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Milk Street: The New Rules: Recipes That Will Change the Way You ...
by Christopher Kimball

Language

English

Pages

336

Publication Date

October 15, 2019

Product Description
Customer Reviews
<b>Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's <i>New Rules</i>, with 200 </b><b>game-changing recipes driven by simple but transformative insights into cooking. </b><br />This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:<ul><li><b>Charred Broccoli with Japanese-Style Toasted Sesame Sauce</b> (Rule No. 9: Beat Bitterness by Charring)</li><li><b>Lentils with Swiss Chard and Pomegranate Molasses</b> (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)</li><li><b>Bucatini Pasta with Cherry Tomatoes and Fresh Sage</b> (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)</li><li><b>Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach</b> (Rule No. 39: Steam, Don't Boil, Your Eggs)</li><li><b>Pan-Seared Salmon with Red Chili-Walnut Sauce</b> (Rule No. 44: Stick with Single-Sided Searing)</li><li><b>Curry-Coconut Pot Roast</b> (Rule No. 67: Use Less Liquid for More Flavor)</li></ul>You'll also learn how to:<ul><li><b>Tenderize tough greens quickly</b></li><li><b>Create creamy textures without using dairy</b></li><li><b>Incorporate yogurt into baked goods</b></li><li><b>Trade time-consuming marinades for quick, bright finishing sauces</b>, and more</li></ul>The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just <i>work</i>--a book full of lessons that will make you a better cook.
On Spice: Advice, Wisdom, and History with a Grain of Saltiness
by Caitlin PenzeyMoog

Language

English

Pages

264

Publication Date

January 15, 2019

Product Description
Customer Reviews
<b>A revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home.</b><br /><br /> Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook’s sense of superiority or cover for their insecurities. It doesn’t have to be this way. <br /><br /> These notes <i>On Spice</i> come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. Inside, you’ll learn where spices come from: historically, geographically, botanically, and in the modern market. You’ll see snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you’ll get straightforward advice delivered with wry wit. <br /><br /> Discover why:<br /><li>Salt grinders are useless </li><li>Saffron is worth its weight in gold (as long as it’s pure) </li><li>That jar of cinnamon almost certainly isn’t </li><li>Vanilla is far more risqué than you think <br /><br /> Learn to stop worrying and love your spice rack.</li>
Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the L...
by Luke Barr

Language

English

Pages

290

Publication Date

April 03, 2018

Product Description
Customer Reviews
<b>In a tale replete with scandal and opulence, Luke Barr, author of the <i>New York Times </i>bestselling <i>Provence, 1970,</i> transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class.</b><br /><br />In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the <i>chef de cuisine</i> known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed. <br />     Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal <i>Le Guide culinaire,</i> which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same--or more intriguing.
Devoured: From Chicken Wings to Kale Smoothies - How What We Eat ...
by Sophie Egan

Language

English

Pages

421

Publication Date

May 03, 2016

Product Description
Customer Reviews
<p>A provocative look at how and what Americans eat and why—a flavorful blend of <em>The Omnivore’s Dilemma, Salt Sugar Fat, </em>and <em>Freakonomics</em> that reveals how the way we live shapes the way we eat.</p><p>Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.</p><p>Egan raises a host of intriguing questions: Why does McDonald’s have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of “perks” like free meals for employees; from the American obsession with “having it our way” to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe.</p><p><em>Devoured </em>weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.</p>
Salt: A World History
by Mark Kurlansky

Language

English

Pages

494

Publication Date

January 28, 2003

Product Description
Customer Reviews
<p><b>An unlikely world history from the bestselling author of <i>Cod </i> and <i>The Basque History of the World<br /><br /></i></b>In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.  Populated by colorful characters and filled with an unending series of fascinating details, <b><i>Salt</i> </b>is a supremely entertaining, multi-layered masterpiece.</p>
Jubilee: Recipes from Two Centuries of African American Cooking: ...
by Toni Tipton-Martin

Language

English

Pages

320

Publication Date

November 05, 2019

Product Description
Customer Reviews
<b>“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao,<i> The New York Times</i></b><br /> <b> </b><br /><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>The New York Times Book Review </i>• <i>The New Yorker • </i>NPR • <i>Chicago Tribune</i> • <i>The Atlantic </i>• <i>BuzzFeed </i>• <i>Food52</i><br /></b><br /> Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? <br />  <br /> In <i>Jubilee, </i>Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as <b>Sweet Potato Biscuits</b>, <b>Seafood Gumbo</b>, <b>Buttermilk Fried Chicken</b>, and <b>Pecan Pie with Bourbon</b> to lesser-known but even more decadent dishes like <b>Bourbon & Apple Hot Toddies</b>, <b>Spoon Bread</b>, and <b>Baked Ham Glazed with Champagne</b>, <i>Jubilee </i>presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.<br /><br /><b>Praise for <i>Jubilee</i></b><br /><br />“There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s <i>Jubilee.</i>”<b>—Sam Sifton,</b> <b><i>The New York Times</i></b><br /><br />“Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”<b>—<i>The New Yorker</i><br /><br /></b>“<i>Jubilee</i> is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”<b>—<i>Kitchn</i><br /></b><br />“Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”<b>—<i>Taste</i> <br /></b>
Weight Watchers Freestyle Cookbook 2020: The Ultimate Guide to Im...
by Katherine Jovins

Language

English

Pages

121

Publication Date

January 13, 2020

Product Description
Customer Reviews
<p><strong>Weight Watcher Freestyle Cookbook</strong> <br /><i>The <strong>ultimate</strong> guide to <strong>improve</strong> your eating habits and lose weight with Healthy WW Smart Point Recipes</i> <br /><strong>Weight loss</strong> is a lifestyle struggle as you consciously look after your eating choices to maintain a healthy lifestyle. However, when “diet” is a buzzing word everywhere, it is difficult to keep track of one healthy <br />weight loss lifestyle. There are also countless options available to choose from the calorie-dense food but very limited options of weight loss food available. <br />With <strong>Weight</strong> <strong>Watcher</strong> Freestyle Cookbook, you do not have to worry anymore about any of these problems. The book is not only your easy guide to improve your eating habits but will also help in losing <br />weight in a healthy way by providing easy-to-make delicious recipes. All the recipes are based the Smart Point system. <br /><br />Unlike many books available in the market, this book emphasizes on easily available and pocket-friendly recipes. Weight Watcher Freestyle Cookbook does not want you to starve to look your ideal weight. </p><p>The book is all about making healthy choices every day and creating meals that are nutritious and scrumptious by providing point value along with each recipe. <br /> </p><p><strong>This book contains</strong> <br />● Healthy <strong>Vegetarian</strong> recipes <br />● Healthy <strong>non-vegetarian</strong> recipes <br />● <strong>Nutritional value</strong> of all recipes <br />● Point values of each recipe <br />● Recipes to fit your favorite food under your macros <br />● Guidance on weight loss <br />If you are <strong>new</strong> to weight loss, do not fret over your weight anymore. This book is a beginner’s guide to a healthy weight loss regime which will transform your looks and your lifestyle. <br /> </p><p>Frequently Asked Questions <br /><strong>1</strong>. How does the smart points system work? <br />Ans. The Smart points system assigns different foods “points.” These points are given based on their <strong>calories</strong>, saturated fat, sugar, and protein. These vary according to weight, height , and gender. </p><p><br /><strong>2</strong>. Will I lose weight after following the recipes of this book? <br />Ans. If the recipes are followed properly, you will definitely lose weight. These recipes are not only <strong>healthy</strong> but also <strong>ensure</strong> that your food intake is not in surplus, i.e more than your body requires. <br /> </p><p><strong>3</strong>. Most of the diet food is expensive. Is this book providing recipes that are affordable? <br />Ans. This book insists on healthy weight loss, and therefore all the recipes listed are <strong>easily</strong> affordable for <strong>everyone</strong>.</p>
Fannie Farmer 1896 Cook Book: The Boston Cooking School
by Fannie Merritt Farmer

Language

English

Pages

624

Publication Date

February 15, 2012

Product Description
Customer Reviews
<b>The cookbook that transformed the American kitchen from the country’s first celebrity chef. “Fannie Farmer was the original Rachael Ray.” (<i>Smithsonian</i>)</b><br />  <br /> A classic bestseller for over a century, the <i>Fannie Farmer 1896 Cook Book </i>contains an incredible offering of 1,380 recipes, from boiling an egg to preparing a calf’s head. Farmer’s instructions also go beyond recipes to include how to set the table for proper tea, full menu ideas for holiday dinners, housekeeping tips, and so much more. This book is known for pioneering the standardization of measurements in recipe instructions, which made the creation of better meals possible for even the most inexperienced of cooks. Farmer’s thorough text is chock full of fabulous Americana for cooks and non-cooks alike.<br />  <br /> This book is a great buy for cooks who want to get back to basics and enjoy the pleasures of traditional American cooking. Cooks who think they’ve done it all will discover classic recipes to share with friends and family, and total beginners will be comfortable with Farmer’s clear instructions for even the most basic meal prep. <i>The </i><i>Fannie Farmer Cook Book </i>will be a valued addition to your cookbook collection.<br />  <br /> “She wrote a book and created a legacy that has survived for more than a century after her death . . . Farmer’s cookbook revolutionized home cooking by introducing the concept of ‘level measurements.’” —<i>Boston.com</i><br />  <br /> “Fannie Farmer changed the world with a simple idea: that home cooking was a serious pursuit, worthy of standards. Her lasting legacy is the modern recipe.” —<i>New England Network</i>
My Life in France
by , Alex Prud'homme

Language

English

Pages

336

Publication Date

April 04, 2006

Product Description
Customer Reviews
The bestselling story of Julia’s years in France—and the basis for <i>Julie & Julia</i>, starring Meryl Streep and Amy Adams—in her own words.<br /> Although she would later singlehandedly create a new approach to American cuisine with her cookbook <i>Mastering the Art of French Cooking</i> and her television show <i>The French Chef</i>, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
A History of the World in 6 Glasses
by Tom Standage

Language

English

Pages

322

Publication Date

May 26, 2009

Product Description
Customer Reviews
<b><i>New York Times </i>Bestseller</b><br /><b><br /></b><b>From beer to Coca-Cola, the six drinks that have helped shape human history. </b><br /><br /><br />Written with authority and charm by journalist Tom Standage, <i>A History of the World in 6 Glasses</i> tells the story of humanity from the Stone Age to the 21st century through the lens of six beverages that have had a surprisingly pervasive influence on the course of human events: beer, wine, spirits, coffee, tea, and cola. <br /><br />First made in the Fertile Crescent, beer became so important to Mesopotamia and Egypt that by 3000 B.C.E. it was being used as currency. The main export of Ancient Greece's vast seaborne trade, wine helped spread its culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying men on long voyages and oiling the pernicious slave trade. Originating in the Arab world, coffee stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. Hundreds of years after the Chinese began drinking tea, it had far-reaching effects on British foreign policy. Carbonated drinks, invented in 18th-century Europe and popularized in the 20th-century, are now a leading symbol of globalization, particularly Coca-Cola.<br /><br />"Incisive, illuminating, and swift," (<i>New York Times</i>), <i>A History of the World in 6 Glasses</i> shows the intricate interplay of different civilizations in a fascinating new light. For Standage, each drink is a kind of technology, a catalyst for advancing culture. You may never look at your favorite drink the same way again.

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