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Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain

Price : $10 or less

Language

English

Pages

321

Publication Date

December 10, 2008

Product Description
Customer Reviews
<b>Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout <i>New York Times</i> bestseller <i>Kitchen Confidential</i>.</b><br /><br />Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.<br /><br />Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
Real Food/Fake Food: Why You Don't Know What You're Eating and Wh...
by Larry Olmsted

Price : $10 or less

Language

English

Pages

352

Publication Date

July 10, 2016

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Customer Reviews
<DIV><B>“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series</B><BR /><BR /><B>“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of <I>Milk Money: Cash, Cows, and the Death of the American Dairy Farm</I></B><BR /><BR /> You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In <I>Real Food / Fake Food,</I> award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.<BR /><BR /> Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.<BR /><BR /> But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, <I>Real Food / Fake Food</I> is addictively readable, mouthwateringly enjoyable, and utterly relevant.</DIV>
Bourbon: A History of the American Spirit
by Dane Huckelbridge

Price : $10 or less

Language

English

Pages

293

Publication Date

April 01, 2014

Product Description
Customer Reviews
<p><strong>“THE DEFINITIVE HISTORY OF BOURBON.”—<em>Sacramento Bee</em></strong></p><p><strong>A Southern Independent Booksellers Alliance Bestseller</strong></p><p><strong>A ROLLICKING BIOGRAPHY OF BOURBON WHISKEY THAT DOUBLES AS “A COMPLEX AND ENTERTAINING” (<em>WALL STREET JOURNAL</em>) HISTORY OF AMERICA ITSELF</strong></p><p>Few products are so completely or intimately steeped in the American story as bourbon whiskey. As Dane Huckelbridge's masterfully crafted history reveals, the iconic amber spirit is the American experience, distilled, aged, and sealed in a bottle.</p>
A History of the World in 6 Glasses
by Tom Standage

Price : $10 or less

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 /><b><br /></b>Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. <br /><br /><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 beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.<br /><br />For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.
A Taste of Molecules: In Search of the Secrets of Flavor
by Diane Fresquez

Price : $10 or less

Language

English

Pages

214

Publication Date

October 21, 2013

Product Description
Customer Reviews
<B>A delicious exploration of what creates the flavors we love—and why our taste buds respond to them—in a fascinating, “very pleasant and easy read” (<I>Flanders Today</I>).</B><BR />  <BR /> In this unique scientific study of food, drink, and how the human taste buds sense taste, food journalist Diane Fresquez brings readers along on a journey of gastronomic discovery.<BR />  <BR /> She begins by following a Belgian beekeeper who uses science to give the ancient drink of mead (or “honey wine”) a modern taste-makeover. Fresquez then travels to Holland to learn how food memories are tested at a research center called the Restaurant of the Future. And elsewhere, she discovers how much skill it takes to make banana flavor in the lab, and experiments on a group of scientists during a surprise meal eaten in the dark.<BR />  <BR /> Stuffed with fascinating food facts, anecdotes from the author’s own culinary life, and a selection of irresistible recipes (including a cocktail with dancing molecules),<I> A Taste of Molecules</I> is an exploration of the senses that will delight foodies and science enthusiasts alike.
The Cooking Gene: A Journey Through African American Culinary His...
by Michael W. Twitty

Price : $10 or less

Language

English

Pages

477

Publication Date

August 01, 2017

Product Description
Customer Reviews
<p><strong>2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018</strong></p><p>A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.</p><p>Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. </p><p>From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. </p><p>As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.</p><p>Illustrations by Stephen Crotts</p>
Betty Crocker Lost Recipes: Beloved Vintage Recipes for Today's K...
by Betty Crocker

Price : $10 or less

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>
Typhoid Mary: An Urban Historical
by Anthony Bourdain

Price : $10 or less

Language

English

Pages

161

Publication Date

October 17, 2010

Product Description
Customer Reviews
<b>From the host of <i>Anthony Bourdain: Parts Unknown</i> and bestselling author of <i>Kitchen Confidential</i> comes the true, thrilling story of Mary Mallon, otherwise known as the infamous Typhoid Mary.</b><br /><br />This is a tale of pursuit through the kitchens of New York City at the turn of the century. By the late nineteenth century, it seemed that New York City had put an end to the outbreaks of typhoid fever that had so frequently decimated the city's population. That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared. Over the course of the next three years, Mary worked at several residences, spreading her pestilence as she went. In 1907, she was traced to a home on Park Avenue, and taken into custody. <br /><br />Institutionalized at Riverside Hospital for three years, she was released only when she promised never to work as a cook again. She promptly disappeared. For the next five years Mary worked in homes and institutions in and around New York, often under assumed names. In February 1915, a devastating outbreak of typhoid at the Sloane Hospital for Women was traced to her. She was finally apprehended and reinstitutionalized at Riverside Hospital, where she would remain for the rest of her life. <i>Typhoid Mary</i> is the story of her infamous life. <br /><br />Anthony Bourdain reveals the seedier side of the early 1900s, and writes with his renowned panache about life in the kitchen, uncovering the horrifying conditions that allowed the deadly spread of typhoid over a decade. <i>Typhoid Mary</i> is a true feast for history lovers and Bourdain lovers alike.
Tasting Whiskey: An Insider's Guide to the Unique Pleasures of th...
by Lew Bryson

Price : $10 or less

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>
The Cash and Carter Family Cookbook: Recipes and Recollections fr...
by John Carter Cash

Price : $10 or less

Language

English

Pages

272

Publication Date

September 25, 2018

Product Description
Customer Reviews
<p><strong>Come to the Table with Johnny and June Carter Cash</strong></p><p>People the world over loved Johnny and June Carter Cash for their charismatic stage presence and powerful, soul-stirring music. But those who knew them personally remember them best for their warm hospitality and the meals from their kitchen. Family, friends, and fellow artists were always welcomed to a beautiful table set with June's fine linens, china, and crystal--and to a table overflowing not only with Southern comfort food but also international dishes the couple gathered on tours around the world. </p><p>In <em>The Cash and Carter Family Cookbook</em>, John Carter Cash shares the stories and recipes that flowed from his family's dinner table. From Johnny's Old Iron-Pot Chili recipe and June's Tomato, Red Onion, and Avocado Salad to Jamaican Peas and Rice and Veal Cutlets with Caper Cream Sauce, the family favorites collected here are perfect for an intimate gathering or for hosting a crowd. In addition, the book contains the memories and reminiscences of the musicians and film stars welcomed in the home, from Loretta Lynn and Adam Clayton of U2 to Jane Seymour and Billy Bob Thornton.<em> The Cash and Carter Family Cookbook</em> is the perfect gift for Carter and Cash fans as well as anyone who wants to experience the love, comfort, and hospitality of sitting at Johnny and June's table. </p>

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