Categories

 > Cookbooks, Food & Wine > Regional & International

17,731 results were found

Sort by:

Instant Pot Pressure Cooker Cookbook: 500 Everyday Recipes for Be...
by Jennifer Smith

Language

English

Pages

270

Publication Date

September 13, 2018

Product Description
Customer Reviews
<h2>MASTER YOUR INSTANT POT!</h2><br /><h3>Enjoy these <b>500 Recipes for Any Budget. </b><br />Recipes are listed step by step in a clear and understandable manner.<br />With this cookbook, you will cook better, tastier and faster meals for yourself and your family.</h3><p><br /><br /><b>In this cookbook, you will discover…</b><br /><ul><br /><li>Amazing meals the whole family will love. </li><br /><li>Recipes for vegetarians anyone will enjoy. </li><br /><li>Most recipes made for anyone with a busy lifestyle. </li><br /><li>Detailed ingredient lists and precise cooking times so each dish turns out perfect. </li><br /><li>Easy-to-follow instructions on making each dish in an Instant Pot. </li><br /><li>Helpful tips and tricks on how to make each meal one your whole family will request time and time again. </li><br /><li>Plus much more helpful information. </li><br /></ul><br /><b>Eating is meant to be a shared experience and is a great time for family members to catch up with each other's day. A good meal gets them to the dinner table every time.</b><br />
Ottolenghi: The Cookbook
by , Sami Tamimi

Language

English

Pages

304

Publication Date

September 03, 2013

Product Description
Customer Reviews
<b>Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi  and Sami Tamimi of <i>Plenty </i>and <i>Jerusalem</i>, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.<br /><br /></b>Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem  and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. <br /><br />The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.
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>
Meathead: The Science of Great Barbecue and Grilling
by Meathead Goldwyn

Language

English

Pages

403

Publication Date

May 17, 2016

Product Description
Customer Reviews
The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes
My Italian Kitchen: Favorite Family Recipes from the Winner of Ma...
by Luca Manfé

Language

English

Pages

208

Publication Date

May 13, 2014

Product Description
Customer Reviews
<b>A collection of authentic Italian family recipes from the Season 4 winner of <i>MasterChef</i>! </b><br />  <br /> Most of Italian chef Luca Manfe’s early memories, especially of family holidays, revolve around food. Passed down from his <i>nonnas</i>, these recipes reflect the warm, rustic flavors of Friuli, Italy: rich frico, risotto, and savory polenta. Also showcased are the lighter bites that pair perfectly with a glass of wine: crostini with ricotta and honey, or a tramezzini, the Italian version of English high-tea sandwiches. Standout desserts include the tiramisu he made with his mother when he was eight years old and his now-famous basil panna cotta that helped win him the title of MasterChef.<br />  <br /> “I love to teach,” says Manfe, “I’ll show you the fundamentals of fantastic Italian food, including homemade stock (I swear, it’s easy), pasta from scratch, and more. <i>My Italian Kitchen</i> is packed with the food that I love and that you and your family will love too.”
The Minimalist Cooks Dinner: More Than 100 Recipes for Fast Weekn...
by Mark Bittman

Language

English

Pages

240

Publication Date

July 21, 2010

Product Description
Customer Reviews
<b>America’s most popular cooking authority and author of <i>How to Cook Everything,</i> presents more than 100 fast, sophisticated main courses for home cooks of every skill level. <br /> </b><br /> <i>The Minimalist Cooks Dinner</i> showcases Mark Bittman’s signature ease and imagination, and focuses on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food pairings. With a majority of its main dish recipes taking less than thirty minutes to prepare, this is truly the book every busy cook has been waiting for. Every recipe in <i>The Minimalist Cooks Dinner</i> is big on flavor, drawing on the global pantry and international repertoire that sets Bittman apart. <br /><br /> This inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out, making it the perfect solution for weeknight after-work meals or elegant weekend dinner parties. From Steamed Chicken Breasts with Scallion-Ginger Sauce to Korean-Style Beef Wrapped in Lettuce Leaves to Roast Fish with Meat Sauce, Bittman banishes the ordinary with an exciting range of choices. Also covering hearty pasta dishes, steaks, pork, veal, lamb, chicken, and a wide assortment of seafood, <i>The Minimalist Cooks Dinner</i> is the answer when you’re looking for “satisfying dishes with a minimum of effort.”
One Pan to Rule Them All: 100 Cast-Iron Skillet Recipes for Indoo...
by , Greg Matza

Language

English

Pages

272

Publication Date

July 05, 2016

Product Description
Customer Reviews
Let’s face it. If your kitchen had just one pan, one single tool to accomplish any cooking concoction of which you dare to dream, it should be a pretty awesome one, right? The chosen one, the golden child, the king of the ring, the one true pan to rule them all! It should be a cast iron skillet!<br /><br />Cast iron cookware is a proven hero, never goes out of style, and cannot be destroyed despite how you feel about yourself as a home cook. Here Howie Southworth and Greg Matza—best friends and adventurous home cooks—share 100 recipes for cooking in a skillet on the stovetop or outdoors on a grill or campfire. Here you’ll find easy-to-follow recipes for:<br /><br />Spinach and Cheddar Frittata<br />Cajun Biscuits and Gravy<br />Heavy Metal Pizza<br />Creole Jambalaya<br />Bacon Fried Steak<br />Blackened Catfish<br />Crispy Mac and Cheese<br />Peach Cobbler<br />Campfire Taquitos<br />And more!<br /><br />Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a <i>New York Times</i> bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Bobby Flay's Barbecue Addiction: A Cookbook
by , Sally Jackson

Language

English

Pages

288

Publication Date

April 23, 2013

Product Description
Customer Reviews
<b>The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke.</b><br /> <br />You’ve always known the best grilling recipes come from chef-restaurateur and Food Network star Bobby Flay. Now, just as on his Emmy award-winning show of the same name, Bobby turns his attention to true barbecue in <i>Bobby Flay’s Barbecue Addiction</i>. With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese-Bacon Burgers, depending upon your craving.<br /><br />Here is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad.<br /><br />You’ll also find tons of helpful information on the pros and cons of different cookers, fuels, woods, and grilling gear; how to light and tend a fire; how to tell when your steaks are done; as well as Bobby’s top ten tips for the perfect cookout. With 150 recipes and 100 color photographs, <i>Bobby Flay’s Barbecue Addiction </i>is the new outdoor cooking manifesto for fellow worshippers of smoke, fire, and good times.
American Pie: My Search for the Perfect Pizza
by Peter Reinhart

Language

English

Pages

272

Publication Date

October 27, 2010

Product Description
Customer Reviews
<b>Master bread baker Peter Reinhart follows the origins of pizza from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. </b><br /><br />Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled <i>focaccia col formaggio.</i> He next heads to Rome to sample the famed seven-foot-long <i>pizza al taglio</i>, and then to Naples for the archetypal <i>pizza napoletana.</i> Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour. <br /><br />Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make <i>American Pie </i>essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.
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.

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