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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.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by Samin Nosrat

Language

English

Pages

480

Publication Date

April 25, 2017

Product Description
Customer Reviews
<b>Now a Netflix series!</b><BR> <BR> <b><i>New York Times</i> Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards </b><BR> <BR> <b>Named </b><b>one of the Best Books of 2017 by: NPR, BuzzFeed, <i>The</i> <i>Atlantic</i>, <i>The </i><i>Washington Post</i>, <i>Chicago Tribune</i>, <i>Rachel Ray Every Day</i>, <i>San Francisco Chronicle</i>, Vice Munchies, Elle.com, <i>Glamour</i>, Eater, <i>Newsday, Minneapolis Star Tribune</i>,<i> The Seattle Times</i>, <i>Tampa Bay Times</i>, Tasting Table, <i>Modern Farmer</i>, <i>Publishers Weekly,</i> and more.</b><BR> <BR> A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.<BR><BR>In the tradition of <i>The Joy of Cooking</i> and <i>How to Cook Everything</i> comes <i>Salt, Fat, Acid, Heat</i>, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, <i>Salt, Fat, Acid, Heat</i> will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. <BR> <BR>Echoing Samin’s own journey from culinary novice to award-winning chef, <i>Salt, Fat Acid, Heat</i> immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. <BR> <BR>Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, <i>Salt, Fat, Acid, Heat</i> will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. <BR> <BR>With a foreword by Michael Pollan.
Meat: A Kitchen Education
by James Peterson

Language

English

Pages

338

Publication Date

May 30, 2012

Product Description
Customer Reviews
<b><i>Meat: A Kitchen Education</i> is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. </b><br /> <br />Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. <br /> <br />Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in <i>Meat</i> along with:<br /> <br /><i>Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.</i><br /> <br />No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in <i>Meat</i> will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.<br /><br /><br /><b>Winner – 2011 James Beard Cookbook Award – Single Subject Category</b>
Craft of Cooking: Notes and Recipes from a Restaurant Kitchen
by Tom Colicchio

Language

English

Pages

274

Publication Date

July 18, 2012

Product Description
Customer Reviews
<b>Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, offers inspriation to cooks of any skill level with 140 simple recipes and technical tips.</b><br /><br /> Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much “fancy food”), Colicchio set out to prove that the finest food didn’t have to be the most complicated. So in March 2001 he opened a new restaurant, Craft, that offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like.<br /><br /> <i>Craft of Cooking</i> leads you through Colicchio’s thought process in choosing raw materials—like what to look for in fresh fish, or how to choose the perfect mushroom—to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features “Day-in-the-Life-of-Craft” portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow you to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York’s colorful visitors and foodies.<br /><br />Using Tom’s straightforward and friendly voice, <i>Craft of Cooking</i> offers recipes suited to any purpose—from a quick family meal to a festive dinner party for twelve.
Essential Pépin: More Than 700 All-Time Favorites from My Life i...
by Jacques Pépin

Language

English

Pages

709

Publication Date

October 18, 2011

Product Description
Customer Reviews
<DIV>For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. Featuring DVD clips demonstrating every technique a cook will ever need.<BR /><BR /> In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.<BR /><BR /> Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.<BR /><BR /><I>Essential P</I>é<I>pin</I> spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.<BR /><BR /> In the DVD clips included in the ebook, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the <I>essential</I> Pépin.</DIV><DIV> </DIV><DIV> </DIV><DIV><BR />  </DIV>
Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto
by Michael Ruhlman

Language

English

Pages

368

Publication Date

October 21, 2011

Product Description
Customer Reviews
<h3><strong>James Beard Award, 2010 winner! —<em> Ruhlman's Twenty</em> — Redefining how we cook</strong></h3><p><strong>Michael Ruhlman cookbook:</strong> Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. <em>Ruhlman's Twenty</em> distills Michael Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas—from ingredients to processes to attitude—that are guaranteed to make every cook more accomplished.</p><p><strong>Learn Michael Ruhlman's twenty key cooking concepts:</strong> Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs; Ruhlman reveals how a cook's success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Michael Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts.</p><p><strong>A game-changing James Beard Award winning cookbook:</strong> <em>Ruhlman's Twenty</em> shows you how he does it in over 300 photographs. Cooks of all levels will revel in Michael Ruhlman s game-changing <em>Twenty.</em></p><p><strong>If you liked <em>The Food Lab: Better Cooking through Science,</em> you'll love <em>Ruhlman's Twenty</em></strong></p>
The New Essentials Cookbook: A Modern Guide to Better Cooking
by America's Test Kitchen

Language

English

Pages

496

Publication Date

September 25, 2018

Product Description
Customer Reviews
<b>Take your cooking skills to the next level while developing a knockout repertoire of 200 essential dishes that satisfy what our modern palates crave, from simple meals to dinner-party center­pieces.</b><br /><br />We've made improvements to well-loved dishes by incorporating innovative techniques in recipes such as Butter-Basted Rib-Eye Steak and added modern classics such as Vegetable Bibimbap and Olive Oil-Yogurt Bundt Cake. <br /><br />In this book, you'll find the perfect roast chicken and a killer banana bread but also a Turkish-inspired tomato soup, luscious Chinese braised short ribs, and a set of wholesome grain bowls. A chapter on weeknight dinners offers smart paths to great flavor--from Bucatini with Peas, Kale, and Pancetta that cooks in one pot to a pizza that bakes in a skillet--including plenty of vegetarian options. Other chapters turn up the volume on breakfast and dessert standbys; try the 100 Percent Whole-Wheat Pancakes and Brown Sugar Cookies and you may never go back to the regular versions. We'll also help you pull off your next--or even your first!--dinner party with recipes guaranteed to impress (and to work), such as Braised Lamb Shanks with Bell Peppers and Harissa, Miso-Marinated Salmon, and Roasted Zucchini and Eggplant Lasagna.<br /><br />Most of us--not just newbies--could stand to bone up on certain culinary basics, and our methods may surprise even more experienced cooks, from seeding fresh chiles (we use a measuring spoon) to hulling strawberries (a plastic straw works well). And that's just the tip of the iceberg of what these recipes teach. You'll discover how to "reverse sear" thick pork chops so they turn out juicy all the way through, grind meat in a food processor for the ultimate burger, and shape fresh corn tortillas without a tortilla press or rolling pin.<br /><br />As you progress through this book, you will also gain a deeper understanding of ingredients, better ­techniques, and the secrets we use in the test kitchen via sidebars called "Think Like a Cook," which offers insights that can help in your larger culinary life. For example: <br /><br /><b>How to Be an Avocado Whisperer: </b>Squeezing that avocado is just going to bruise it. Learn a better way to tell when it's ripe.<br /><br /><b>Improvising a Pan Sauce:</b> After searing a steak, chop, or chicken breast, don't clean the pan! We show you how to use these browned bits to make a rich, deeply flavored sauce.<br /><br /><b>How Cheese Melts:</b> Learn why some cheeses melt smoothly while others turn greasy--plus a trick to help cheddar melt without breaking.<br /><br /><b>The Egg-Doneness Continuum:</b> See the difference between soft-, hard-, and overcooked eggs and find a foolproof method for nailing it every time (and removing the shells more easily).
The Preservation Kitchen: The Craft of Making and Cooking with Pi...
by , Kate Leahy

Language

English

Pages

304

Publication Date

April 03, 2012

Product Description
Customer Reviews
<b>The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipes</b><br /><br />Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. <br /><br /> Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. <i>The Preservation Kitchen</i> not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee

Language

English

Pages

908

Publication Date

March 20, 2007

Product Description
Customer Reviews
Harold McGee's <I>On Food and Cooking</I> is a kitchen classic. Hailed by <I>Time</I> magazine as "a minor masterpiece" when it first appeared in 1984, <I>On Food and Cooking</I> is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. <BR> Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of <I>On Food and Cooking.</I> He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new <I>On Food and Cooking</I> provides countless eye-opening insights into food, its preparation, and its enjoyment. <BR> <I>On Food and Cooking</I> pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, <I>On Food and Cooking</I> remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. <BR> Among the major themes addressed throughout this new edition are: <BR> <UL TYPE=DISC> <LI>Traditional and modern methods of food production and their influences on food quality <LI>The great diversity of methods by which people in different places and times have prepared the same ingredients <LI>Tips for selecting the best ingredients and preparing them successfully <LI>The particular substances that give foods their flavors and that give us pleasure <LI>Our evolving knowledge of the health benefits and risks of foods </UL> <BR> <I>On Food and Cooking</I> is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
The Wine Bible
by Karen MacNeil

Language

English

Pages

1008

Publication Date

October 13, 2015

Product Description
Customer Reviews
<DIV>Announcing the completely revised and updated edition of <I>The Wine Bible</I>, the perennial bestselling wine book praised as <I>“The most informative and entertaining book I’ve ever seen on the subject”</I> (Danny Meyer), <I>“A guide that has all the answers” </I>(Bobby Flay), <I>“Astounding”</I> (Thomas Keller), and <I>“A magnificent masterpiece of wine writing”</I> (Kevin Zraly).<BR /><BR /> Like a lively course from an expert teacher, <I>The Wine Bible</I> grounds the reader deeply in the fundamentals while layering on informative asides, tips, amusing anecdotes, definitions, glossaries, photos (all new for this edition), maps, labels, and recommended bottles. Karen MacNeil’s information comes directly through primary research; for this second edition she has tasted more than 10,000 wines and visited dozens of wine regions around the world. New to the book are wines of China, Japan, Mexico, and Slovenia. And through it all the reader becomes ever more informed—and, because of the author’s unique voice, always entertained: “In great years Pétrus is ravishing, elegant, and rich—Ingrid Bergman in red satin.” Or, describing a Riesling: “A laser beam. A sheet of ice. A great crackling bolt of lightning.”<BR />  </DIV>

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