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On Spice: Advice, Wisdom, and History with a Grain of Saltiness
by Caitlin PenzeyMoog

Language

English

Pages

264

Publication Date

January 15, 2019

Product Description
Customer Reviews
<B>A revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home.</B><BR><BR> Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook’s sense of superiority or cover for their insecurities. It doesn’t have to be this way. <BR><BR> These notes <I>On Spice</I> come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. Inside, you’ll learn where spices come from: historically, geographically, botanically, and in the modern market. You’ll see snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you’ll get straightforward advice delivered with wry wit. <BR><BR> Discover why:<BR><li>Salt grinders are useless <li>Saffron is worth its weight in gold (as long as it’s pure) <li>That jar of cinnamon almost certainly isn’t <li>Vanilla is far more risqué than you think <BR><BR> Learn to stop worrying and love your spice rack.
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.
INSTANT POT FOR TWO COOKBOOK: An Assortment of Mouthwatering Reci...
by Olivia Wood

Language

English

Pages

189

Publication Date

April 05, 2019

Product Description
Customer Reviews
<h3><strong><em>Would not you enjoy cooking delicious recipes, and enjoy them with your loved one?</em></strong></h3><h3><strong><em>Do you want to Master your Instant Pot to impress your partner with your great culinary skills?</em></strong></h3><h3><strong><em>Go ahead, then this book is for you!</em></strong></h3><p>★★★★★ Please note: Book is available in 2 Paperback formats - Black&White and Full Color. Choose the best for you ★★★★★</p><h3><em>You should have noticed that cooking has taken a new dimension with the introduction of Instant Pot. By cutting down on time devoted to cooking without sacrificing the delicious taste of foods in the process, this pressure cooker has allowed people around the world to prepare and enjoy delicious meals without stress.</em></h3><h3><em>However, only a couple of people are aware of the huge potentials of a pressure cooker. In this book, I will highlight the benefits of using a pressure cooker and some tips that will help you maximize the pressure cooker if you have one.</em></h3><h3><em>More so, I also provide a comprehensive list of recipes that will make cooking fun for you. The recipes are divided into different sections to cater to the different needs of cooks and individuals that are passionate about cooking.</em></h3><h3><em>The recipe covers a lot of grounds and attended to readers in the following areas:</em></h3><h3><strong><em>•          Breakfast recipes.</em></strong></h3><h3><strong><em>•          Lunch recipes.</em></strong></h3><h3><strong><em>•          Dinner recipes.</em></strong></h3><h3><strong><em>•          Snacks and desserts.</em></strong></h3><h3><em>When you are through with this book, your knowledge of pressure cookers will increase, and you can use the tip to get the best out of this amazing cooking machine.</em></h3><h3><em>In addition, you can feed two people with easy-to-make, delicious, and nutritious meals if you care to experiment with the recipes discussed in this book.</em></h3><h3><em>No matter who you are, this book is for you. Read it and increase your cooking skills.</em></h3><h3><strong><em>That’s the key to healthy living!</em></strong></h3>
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.
How to Bake Everything: Simple Recipes for the Best Baking
by Mark Bittman

Language

English

Pages

704

Publication Date

October 04, 2016

Product Description
Customer Reviews
<DIV>In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker’s resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked—baking is simpler and more flexible than you ever imagined.</DIV>
The Home Cook: Recipes to Know by Heart
by Alex Guarnaschelli

Language

English

Pages

368

Publication Date

September 26, 2017

Product Description
Customer Reviews
<b>The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.</b><br />  <br /> For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of <i>The Joy of Cooking</i>, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
Cook's Encyclopaedia
by Tom Stobart

Language

English

Pages

464

Publication Date

November 22, 2016

Product Description
Customer Reviews
<DIV><B>A descriptive compendium of just about everything we eat and how we cook it—selected as “one of the greatest cookbooks of all time” (<I>Waitrose Food Illustrated</I>).</B><BR />  <BR /> Arranged alphabetically from Abalone to Zampone, <I>Cook’s Encyclopedia</I> covers the majority of foods and processes used in cooking. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes—including bottling, brewing, brining, curing, smoking, and vacuuming—are explained in great and illuminating detail. The aim is to both entertain and to instruct—in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart traveled widely, both as an explorer and a filmmaker, and his book was informed by an eye for telling details.<BR />  <BR /> Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment, and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove.<BR />  <BR /> “A MUST, comprehensive, well-organized and well-written . . . a serious and important work of reference.” —Alan Davidson, author of<I> The Oxford Companion to Food</I></DIV>
Wine Folly: Magnum Edition: The Master Guide
by , Justin Hammack

Language

English

Pages

320

Publication Date

September 25, 2018

Product Description
Customer Reviews
<b><b>JAMES BEARD AWARD WINNER   <b>*</b>   The expanded wine guide from the creators of WineFolly.com, packed with new information for devotees and newbies alike.</b></b><br /><br /><i>Wine Folly</i> became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, <i>Wine Folly: Magnum Edition</i> is the perfect guide for anyone looking to take his or her wine knowledge to the next level. <i>Wine Folly: Magnum Edition</i> includes:<br />  <b>*</b>  more than 100 grapes and wines color-coded by style so you can easily find new wines you'll love;<br />  <b>*</b>  a wine region explorer with detailed maps of the top wine regions, as well as up-and-coming areas such as Greece and Hungary;<br />  <b>*</b>  wine labeling and classification 101 for wine countries such as France, Italy, Spain, Germany, and Austria;<br />  <b>*</b>  an expanded food and wine pairing section;<br />  <b>*</b>  a primer on acidity and tannin--so you can taste wine like a pro;<br />  <b>*</b>  more essential tips to help you cut through the complexity of the wine world and become an expert.<br /><i>Wine Folly: Magnum Edition</i> is the must-have book for the millions of fans of WineFolly.com and for any budding oenophile who wants to boost his or her wine knowledge in a practical and fun way. It's the ultimate gift for any wine lover.
Lidia's Mastering the Art of Italian Cuisine: Everything You Need...
by , Tanya Bastianich Manual...

Language

English

Pages

480

Publication Date

October 27, 2015

Product Description
Customer Reviews
<p><b>The best Mother's Day gift for any mom who loves to cook.</b><br /><br />From the Emmy-winning host of <i>Lidia’s Kitchen,</i> best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes.<br /><br /> Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like <i>risotto alla milanese </i>and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.</p>
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.

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