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I'm Just Here for the Food: Version 2.0: The Director's Cut
by Alton Brown

Language

English

Pages

324

Publication Date

March 01, 2011

Product Description
Customer Reviews
In 1998 Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network’s most popular programs. In 2002, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I’m Just Here For the Food became one of the bestselling cookbooks of the year--and received the James Beard Foundation/KitchenAid Book Award as best reference book.<br /><br />In 2006, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I’m Just Here For the Food: Version 2.0. This special edition features 15 brand-new recipes and 20 pages of additional material--along with everything that made the original a classic instruction manual for the kitchen. Each of the book’s 15 sections is a module on a given cooking method--from pan searing to pressure cooking, stewing to steaming—with a “master” recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.
How to Cook Everything The Basics: All You Need to Make Great Foo...
by Mark Bittman

Language

English

Pages

496

Publication Date

March 12, 2012

Product Description
Customer Reviews
<DIV><B>The next best thing to having Mark Bittman in the kitchen with you</B><P>Mark Bittman's highly acclaimed, bestselling book <I>How to Cook Everything</I> is an indispensable guide for any modern cook. With <I>How to Cook Everything The Basics</I> he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.</P><P>1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with <I>How to Cook Everything The Basics</I> is like having Bittman in the kitchen with you.</P><ul><li>This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.</li><li>Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.”</li><li>600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.”</li><li>Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.</li><li>Tips and variations let cooks hone their skills and be creative.</li></ul></DIV>
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>
Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosi...
by Editors of Martha Stewart...

Language

English

Pages

328

Publication Date

September 06, 2016

Product Description
Customer Reviews
<b>An essential resource for every cook</b><br /><b> </b><br />In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyday favorites and uncommon varieties alike. The recipes include:<br /><br /><br />   • Roasted Carrots and Red Quinoa with Miso Dressing <br />   • Swiss Chard Lasagna <br />   • Endive and Fennel Salad with Pomegranate Seeds <br />   • Asparagus and Watercress Pizza <br />   • Smoky Brussels Sprouts Gratin <br />   • Spiced Parsnip Cupcakes with Cream Cheese Frosting <br /> <br /><i>Martha Stewart’s Vegetables</i> makes eating your greens (and reds and yellows and oranges) more delicious than ever.<br /><br />— Los Angeles Times: Best Cookbooks of Fall 2016<br />— Newsday: Top 10 Cookbooks for 2016
The Wine Snob's Dictionary: An Essential Lexicon of Oenological K...
by , David Lynch

Language

English

Pages

144

Publication Date

October 06, 2008

Product Description
Customer Reviews
A nicely structured, lightly acidic addition to the handy<i> Snob’s Dictionary</i> series, decoding the baffling world of winespeak from A to Z.<br /><br />Wine Snob. The very phrase seems redundant, doesn't it? When faced with this snobbiest of snobberies, the civilian wine enthusiast needs the help of savvy translators like David Kamp and David Lynch. Their<i> Wine Snob’s Dictionary</i> delivers witty explication of both old-school oeno-obsessions (What's claret? Who's Michael Broadbent?) and such new-wave terms as "malolactic fermentation" and "fruit bomb." Among the other things Kamp and Lynch demystify:<br /><br />Finish: the Snob code-term for "aftertaste." (Robert Parker includes the stopwatch-measured length of a wine's finish in his ratings.)<br /><br />Meritage: an American wine classification that rhymes with "heritage," and should NEVER be pronounced "meri-TAHJ."<br /><br />Terroir: that elusive quality of vineyard soil that has sommeliers talking of "gunflint," "leather," and "candied fruits"<br /><br />Featuring ripe, luscious, full-bodied illustrations by <i>Snob's Dictionary</i> stalwart Ross MacDonald,<i> The Wine Snob’s Dictionary</i> is as heady and sparkling as a vintage Taittinger, only much less expensive... and much more giggle-inducing. Cheers!
Essential Pepin Desserts: 160 All-Time Favorites from My Life in ...
by Jacques Pépin

Language

English

Pages

704

Publication Date

November 06, 2012

Product Description
Customer Reviews
<DIV><B>Pie or pastry, fruit or frozen, homey or haute cuisine—160 recipes for sweet treats from the legendary James Beard Award–winning chef.</B><BR />  <BR /> For over four decades, French culinary master Jacques Pépin has been delighting taste buds and teaching home cooks how to dazzle their loved ones with classic and innovative recipes alike. Now collected together in one volume are Pépin’s best confections from his long and luminous career in cooking.<BR />  <BR /><I>Essential Pépin Desserts</I> is filled with unbelievable treats, from Fruit Desserts (such as Apple Fritters and Cold Peach Soup); to Puddings, Sweet Soufflés, and Crepes (including Chocolate Mousse and Baked Alaska); to Cakes, Cookies, and Candies (like Orange Tuiles and Candied Citrus Peels); to Tarts, Pies, and Pastries (with Tarte Tatin and Croquembouche); to Frozen Desserts (featuring Blood Orange Sorbet and French Vanilla Ice Cream). Sprinkled with Pépin’s time-honored tips on how to master each technique, this is the dessert cookbook every baking aficionado needs in his or her collection.</DIV>
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>Soon to be a Netflix series in October 2018!</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.
Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and T...
by Mark Bittman

Language

English

Pages

304

Publication Date

October 27, 2015

Product Description
Customer Reviews
<b>Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking.</b><br /><br />For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular <i>New York Times</i> Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. <br /><br />In <i>Mark Bittman’s Kitchen Matrix</i>, Mark’s matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you're cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled)<i>,</i> following<i> </i>Mark’s approach to culinary improvisation will deliver stand-out results.
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 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more.<br /><br />Organized by technique, <i>The All New Ball Book of Canning and Preserving</i> 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 />Tested for quality and safety, 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, <i>The All New Ball Book of Canning and Preserving</i> is a classic in the making for a new generation of home cooks.
The Joy of Home Distilling: The Ultimate Guide to Making Your Own...
by Rick Morris

Language

English

Pages

224

Publication Date

October 21, 2014

Product Description
Customer Reviews
<b>The complete guide for beginner and intermediate distillers. Make your own brew at home!</b><br /><br />”If you’re going to invest the $100 or so to get a basic equipment and recipe kit, then you’ll want to take care in ensuring that your first batch is brewed correctly.” –Rick Morris, <i>HowBrewBeer</i><br /><br /><i><b>The Joy of Home Distilling</i></b> is covers nearly every facet of distilling:<br /><br /> <li> Step-by-step instructions for the different processes, from bucket to bottle<br /> <li> The difference between spirit types and how to produce each<br /> <li> What yeast is, what it does, and how to ensure that you get a strong, complete fermentation<br /> <li> What distillation is and common misconceptions about the process<br /> <li> Legalities surrounding distilling alcohol at home <br /> <li> Carbon filtering—when it’s necessary, when to filter, and why you filter<br /> <li> Flavoring and aging your spirits<br /> <li> Keeping safety first when working with flammable materials, such as ethanol<br /> <li> Yeast styles and nutritional requirements<br /> <li> Different methods of distillation and equipment<br /> <li> Post-distillation process<br /> <li> And of course, fun drink recipes! (Try the Mudslide or the Cherry Bomb!)<br /><br />Author Rick Morris, who has been selling distillation equipment for over 25 years, even includes his own recipes for different types of spirits and drink recipes. By learning not just how to distill, but also what is happening at each step and why it is needed, readers will be armed with the information they need to experiment with their own spirits and concoct their own recipes. Easy to understand even for a first-time distiller, <b><i>The Joy of Home Distilling</i></b> is sure to become your number one distilling resource.

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