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The Story of Tea: A Cultural History and Drinking Guide
by , Robert J. Heiss

Language

English

Pages

444

Publication Date

March 23, 2011

Product Description
Customer Reviews
Whether it's a delicate green tea or a bracing Assam black, a cup of tea is a complex brew of art and industry, tradition and revolution, East and West. In this sweeping tour through the world of tea, veteran tea traders Mary Lou Heiss and Robert J. Heiss chronicle tea's influence across the globe and provide a complete reference for choosing, drinking, and enjoying this beverage.<br /><br /><i>The Story of Tea</i> begins with a journey along the tea trail, from the lush forests of China, where tea cultivation first flourished, to the Buddhist temples of Japan, to the vast tea gardens of India, and beyond. Offering an insider'­s view of all aspects of tea trade, the Heisses examine Camellia sinensis, the tea bush, and show how subtle differences in territory and production contribute to the diversity of color, flavor, and quality in brewed tea. They profile more than thirty essential tea varietals, provide an in depth guide to tasting and brewing, and survey the customs and crafts associated with tea. Sharing the latest research, they discuss tea's health benefits and developments in organic production and fair trade practices. Finally, they present ten sweet and savory recipes, including Savory Chinese Marbled Eggs and Green Tea Pot de Crâme, and resources for purchasing fine tea.<br /><br />Vividly illustrated throughout, <i>The Story of Tea</i> is an engrossing tribute to the illustrious, invigorating, and elusive leaf that has sustained and inspired people for more than two thousand years.
Outlander Kitchen: The Official Outlander Companion Cookbook
by Theresa Carle-Sanders

Language

English

Pages

344

Publication Date

June 14, 2016

Product Description
Customer Reviews
<b><b>For fans of Diana Gabaldon’s Outlander novels and the Starz original series, this official companion cookbook from the founder of OutlanderKitchen online makes a perfect holiday gift!</b><br /><br /><b>“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, <i>Outlander Kitchen</i>’s here to prove you wrong.”—<i>Entertainment Weekly</i></b><br /></b> <br /> Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.<br /><br /> Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, <i>Outlander Kitchen</i> retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and <i>nicht:</i><br /><br /> <b>• Breakfast: </b>Yeasted<b> </b>Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette<br /> <b>• Appetizers: </b>Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters <br /> <b>• Soups & Stocks: </b>Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup<br /> <b>• Mains: </b>Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet<br /> <b>• Sides: </b>Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash<br /> <b>• Bread & Baking: </b>Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks<br /> <b>• Sweets & Desserts: </b>Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run<br /><br /> With gorgeous photographs and plenty of extras—including cocktails, condiments, and preserves—<i>Outlander Kitchen </i>is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget <i>bon appétit</i>. As the Scots say, <i>ith do leòr!</i>
The Baker's Dozen: A Saint Nicholas Tale, with Bonus Cookie Recip...
by Aaron Shepard

Language

English

Pages

41

Publication Date

November 29, 2016

Product Description
Customer Reviews
<div>*******#1 AMAZON.COM BESTSELLER IN CHRISTMAS BOOKS (MAY 2018)*******</div><div>**#1 AMAZON.COM BESTSELLER IN CHILDREN'S CHRISTMAS BOOKS (NOV. 2013)**</div><div>**#1 KINDLE (US) BESTSELLER IN CHILDREN'S HISTORICAL FICTION (DEC. 2018)**</div><div>****#1 KINDLE (US) BESTSELLER IN MULTICULTURAL FOLK TALES (DEC. 2018)****</div><div>******#1 KINDLE (US) BESTSELLER IN SAINTS & SAINTHOOD (DEC. 2018)******</div><div>*****#1 KINDLE (US) BESTSELLER IN CHILDREN'S ACTIVITIES (DEC. 2018)*****</div><div></div><b><i> </i></b><div><b><i>Why not give more?</i></b><br /><br />Van Amsterdam the baker was well known for his honesty as well as for his fine Saint Nicholas cookies. He always gave his customers exactly what they paid for -- not more and not less. So, he was not about to give in when a mysterious old woman comes to him on Saint Nicholas Day and insists that a dozen is thirteen!<br /><br />The woman's curse puts an end to the baker's business, and he believes it would take Saint Nicholas to help him. But if he receives that help, will it be exactly what he imagined?<br /><br />Find out in this inspiring legend from Dutch colonial New York about the birth of an honored American custom.<br /><br />TEACHERS AND LIBRARIANS -- A READER'S THEATER SCRIPT OF THIS BOOK IS AVAILABLE IN AARON'S BOOK "FOLKTALES ON STAGE," OR FREE ON AARON'S WEB SITE.<br /><br />/////////////////////////////////////////////////<br /><br />Aaron Shepard is the award-winning author of "The Baker's Dozen," "The Sea King's Daughter," "The Monkey King," and many more children's books. His stories have appeared often in Cricket magazine, while his Web site is known internationally as a prime resource for folktales, storytelling, and reader's theater. Once a professional storyteller, Aaron specializes in lively retellings of folktales and other traditional literature, which have won him honors from the American Library Association, the New York Public Library, the Bank Street College of Education, the National Council for the Social Studies, and the American Folklore Society.<br /><br />Wendy Edelson has applied her award-winning skills to a wide range of illustration projects, including picture books, pet portraits, posters, puzzles, and fabric design. Her clients have included Seattle's Woodland Park Zoo, the Seattle Aquarium, the Pacific Northwest Ballet, the U.S. Postal Service, and the American Library Association.<br /><br />/////////////////////////////////////////////////<br /><br />HONORS<br />American Bookseller Pick of the Lists<br />Trumpet Book Club selection<br />Valerie and Walter's Best Books for Children<br /><br />"The good will of legendary Saint Nick resonates in this tale about the origin of the term 'baker's dozen.' . . . Shepard's easy-to-follow retelling has an appropriate Old World flavor." -- Publishers Weekly, Sept. 18, 1995<br /><br />"A particularly nice holiday story accented by paintings full of detail. . . . Well-paced and a good length for groups or individuals, this is right on target for audiences. Edelson's artwork is filled with marvelously-alive characters who almost step from the pages." -- Ilene Cooper, Booklist, Sept. 15, 1995<br /><br />"A lush new version of a traditional tale. . . . Well-chosen words and a nicely-paced text that begs to be told aloud. A treat for the holiday season." -- School Library Journal, Oct. 1995<br /><br />"Aaron Shepard retells a favorite colonial legend with the voice of the storyteller." -- Jan Lieberman, TNT, Fall 1995<br /><br />"A fine tale of generosity for St. Nicholas Day or any day." -- Marilyn McPhie, Storybag, Special Review Issue 1997<br /><br />"A story with a message to be heard during the holidays and all year long." -- Children's Book Review </div>
Betty Crocker Lost Recipes: Beloved Vintage Recipes for Today's K...
by Betty Crocker

Language

English

Pages

240

Publication Date

October 10, 2017

Product Description
Customer Reviews
<DIV><B>A captivating collection that celebrates the wonderful recipes from the Betty Crocker archives in a package that appeals to the modern cook​</B><BR /><BR /><I>Betty Crocker Lost Recipes</I> is the ultimate treasure for the most devoted Betty Crocker fans, as well as cooks who are interested in recipes with a retro/nostalgic twist. Eighty percent of the book includes tried-and-true recipes that simply aren’t in today’s cooking repertoire—mainly from-scratch recipes that are hard to find. Twenty percent is a fun look back at some of the cooking customs of the past that may not be worth repeating, but are worth remembering. Features include ideas like “How to Throw a Hawaiian Tiki Party,” and the robust introductory pages contain interesting stories, anecdotes, and artwork from Betty Crocker’s history. Recipes are carefully curated to ensure that they are still relevant, achievable, and made with available ingredients—think Beef Stroganoff, Chicken à la King, Waldorf Salad, and Chiffon Cake. These lost recipes are ready to grace the tables of a whole new generation of cooks.</DIV>
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><br /><br /><br /><i>From the Trade Paperback edition.</i>
Salted: A Manifesto on the World's Most Essential Mineral, with R...
by Mark Bitterman

Language

English

Pages

305

Publication Date

October 19, 2010

Product Description
Customer Reviews
<p><b>A James Beard Award–winning field guide to artisan salts, with profiles of 80 varieties and 50 recipes that showcase the versatile ingredient. </b><br /><br />In<i> Salted</i>, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, <i>Salted</i> also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts.</p><p>Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of <i>fleur de sel</i> harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.</p><p>Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.”<br /><b><br />Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category<br /><b>IACP Cookbook Award Finalist in two categories</b></b></p>
Roots: The Definitive Compendium with more than 225 Recipes
by Diane Morgan

Language

English

Pages

432

Publication Date

September 14, 2012

Product Description
Customer Reviews
From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes—salads, soups, side dishes, main courses, drinks, and desserts—that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.
Butter: A Rich History
by Elaine Khosrova

Language

English

Pages

384

Publication Date

November 10, 2016

Product Description
Customer Reviews
<DIV><B>“Edifying from every point of view--historical, cultural, and culinary.” —David Tanis, author of </B><I><B>A Platter of Figs and Other Recipes</B></I><B><BR /><BR /> It’s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due.</B><DIV><DIV><BR /> After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself.<BR /><BR /> From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.<BR /><BR /> “A fascinating, tasty read . . . And what a bonus to have a collection of essential classic butter recipes included.” <B>—David Tanis, author of <I>A Platter of Figs and Other Recipes</I></B><BR /><BR /> “Following the path blazed by Margaret Visser in <I>Much Depends on Dinner</I>, Elaine Khosrova makes much of butter and the ruminants whose milk man churns. You will revel in dairy physics. And you may never eat margarine again.” <B>—John T.  Edge, author of <I>The Potlikker Papers: A Food History of the Modern South</I></B><BR /><BR /> “<I>Butter</I> proves that close study can reveal rich history, lore, and practical information. All that and charm too.” <B>—Mimi Sheraton, author of <I>1,000 Foods to Eat Before You Die</I></B><BR /><BR /> “Irresistible and fascinating . . . This is one of those definitive books on a subject that every cook should have.” <B>—Elisabeth Prueitt, co-owner of Tartine Bakery</B><BR /><BR /> “The history of one of the most delectable ingredients throughout our many cultures and geography over time is wonderfully churned and emulsified in Khosrova’s <I>Butter</I> . . . Delightful storytelling.” <B>—Elizabeth Falkner, author of <I>Demolition Desserts: Recipes from Citizen Cake</I></B></DIV></DIV></DIV>
Tasting Whiskey: An Insider's Guide to the Unique Pleasures of th...
by Lew Bryson

Language

English

Pages

256

Publication Date

November 01, 2014

Product Description
Customer Reviews
<DIV><P>Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you’ll be inspired to share your knowledge and invite your friends over for a delicious whiskey tasting party. </P></DIV>
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
<DIV><B>The cookbook that transformed the American kitchen from the country’s first celebrity chef. “</B><B>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></DIV>

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