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Top Secret Recipes Step-by-Step: Secret Formulas with Photos for ...
by Todd Wilbur

Language

English

Pages

297

Publication Date

November 17, 2015

Product Description
Customer Reviews
<b><b>The #1 Bestselling Top Secret Recipes Series—With More Than 4 Million Books Sold! </b><br /><br />A full-color cookbook from America's Clone Recipe King</b><br />  <br /> For more than twenty-five years, Todd Wilbur has been obsessed with recreating America's most iconic brand-name foods at home. In his first cookbook with color photos, the <i>New York Times</i> bestselling author brings you 125 new clone recipes: 75 first-time hacks and 50 overhauled all-time favorites. Each recipe comes with easy-to-follow step-by-step photos so that even novice cooks can perfectly recreate their favorite famous foods with everyday ingredients. And your homemade versions cost just a fraction of what the restaurants charge! The result of years of careful research, trial-and-error, and a little creative reverse-engineering, <i>Top Secret Recipes</i>®<i> Step-by-Step</i> hacks: <br /><br />   • KFC® Original Recipe® Fried Chicken and Cole Slaw <br />   • Cinnabon® Classic Cinnamon Roll <br />   • IKEA® Swedish Meatballs <br />   • Pinkberry® Original Frozen Yogurt <br />   • Raising Cane's® Chicken Fingers and Sauce <br />   • Arby's® Curly Fries <br />   • Lofthouse® Frosted Cookies <br />   • Wendy's® Chili <br />   • Panera Bread® Fuji Apple Chicken Salad <br />   • Starbucks® Cake Pops <br />   • Cafe Rio® Sweet Pork Barbacoa <br />   • McDonald's® McRib® Sandwich <br />   • The Melting Pot® Cheddar Cheese Fondue <br />   • P.F. Chang's® Chicken Lettuce Wraps <br />   • The Cheesecake Factory® Stuffed Mushrooms <br />   • Ben & Jerry's® Chocolate Chip Cookie Dough Ice Cream <br />   • Chick-fil-A® Chicken Sandwich <br />   • Chili's® Baby Back Ribs <br />   • Chipotle Mexican Grill® Adobo-Marinated Grilled Chicken & Steak <br />   • Cracker Barrel® Hash Brown Casserole <br />   • Mrs. Fields® Chocolate Chip Cookies <br />   • Ruth's Chris Steakhouse® Sweet Potato Casserole <br /><br /> And over 100 more delicious dishes, from snacks and appetizers to entrees and desserts!
Dinner Illustrated: 175 Meals Ready in 1 Hour or Less
by America's Test Kitchen

Language

English

Pages

408

Publication Date

April 17, 2018

Product Description
Customer Reviews
<b>Globally inspired meals ready from prep to table in one hour or less. And, yes, a complete meal including sides -- so there's no worrying whether this will go with that.</b><br /><br />Getting dinner on the table night after night is a perennial challenge, let alone meals that are fresh and creative. <i>Dinner Illustrated</i> makes that struggle infinitely easier by offering a modern approach to weeknight cooking. Each recipe appears as a visual roadmap to preparing a simple, globally-inspired meal, ready in 1 hour or less from start to finish (salad and sides included). No advance prep is required; just gather your ingredients, pick up your knife, and follow along with the photos until dinner is ready. <i>Dinner Illustrated</i> is a meal kit in book form, perfect for busy people who love to cook but are short on time and inspiration (and would rather do their own shopping and skip the wasteful packaging). <br /><br />Discover creative recipes such as Parmesan Chicken with Wilted Radicchio Salad; Sichuan-Style Orange Beef with Sugar Snap Peas and Rice; Vegetable and Orzo Tian with Garlic Toasts; Blackened Snapper with Sautéed Spinach and Black Rice; and Corn and Green Chile Quesadillas with Romaine and Avocado Salad. Nutritional information for every meal is included as well, so you can choose recipes that best fit your diet and the health needs of your family.
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>Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards </b><BR> <BR><b><i>New York Times</i> Bestseller</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 Minimalist Kitchen : 100 Wholesome Recipes, Essential Tools, ...
by Melissa Coleman

Language

English

Pages

272

Publication Date

April 10, 2018

Product Description
Customer Reviews
<b>The practical art of making more with less--in the kitchen!</b><br /><br />Melissa Coleman, the creator of the popular design and lifestyle blog The Faux Martha, shares her refreshingly simple approach to cooking that delivers beautiful and satisfying meals using familiar ingredients and minimal kitchen tools. <i>The Minimalist Kitchen</i> includes 100 wholesome recipes that use Melissa's efficient cooking techniques, and the results are anything but ordinary. You'll find Biscuits with Bourbon-Blueberry Quick Jam, Pesto Garden Pasta with an easy homemade pesto, Humble Chuck Roast that's simple to prepare and so versatile, Roasted Autumn Sweet Potato Salad, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes.<br /><br />While <i>The Minimalist Kitchen</i> helps tackle one of the home's biggest problem areas —the kitchen—this book goes beyond the basics of clearing out and cleaning up, it also gives readers practical tips to maintain this simplified way of life. Melissa shows you how to shop, stock your pantry, meal plan without losing your mind, and most importantly, that delicious food doesn’t take tons of ingredients or gadgets to prepare. This streamlined way of cooking is a breath of fresh air in modern lives where clutter and distraction can so easily take over.
BREAKFAST IN AN INSTANT COOKBOOK: Quick & Modern Breakfast Recipe...
by BEVERLY JONES

Language

English

Pages

184

Publication Date

May 09, 2018

Product Description
Customer Reviews
<h1>Enjoy Quick & Modern Breakfast Recipes To kick-start Your Day!</h1><br /><b>We know the first decision of your day is what recipes to make for breakfast. We know you would want to make mouth-watering breakfast recipes for breakfast. Well, now you can with the help of this fabulous cookbook.</b><br /><br />With this cookbook, you will learn how to make the best breakfast dishes in the world with your Instant Pot device. <br />This cookbook provides you with the tools required to make your quick and foolproof breakfast recipes without breaking a sweat. The recipes are quick and modern recipes that can be prepared in a couple of minutes to jumpstart your day. <b>The contemporary breakfast ideas written in this cookbook covers every part of the morning meal—from pasta, yogurt and cheese, soups and stews, poultry, meat, beef and pork, rice, beans and grains, vegan and vegetarian, desserts and appetizers, griddle cakes, morning beverages, and many more.</b><br /><br />The "Breakfast In An Instant Cookbook" covers each breakfast of the day, offers plenty of foolproof recipes, such as Breakfast Egg Muffins, Pasta Fagioli, Strawberry Cheesecake Parfaits, Cheeseburger Soup, Chicken Alfredo Pasta, Coconut Fish Curry, Pork Tenderloin, Lentil Risotto, Lemon Cream Pie, Cranberry Hot Wings and many more.<br /><b>Grab a copy of this book and improve the quality of your mealtimes.<br />Grab your copy now!</b><br />
Wine Folly: The Essential Guide to Wine
by Madeline Puckette

Language

English

Pages

237

Publication Date

September 22, 2015

Product Description
Customer Reviews
<p><b>The best introductory book on wine to come along in years” (<i>The Washington Post</i>) from the creators of the award-winning winefolly.com</b><br /><br /> Red or white? Cabernet or merlot? Light or bold? What to pair with food? Drinking great wine isn’t hard, but finding great wine does require a deeper understanding of the fundamentals.<br />  <br /> <i>Wine Folly: The Essential Guide to Wine</i> will help you make sense of it all in a unique infographic wine book. Designed by the creators of WineFolly.com, which has won Wine Blogger of the Year from the International Wine & Spirits Competition, this book combines sleek, modern information design with data visualization and gives readers pragmatic answers to all their wine questions, including:<br /><br />    •  Detailed taste profiles of popular and under-the-radar wines.<br />    •  A guide to pairing food and wine.<br />    •  A wine-region section with detailed maps.<br />    •  Practical tips and tricks for serving wine.<br />    •  Methods for tasting wine and identifying flavors.<br /><br /> Packed with information and encouragement, <i>Wine Folly: The Essential Guide to Wine</i> will empower your decision-making with practical knowledge and give you confidence at the table.</p>
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
<DIV><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.</DIV>
The Professional Chef, 9th Edition
by The Culinary Institute of...

Language

English

Pages

1232

Publication Date

March 27, 2013

Product Description
Customer Reviews
<b>"The bible for all chefs."<br /> —Paul Bocuse</b> <p>Named one of the five favorite culinary books of this decade by <i>Food Arts</i> magazine, <i>The Professional Chef</i> is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.</p> <p>The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from <i>mise en place</i> to finished dishes.</p> <ul> <li>Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality</li> <li>Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips</li> <li>Features nearly 900 recipes and more than 800 gorgeous full-color photographs</li> </ul> <p>Covering the full range of modern techniques and classic and contemporary recipes, <i>The Professional Chef, Ninth Edition</i> is the essential reference for every serious cook.</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
<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.
Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and T...
by Mark Bittman

Language

English

Pages

304

Publication Date

October 27, 2015

Product Description
Customer Reviews
<b>Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking.</b><br /><br />For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular <i>New York Times</i> Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. <br /><br />In <i>Mark Bittman’s Kitchen Matrix</i>, Mark’s matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you're cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled)<i>,</i> following<i> </i>Mark’s approach to culinary improvisation will deliver stand-out results.

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