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The Essential New York Times Cookbook: Classic Recipes for a New ...
by Amanda Hesser

Language

English

Pages

965

Publication Date

October 25, 2010

Product Description
Customer Reviews
<p><strong>A <em>New York Times</em> bestseller and Winner of the James Beard Award<br /><br /><br /><br />All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside <em>Mastering the Art of French Cooking</em> and <em>How to Cook Everything</em>.</strong></p><br /><p>Amanda Hesser, co-founder and CEO of Food52 and former <em>New York Times</em> food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted <em>Times</em> subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne <em>New York Times Cookbook</em> and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.</p><br /><p>Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. <em>The Essential New York Times Cookbook</em> is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.</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>
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.
Lesser Beasts: A Snout-to-Tail History of the Humble Pig
by Mark Essig

Language

English

Pages

322

Publication Date

May 05, 2015

Product Description
Customer Reviews
Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend—yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.<br /><br />As historian Mark Essig reveals in <i>Lesser Beasts</i>, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What’s more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs’ ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today’s unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance.<br /><br />An expansive, illuminating history of one of our most vital yet unsung food animals, <i>Lesser Beasts</i> turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings—whether we like it or not.
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>
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.
American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Bro...
by Anne Byrn

Language

English

Pages

336

Publication Date

August 21, 2018

Product Description
Customer Reviews
<b>From the beloved author of the bestselling Cake Mix Doctor series and <i>American Cake</i> comes a delicious tour of America’s favorite treats, cookies, and candies. </b><br /><b> </b><br /><b>IACP AWARD FINALIST</b><br /><br />Each of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In <i>American Cookie</i>, the <i>New York Times</i> bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in <i>American Cake,</i> she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history.<br /><br />Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.
Taste of Home Grandma's Favorites: A Treasured Collection of 475 ...
by Reader's Digest/Taste of Home

Language

English

Pages

446

Publication Date

October 08, 2019

Product Description
Customer Reviews
<i>Relive treasured flavors and memories when you serve any of the heartwarming recipes from Taste of Home Grandma’s Favorites. This incredible collection offers more than 400 comforting dishes, each sure to remind you of cherished family meals, charming holiday dinners and touching moments shared in Grandma’s kitchen. </i><br /><br />Savor more than 400 best-loved recipes handed down through the generations.  Now you can prepare savory staples and sweet delights just like Grandma’s. Golden breads and aromatic biscuits, roasted chicken, juicy meat loaf, bubbling casseroles, tangy cherry pie and buttery cookies—these are just a few of the beloved classics you’ll proudly share. Open Taste of Home Grandma’s Favorites and start creating those special memories<br /> in your own kitchen today. <br /> <br /> <u>CHAPTERS</u><br /> <br /> Create a Pantry Like Grandma’s<br /> <br /> Grandma’s Best Breakfasts<br /> <br /> Grandma’s Best Snacks & Appetizers<br /> <br /> Grandma’s Best Soups & Stews<br /> <br /> Grandma’s Best Sides<br /> <br /> Grandma’s Best Main Courses<br /> <br /> Grandma’s Best Sunday Dinners (complete menus for special occasions)<br /> <br /> Grandma’s Best Cookies, Brownies & Bars<br /> <br /> Grandma’s Best Cakes & Pies<br /> <br /> Grandma’s Best Desserts
Vintage Recipes: Timeless and Memorable Old-Fashioned Recipes fro...
by Louise Davidson

Language

English

Pages

148

Publication Date

March 19, 2019

Product Description
Customer Reviews
<h2> Celebrate the flavors of the classic recipes from the previous generations with this collection of old-fashioned vintage recipes. <br /><br />Download FREE with Kindle Unlimited</h2><br /><br />Nostalgia is a powerful thing, and many of us would love to explore the decades of the 1900s. In this cookbook, we share with you some of the classics of each decade, from the 1920s through to the 1970s. Some will be foods you’ve heard of but might ever have tried, while others might be familiar to you already.<br /><br /><b> Each recipe has a short description of its origin, making you discover the history behind the dishes that have been tried and perfected over time. </b><br /><br /><h2>This illustrated cookbook will show you the way our great grandmothers, grandmothers, and mothers used to cook food for their family.</h2> <br /><br />The recipes included here are from our family recipe boxes handwritten on cards and that have been passed down from one generation to the next. The dishes are heartwarming, healthy, and made every time with lots of love! <br /><br /><b>Inside, you’ll find over 50 delicious retro recipes including:</b><br />•Delightful breakfast recipes such as the German Pancakes and the Yankee Mush<br />•Awesome appetizer recipes like the Speakeasy Crab Dip and the Party Meatballs<br />•Satisfying chicken and poultry recipes such as the Chicken a la King and the Kentucky Hot Brown<br />•Wholesome beef, pork, venison and lamb recipes such as the Smothered Swiss Steak and the Sausage Stovies<br />•Bountiful seafood recipes such as the Tuna Casserole and the Normandy Trout<br />•Tasty vegetarian and side recipes such as the Creamed Peas on Toast and the Colcannon<br />•Heartwarming soups like the New England Clam Chowder and the Partridge Soup<br />•Luscious dessert recipes such as the Pineapple Upside-Down Cake and the Strawberry Chiffon Pie<br /><br /><b>All recipes come with an image, a detailed list of ingredients, cooking and preparation times, number of servings and easy to follow step-by-step instructions. .</b><br /><br />Read on your favorite devices such as Kindle, iPhone, iPad, Android cellular phone, tablet, laptop, or computer with Amazon's free reading Kindle App.<br /><br />Come down memory lane and prepare delicious vintage recipe your family members or friends will discover for the first time or spark pure joy from the wholesome flavors of their childhood!<br /><br /><h2><b> Let’s get started! Scroll back up and click the BUY NOW button at the top right side of this page for an immediate download!</b></h2><br />
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.

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