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The story of India through food: OPOS Cookbook
by Ramakrishnan B

Language

English

Pages

1210

Publication Date

November 14, 2019

Product Description
Customer Reviews
The first OPOS cookbook 5 Minute Magic, demystified and deskilled cooking. It completely changed the way thousands cook.<br />This book, the second major work by the OPOS community, hopes to do to world cuisine what OPOS has done to Indian cuisine. <br />The story of India is a story of its people. This book traces the story of its people through their Thalis. The Thali or the Indian plated meal is India’s gift to the world. It is a simple, flexible, elegant solution to meal planning; not just for Indian cuisine, but for any cuisine across the world.<br />From preparation to plating, a thali optimises everything to create whatever you like — a simple meal or an elaborate royal feast.<br /><br />A thali is history on a plate. A time capsule. The dishes on the plate, the order in which they are served, the portion sizes, their placement, the rituals followed while serving and eating, capture the values and beliefs of different clans. Every ingredient and ritual has a story. This book records them all. It is as much a storybook as a cookbook. <br /><br />These thalis have been extensively time tested. They have remained virtually unchanged for generations. Millions still cook and eat the very same thalis you will encounter in the following pages.<br /><br />This the second major work by the OPOS community after the first book ‘5 minute Magic’ became an international bestseller, a year ago. Since then, over half a dozen OPOStars have written their own bestselling OPOS Cookbooks. <br /><br />15 years ago, I laid the skeletal framework for documenting each Thali. Four years ago, the 200,000 strong OPOS community embarked on a massive project of fine tuning and validating thalis of each clan. We traced the evolution of each Thali, standardised the core recipes, got them cooked and validated by those who have grown up on them. This exercise was repeated multiple times, involving countless families, mainly mothers and grandmothers, till we were satisfied we got it right.<br /><br />To an outsider, a thali can be very confusing. Each clan has its own set of do's and don'ts that have been religiously adhered to for centuries. So I first created a basic framework, which was then filled by people who have grown up with these thalis. Creation of this framework took over a decade. Then thousands came together, filling details big and small, and each thali slowly took shape. Once the recipes were finalised, thousands more stepped in to validate them. They cooked it exactly as listed here, with the very same equipment, the very same heat settings and had it validated by their family members. By the toughest critics— husbands, mothers, mothers in law, babies. These validations happened multiple times, in Indian homes across the world. Each recipe was revised, repeatedly, based on the feedbacks and comments.<br /><br />What you hold in your hands is the result of over 15 years of work put in by thousands. This will remain a work in progress. All we have now is a framework by which we can standardise and unlock any cuisine. Most popular Indian thalis have now been documented, demystified and deskilled. They will work for you exactly the same way they work for us, as long as you use standard equipment and follow the recipe.<br />We have also taken baby steps in documenting International cuisines using the same format. We hope people from across the world step up and do to their cuisines what we have done to Indian cuisines.<br /><br />India is the land of Annadhaanam. We take great pride in feeding others. We believe there is nothing nobler than feeding a hungry person. This book is another step in this direction. We see this book as a gift of virtual food, a way of sharing our food with you.<br />We promise you will be able to recreate every single recipe the way it was created in our kitchens. We promise you will be able to cook your cuisines as effortlessly as we cook ours.<br /><br />
The Brew Your Own Big Book of Clone Recipes: Featuring 300 Homebr...
by Brew Your Own

Language

English

Pages

272

Publication Date

May 01, 2018

Product Description
Customer Reviews
For more than two decades, homebrewers around the world have turned to <i>Brew Your Own</i> magazine for the best information on making incredible beer at home. Now, for the first time, 300 of BYO’s best clone recipes for recreating favorite commercial beers are coming together in one book.<br /><br /> Inside you'll find dozens of IPAs, stouts, and lagers, easily searchable by style. The collection includes both classics and newer recipes from top award-winning American craft breweries including Brooklyn Brewery, Deschutes, Firestone Walker, Hill Farmstead, Jolly Pumpkin, Modern Times, Maine Beer Company, Stone Brewing Co., Surly, Three Floyds, Tröegs, and many more.  Classic clone recipes from across Europe are also included. Whether you're looking to brew an exact replica of one of your favorites or get some inspiration from the greats, this book is your new brewday planner.
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.
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>
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   •   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 />  •  more than 100 grapes and wines color-coded by style so you can easily find new wines you'll love;<br />  •  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 />  •  wine labeling and classification 101 for wine countries such as France, Italy, Spain, Germany, and Austria;<br />  •  an expanded food and wine pairing section;<br />  •  a primer on acidity and tannin--so you can taste wine like a pro;<br />  •  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.
Mastering the Art of French Cooking, Volume 1
by , Simone Beck

Language

English

Pages

754

Publication Date

October 05, 2011

Product Description
Customer Reviews
For over fifty years, <i>New York Times</i> bestseller <i>Mastering the Art of French Cooking</i> has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, <i>Mastering the Art of French Cooking</i> deserves a place of honor in every kitchen in America.
How to Cook Everything-Completely Revised Twentieth Anniversary E...
by Mark Bittman

Language

English

Pages

960

Publication Date

October 01, 2019

Product Description
Customer Reviews
<b>The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos</b><br />  <br /> For twenty years, Mark Bittman’s <i>How to Cook Everything</i> has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration.<br />  <br /> Inside, you’ll find hundreds of brand new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos.<br />  <br /> By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.
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>Discover the powerful principles of flavor pairings, the building blocks of all good cooking, in this James Beard Award-winning "encyclopedic primer to flavor" (<i>Associated Press</i>).</b><b><br /></b> Great cooking goes beyond following a recipe--it's knowing how to combine ingredients to coax the greatest possible flavor from them.<br />Drawing on dozens of leading chefs' 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 a true modern classic and an essential reference for every kitchen.
The James Beard Cookbook
by James Beard

Language

English

Pages

482

Publication Date

March 03, 2015

Product Description
Customer Reviews
<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.
The New Orleans Kitchen: Classic Recipes and Modern Techniques fo...
by , Jamie Feldmar

Language

English

Pages

370

Publication Date

October 29, 2019

Product Description
Customer Reviews
<b>A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier.</b><br /><br />With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.

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