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Veden puhdistus vapaus (Finnish Edition)
by Elisabet Hyttinen

Language

Finnish

Pages

2039

Publication Date

September 19, 2017

Product Description
Customer Reviews
Hänen päällikkönsä ja kääpiön takana Hejinmal suuntasi isänsä paikalle. Hänen ruumiinsa ei ehkä ole käyttänyt liikuntaa, mutta se oli silti Dragon-ruumis, eikä hänellä ollut kaksi ihmistä ollenkaan mitään ongelmia.
I Go A-Marketing
by Henrietta Sowle

Language

English

Pages

185

Publication Date

September 17, 2017

Product Description
Customer Reviews
This vintage book from 1900 has been digitally converted to downloadable format with original illustrations. A great classic for the home or classroom, an interesting old-fashioned reference book, and an outstanding find.<br /><br />Author’s Note:<br /><br />BEFORE dipping into this book very far, reader (pray note that I cozen you with neither “gentle” nor “dear”), allow me to suggest that you familiarize yourself with the spirit of Emerson, who has allowed that the truly consistent person changes his mind whenever occasion offers. Then you will be in a frame of mind to acknowledge that I have but exercised my privilege if you chance upon passages that seem to put me in a self-contradictory position. I hold to one opinion till new or increased light shows me I would do well to change, no longer.<br /><br />Is it necessary, I wonder, to say that this compilation of persiflage and cookery is not intended to be the whole culinary library of any housekeeper? In case it may be believed that I have any such inflated idea of its value, [viii] let me say at once that any housekeeper who secures this book, by buying or by borrowing, will want just as many of the old-line “cook-books” at hand as if she had never heard of it. Its mission is a supplementary one. It is for those dark and dreary days when the housekeeper “wants something good,” but cannot say what. It suggests. Therein is all of beauty and use, for “beauty is truth, truth beauty, that is all ye know and all ye need to know.”<br /><br />Furthermore, it is for the housekeeper who knows by experience, or intuition, how to lay a fire, and how to broil a steak. With kindergarten methods it does not deal—it rather takes it for granted that it will fall into the hands of those who have been graduated from kindergarten cookery. Neither does it attempt to set forth the duties of butlers or of housemaids. It goes on the principle rather that the housekeeper who supports these factotums knows what their duties should be. [ix] And is there any necessity for those who cannot attain to such appointments burdening their minds with knowledge never to be used? Think on all these things omitted when you are getting inspiration from this slender source, and be thankful that I have shown so much consideration for you.
A tavola coi re: La cucina ai tempi di Luigi XIV e Luigi XV (Ital...
by Francesca Sgorbati Bosi

Language

Italian

Pages

Publication Date

November 16, 2017

Product Description
Customer Reviews
L’evoluzione del gusto alla corte di Luigi XIV e a quella di Luigi XV in un racconto divertente, pieno di curiosità e di aneddoti, dalle attrezzature delle cucine della casa reale ai metodi di cottura, fino alle pentole, alle portate, all’etichetta di corte e ai posti a tavola. E poi i cibi: meno spezie e più erbe aromatiche, pasticci e coulis, la diffidenza verso la patata accusata di causare la lebbra. Non mancano le norme igieniche e il galateo, il cerimoniale, il personale di servizio, dal maître d’hotel all’officier de bouche, e infine la descrizione della cena del re e della regina en grand couvert, con un menu sontuoso ma che i reali spiluccavano appena.
Il gusto dell'Oriente: Storia di una cultura culinaria (Italian E...
by Peter Heine

Language

Italian

Pages

Publication Date

November 23, 2017

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Customer Reviews
Una saggio di cultura culinaria che attraversa l’intero Oriente, il prezioso testo di un rinomato studioso del mondo islamico. Una storia culturale unica nel suo genere arricchita da oltre cento ricette: dalle consuete pietanze della cucina moderna ai piatti classici creati dai cuochi della dinastia Moghul fino a quelli che preannunciano i piaceri culinari del paradiso.
Clean Eating: 365 Days of Clean Eating Recipes (Clean Eating, Cle...
by Emma Katie

Language

English

Pages

202

Publication Date

March 23, 2016

Product Description
Customer Reviews
<h1>365 Days of Clean Eating Recipes</h1><br /><h2>Today's Special Price!</h2><br /><br />Eating over-processed food or junk food can have a negative impact on your mind and body over time. Your body can become sluggish and your mind can stop functioning properly as well – fatigue, not being able to focus properly, all of these are effects of a diet that lacks nutrients. Your body and mind failing on you is the worst feeling ever!<br /><br />But it’s time to get back on track! Change your lifestyle today by eating food that it’s close to its natural state, food that has more nutrients than chemicals. This book contains everything you need to get you started on that! From an easy-to-understand explanation of what clean eating is, to a whole range of recipes, the information found between these pages is enough to offer you a good start towards an improved health, more energy and better state of mind.<br /><br />Wait no more! Get your copy today and enjoy recipes like: overnight chia pudding, quinoa crusted quiche, creamy avocado soup, bouillabaisse, tomato fish bake, chimichurri salmon or apricot galette and amaretto baked pears!<br /><br />Eating over-processed food or junk food can have a negative impact on your mind and body over time. Your body can become sluggish and your mind can stop functioning properly as well – fatigue, not being able to focus properly, all of these are effects of a diet that lacks nutrients. Your body and mind failing on you is the worst feeling ever!<br /><br />But it’s time to get back on track! Change your lifestyle today by eating food that it’s close to its natural state, food that has more nutrients than chemicals. This book contains everything you need to get you started on that! From an easy-to-understand explanation of what clean eating is, to a whole range of recipes, the information found between these pages is enough to offer you a good start towards an improved health, more energy and better state of mind.<br /><br /><b>Wait no more! Get your copy today and enjoy recipes like: overnight chia pudding, quinoa crusted quiche, creamy avocado soup, bouillabaisse, tomato fish bake, chimichurri salmon or apricot galette and amaretto baked pears!</b>
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>A <em>New York Times</em> bestseller and Winner of the James Beard Award: 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>.</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>
dainipponteikoku ration recipes (Japanese Edition)
by katetomokai

Language

Japanese

Pages

450

Publication Date

September 15, 2017

Product Description
Customer Reviews
<b>「国民食」のルーツは軍隊食にあり?!</b><br /><br />過去の戦争時、栄養不足による兵士の脚気に悩まされた軍部は、<br />安価で栄養があり、誰でも間違えなく調理できるレシピを研究・開発。<br />その集大成とも言えるのが昭和5年に発行された本書「軍隊調理法」です。<br /><br />※本電子版は現代かなづかいに近く、より読みやすい再販改訂版(昭和12年発行)を原本としております。<br /><br />当時、軍隊における食事は数少ない楽しみ、娯楽の側面もあり、<br />庶民はなかなか口にできない豪華なメニューが用意されていました。<br />筑前煮や卯の花炒めなどの和食のみならず、カレー、カツレツ、コロッケ、<br />ステーキ、ハンバーグ、また甘味(デザート)、行事食までを網羅。<br /><br />これら軍隊食で覚えたレシピを除隊した兵士が故郷に持ち帰り、<br />前述のメニューを全国に広めるきっかけにもなったと言われています。<br /><br />各レシピには熱量(カロリー)とタンパク質量が併記されており、<br />栄養の摂取を重要視していたことが伺えます。<br /><br />また、各レシピとも<br />・材料<br />・準備<br />・調理<br />・備考<br />と段階を分けて記載しており、この通りに作りさえすれば一定のものが作れるという、<br />現在のレシピ本と比べても遜色のない、秀逸なものとなっています。<br /><br />なかには「カルピス様飲料」の速製法、「納豆」、「ソース」の作り方、<br />乾燥野菜を用いた料理例など、今読んでも面白いレシピが多数。<br />ぜひ手にとってご参照ください!<br /><br /><b>■初めて料理をする人も安心! 料理の基礎知識が充実</b><br />・火の焚き方<br />・材料の選び方<br />・洗い方<br />・切り方<br />・茹で方<br />・煮方<br />・蒸し方<br />・焼き方<br />・揚げ方<br />・和え方<br />・味のつけ方<br />・飯の炊き方<br /><br /><b>■いざというときのために?!</b><br />・特殊調理<br />・携行食調理<br />・野外における調理<br />・食品の簡易製法<br /><br /><b>■掲載レシピ(抜粋)</b><br />・豚すいとん<br />・シチウ<br />・カレー汁<br />・オムレツ<br />・コロッケ―<br />・野菜早漬け<br />・甘藷ジャム<br />・ネギみそバター<br />・ドーナツ<br />・蒸し羊羹<br />・牛佃煮<br />・乾パン粥<br />・牛肉かまぼこ<br />・煮ハム<br />・塩豚<br />・カルピス用飲料<br />などなど全268レシピを収録。<br />今日の献立を考えるにも、実際に役立ちます!<br /><br /><b>■目次</b><br />第一章 調理一般の心得<br /> 第一 基本調理<br /> ・火の焚き方<br /> ・材料の選方<br /> ・洗い方<br /> ・切り方<br /> ・茹で方<br /> ・煮方<br /> ・蒸し方<br /> ・焼き方<br /> ・揚げ方<br /> ・和え方<br /> ・味の付け方<br /> ・飯の炊き方<br /> 第二 特殊調理<br /> ・携行食調理<br /> ・廃物利用調理<br /> ・野外に於ける調理<br /> ・食品の簡易製法<br />第二章 調理法<br /> 第一 主食<br /> ・米麦飯<br /> ・栗飯<br /> ・五目飯<br /> ・油揚飯(野外調理兼用)<br /> ・大根飯(野外調理兼用)<br /> ・甘藷飯(野外調理兼用)<br /> ・肉飯<br /> ・豆飯<br /> ・小豆飯<br /> ・福神漬混飯(野外調理兼用<br /> ・強飯<br /> ・萩餅<br /> ・ちらしずし<br /> ・蒸しパンの製法<br /> 第二 汁物<br /> ・味噌汁(代表的)<br /> ・野菜汁<br /> ・白菜豆麺汁<br /> ・なびたし汁<br /> ・おぼろ汁<br /> ・豆腐汁<br /> ・鱈昆布汁<br /> ・葱鮪汁<br /> ・薩摩汁<br /> ・卯の花汁<br /> ・呉汁<br /> ・粕汁<br /> ・鯉こく<br /> ・鱒汁<br /> ・葛汁<br /> ・のっぺい汁<br /> ・けんちん汁<br /> ・かき卵汁<br /> ・豚すいとん<br /> ・肉うどん汁<br /> ・魚團汁<br /> ・シチウ<br /> ・三平汁<br /> ・カレー汁<br /> ・具と野菜汁(パンの副食)<br /> 第三 煮物<br /> ・煮染<br /> ・筑前煮<br /> ・肉味噌おでん<br /> ・関東煮(おでん)<br /> ・むきみ味噌煮<br /> ・冬瓜のそぼろ掛け<br /> ・カレー南蛮<br /> ・旨煮<br /> ・煮肴<br /> ・切干大根煮込(乾野菜使用の一例)<br /> ・ひじきと大根の煮込(乾野菜使用の一例)<br /> ・北海煮<br /> ・鮭罐肉煮込<br /> ・魚麺<br /> ・肉飩饂(温食給養)<br /> ・豆麺煮込<br /> ・牛肉軟煮<br /> ・卯の花炒<br /> ・卵とじ煮<br /> ・粉吹馬鈴薯<br /> ・豚豆煮<br /> ・小倉煮<br /> ・豚味噌煮<br /> ・鯖味噌煮<br /> ・茄子油炒<br /> ・田楽<br /> ・ふろ吹大根<br /> ・吉野煮<br /> ・雑集煮<br /> ・豆腐葛煮<br /> ・鹽魚あんかけ<br /> ・そぼろかけ<br /> ・炒豆腐<br /> ・豚の揚げ煮<br /> ・蒸焼肉<br /> ・生魚卸煮<br /> ・鹽豚と白菜<br /> ・牛罐煮菜びたし<br /> 第四 焼物<br /> ・鹽焼<br /> ・生魚山椒焼<br /> ・生魚朝鮮焼<br /> ・烏賊の醤油焼<br /> ・焼き肉<br /> ・照焼<br /> ・味噌焼<br /> ・内臓附け焼<br /> ・生魚油焼<br /> ・卵焼(オムレツ)<br /> 第五 揚物<br /> ・生魚フライ<br /> ・生魚空揚<br /> ・空揚魚団子<br /> ・カツレツ<br /> ・コロッケ<br /> ・天婦羅<br /> ・精進揚<br /> ・龍田揚<br /> ・豚の空揚<br /> 第六 和物<br /> ・菜びたし(焼物附け合せ)<br /> ・ぬた<br /> ・白和<br /> ・茄子紅葉和(夏季献立)<br /> ・酢味噌和(春季献立)<br /> ・むき身おろし和<br /> ・茄子胡麻味噌和<br /> ・鮭馬鈴薯和<br /> ・白瓜(又は胡瓜)酢味噌和(夏季献立)<br /> ・豆麺酢和<br /> ・胡麻和(焼き物附け合せ)<br /> ・豚胡麻味噌和<br /> ・大豆卸和<br /> ・納豆大根おろし和<br /> ・納豆葱和<br /> ・貝辛子和<br /> 第七 漬物<br /> ・大根早漬<br /> ・刻み漬<br /> ・はりはり漬<br /> ・きゅうり漬<br /> ・澤庵漬け<br /> ・菜漬<br /> ・野菜早漬(第一號)<br /> ・野菜早漬(第二號)<br /> ・野菜早漬(第三號)<br /> ・野菜早漬(第四號)<br /> ・野菜早漬(第五號)<br /> ・野菜早漬(第六號)<br /> 第八 嘗め物(パン副食)<br /> ・シロップ<br /> ・甘藷ジャム<br /> ・葱味噌バター<br /> ・大豆粉クリーム<br /> ・牛乳クリーム<br /> 第九 甘味品(加給品)<br /> ・すいとん甘鹹煮<br /> ・ドーナツ<br /> ・流し羊羹<br /> ・蒸羊羹<br /> ・きんとん<br /> ・汁粉<br /> 第十 特別食<br /> 其の一 携行食(弁当)<br /> ・削節の佃煮<br /> ・鰊甘露煮<br /> ・鱈甘露煮<br /> ・牛肉佃煮<br /> ・金ぴら牛蒡<br /> ・鐵花味噌<br /> ・黒豆硬煮<br /> ・煮豆<br /> ・きゃら蕗<br /> ・鯣味噌<br /> ・牛肉の時雨煮<br /> ・鱈時雨<br /> ・刻みするめ照煮<br /> 其の二 流動食<br /> ・粥汁<br /> ・胚芽米粥汁<br /> ・玄米粥汁<br /> ・燕麦汁<br /> ・燕麦粥<br /> ・食パン粥汁<br /> ・乾パン粥汁<br /> ・乾パン粥<br /> ・半粥(おまじり)<br /> ・膨脹米粥<br /> ・葛湯<br /> ・鶏スープ<br /> ・牛肉スープ<br /> ・牡蠣スープ<br /> ・蛤スープ<br /> ・骨スープ<br /> ・豆スープ<br /> ・鶏米スープ<br /> ・青色スープ<br /> ・赤色スープ<br /> ・野菜スープ<br /> ・馬鈴薯スープ<br /> ・鰹節スープ<br /> ・鯛のうしお<br /> ・肉汁<br /> ・白味噌汁<br /> ・浮島汁<br /> ・肉漿<br /> ・果汁<br /> ・果物ゼリー<br /> ・ココア牛乳<br /> ・牛乳ポンチ<br /> ・卵牛乳<br /> ・豆乳あん<br /> ・牛乳豆腐<br /> 其の三 軟食<br /> ・全粥<br /> ・雑炊<br /> ・鶏肉入雑炊<br /> ・牡蠣雑炊<br /> ・梅干雑炊<br /> ・魚肉雑炊<br /> ・玉子サンドイッチ<br /> ・朝食用味噌汁<br /> ・胡麻汁<br /> ・三ツ葉卵とじ汁<br /> ・うどん汁<br /> ・白魚吸物<br /> ・鶏肉つくね汁<br /> ・ふわふわ汁<br /> ・豆乳汁<br /> ・つみ入れ汁<br /> ・蛋汁<br /> ・吹寄せ汁<br /> ・潰し薯つみ入れ汁<br /> ・おとし卵汁<br /> ・蜊の味噌汁<br /> ・挽肉澄し汁<br /> ・鰯の摘み入汁<br /> ・半熟卵(八分間法)<br /> ・かきまぜ卵<br /> ・雲かけ卵<br /> ・牡蠣茶碗むし<br /> ・豆腐茶碗むし<br /> ・あんかけ玉子豆腐<br /> ・湯豆腐あんかけ<br /> ・カスタード<br /> ・果物ソース<br /> ・焼きパン牛乳かけ<br /> ・刺身<br /> ・鮪の山かけ<br /> ・挽肉野菜入りオムレツ<br /> ・玉子焼<br /> ・巻玉子<br /> ・疑製豆腐<br /> ・蓮根のつくね焼<br /> ・挽き肉油焼<br /> ・蟹入り玉子焼<br /> ・魚田<br /> ・雑集煮<br /> ・鯛麺<br /> ・玉菜巻<br /> ・そぼろかけ<br /> ・煎り豆腐<br /> ・真薯<br /> ・茶碗蒸<br /> ・牛肉蒲鉾<br /> ・龍眼揚<br /> ・野菜サラダ<br /> ・マヨネーズの作り方<br /> 第十一 食品の簡易製法<br /> ・煮ハムの製法<br /> ・鹽豚の製法<br /> ・蒟蒻の製法<br /> ・甘酒の製法<br /> ・カルピス様飲料速製法<br /> ・ウドンの製法<br /> ・支那饅頭の製法<br /> ・納豆の製法<br /> ・ラードの製法<br /> ・ソースの製法<br /> ・膨し粉(ベーキングパウダー)の製法<br />附録 乾燥野菜及特殊調味品使用法<br /> ・乾燥甘藷<br /> ・乾燥馬鈴薯<br /> ・乾燥里芋<br /> ・乾燥牛蒡<br /> ・乾燥胡蘿萄<br /> ・乾燥蓮根<br /> ・乾燥慈姑<br /> ・乾燥南瓜<br /> ・乾燥百合<br /> ・乾燥野菜数種の取合<br /> ・干瓢<br /> ・切干大根<br /> ・紫蕨<br /> ・晒若布<br /> ・鹿角菜<br /> ・刻昆布<br /> ・醤油エキス<br /> ・粉醤油<br /> ・粉味噌<br /> ・献立一例<br />新舊度量衡早見表<br /><br />※本書は国会図書館デジタルコレクションがインターネットで公開しているデジタルデータを元に制作しました。原著となる「軍隊調理法」は「糧友会」から昭和5年に発行されました(昭和12年再版改訂)。同作品は著作権保護期間を満了したパブリックドメインです。内容には一切手を加えておりません。一部読みにくいところや、現代では自粛すべき表現、一般に通用しにくい言い回しなども含まれております。ご了承ください。<br /><br />※本書はすべて画像で構成されております。<br /><br />本文モノクロ:448ページ
Martha's American Food: A Celebration of Our Nation's Most Treasu...
by Martha Stewart

Language

English

Pages

432

Publication Date

April 24, 2012

Product Description
Customer Reviews
<b>Martha Stewart, who has so significantly influenced the American table, collects her favorite national dishes--as well as the stories and traditions behind them--in this love letter to American food featuring 200 recipes. </b><br /><br />These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again. <br /><br />Organized geographically, the 200 recipes in <i>Martha’s American Food</i> include main dishes such as comforting Chicken Pot Pies, easy Grilled Fish Tacos, irresistible Barbecued Ribs, and hearty New England Clam Chowder. Here, too, are thoroughly modern starters, sides, and one-dish meals that harness the bounty of each region’s seasons and landscape: Hot Crab Dip, Tequila-Grilled Shrimp, Indiana Succotash, Chicken and Andouille Gumbo, Grilled Bacon-Wrapped Whitefish, and Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios. And you will want to leave room for dessert, with dozens of treats such as Chocolate-Bourbon Pecan Pie, New York Cheesecake, and Peach and Berry Cobbler. <br /><br />Through sidebars about the flavors that define each region and stunning photography that brings the foods—and the places with which we identify them—to life, Martha celebrates the unique character of each part of the country. With all the dishes that inspire pride in our national cuisine, <i>Martha’s American Food </i>gathers, in one place, the recipes that will surely please your family and friends for generations to come. 
What She Ate: Six Remarkable Women and the Food That Tells Their ...
by Laura Shapiro

Language

English

Pages

318

Publication Date

July 25, 2017

Product Description
Customer Reviews
<b>“If you find the subject of food to be both vexing and transfixing, you’ll love . . . <i>What She Ate</i>.” <i><b><i>—</i>Elle<br /></b></i><br /><b>“</b>Fascinating.<b>”</b> <b><i><b><i>—</i></b></i></b>Moira Hodgson, <i>Wall Street Journal</i><b><i><br /><br /></i>“</b>How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.” <i><b><i>—</i></b></i><b>Maureen Corrigan, NPR Fresh Air<br /><br />Six </b> “mouthwatering” (<b><i>Eater.com</i>) <i>s</i></b>hort takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own.<br /><br /></b>Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table.  <br /><br />It’s a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt,  First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of <i>Cosmopolitan</i>, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.
Let's Eat: Jewish Food and Faith
by , Ronald H. Isaacs

Language

English

Pages

270

Publication Date

November 16, 2017

Product Description
Customer Reviews
<span><span>The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it’s also a link to every facet of Judaism. By learning about and cooking traditional Jewish dishes, we can understand fundamentals such as kashrut, community, and diversity. And Jewish history is so connected to food that one comedian said that the story of Judaism can be condensed into nine words: They tried to kill us. We survived. Let’s eat.</span></span><br /><br /><span><span style="font-style:italic;">Let’s Eat </span><span>follows the calendar of Jewish holidays to include food from the many different Jewish communities around the world; in doing so, it brings the values that are the foundation of Judaism into focus. It also covers the way these foods have ended up on the Jewish menu and how Jews, as they wandered through the world, have influenced and been influenced by other nations and cuisines. Including over 40 recipes, this delicious review of the role of food in Jewish life offers a lively history alongside the traditions of one of the world’s oldest faiths.</span></span>

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