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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 FALL’S BEST COOKBOOKS BY <i>The New York Times </i>• <i>Bon Appétit </i>• <i>Eater </i>• <i>Food & Wine </i>• Grub Street</b><br />  <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><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>
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
<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>
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.
European Peasant Cookery
by Elisabeth Luard

Language

English

Pages

544

Publication Date

June 20, 2008

Product Description
Customer Reviews
<b>Recipes reflecting the rich traditions of twenty-five countries, passed down through generations.</b><br />  <br /> Peasant cookery offers healthy, real food—and is as relevant now as it was centuries ago. In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers vegetable dishes; potato dishes; beans, lentils, polenta, and cornmeal; rice, pasta, and noodles; eggs, milk, and cheeses; fish, poultry, small game, pork, shepherd's meats; breads and yeast pastries; sweet dishes; preserves; and more.<br />  <br /> Filled with an authenticity rooted in Elisabeth Luard’s years of living and cooking in Europe, these recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.
The Legendary Cuisine of Persia
by Margaret Shaida

Language

English

Pages

384

Publication Date

April 10, 2018

Product Description
Customer Reviews
<b>Recipes from one of the oldest civilizations in the world, plus color photos and “fascinating historical tidbits” (<i>Library Journal</i>).</b><br />  <br /><i>Winner of the Glenfiddich Award</i><br />  <br /> Known today as Iran, Persia is known for one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs, and spices are combined with rice, fish, and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain, and India.<br />  <br /> Persian cuisine is perfectly suited to today’s style of eating—many of the dishes are vegetarian, and the marriage of sweet and savory, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering.<br />  <br /> Written by an Englishwoman who married an Iranian and lived in the country for a quarter century—learning about Persian cooking from her mother-in-law and other friends and relatives—this cookbook takes us on a culinary adventure. It also illustrates the diversity of food as represented by its many different religions ̶ Christian, Jewish, Muslim, and Zoroastrian ̶ while explaining the customs and traditions which make up the exotic and colorful threads in a cuisine which spans more than three thousand years.<br />  <br /> “In addition to loads of background text covering history and geography, each recipe has its own introduction that places it in cultural and culinary context . . . One showstopper recipe sure to be a hit at a dinner party, the giant meatball from Tabriz hides as a surprise within it a whole chicken . . . An important volume in any international cookery collection.” —<i>Booklist</i>
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>
Betty Crocker's Good and Easy Cook Book
by Betty Crocker

Language

English

Pages

264

Publication Date

November 07, 2017

Product Description
Customer Reviews
Three times a day, and sometimes more, everyone asks themselves, "What can I serve that my family and friends will enjoy?"<br /><br />This classic cook book from General Mills icon Betty Crocker answers the call with quick and easy recipes for breakfast, lunch, dinner and snacks. Whether you ae planning a party and need fancy sandwiches or hearty meals, cakes for dessert or bread and herb butter to go along with dinner, this book has a fast recipe for everyone. Simple instructions and charming two-color illustrations bring each easy-to-make recipe to life.<br /><br />Pick up a copy of <i>Betty Crocker's Original Good and Easy Cook Book</i> and get a thousand time-saving and taste-tempting recipes.
Butter: A Rich History
by Elaine Khosrova

Language

English

Pages

384

Publication Date

November 10, 2016

Product Description
Customer Reviews
<b>“Intimate and far-reaching . . . Khosrova’s ambitious project is a successful, fascinating account of a common dairy product” (<i>Publishers Weekly</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.<br /><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 />“Irresistible and fascinating . . . This is one of those definitive books on a subject that every cook should have.” —Elisabeth Prueitt, co-owner of Tartine Bakery<br /><br />“Edifying from every point of view—historical, cultural, and culinary. And what a bonus to have a collection of essential classic butter recipes included.” —David Tanis, author of <i>David Tanis Market Cooking</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.

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