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Love, Loss, and What We Ate: A Memoir
by Padma Lakshmi

Price : $2 or less

Language

English

Pages

310

Publication Date

March 08, 2016

Product Description
Customer Reviews
<p><strong>A vivid memoir of food and family, survival and triumph, <em>Love, Loss, and What We Ate</em> traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera—a tantalizing blend of Ruth Reichl’s <em>Tender at the Bone</em> and Nora Ephron’s <em>Heartburn</em></strong></p><p>Long before Padma Lakshmi ever stepped onto a television set, she learned that how we eat is an extension of how we love, how we comfort, how we forge a sense of home—and how we taste the world as we navigate our way through it. Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India.</p><p>Poignant and surprising, <em>Love, Loss, and What We Ate</em> is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of <em>Top Chef</em> and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external.</p><p><em>Love, Loss, and What We Ate</em> is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.</p>
Brunetti's Cookbook
by , Roberta Pianaro

Price : $2 or less

Language

English

Pages

289

Publication Date

May 04, 2010

Product Description
Customer Reviews
<B>“Fans of Donna Leon’s mysteries set in Venice and starring her cosmopolitan detective, Commissario Guido Brunetti, will be delighted to have this cookbook” (<I>Milwaukee Journal Sentinel</I>).</B><BR />  <BR /> Aside from their puzzling mysteries, Donna Leon’s novels featuring Commissario Guido Brunetti have long been celebrated for their mouth-watering descriptions of food: multicourse lunches at home with Paola and the children, snacks grabbed at a bar with a glass of wine or two, a quick sandwich during a busy day, or a working lunch at a neighborhood trattoria in the course of an investigation have all delighted Brunetti, as well as Leon’s readers and reviewers.<BR />  <BR /> In <I>Brunetti’s Cookbook</I>, Leon’s best friend and favorite cook Roberta Pianaro brings to life these fabulous Venetian meals. Eggplant crostini, orrechiette with asparagus, pumpkin ravioli, roasted artichokes, baked branzino, pork ragu with porcini these are just a few of the over ninety recipes for antipasti, primi, secondi, and dolci.<BR />  <BR /> The recipes are joined by excerpts from the novels, four-color illustrations, and six original essays by Donna Leon on food and life in Venice. Charming, insightful, and full of personality, they are the perfect addition to this “enticing” volume of delicious delights (<I>The New York Times Book Review</I>).
Weight Watchers: The Ultimate Guide to Weight Watchers Freestyle ...
by GIBSON JESSICA

Price : $2 or less

Language

English

Pages

146

Publication Date

January 10, 2019

Product Description
Customer Reviews
WEIGHT WATCHERS<br /> A Practical Approach to Watching Your Weight with Easy Recipes, is one of the most highly anticipated cookbooks of 2019<br /> W-W Freestyle program will help you to get more energy, lose weight, improve your health, and turn you into a fat-burning machine, all without restricting or counting calories. With this book, you will have all the tools you need to tall in love with your body and banish your tear of weight gain forever.<br />Who says losing weight can't be easy?<br />you need to knows that losing and watching your weight can seem overwhelming <br /> but the time when you finish reading this book you will be well on the road to weight loss success!<br /> <br />If you are looking to follow a flexible eating plan, which suits your lifestyle, where no tool is a sir<br /><br />It’s easy-to-followed, delicious Freestyle recipes, all including nutritional information and 2019<br />SmartPoints.<br />You are taught about food types, learning what foods are the healthiest tor you. With this knowledge you are more capable of making healthier foot choices_ With the Weight watchers’ program, there are<br />no foods that are banned. this program is designed to work alongside other lifestyle choices and diets. It also gives you a wonderful sense of freedom in that you do not feel constricted or limited where you adopt this key as you might with other diet programs_ Weight Watchers has millions of members in over 30 different countries throughout the world.<br />This program has been helping people for 55 years to lose weight safely and healthily. This diet program is approved by a real number of physicians; it is one off the leading weight loss programs in the world.<br />What are you waiting for? Scroll up to click the "BUY NOW WITH I-CLICK" button now to lose weight taste and permanently, rebuild your body, and have a happy healthy lite!<br />
Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the ...
by Luke Barr

Price : $2 or less

Language

English

Pages

322

Publication Date

October 22, 2013

Product Description
Customer Reviews
<i>Provence, 1970</i> is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In <i>Provence, 1970, </i>he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.
La scienza in cucina e l'arte di mangiar bene (Italian Edition)
by Pellegrino Artusi

Price : $2 or less

Language

Italian

Pages

532

Publication Date

January 12, 2012

Product Description
Customer Reviews
“La scienza in cucina e l’arte di mangiar bene” è un manuale di gastronomia scritto dal gastronomo romagnolo “Pellegrino Artusi“.<br />Il libro è uno dei più letti al mondo, è stato tradotto in moltissime lingue e fornisce, oltre ad un gran numero di ricette popolari (ben 790), degli ottimi consigli sull’educazione alimentare.<br /><br />Con questa edizione, ci si propone di abbinare la tradizione di un libro di cucina alla modernità del testo elettronico.<br />Lo scopo principale è di sfruttare la proticità di trovare rapidamente i testi con la funzione di ricerca dei termini, propria dei piu diffusi lettori di ebook.
The Taste of Conquest: The Rise and Fall of the Three Great Citie...
by Michael Krondl

Price : $2 or less

Language

English

Pages

320

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>
Cooking Through the Decades: Authentic Recipes From the 1920s, 19...
by Alice Kertesz

Price : $2 or less

Language

English

Pages

115

Publication Date

March 09, 2011

Product Description
Customer Reviews
Rural America in the 1920s was a time when neighbors got together to help one another with tasks on the farm and, in between the work, they shared stories and enjoyed the home-made meals and snacks provided by the hostess. She might bring out a plate of cookies or an elegant cake, and she would take pride in the complements and expect requests for her recipes. Alice Tomashek Kertesz lived in rural Wisconsin and haslots of memories – and recipes – from that era. She remembers her mother helping their neighbors with feather plucking when it was time for their neighbors to sell the ducks they raised. Alice always hoped her mother would bring home some new recipes they could try making on their wood-burning stove/oven. Cookbooks were not common in those days, and recipes were passed around and copied and recopied onto treasured recipe cards.<br /><br />The 1930s were mostly about “making due” as incomes plunged during the Great Depression. Electric kitchen appliances had begun to appear during the 20s, and more of them came on the market in the 30s, along with cookbooks that, for the first time, gave precise measurements. Also new and popular were portable radios that let women listen to soap operas while they cooked.<br /><br />The 1940s saw kitchens take on a sleeker polished look with appliances built into the design of the kitchen. The War years meant women going to work in factories and having to cook without sugar and other ingredients that were unavailable or rationed. New appliances were not available either, as factories turned out tanks and airplanes instead of refrigerators.<br /><br />Alice Tomashek Kertesz has kept her recipes from those decades, collected during the years she was growing up in rural Wisconsin and teaching in one-room schoolhouses as a young woman. She lived with a number of immigrant families during her teaching years in the late 1930s and early 1940s; she obtained recipes from all of them. Alice came to Flint Michigan for a summer job in a spark plug factory in 1943 and met and married John Kertesz. Her daughters and granddaughters have preserved the recipes and are responsible for this cookbook. <br /><br />Here are 154 authentic recipes from the decades of the 1920s, 1930s and 1940s. Cooking Through the Decades includes Alice’s colorful commentary on how she acquired many of the recipes, and her daughter Theresa’s comments on the changes to kitchens and cookbooks over these decades. Here are recipes with a past – elegant cakes like Feather Spice Cake, Strawberry Meringue Cake, and Enchanted Cream Sponge Cake, unusual recipes like Caraway Seed Cookies and Radio Pudding, along with low- or no-sugar recipes from the World War II years like Maple Syrup Pie and Honey Party Loaf Cake. This is a cookbook and a history lesson, all in one. Enjoy!<br />
Grand Forks: A History of American Dining in 128 Reviews
by , The Grand Forks Herald

Price : $2 or less

Language

English

Pages

258

Publication Date

August 27, 2013

Product Description
Customer Reviews
<p>Once upon a time, salad was iceberg lettuce with a few shredded carrots and a cucumber slice, if you were lucky. A vegetable side was potatoes—would you like those baked, mashed, or au gratin? A nice anniversary dinner? Would you rather visit the Holiday Inn or the Regency Inn? In Grand Forks, North Dakota, a small town where professors moonlight as farmers, farmers moonlight as football coaches, and everyone loves hockey, one woman has had the answers for more than twenty-five years: Marilyn Hagerty. In her weekly Eatbeat column in the local paper, Marilyn gives the denizens of Grand Forks the straight scoop on everything from the best blue plate specials—beef stroganoff at the Pantry—to the choicest truck stops—the Big Sioux (and its lutefisk lunch special)—to the ambience of the town's first Taco Bell. Her verdict? "A cool pastel oasis on a hot day."</p><p>No-nonsense but wry, earnest but self-aware, Eatbeat also encourages the best in its readers—reminding them to tip well and why—and serves as its own kind of down-home social register, peopled with stories of ex–postal workers turned café owners and prom queen waitresses. Filled with reviews of the mom-and-pop diners that eventually gave way to fast-food joints and the Norwegian specialties that finally faded away in the face of the Olive Garden's endless breadsticks, <em>Grand Forks</em> is more than just a loving look at the shifts in American dining in the last years of the twentieth century—it is also a surprisingly moving and hilarious portrait of the quintessential American town, one we all recognize in our hearts regardless of where we're from.</p>
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>
Medieval Cuisine (Food Fare Culinary Collection Book 1)
by Shenanchie O'Toole

Price : $2 or less

Language

English

Pages

44

Publication Date

May 10, 2013

Product Description
Customer Reviews
"Medieval Cuisine" from Food Fare features information about food and culture in the Middle Ages, including the history of medieval dishes, kitchen utensils and other cooking tools, etiquette, dining, holy days, common recipes, food terms, words and phrases, a medieval day in the life, and links for further study. *UPDATED in May 2013 with 15 new recipes and extra content.*

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