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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>
The Story of Sushi: An Unlikely Saga of Raw Fish and Rice
by Trevor Corson

Price : $2 or less

Language

English

Pages

388

Publication Date

July 01, 2009

Product Description
Customer Reviews
<blockquote><p>Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it</p></blockquote><p>Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. </p><p><em>The Story of Sushi</em> is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.</p>
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?
Pig Tales: An Omnivore's Quest for Sustainable Meat
by Barry Estabrook

Price : $2 or less

Language

English

Pages

283

Publication Date

May 04, 2015

Product Description
Customer Reviews
<p>A <em>Splendid Table</em> Staff Book Pick of the Year<br /><br /><br /><br />"Estabrook, a reporter of iron constitution and persistence, has dug deep into the truth about the American pork industry without losing his sense of humor and humanity." —Christopher Kimball, <em>Wall Street Journal</em></p><br /><p>In <em>Pig Tales</em>, <em>New York Times</em> best-selling author of <em>Tomatoland</em> Barry Estabrook turns his attention to the dark side of the American pork industry. Drawing on personal experiences raising pigs as well as sharp investigative instincts, Estabrook covers the range of the human-porcine experience. He shows how these intelligent creatures are all too often subjected to lives of suffering in confinement and squalor, sustained on a drug-laced diet just long enough to reach slaughter weight. But Estabrook also reveals how it is possible to raise pigs responsibly and respectfully, benefiting producers and consumers—as well as some of the top chefs in America.</p><br /><p>Provocative, witty, and deeply informed, <em>Pig Tales</em> is bound to spark conversation at dinner tables across America.</p>
Toutes les recettes d'Auguste Escoffier : Ma Cuisine (French Edit...
by Georges Auguste Escoffier

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Language

French

Pages

724

Publication Date

October 04, 2013

Product Description
Customer Reviews
"Ma cuisine" publié en 1934 par Georges Auguste Escoffier s'adresse plus précisément aux maîtresses de maison du monde entier.<br />Presque 700 pages de recettes qui ont révolutionné la cuisine.<br />Georges Auguste Escoffier fut consideré comme le « roi des cuisiniers » et le « cuisinier des rois ». Il a modernisé et codifié la cuisine raffinée créant des établissements de prestige et de nombreuses recettes reprises ensuite par d'autres chefs.
High on the Hog: A Culinary Journey from Africa to America
by Jessica B. Harris

Price : $2 or less

Language

English

Pages

304

Publication Date

January 11, 2011

Product Description
Customer Reviews
<B>Winner of the IACP Award for Culinary History</B><br />Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the reader on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, <I>High on the Hog </I>ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's <I>High on the Hog </I>fills an important gap in our culinary history.
Hidden in Paris -- The Cookbook
by Corine Gantz

Price : $2 or less

Language

English

Pages

98

Publication Date

March 10, 2012

Product Description
Customer Reviews
Here is what readers of the Hidden in Cookbook have to say:<br /><br />"Just plain adorable... I enjoyed the photos of Paris and the food. I ordered her novel based on this cookbook and look forward to reading that." Lone Wolf, Amazon Reviewer. <br /><br />"Gorgeous and Yummy! ...While the book is very nicely done in small, it is gorgeous on the big screen! Each of the recipes is accompanied by a bit of text from Corrine's Hidden in Paris, a stunning photograph of Paris, and another of the recipe." Grandma, Amazon Reviewer.<br /><br />"Lovely! I liked this book quite a bit - the photos are lovely and the author writes in a casual, occasionally humorous style that I enjoyed. I laughed out loud at the calculator en croute and the "eggs of irreproachable freshness and lineage." Lucy Ditty, Amazon Reviewer<br /><br />By the author of Hidden in Paris, a playful cookbook filled with step-by-step recipes of the kinds of meals French people really prepare and eat at home. <br /><br />Originally created for the readers of the novel Hidden in Paris, this cookbook features twenty delicious dishes described in the novel, mouth-watering photography of food (and of Paris!) excerpts from the novel, and funny stories.<br /><br />The recipes in the cookbook are mostly traditional French comfort food, easy to prepare and easy to love. The cookbook is intended as an ideal download before a trip to France, especially for those whose idea of the French experience includes shopping at markets and preparing local dishes.
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
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>
The Egyptian Diet: Egyptian Recipes Of The Gods & Goddesses
by Megiddo Merri-Amen

Price : $2 or less

Language

English

Pages

10

Publication Date

December 01, 2015

Product Description
Customer Reviews
Still looking for Kemetic Diet recipes? Your search has ended. It is true that the Ancients did not leave many cooking recipes behind, however we have finally found them all. For health or libido there are so many benefits to eat this diet. Enjoy these 6 easy to make delicious recipes and remember to stop by AfricanKnowledgeToday.Com to get all your free Kemetic Knowledge. We also have are new book "The Bodyguards Of Kemet" available for FREE reading. Enjoy. WARNING: "The Bodyguards Of Kemet" contains Adult Content.

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