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Fix-It and Forget-It Healthy Slow Cooker Cookbook: 150 Whole Food...
by Good Books

Language

English

Pages

353

Publication Date

April 04, 2017

Product Description
Customer Reviews
Here are the best-loved healthy slow cooker recipes all in one place. Whether your body responds best to a gluten-free, vegan, paleo, low-fat, or low-sugar diet, you will find dozens of easy and delicious recipes that will make dinner a snap.<BR><BR>You can trust these recipes because they are:<BR><BR>Collected from some of America’s best home cooks<BR>Tested in real-life settings<BR>Carefully selected from thousands of recipes<BR><BR>Everyone wants to feel like a smart cook, but it’s tricky when you’re navigating food sensitivities or allergies, different ages, and different dietary needs. <I>Fix-It and Forget-It Healthy Slow Cooker Cookbook</I> has something for everyone, with each recipe tagged to indicate if it is:<BR><BR>Gluten-Free<BR>Dairy-Free<BR>Paleo<BR>Diabetic-Friendly<BR>Low-Fat<BR>Vegetarian<BR>Vegan<BR><BR>Indexes in the back list recipes by healthy category for easy reference. Finally, a cookbook that makes dinner easy, even for families with diverse dietary needs!
James Beard's Theory and Practice of Good Cooking
by James Beard

Language

English

Pages

465

Publication Date

September 01, 2015

Product Description
Customer Reviews
<DIV><B>“The Dean of American Cuisine” and mentor to some of the country’s most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child).</B><BR /><BR /> “In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.”<BR /><BR /> So begins James Beard’s expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, <I>James Beard’s Theory and Practice of Good Cooking</I> will be one of the most comprehensive and important cookbooks in your library.<BR />  <BR /> With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.</DIV>
The James Beard Cookbook
by James Beard

Language

English

Pages

482

Publication Date

March 03, 2015

Product Description
Customer Reviews
<DIV><B>The million-selling culinary classic from the “dean of American cookery” offers timeless and delicious recipes—a must-have for beginners to foodies (<I>The New York Times</I>).</B><BR /><BR /> Hailed by the <I>New York Times</I> as “one of the best basic cookbooks in America,” <I>The James Beard Cookbook </I>remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet.<BR />  <BR /> Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master.<BR />  <BR /> Enduring and eminently sensible, <I>The James Beard Cookbook</I> is the go-to book for twenty-first-century American home kitchens.</DIV>
5 Ingredients: Quick & Easy Food
by Jamie Oliver

Language

English

Pages

320

Publication Date

January 08, 2019

Product Description
Customer Reviews
<p>Jamie Oliver--one of the bestselling cookbook authors of all time--is back with a bang. Focusing on incredible combinations of just five ingredients, he's created 130 brand-new recipes that you can cook up at home, any day of the week. From salads, pasta, chicken, and fish to exciting ways with vegetables, rice and noodles, beef, pork, and lamb, plus a bonus chapter of sweet treats, Jamie's got all the bases covered. This is about maximum flavor with minimum fuss, lots of nutritious options, and loads of epic inspiration. </p><p><b>This edition has been adapted for US market.</b></p>
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>
Vegetables Unleashed: A Cookbook
by , Matt Goulding

Language

English

Pages

367

Publication Date

May 21, 2019

Product Description
Customer Reviews
<p><strong>A <em>NEW YORK TIMES</em> BESTSELLER </strong></p><p><strong>From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, <em>Vegetables Unleashed</em> is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables.</strong></p><p>Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, <em>Vegetables Unleashed</em> showcases Andrés’s wide-ranging vision and borderless cooking style.</p><p>With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, <em>Vegetables Unleashed</em> gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom.</p><p>Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, <em>Vegetables Unleashed</em><em> </em>will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.</p>
The Noma Guide to Fermentation (Foundations of Flavor)
by , David Zilber

Language

English

Pages

456

Publication Date

October 16, 2018

Product Description
Customer Reviews
<DIV><B><I>New York Times</I> Bestseller</B><BR /><BR /><B>Named one of the Best Cookbooks of the Year by the <I>Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater</I>, and more</B><BR /><BR /><B>Named one of the Best Cookbooks to Give as Gifts by <I>Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious</I>, and more</B><BR /><BR /><B>“An indispensable manual for home cooks and pro chefs.” —<I>Wired</I></B><BR /><BR />At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.<BR /><BR /> Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, <I>The Noma Guide to Fermentation</I> takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.<BR /><BR /> Fermentation is already building as the most significant new direction in food (and health). With <I>The Noma Guide to Fermentation</I>, it’s about to be taken to a whole new level.</DIV>
Hungry: Eating, Road-Tripping, and Risking It All with the Greate...
by Jeff Gordinier

Language

English

Pages

222

Publication Date

July 09, 2019

Product Description
Customer Reviews
<b>A food critic chronicles four years spent traveling with René Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer.</b><br /><b> </b><br /><b>“Gordinier takes us into the fabulously obsessive realm of the world’s most fascinating chef—and he does it with the voice of a poet.”—Ruth Reichl, author of <i>Save Me the Plums</i></b><br /> <br /><i>Hungry</i> is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes.<br /> <br />This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza. In the jungle of the Yucatán peninsula, Redzepi and his comrades go off-road in search of the perfect taco. In Sydney, they forage for sea rocket and sandpaper figs in suburban parks and on surf-lashed beaches. On a boat in the Arctic Circle, a lone fisherman guides them to what may or may not be his secret cache of the world’s finest sea urchins. And back in Copenhagen, the quiet canal-lined city where Redzepi started it all, he plans the resurrection of his restaurant on the unlikely site of a garbage-filled lot. Along the way, readers meet Redzepi’s merry band of friends and collaborators, including acclaimed chefs such as Danny Bowien, Kylie Kwong, Rosio Sánchez, David Chang, and Enrique Olvera.<br /><i> </i><br /><i>Hungry</i> is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.<br /><br /><b>Praise for </b><i><b>Hungry</b></i><br /><br />“In <i>Hungry,</i> Gordinier invokes such playful and lush prose that the scents of mole, chiles and even lingonberry juice waft off the page.”<b>—<i>Time</i></b><br /><br />“This wonderful book is really about the adventures of <i>two</i> men: a great chef and a great journalist. <i>Hungry</i> is a feast for the senses, filled with complex passion and joy, bursting with life. Not only did Jeff Gordinier make me want to jump on the next flight (to Mexico, Copenhagen, Sydney) in search of the perfect meal, but he also reminded me to stop and savor the ride.”<b>—Dani Shapiro, author of <i>Inheritance</i></b>
Essentials of Classic Italian Cooking
by Marcella Hazan

Language

English

Pages

704

Publication Date

July 20, 2011

Product Description
Customer Reviews
<b>The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. </b><br /><br /><i>Essentials of Italian Cooking</i> is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, <i>The Classic Italian Cook Book</i> and <i>More Classic Italian Cooking</i>, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.
The Flavor Bible: The Essential Guide to Culinary Creativity, Bas...
by , Andrew Dornenburg

Language

English

Pages

391

Publication Date

September 13, 2008

Product Description
Customer Reviews
<div><b>Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship</b></br></br><div><br /></div></div> Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

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