Categories

 > Cookbooks, Food & Wine > Reference

2,771 results were found

Sort by:

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
<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>
Cooking Basics: Tips on Mastering the Fundamentals of Good Cookin...
by Thomas N. England

Language

English

Pages

272

Publication Date

September 01, 2015

Product Description
Customer Reviews
Cooking is an art and knowing how to master the many skills and techniques that normally only come from years of experience in the kitchen can be tough. However, with the right expert guidance, those skills can come easy, and cooking can be fun. <i>Idiot's Guides: Cooking Basics</i> will help even the most inexperienced novice in the kitchen gain the skills necessary to cook nearly anything the right way. Packed full of step-by-step color photography and step-by-step lessons for over 80 classic recipes, <i>Idiot's Guides: Cooking Basics</i> teaches you all the basic skills required to be successful in the kitchen and learn skills that will last a lifetime.
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 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 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty.</br></br>Organized by technique, <em>The All New Ball Book of Canning and Preserving </em>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>Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, 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, <em>The All New Ball Book of Canning and Preserving</em> is a classic in the making for a new generation of home cooks.
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>
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 Cook from A-Z: All You Need to Know to Prepare Over 150 Ev...
by Janet Macdonald

Language

English

Pages

160

Publication Date

April 16, 2008

Product Description
Customer Reviews
<b>Get cooking with this beginner’s reference that covers essential equipment, kitchen staples, illustrated techniques, and easy recipes.</b><br />  <br /> This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, breads, and pasta, with advice on how to clean, store, prepare, and cook each entry.<br />  <br /> Line drawings illustrate techniques such as dicing, slicing, coring fruit, and rubbing in fat, and where appropriate a very simple recipe—such as a basic broth or pie—is included, which allows the reader to develop the skills demonstrated.<br />  <br /> Entries also cover simple but easily forgotten information such as how to poach an egg and at what temperature to roast a chicken.
James Beard's Theory and Practice of Good Cooking
by James Beard

Language

English

Pages

465

Publication Date

September 01, 2015

Product Description
Customer Reviews
<b>“The Dean of American Cuisine” and mentor to some of the country’s most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child).</b><br /><br /> “In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.”<br /><br /> So begins James Beard’s expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, <i>James Beard’s Theory and Practice of Good Cooking</i> will be one of the most comprehensive and important cookbooks in your library.<br />  <br /> With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.
Kitchen Hacks: How Clever Cooks Get Things Done
by Cook's Illustrated

Language

English

Pages

369

Publication Date

November 10, 2015

Product Description
Customer Reviews
<b>Innovative solutions to everyday cooking challenges from our team of test kitchen MacGyvers—the test cooks at Cook’s Illustrated magazine</b><br /><br />A kitchen hack is an unusual, easier, and/or better way of performing a task that often saves money and time or improves the quality of the outcome. In this wacky but eminently useful collection of kitchen hacks, you will learn how to outsmart tricky tasks and face down kitchen challenges (big and small) with innovative and clever ideas from Quick Tips, the most popular feature in Cook’s Illustrated magazine (900,000 circulation). Kitchen Hacks is a beautifully designed guidebook to hacking your kitchen . . . and beyond!
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.

Blog - Latest Entries

Roxane Gay – Difficult Women Review
For avid readers, the advent of the Kindle was a godsend. It allowed them to expand their personal libraries as much as they wanted without worrying about taking up too much space. Along with increasing the potential for library depth, the kindle has also allowed for a more diverse reading taste. You can now take risks on books that you previously wouldn’t have due to the Kindle eliminating ...

David Foster Wallace – Brief Interviews with Hideous Men & Girl with Curious Hair Reviews
The technology of the Kindle allows you to carry a library with you wherever you go. And, like a library, your Kindle collection should be vast and diverse. Aside from the New York Times Bestseller list, it can be hard to know which books are worth your time to download. Luckily, the literary cannon spans for generations. Of the most recent generation of literary greats, David Foster Wallac...

Junot Diaz – The Brief Wondrous Life of Oscar Wao Review
Kindle technology allows you to build an impressive collection of stories without filling shelves upon shelves with books. This convenience makes it possible to experiment with your reading choices without making the commitment to order a book, wait for its arrival, and sticking it on your shelf. I’ve found that the Kindle has made me a much more adventurous reader. With this new-found ad...

Ernest Hemingway – The Old Man and the Sea Review
As you start to increase your kindle collection, it is wise to download a variety of things to read. And sure, the latest serial novel is a great addition to the collection, but sometimes you need a literary classic. Luckily, there is a plethora of classics to choose from. When it comes to literary classics, there are few authors with a better reputation than Ernest Hemingway. Hemingway, so...

Stephen King’s On Writing: A Memoir of the Craft
For fans of the suspense and horror genres, Stephen King is a household name. Chances are, if you read the genres at all, your kindles are filled with a novel or two of his. But King’s prolific career has not stayed within the genre. In fact, one of King’s greatest efforts came in the form of a nonfiction memoir. King’s On Writing blends personal memoir and advice on writing craft tha...

More >>

Enter the Kind Reader Monthly Drawing

$25 Amazon.com Gift Card giveaway

There's a daily limit of 3 free e-books that can be downloaded at KindReader.com