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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><strong>A <em>New York Times</em> bestseller and Winner of the James Beard Award<br /><br /><br /><br />All the best recipes from 150 years of distinguished food journalism鈥攁 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>.</strong></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鈥擯lum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta鈥攁s well as favorites from the early Craig Claiborne <em>New York Times Cookbook</em> and a host of other classics鈥攆rom 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鈥攁 volume that will serve as a lifelong companion.</p>
The 5-Ingredient College Cookbook: Easy, Delicious, and Healthy R...
by Kathy Davidson

Language

English

Pages

217

Publication Date

September 20, 2019

Product Description
Customer Reviews
<h2>While cooking your own meals in college may seem like a real challenge, it鈥檚 actually more than possible to do well, and it has a lot of benefits.</h2><br /><br />In this book, you鈥檒l learn everything you need to get started as a beginner cook in college, whether you have experience at home, or you don't know how to cook an egg. We鈥檒l go over common cooking terms and the most important knife cuts. Furnish your kitchen, whether it鈥檚 on-campus or off, with must-have supplies like a cutting board, microwave, and can opener. We鈥檒l also list the equipment that鈥檚 really useful, like a rice cooker and smoothie blender. In the introduction, we鈥檒l also go through: <br /><br /><ul><li>Pantry stacking</li><li>Meal prepping</li><li>Budgeting</li><li>Food storage</li></ul><br /><br />This is a cookbook, so of course, there are recipes. All have just five ingredients, not counting salt, pepper, and water. Organized by 鈥淏reakfast,鈥?鈥淧oultry,鈥?鈥淪oups & Stews,鈥?鈥淒rinks,鈥?鈥淒esserts,鈥?and more, you鈥檒l find awesome and easy food like:<br /><br /><ul><li>Overnight oats</li><li>Black bean-bacon salsa salad</li><li>Chicken wild rice soup</li><li>Baked provolone chicken</li><li>Flank steak for two</li><li>Bananas foster</li></ul><br /><br />There鈥檚 also a whole chapter on vegan main dishes, and vegan and vegetarian recipes scattered throughout the other sections. No matter what your dietary restrictions are, this book will have recipes you can make in your dorm or your kitchen off-campus. <br /><br />While written for college students, just about anyone can benefit from these 5-ingredient recipes. That includes beginner home cooks, people with small kitchens, and people with tight budgets. For families, the serving sizes can be easily doubled or even tripled. If you want a fast, easy, and healthy meal that uses affordable ingredients and doesn鈥檛 require a lot of skills, you鈥檒l find it in this book. <br />
How to Cook Everything-Completely Revised Twentieth Anniversary E...
by Mark Bittman

Language

English

Pages

960

Publication Date

October 01, 2019

Product Description
Customer Reviews
<b>The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos</b><br /> 聽<br /> For twenty years, Mark Bittman鈥檚 <i>How to Cook Everything</i> has been the definitive guide to simple home cooking. This new edition has been completely revised for today鈥檚 cooks while retaining Bittman鈥檚 trademark minimalist style鈥攅asy-to-follow recipes and variations, and tons of ideas and inspiration.<br /> 聽<br /> Inside, you鈥檒l find hundreds of brand new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos.<br /> 聽<br /> By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by Samin Nosrat

Language

English

Pages

480

Publication Date

April 25, 2017

Product Description
Customer Reviews
<b>Now a Netflix series!</b><br /> <br /> <b><i>New York Times</i> Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards </b><br /> <br /> <b>Named </b><b>one of the Best Books of 2017 by: NPR, BuzzFeed, <i>The</i> <i>Atlantic</i>, <i>The </i><i>Washington Post</i>, <i>Chicago Tribune</i>, <i>Rachel Ray Every Day</i>, <i>San Francisco Chronicle</i>, Vice Munchies, Elle.com, <i>Glamour</i>, Eater, <i>Newsday, Minneapolis Star Tribune</i>,<i> The Seattle Times</i>, <i>Tampa Bay Times</i>, Tasting Table, <i>Modern Farmer</i>, <i>Publishers Weekly,</i> and more.</b><br /> <br /> A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared 鈥淎merica鈥檚 next great cooking teacher鈥?by Alice Waters.<br /><br />In the tradition of <i>The Joy of Cooking</i> and <i>How to Cook Everything</i> comes <i>Salt, Fat, Acid, Heat</i>, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements鈥擲alt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food鈥攁nd anything you cook will be delicious. By explaining the hows and whys of good cooking, <i>Salt, Fat, Acid, Heat</i> will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. <br /> <br />Echoing Samin鈥檚 own journey from culinary novice to award-winning chef, <i>Salt, Fat Acid, Heat</i> immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes鈥攁nd dozens of variations鈥攖o put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. <br /> <br />Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, <i>Salt, Fat, Acid, Heat</i> will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you鈥檒l ever need. <br /> <br />With a foreword by Michael Pollan.
Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and T...
by Mark Bittman

Language

English

Pages

304

Publication Date

October 27, 2015

Product Description
Customer Reviews
<b>Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking.</b><br /><br />For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular <i>New York Times</i> Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. <br /><br />In <i>Mark Bittman鈥檚 Kitchen Matrix</i>, Mark鈥檚 matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you're cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled)<i>,</i> following<i> </i>Mark鈥檚 approach to culinary improvisation will deliver stand-out results.
Slow Cooker Cooking: Time-Saving Tips for Letting Your Slow Cooke...
by Rachel Farnsworth

Language

English

Pages

288

Publication Date

September 02, 2014

Product Description
Customer Reviews
As the popularity of slow cooker cooking has grown, the number of cookbooks on the topic has grown, as well. However, the problem with so many slow cooker cookbooks is that while the convenience and easy-of-use of slow cookers is over-emphasized, the recipes often fall short on taste and excitement. <i>Idiot's Guides: Slow Cooker Cooking</i> is a cookbook that emphasizes the ease-of-use of the slow cooker while focusing on fresh ingredients for the most flavorful, fantastic recipes possible. Readers will benefit from over 120 fantastic, easy-to-fix recipes that are all beautifully photographed, and include everything from breakfasts and breads to main course and desserts. The recipes are easy enough that anyone can make them, and universal enough to appeal to almost any palate.
The Farm Girl's Guide to Preserving the Harvest: How to Can, Free...
by Ann Accetta-Scott

Language

English

Pages

264

Publication Date

May 01, 2019

Product Description
Customer Reviews
Preserving food can be one of the most intimidating aspects of homesteading and cooking. Luckily, no one makes it as easy and as much fun as farm-girl-in-the-making Ann Acetta-Scott. For a beginner new to the world of preserving, the ideal tool is a detailed reference guide, and in The Farm Girl鈥檚 Guide to Preserving the Harvest, Ann covers all the basics on canning, dehydrating, freezing, fermenting, curing, and smoking, including how to select and use the right tools for each method.<br /><br />This guide takes home preservers through the beginning, moderate, and advanced stages of preserving. Newcomers can start with a simple jam and jelly recipe using a hot water bath canner, while others may be advanced enough to have mastered the pressure canner and are ready to move onto curing and smoking meat and fish. <br /><br /><br />With more than 30 delicious and healthy recipesand Ann's expertise and encouragement, the home preserver will build confidence in the most common methods of preserving.
The Whole Fish Cookbook
by Josh Niland

Language

English

Pages

256

Publication Date

September 01, 2019

Product Description
Customer Reviews
<p>We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?<br /><br />In <strong>The Whole Fish Cookbook</strong>,聽Sydney鈥檚 groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is 鈥?an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. <br /><br />Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to 鈥?essentially 鈥?the Perfect Fish and Chips, <strong>The Whole Fish Cookbook聽</strong>will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.</p>
The All New Ball Book Of Canning And Preserving: Over 200 of the ...
by Jarden Home Brands

Language

English

Pages

368

Publication Date

May 31, 2016

Product Description
Customer Reviews
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty.<br /><br />Organized by technique, <em>The All New Ball Book of Canning and Preserving </em>covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. <br /><br />Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics - Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles - to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation.<br /><br />Lushly illustrated with color photographs, <em>The All New Ball Book of Canning and Preserving</em> is a classic in the making for a new generation of home cooks.
The Flavor Bible: The Essential Guide to Culinary Creativity, Bas...
by , Andrew Dornenburg

Language

English

Pages

391

Publication Date

September 13, 2008

Product Description
Customer Reviews
<b>Discover the powerful principles of flavor pairings, the building blocks of all good cooking, in this James Beard Award-winning "encyclopedic primer to flavor" (<i>Associated Press</i>).</b><b><br /></b> Great cooking goes beyond following a recipe--it's knowing how to combine ingredients to coax the greatest possible flavor from them.<br />Drawing on dozens of leading chefs' experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is a true modern classic and an essential reference for every kitchen.

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