Prize–winning food writer, <i>Los Angeles Times</i>
Tartine: Revised Edition: A Classic Revisited
by , Alice Waters

Language

English

Pages

328

Publication Date

October 01, 2019

Product Description
Customer Reviews
This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers—from one of the most acclaimed and inspiring bakeries in the world. <em>Tartine</em> offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun. Favorites from the original book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this compendium a true collectible and must-have for bakers of all skill levels.
The Food Lab: Better Home Cooking Through Science
by , J. Kenji López-Alt

Language

English

Pages

962

Publication Date

September 21, 2015

Product Description
Customer Reviews
<p><strong>A <em>New York Times</em> Bestseller<br /><br />Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award<br /><br /><br /><br />"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—<em>New York Times Book Review</em></strong></p><br /><p>Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?</p><br /><p>As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In <em>The Food Lab</em>, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.</p>
The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater,...
by , Chris Ying

Language

English

Pages

256

Publication Date

September 24, 2019

Product Description
Customer Reviews
<b><i>The New York Times</i> "Best Cookbooks of Fall 2019"<br /><i>Bon Appetit's</i> "Fall Cookbooks We've Been Waiting All Summer For"<br /><i>Epicurious' </i>"Fall 2019 Cookbooks We Can't Wait to Cook From"</b><br /><b>Amazon's Picks for "Best Fall Cookbooks 2019"</b><br /><br /> Ivan Orkin is a self-described <i>gaijin </i>(guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.<br />  <br /> Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In <i>The Gaijin Cookbook</i>, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.
MUNCHIES: Late-Night Meals from the World's Best Chefs [A Cookboo...
by , Helen Hollyman

Language

English

Pages

264

Publication Date

October 24, 2017

Product Description
Customer Reviews
<b>This cookbook, based on the game-changing web series Chef's Night Out, features stories of the world's best chefs' debauched nights on the town, and recipes for the food they cook to soak up the booze afterwards.</b><br /><br />MUNCHIES brings the hugely popular show Chef's Night Out (on VICE Media's food website, MUNCHIES) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 70 of the world's top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there are the 65 recipes: dishes these chefs cook when they're done feeding customers, and ready to feed their friends instead. With chapters like "Drinks" (i.e., how to get your night started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for the bleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going.<br /><br />Chefs include:<br />            <br />Shion Aikawa <br /> Jen Agg <br /> Iñaki Aizpitarte <br /> Erik Anderson <br /> Sam Anderson <br /> Wes Avila <br /> Joaquin Baca <br /> Kyle Bailey <br /> Jonathan Benno <br /> Noah Bernamoff <br /> Jamie Bissonnette <br /> April Bloomfield <br /> Robert Bohr And Ryan Hardy <br /> Danny Bowien <br /> Anthony Bourdain <br /> Stuart Brioza And Nicole Krasinski <br /> Gabriela Cámara <br /> David Chang <br /> Han Chiang <br /> Michael Chernow And Dan Holtzman <br />Leah Cohen <br /> Dominique Crenn <br /> Armando De La Torre <br /> Maya Erickson <br /> Konstantin Filippou <br /> Vanya Filopovic <br /> The Franks <br /> Paul Giannone <br /> Josh Gil <br /> Abigail Gullo <br /> Tien Ho <br /> Esben Holmboe Bang <br /> Brandon Jew <br />Jessica Koslow <br /> Agatha Kulaga And Erin Patinkin <br /> Joshua Kulp And Christine Cikowski <br />Taiji Kushima And Shogo Kamishima <br /> Arjun Mahendro And Nakul Mahendro <br /> Anne Maurseth <br /> Andrew Mcconnell <br /> Kavita Meelu <br /> Danny Minch <br /> Carlo Mirarchi <br /> Nicolai Nørregaard <br /> Masaru Ogasawara <br /> Enrique Olvera <br /> Matt Orlando <br /> Mitch Orr <br /> Rajat Parr <br />Kevin Pemoulie <br /> Frank Pinello <br /> Rosio Sánchez <br /> Brad Spence <br /> Alon Shaya <br /> Phet Schwader <br /> Michael Schwartz <br /> Callie Speer <br /> Jeremiah Stone And Fabian Von Hauske <br /> Dale Talde <br /> Lee Tiernan <br /> Christina Tosi <br /> Isaac Toups <br /> Anna Trattles And Alice Quillet <br /> Alisa Reynolds <br /> Grant Van Gameren <br /> Michael White <br /> Andrew Zimmern

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