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The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas...
by Niki Segnit

Language

English

Pages

400

Publication Date

December 01, 2010

Product Description
Customer Reviews
<b>“A perfect reference for the aspiring foodie.” –<i>Chicago Tribune</i></b><br /><b><br /></b><b>Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award</b><br /><b><br /></b><b>A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.</b><br /><br />Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what-revealing for the first time just how infinite are the possibilities in an everyday kitchen. <br /><br />Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential pairings. Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and 200 recipes, <i>The Flavor Thesaurus </i>is not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.
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 IACP 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.
The Encyclopedia of Sandwiches: Recipes, History, and Trivia for ...
by Susan Russo

Language

English

Pages

320

Publication Date

December 03, 2013

Product Description
Customer Reviews
How do you keep a Dagwood from toppling over? What makes a Po’ Boy so crispy and crunchy? And who was the genius that invented the Fluffernutter? Discover these answers and more in <i>The Encyclopedia of Sandwiches</i>—a chunky little cookbook dedicated to everything between sliced bread. <br /><br /> Author Susan Russo has searched the globe to catalog every sandwich imaginable, providing tried-and-true recipes, tips and tricks, and fascinating regional and historical trivia about the best snack of all time. Quick how-to instructions will ensure that every Panini is toasted to buttery perfection, every Sloppy Joe is deliciously sloppy, and every Dagwood is stacked to perfection! <i>The Encyclopedia of Sandwiches</i> is essential reading for sandwich connoisseurs everywhere.
The All New Ball Book Of Canning And Preserving: Over 200 of the ...
by Jarden Home Brands

Language

English

Pages

368

Publication Date

May 31, 2016

Product Description
Customer Reviews
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty.<br /><br />Organized by technique, <em>The All New Ball Book of Canning and Preserving </em>covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. <br /><br />Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics - Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles - to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation.<br /><br />Lushly illustrated with color photographs, <em>The All New Ball Book of Canning and Preserving</em> is a classic in the making for a new generation of home cooks.
The Spice Companion: A Guide to the World of Spices: A Cookbook
by Lior Lev Sercarz

Language

English

Pages

304

Publication Date

November 01, 2016

Product Description
Customer Reviews
<b>A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations.</b><br /><br />Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. <i>The Spice Companion</i> communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource as beautiful as it is informative.
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
<b>Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship</b><br /><br /><br /> 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.
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>
Canal House: Cook Something: Recipes to Rely On
by , Melissa Hamilton

Language

English

Pages

448

Publication Date

September 10, 2019

Product Description
Customer Reviews
<b>Learn to cook well with this <i>Joy of Cooking</i> for the Instagram generation from James Beard Award-winning cookbook studio Canal House, "the 1600 Pennsylvania Avenue of the food world" </b><b>(<i>Bon Appetit),</i></b><b> with 300 simple recipes to rely on for the rest of your life.</b><br />Canal House's Melissa Hamilton and Christopher Hirsheimer are home cooks writing about home cooking for other home cooks. From a lifetime of making dinner every single night, they've edited their experience down to the essentials: 300 simple and genius recipes that reveal the building blocks of all good cooking, and are guaranteed to make you a better cook.<br />Each chapter of <i>Cook Something</i> helps you master a key ingredient or powerful technique, moving from simple (a perfect soft-boiled egg, and how to make it uncommonly delicious) to ambitious (a towering chocolate souffle). Recipes for <b>salad dressings</b>, <b>sauces</b>, <b>braises</b>, <b>roasts</b>, <b>meatballs, vegetables</b>, and even <b>perfect snacks and sweets</b> help novice and experienced cooks alike reach for the perfect dish for any occasion. Inside, you'll find:<ul><li>Poached salmon with lemon-butter sauce</li><li>Fettucine with ragu bolognese</li><li>Oven-braised chicken with gnocchi</li><li>French onion soup</li><li>Canal House's classic vinaigrette</li><li>Classic Italian meatballs</li><li>Caramelized apple galette</li><li>And so much more. </li></ul>Filled with step-by-step photographs and indispensable kitchen wisdom, it is a perfect gift for beginners and an ideal reference for confident cooks.<br /><i>Cook. Cook something. Cook something for yourself. Cook something for others. It will satisfy you more than you know.</i><br />
Lucky Peach Presents Power Vegetables!: Turbocharged Recipes for ...
by Peter Meehan

Language

English

Pages

272

Publication Date

October 18, 2016

Product Description
Customer Reviews
<b>Mostly vegetarian and infrequently vegan, the recipes in <i>Lucky Peach Presents Power Vegetables!</i> are all indubitably delicious. </b><br /><br />The editors of <i>Lucky Peach</i> have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the <i>Lucky Peach</i> test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.
The Whole Fish Cookbook
by Josh Niland

Language

English

Pages

256

Publication Date

September 01, 2019

Product Description
Customer Reviews
<p>We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?<br /><br />In <strong>The Whole Fish Cookbook</strong>, Sydney’s groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. <br /><br />Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, <strong>The Whole Fish Cookbook </strong>will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.</p>

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