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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
<DIV><B>Father of American gastronomy James Beard shares his extensive knowledge of all things culinary in this essential guide</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 /> 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.<BR /><BR /></DIV>
Great Wine Made Simple: Straight Talk from a Master Sommelier
by Andrea Robinson

Language

English

Pages

326

Publication Date

November 03, 2010

Product Description
Customer Reviews
<b>The updated edition of the classic introduction to wine for everyone, by Master Sommelier Andea Immer Robinson.<br /><br /></b><i>Great Wine Made Simple</i> established Andrea Immer Robinson as America’s favorite wine writer. Avoiding the traditional and confusingly vague wine language of “bouquet” and “nose,” it instead discussed wine in commonsense terms.<br /><br /> Now, thoroughly revised, this edition lives up to its title by making selecting and enjoying wine truly straightforward. You will never again have to fear pricey bottles that don’t deliver, snobby wine waiters, foreign terminology, or encyclopedic restaurant wine lists. You’ll be able to buy or order wine with confidence—and get just the wine you want—by learning the “Big Six” basic styles (which comprise 80 percent of today’s top-selling wines), how they taste, how to read any wine label, and how to pick a wine off a restaurant menu. Ten new flavor maps show what to expect from climates around the world.<br /><br />A refreshing blend of in-depth knowledge and accessibility, <i><i>Great Wine Made Simple</i></i> is a welcome resource for those who are intrigued by wine but don’t know where to start and makes it easy to master the ins and outs of choosing a wine that you and your guests will love—on any budget.
Slow Cooker Cookbook: Simple and Delicious Crock-Pot Dinner Recip...
by Alissa Noel Grey

Language

English

Pages

85

Publication Date

June 01, 2017

Product Description
Customer Reviews
<h2>Easy Slow Cooker Meals for $10 or Less that Are Actually Amazing!</h2><br />Are you tired of complicated recipes with hard to find ingredients? Are you looking for delicious and easy recipes with only a few simple ingredients?<br />From the author of several bestselling cookbooks, busy mom and fitness enthusiast Alissa Noel Grey, comes a great new collection of delicious, easy to make family dinner recipes that will make you healthier, happier and more energetic than ever. <br />This time she offers us 50+ comforting and enjoyable slow cooker meals inspired by the Mediterranean diet and full of your favorite vegetables, meats and legumes that are simple and easy to cook whether you need a quick weeknight supper or a delicious weekend dinner. <br /><b>Slow Cooker Cookbook: Simple and Delicious Crock-Pot Dinner Recipes for Busy People on a Budget</b> is an invaluable and delicious collection of healthy and easy slow cooker recipes that will please everyone at the table and become all time favorites.<br /><br />If you’re looking for some easy, and healthy recipes to clean up your diets without sacrificing time or flavor, this recipe round-up is for you!<br /><b>***FREE BONUS RECIPES at the end of the book - Superfood Salad Recipes for Vibrant Health and Easy Weight Loss!***</b>
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>
The Home Cook: Recipes to Know by Heart
by Alex Guarnaschelli

Language

English

Pages

368

Publication Date

September 26, 2017

Product Description
Customer Reviews
<b>The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.</b><br />  <br /> For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of <i>The Joy of Cooking</i>, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by Samin Nosrat

Language

English

Pages

427

Publication Date

April 25, 2017

Product Description
Customer Reviews
<b><i>New York Times</i> Bestseller</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.
Effective Meat Tenderness Measurement (nikutonabe) (Japanese Edit...
by naotaco

Language

Japanese

Pages

Publication Date

October 23, 2017

Product Description
Customer Reviews
肉の固さを変化させるとされる調理法は多種多様ありますが、効果のほどを評価するためには肉の固さを定量的に測定する必要があります。この手法の解説および肉の剪断応力を測定するための機械を作成する方法を解説します。そして測定したデータと調理法の評価も紹介します。<br /><br />はたして、塩麹・蜂蜜・生姜に含まれる酵素はどのくらいの効果があるのでしょうか。また、豚肩ロースの低温調理はどのくらいの時間が適切なのでしょうか。定量的な評価に基づき、肉を無駄に漬け込んだり、長すぎる低温調理から決別しましょう!
The Art of Flavor: Practices and Principles for Creating Deliciou...
by , Mandy Aftel

Language

English

Pages

282

Publication Date

August 01, 2017

Product Description
Customer Reviews
<b>As seen in <i>Food52</i>, <i>Los Angeles Times</i>, and <i>Bloomberg</i><br /><br />Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.</b><br /> <b> </b><br /> Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: <br />  <br /> ·         The Four Rules for creating flavor<br /> ·         A Flavor Compass that points the way to transformative combinations <br /> ·         “Locking,” “burying,” and other aspects of cooking alchemy<br /> ·         The flavor-heightening effects of cooking methods<br /> ·         The Seven Dials that let you fine-tune a dish <br />  <br /> With more than eighty recipes that demonstrate each concept and put it into practice, <i>The Art of Flavor</i> is food for the imagination that will help cooks at any level to become flavor virtuosos.<br /> <b> </b>
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 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.

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