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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.
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 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 /><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>THE NEW YORK TIMES  BOOK REVIEW</i></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.
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><li>Saffron is worth its weight in gold (as long as it’s pure) </li><li>That jar of cinnamon almost certainly isn’t </li><li>Vanilla is far more risqué than you think <br /><br /> Learn to stop worrying and love your spice rack.</li>
The Haven's Kitchen Cooking School: Recipes and Inspiration to Bu...
by Alison Cayne

Language

English

Pages

384

Publication Date

April 04, 2017

Product Description
Customer Reviews
<b>Named a Best Cookbook / Gift Book of the Year by <i>Better Homes & Gardens</i>, <i>Library Journal</i>, and <i>Publishers Weekly</i><br /><br /> The Must-Have Book That Will Teach You How to Cook</b><br /> Learning to cook has never been simpler—or more delicious—thanks to <i>The Haven’s Kitchen Cooking School</i>. Each of the book’s nine chapters centers on a key lesson: in the eggs chapter, readers will learn about timing and temperature while poaching, frying, and scrambling; in the soups chapter, they will learn to layer flavors through recipes like Green Curry with Chicken. The rigorously tested recipes—including wholesome lunches, dinner-party showstoppers, and delectable desserts—will become part of readers’ daily repertoires. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.
A Coffee Lover's Guide to Coffee: All the Must - Know Coffee Meth...
by Shlomo Stern

Language

English

Pages

Publication Date

January 11, 2016

Product Description
Customer Reviews
<h2>A friendly guide to coffee with the valuable information any coffee lover must know.</h2><p> Recent years have witnessed a quiet, almost unnoticeable revolution: all around the world, drip coffee has been replaced by espresso, macchiato, and cappuccino, with a similar quality to those served in the best Italian coffee shops. The technological developments of espresso machines, moka-pot, French-press and other newfangled equipment has allowed the flourishing coffee market to enter the domestic kitchen, turning coffee into an integral part of everyday, modern life. However, despite its huge popularity and expanding markets, coffee remains uncharted terrain, known only to connoisseurs. <b>No more.</b> </p><p><b>A Coffee Lover’s Guide</b> is an accessible, comprehensive, easy-to-read and enjoyable guide, written with love and made especially for anyone drinking, making, selling or buying coffee. It is an easy, available, communicative and enjoyable way to learn and understand coffee and the coffee world better.</p><h3><b> A recommended gift for any coffee lover!</b></h3><p>A Coffee Lover’s Guide includes a short, accessible and comprehensive synopsis of coffee’s history and origin, it’s types and varieties, different ways of brewing and grinding, coffee machinery, and even popular uses and traditions of coffee, including “coffee reading”. </p><h3><b> All the answers in one place: the perfect guide for any coffee lover!</b></h3><p>Enjoy the read, and enjoy your coffee even more!</p><h2>Scroll up to grab your copy of A Coffee Lover’s Guide now!</h2>
From the Oven to the Table: Simple dishes that look after themsel...
by Diana Henry

Language

English

Pages

Publication Date

October 14, 2019

Product Description
Customer Reviews
<p><b><i>THE SUNDAY TIMES</i> BESTSELLER</b></p><p><b>'For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.' - Nigella Lawson</b></p><p>Whether you're short of time or just prefer to keep things simple, <i>From the Oven to the Table</i> shows how the oven can do much of the work that goes into making great food. </p><p>Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. </p><p>From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen. </p><p><b>Praise for <i>How to Eat a Peach</i></b><b>:</b></p><p><b>'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' <i>-</i> Nigella Lawson</b><br /><b></b><br /><b></b><b>'...her best yet...superb menus evoking place and occasion with consummate elegance' - </b><i><b>Financial Times</b></i></p><p><b>Food Book of the Year at the André Simon Food & Drink Book Awards </b><b>2019</b></p>
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 New James Beard
by James Beard

Language

English

Pages

625

Publication Date

September 01, 2015

Product Description
Customer Reviews
<b>A <i>New York Times</i>–bestselling treasury of recipes and techniques from a world-renowned chef.</b><br /><br /> James Beard became a household name teaching home chefs how to cook like culinary stars, from the <i>Theory & Practice</i> of perfecting processes to crafting <i>Menus for Entertaining</i> to fine-tuning <i>Simple Foods</i>. This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guaranteed to please any palate and indispensable tips for mastering the art of cooking.<br /><br /> In <i>The New James Beard</i>, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world.<br /><br /> With beautiful illustrations from Karl Stuecklen and witty and warm chapter introductions from the guru of American cuisine himself, <i>The New James Beard</i> is a must-have addition to any home chef’s cookbook collection.<br /><br />  
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> <li>Traditional and modern methods of food production and their influences on food quality </li><li>The great diversity of methods by which people in different places and times have prepared the same ingredients </li><li>Tips for selecting the best ingredients and preparing them successfully </li><li>The particular substances that give foods their flavors and that give us pleasure </li><li>Our evolving knowledge of the health benefits and risks of foods </li></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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