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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 James Beard Cookbook
by James Beard

Language

English

Pages

482

Publication Date

March 03, 2015

Product Description
Customer Reviews
<DIV><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.</DIV>
Freestyle Cookbook 2019: Irresistible, Healthy, and Easy Recipes ...
by Janet Cole

Language

English

Pages

203

Publication Date

March 18, 2018

Product Description
Customer Reviews
<h2>Decided to give Weight Watchers a try? Their Freestyle program can transform how you achieve your health goals!</h2><br /><br />For decades, Weight Watchers has been one of the most successful diet programs out there. The secret is that unlike a lot of diets, no foods are restricted. Instead, they’re given points based on the amount of sugar, saturated fat, protein, and total calories. The higher the points, the less healthy the food, generally. WW calculates your daily allowance based on your health goals, and you also get a weekly allowance. With the new Freestyle program, you have more foods that are 0 points, such as:<br /><br /><ul><li>Chicken</li><li>Beans</li><li>Fish and shellfish</li><li>Whole eggs</li><li>Plain, unsweetened yogurt</li></ul><br /><br />“Freestyle Cookbook 2019: Irresistible, Healthy, and Easy Recipes for Weight Loss and Improved Health” makes it easier to create delicious, satisfying meals that are low in points. The other feature of the Freestyle program is that you can roll over points, if you don’t reach your target during the week. Have an event coming up where you anticipate eating foods you normally would not? Save up to four days’ worth of points and treat yourself! For the rest of the week, this book includes recipes the whole family will love, including:<br /><br /><ul><li>Blueberry-Almond Oats</li><li>Slow Cooker Chili</li><li>Peach-Glazed Pork Loin</li><li>Fish Tacos</li><li>Oven-Baked Chicken Kebabs</li><li>Potato Salad w/ Turkey Bacon</li><li>Mongolian Beef</li><li>Chocolate Fudge</li></ul><br /><br /><br />You don’t have to be alone in your weight-loss journey. A big part of Weight Watchers is the community, and you have the option to participate online only or meeting with a group in-person. With this book as your guide, healthy eating and living is more convenient than ever. Designed to fit into your life and not the other way around, Freestyle turns the idea of a “diet” on its head. <br />
30-Day Whole Foods Slow Cooker Cookbook: Irresistible Recipes for...
by Vanessa Olsen

Language

English

Pages

216

Publication Date

December 03, 2017

Product Description
Customer Reviews
<h2>Over 80% of Americans have a slow cooker. If you’re one of them, you need this cookbook, and you need to start cooking healthy whole-food recipes with it! </h2><br /><br />The slow cooker as we know it has been around since the 1970’s, and has yet to go out of fashion. It’s convenient, easy to use, easy to clean, and as you’ll soon learn, the perfect way to prepare whole-food meals for the whole family. <br /><br />What are whole foods? It is food as nature intended it - unprocessed and unrefined. So many foods in stores today have had their nutrients stripped out, and are built back up with artificial add-ins, sugar, and other junk to make them bigger and taste “better.” If you eat this food, the results are poorer health, weight gain, and vulnerability to diseases as serious as diabetes and cancer. With whole foods, however, all the nutrients have been preserved, so you’re getting the real deal. It’s grass-fed beef, butter, wild-caught fish, organic vegetables and fruit, whole-grains, and so on. You’ll be getting all the nutrients like fiber, calcium, and fatty acids that your body craves. <br /><br />The slow cooker is one of the best ways to prepare whole foods, because the nutrients are preserved better than other cooking methods, thanks to the low temperatures. The slow cooking process also creates rich flavors, which are made richer when you add in spices and herbs, so you’ll never have to worry about healthy food being tasteless. This book walks you through everything you need to know about slow cooking, from good brands to how to troubleshoot common problems. You’ll also find a chapter on how to stock a pantry full of whole foods and what you can expect to feel like after a month of eating well. <br /><br />The heart of the book is, naturally, the recipes. You’ll find good eats like:<br /><br /><ul><li>Ham and spinach frittatas</li><li>Sweet ‘n sour chicken</li><li>Spicy sloppy joe’s</li><li>Dijon and apple pork chops</li><li>Clam chowder</li><li>Butternut squash and bean chili</li><li>Homemade pizza sauce</li><li>Almond banana bread</li></ul> <br /><br />You’ll even find a section just for vegan food, if that’s more your style. Whether you’re a pro at the slow cooker and want to eat more whole foods, or you’re familiar with whole foods and want to use your slow cooker more, or you’re new to both, this cookbook will be a great resource you’ll return to again and again. <br />
Instant Pot Cookbook #2019: 600 Deliciously Simple Recipes for Yo...
by Melissa Sanders

Language

English

Pages

282

Publication Date

February 11, 2019

Product Description
Customer Reviews
<Strong>The Instant Pot cooks meals 70% faster than a device like a slow cooker and seals in juices and flavor just like a pressure cooker does—but is much easier to use than a traditional pressure cooker, with its intimidating pressure release valves and all that dangerous steam! <br />What is certain is that the Instant Pot delivers meals that are tender, succulent, cooked to perfection, and super-easy to prepare. <br />You can actually make homemade bean soup from your favorite dry beans in 40 minutes flat—no need to soak them overnight or cook them for hours. <br />You can cook a whole chicken in under an hour. The Instant Pot provides endless ways to cook delicious meals that once took hours in mere minutes. You can create a Boeuf Bourguignon in one-fourth of the time it would take you in the oven—and 1/8th of the time it would take you in a traditional slow cooker. <br /></Strong></br><br /><br /><br /><br />Recipes Include: <br /><ul><br /><li>Pumpkin Coffee Cake</li><br /><li>Easy Baked Eggs</li><br /><li>Buffalo Meatballs</li><br /><li>Crab-Stuffed Mushrooms</li><br /><li>Italian Chicken Chili</li><br /><li>Curry Beef Stew</li><br /><li>Philly Cheesesteak</li><br /><li>Pork Lettuce Cups</li><br /><li>Amazing Asian Pulled Pork</li><br /><li>Chicken and Bacon Lasagna Roll-ups</li><br /><li>Garlicky Tuna Casserole</li><br /><li>Lemon Ricotta Torte</li><br /><li>Chocolate Almond Fudge</li><br /><li>Homemade Root Beer</li><br /><li>Bacon cheeseburger</li><br /><li>Copycat Frosty</li><br /><li>Corn dogs</li><br /><li>Curry</li><br /><li>Pho</li><br /><li>Tom ka gai</li><br /><li>Carne asada</li><br /><li>Gnocchi</li><br /><li>Calzones</li><br /><li>Cannoli</li><br /><li>General Tso’s</li><br /><li>And many more!</li><br /></ul><br /><br /><br /><br /><br /><STRONG>Does it sound too good to be true? </STRONG> Let’s get to facts and prove the benefits to you. <STRONG><U>Click "Buy with 1-Click" and start your new life!</STRONG></U><br /><br />
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.
INSTANT POT COOKBOOK #2019: Foolproof Recipes for Your Whole Fami...
by Rebecca Pace

Language

English

Pages

345

Publication Date

March 12, 2019

Product Description
Customer Reviews
<h1>Enjoy 575 delicious recipes - The quick and easy way!</h1><br /><b>Do you want to master the instant pot pressure cooker?</b><br /><b>Do you want to impress your family and guest with your great culinary skills?</b><br /><b>Do you want to make yummy meals in matter of minutes and keep feeding your family with healthy homemade meals?</b> <br />Well, we know you would. This book consists of 575 delicious recipes that are so easy to make, specially picked out to help you master your Instant Pot from your very first meal. The cooking instructions are written step by step and in a clear understandable manner for beginners.<br /><b>What this book is all about:</b><br /><ul><li>How to Make Stocks & Broths in your Instant Pot</li><br /><li>Easy-to-follow steps to make cooking easier and faster</li><br /><li>Over 575 creative delicious recipes for smart and busy people</li><br /><li>Big variety of modern recipes of any taste to surprise your family</li><br /><li>Big variety of modern recipes for any taste to surprise your family and friends</li><br /><li>Cookbook with beginner’s guide, troubleshooting tips, measurements & conversions</li><br />With this Instant Pot cookbook, you finally have an Instant Pot cookbook you can indulge in again and again when cooking. This is a must have tool for any instant pot user. <b>Grab your copy now!</b> There are so many reasons why you'll love this <b>Instant Pot Cookbook #2019.</b><br />
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>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.
Couscous and Other Good Food from Morocco
by Paula Wolfert

Language

English

Pages

368

Publication Date

August 13, 2013

Product Description
Customer Reviews
<p>Since it was first published in 1973, <em>Couscous and Other Good Food from Morocco</em> has established itself as the classic work on one of the world’s great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent <em>bisteeyas</em> (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.</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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