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Twelve Recipes
by Cal Peternell

Price : $2 or less

Language

English

Pages

304

Publication Date

October 21, 2014

Product Description
Customer Reviews
<p><strong>Winner of the 2015 International Association of Culinary Professionals (IACP) Cookbook Award</strong></p><p>Forewords by Alice Waters and Michael Pollan</p><p>In this dazzling, full color cookbook and kitchen manual filled with lush photographs and beautiful drawings, the chef of Alice Waters’ Chez Panisse offers basic techniques and essential recipes that will transform anyone into a confident home cook.</p><p>When his oldest son was leaving for college, Cal Peternell, the chef of San Francisco’s legendary Chez Panisse, realized that, although he regularly made dinners for his family, he’d never taught them the basics of cooking. Based on the life-altering course of instruction he prepared and honed through many phone calls with his son, <em>Twelve Recipes</em> is the ultimate introduction to the kitchen. Peternell focuses on the core foods and dishes that comprise a successful home cook’s arsenal, each building skill upon skill—from toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake.</p><p><em>Twelve Recipes</em> will help home cooks develop a core repertoire of skills and increase their culinary confidence. Peternell tells you what basic ingredients and tools you need for a particular recipe, and then adds variations to expand your understanding. Each tip, instruction, and recipe connects with others to weave into a larger story that illuminates the connection between food and life. A deeply personal book, it was written by the chef alone and it glows with warmth and humor as he mulls over such mundane items as toast and rice to offer surprising new insights about foods that only seem exceedingly ordinary. It’s a book you’re as likely to keep by your bedside as your stovetop. With Peternell as your guide, the journey is pure pleasure and the destination is delicious.</p><p><em>Twelve Recipes</em> features gorgeous color photos and inset illustrations by Peternell’s wife and sons (all artists), and forewords by celebrated chef Alice Waters and <em>New York Times</em> columnist and bestselling author Michael Pollan.</p>
Mexican Ice Cream: Beloved Recipes and Stories
by Fany Gerson

Price : $2 or less

Language

English

Pages

180

Publication Date

June 13, 2017

Product Description
Customer Reviews
<b>A collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions.</b><br /><br />This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico. Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream,<br />Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind, and written in Fany's knowledgeable but accessible voice. <i>Mexican Ice Cream </i>features vibrant location photography and captures the authentic Mexican heladerias that Gerson has been visiting for decades. For anyone looking to up their summer ice cream game, this is the book.
Simple French Food
by Richard Olney

Price : $2 or less

Language

English

Pages

352

Publication Date

May 10, 2003

Product Description
Customer Reviews
<SPAN STYLE= "" >First published in the 1970s to critical acclaim Richard Olney's "Simple French Food" follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as "Elizabeth David Classics" and "Charcuterie and French Pork Cookery". In "Simple French Food" he gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.</SPAN>
The Taste of Conquest: The Rise and Fall of the Three Great Citie...
by Michael Krondl

Price : $2 or less

Language

English

Pages

318

Publication Date

October 22, 2008

Product Description
Customer Reviews
The smell of sweet cinnamon on your morning oatmeal, the gentle heat of gingerbread, the sharp piquant bite from your everyday peppermill. The tales these spices could tell: of lavish Renaissance banquets perfumed with cloves, and flimsy sailing ships sent around the world to secure a scented prize; of cinnamon-dusted custard tarts and nutmeg-induced genocide; of pungent elixirs and the quest for the pepper groves of paradise. <br /><br />The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities–Venice, Lisbon, and Amsterdam–and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization.<br /><br />In the sixteenth and seventeenth centuries, the world’s peoples were irrevocably brought together as a result of the spice trade. Before the great voyages of discovery, Venice controlled the business in Eastern seasonings and thereby became medieval Europe’s most cosmopolitan urban center. Driven to dominate this trade, Portugal’s mariners pioneered sea routes to the New World and around the Cape of Good Hope to India to unseat Venice as Europe’s chief pepper dealer. Then, in the 1600s, the savvy businessmen of Amsterdam “invented” the modern corporation–the Dutch East India Company–and took over as spice merchants to the world.<br /><br />Sharing meals and stories with Indian pepper planters, Portuguese sailors, and Venetian foodies, Krondl takes every opportunity to explore the world of long ago and sample its many flavors. The spice trade and its cultural exchanges didn’t merely lend kick to the traditional Venetian cookies called peverini, or add flavor to Portuguese sausages of every description, or even make the Indonesian rice table more popular than Chinese takeout in trendy Amsterdam. No, the taste for spice of a few wealthy Europeans led to great crusades, astonishing feats of bravery, and even wholesale slaughter.<br /><br />As stimulating as it is pleasurable, and filled with surprising insights, The Taste of Conquest offers a fascinating perspective on how, in search of a tastier dish, the world has been transformed.<br /><br /><br /><i>From the Hardcover edition.</i>
Ambitious Brew: The Story of American Beer
by Maureen Ogle

Price : $2 or less

Language

English

Pages

452

Publication Date

October 08, 2007

Product Description
Customer Reviews
<DIV><B>A “fascinating and well-documented social history” of American beer, from the immigrants who invented it to the upstart microbrewers who revived it (<I>Chicago Tribune</I>).</B><BR /><BR /> Grab a pint and settle in with <I>Ambitious</I><I>Brew</I>, the fascinating, first-ever history of American beer. Included here are the stories of ingenious German immigrant entrepreneurs like Frederick Pabst and Adolphus Busch, titans of nineteenth-century industrial brewing who introduced the pleasures of beer gardens to a nation that mostly drank rum and whiskey; the temperance movement (one activist declared that “the worst of all our German enemies are Pabst, Schlitz, Blatz, and Miller”); Prohibition; and the twentieth-century passion for microbrews.<BR />  <BR /> Historian Maureen Ogle tells a wonderful tale of the American dream—and the great American brew.<BR />  <BR /> “As much a painstakingly researched microcosm of American entrepreneurialism as it is a love letter to the country’s favorite buzz-producing beverage . . . ‘Ambitious Brew’ goes down as brisk and refreshingly as, well, you know.” —<I>New York Post</I></DIV>
Is This Bottle Corked?: The Secret Life of Wine
by , Kathleen Burk

Price : $2 or less

Language

English

Pages

208

Publication Date

August 22, 2009

Product Description
Customer Reviews
We’ve all come across those suave, confident, and all-so-knowing books that tell us precisely what to drink with which dish, how to swirl, sniff, slosh, and pronounce on our wine, and, above all, how to impress our friends and business associates with our expertise.<br /><br />Well, this is not one of those books. <i>Is This Bottle Corked?</i> is something different: a book that poses–and answers–the really <i>important</i> questions about wine.<br /><br />•What was Falstaff drinking when he called for more sack? <br />•What was actually drunk at Plato’s Symposium? <br />•When is rot "noble"?<br />•Who was the first American connoisseur of wine–it wasn’t George Washington, but speaking of the general, what was his favorite wine? <br />•Why on earth do wine connoisseurs talk like that? <br />•Was Pliny the Elder the first Robert Parker? <br />•Why do we drink to forget–and why doesn’t it work?<br /><br />These and many other intriguing, amusing, and curious questions are answered within, guaranteeing the reader a "Yes, but did you know . . .?" for every occasion at which a cork is drawn.<br /><br />Best read with a glass of aged German riesling, or perhaps a soft, consoling Constantia (recommended by Jane Austen for heartbreak and, to boot, gout) or maybe even a glass of St. Anne’s Rhubarb and Ginger Wine, this book is as much for bon vivants and those of us who just enjoy a good bottle or two as for the committed oenophile. <br /><br />Simply open, pour, and relax.<br /><br /><br /><i>From the Hardcover edition.</i>
The Meanings of Craft Beer (Kindle Single)
by Evan Rail

Price : $2 or less

Language

English

Pages

50

Publication Date

March 14, 2016

Product Description
Customer Reviews
<b><i>Silver Medal Winner, Best Commentary or Criticism, North American Guild of Beer Writers</i></b><br /> <br />Craft beer is everywhere. But what is it? Award-winning journalist Evan Rail returns with this sharp take on craft beer — what it is, how it came about and what it means, from the 12th-century etymology of the Old English word "craft" to the reason contemporary craft brewers are beginning to reject the term. Two decades after the phrase “craft brewery” entered mainstream use, is there any remaining significance to the concept of a craft beer? With the annual craft beer business topping $20 billion, and with craft breweries regularly selling out for hundreds of millions, is it still fair to claim that craft brewers are artists — or has craft beer turned into something that it is not?
Feeding Nelson's Navy: The True Story of Food at Sea in the Georg...
by Janet Macdonald

Price : $2 or less

Language

English

Pages

224

Publication Date

April 30, 2014

Product Description
Customer Reviews
<SPAN STYLE= "" >This celebration of the Georgian sailor's diet reveals how the navy's administrators fed a fleet of more than 150,000 men, in ships that were often at sea for months on end and that had no recourse to either refrigeration or canning. Contrary to the prevailing image of rotten meat and weevily biscuits their diet was a surprisingly hearty mixture of beer, brandy, salt beef and pork, pease, butter, cheese, hard biscuit and the exotic sounding lobscouse, not to mention the Malaga raisins, oranges, lemons, figs, dates and pumpkins which were available to ships on far-distant stations. In fact, by 1800 the British fleet had largely eradicated scurvy and other dietary disorders. 

While this scholarly work contains much of value to the historian, the author's popular touch makes this an enthralling story for anyone with an interest in life at sea in the age of sail.</SPAN>
A Greedy Man in a Hungry World: How (almost) everything you thoug...
by Jay Rayner

Price : $2 or less

Language

English

Pages

306

Publication Date

May 23, 2013

Product Description
Customer Reviews
<p>The UK’s most influential food and drink journalist shoots a few sacred cows of food culture.</p><p>Buying ‘locally’ does no good. Farmers’ markets are merely a lifestyle choice. And ‘organic’ is little more than a marketing label, way past its sell by date. This may be a little hard to swallow for the ethically-aware food shopper but it doesn’t make it any less true. And now the UK’s most outspoken and entertaining food writer is ready to explain why.</p><p>Jay Rayner combines personal experience and hard-nosed reportage to explain why the doctrine of organic has been eclipsed by the need for sustainable intensification; and why the future lies in large-scale food production rather than the cottage industries that foodies often cheer for. From the cornfields of Illinois to the killing lines of Yorkshire abattoirs, Rayner takes us on a journey that will change the way we shop, cook and eat forever. And give us a few belly laughs along the way.</p>
Pioneer Cookbook
by Publishers Inc.

Price : $2 or less

Language

English

Pages

33

Publication Date

February 18, 2011

Product Description
Customer Reviews
Campfire and Kitchen Recipes from Early America

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