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The Complete Cooking for Two Cookbook: 650 Recipes for Everything...
by America's Test Kitchen

Language

English

Pages

449

Publication Date

April 01, 2014

Product Description
Customer Reviews
<b>650 Recipes for聽EVERYTHING聽You'll Ever Want to Make. </b><br /><br /> Because smaller families shouldn't have to rely on recipes built for four or six, America's Test Kitchen has reengineered 650 of our best recipes to serve just two. Over the years we've discovered that scaling down a recipe isn't as simple as cutting the ingredients in half鈥攃ooking times, temperatures, and equipment need to be adapted as well. This comprehensive cookbook takes the guesswork out of cooking for two so you can be sure that anything you want to make鈥攆rom Classic Beef Stew to Lasagna to a mini batch of Fudgy Brownies or a Fluffy Yellow Layer Cake鈥攚ill come out right (and perfectly proportioned) every time. We'll also give you options when you're short on time. 150 recipes, including Chicken Saltimbocca and Pan-Seared Rib-Eye Steaks with Sweet-Tart Red Wine Sauce, can be on the table in 30 minutes or less. For those times when you want healthier fare, we've provided more than 100 recipes labeled "Light" such as Provencal Vegetable Soup and Poached Shrimp Salad with Avocado and Grapefruit, each with nutritional information listed in an easy-to-read chart in the back of the book. And we include chapters on for-two slow cooking, grilling, and baking pies, quick breads, cakes, and cookies. A 25-page manual teaches the basics of cooking for two, including clever shopping strategies to reduce waste, smart storage tricks help extend freshness of key ingredients, and our picks for the most useful kitchen equipment for any two-person household.
Joy of Cooking: 2019 Edition Fully Revised and Updated
by , Megan Scott

Language

English

Pages

1200

Publication Date

November 12, 2019

Product Description
Customer Reviews
<b>鈥淐ooking shouldn鈥檛 just be about making a delicious dish鈥攐wning the process and enjoying the experience ought to be just as important as the meal itself. The new <i>Joy of Cooking</i> is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.鈥?鈥擩oanna Gaines, author of <i>The Magnolia Table</i></b><br /> <br /><b>鈥淕eneration after generation, <i>Joy </i>has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.鈥?鈥擲amin Nosrat, author of <i>Salt, Fat, Acid, Heat</i></b><br /> <br /><b>In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of <i>Joy of Cooking </i>in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of <i>Joy</i> has been thoroughly revised and expanded by Irma鈥檚 great-grandson John Becker and his wife, Megan Scott.</b><br /><br />John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today鈥檚 home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve <i>Joy</i>鈥檚 coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers鈥?markets and grocery stores.<br /> <br />You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread鈥攁ll retested and faithfully improved鈥攁s well as new favorites like Chana Masala, Beef Rendang, Megan鈥檚 Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. <i>Joy</i>鈥檚 baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannel茅s de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.<br /> <br />A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za鈥檃tar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.<br /> <br />This new edition of <i>Joy</i> is the perfect combination of classic recipes, new dishes, and indispensable reference information for today鈥檚 home cooks. Whether it is the only cookbook on your shelf or one of many, <i>Joy</i> is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
The Quintessential Cast Iron Cookbook: 100 One-Pan Recipes to Mak...
by , Greg Matza

Language

English

Pages

272

Publication Date

August 06, 2019

Product Description
Customer Reviews
<b>Finally, a paperback version of the bestselling聽<i>One Pan To Rule Them All!</i></b><br /><br /><b>Let鈥檚 face it. If your kitchen had just one pan, one single tool to accomplish any cooking concoction of which you dare to dream, it should be a pretty awesome one, right? The one true pan to rule them all鈥攊t should be a cast iron skillet!</b><br /><br />Cast iron cookware is a proven hero, never goes out of style, and cannot be destroyed, despite how you feel about yourself as a home cook. Here Howie Southworth and Greg Matza鈥攂est friends and adventurous home cooks鈥攇uide you through the ins and outs of all things cast iron and share one hundred recipes for cooking in a skillet on the stovetop or outdoors on a grill or campfire. Here you鈥檒l find easy-to-follow recipes for:<br /> 聽<br /><ul><li>Spinach and cheddar frittata</li><li>Lobster pot pie</li><li>Creole jambalaya</li><li>Chicken and dumplings</li><li>Bacon-wrapped steak</li><li>Spicy queso fundido dip</li><li>Sichuan fried rice</li><li>Maple-spiked acorn squash</li><li>Almond-crusted apple pie</li><li>And more!</li></ul>
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.
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas...
by Niki Segnit

Language

English

Pages

400

Publication Date

December 01, 2010

Product Description
Customer Reviews
<b>鈥淎 perfect reference for the aspiring foodie.鈥?鈥?lt;i>Chicago Tribune</i></b><br /><b><br /></b><b>Winner of the Andr茅 Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award</b><br /><b><br /></b><b>A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.</b><br /><br />Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what-revealing for the first time just how infinite are the possibilities in an everyday kitchen. <br /><br />Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential pairings. Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and 200 recipes, <i>The Flavor Thesaurus </i>is not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.
Lateral Cooking
by Niki Segnit

Language

English

Pages

612

Publication Date

November 05, 2019

Product Description
Customer Reviews
<b>A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, <i>The Flavor Thesaurus--</i></b><b>with a foreword by Yotam Ottolenghi.</b><br /> <br />Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed <i>The Flavor Thesaurus</i>, she detected the basic rubrics that underpinned most recipes. <i>Lateral Cooking </i>offers these<i> </i>formulas, which, once readers are familiar with them, will prove infinitely adaptable.<br /><br />The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: <i>Lateral Cooking</i> encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart.<br /><br /><i>Lateral Cooking</i> is a practical book, but, like <i>The Flavor Thesaurus</i>, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, <i>Lateral Cooking</i> will have you torn between donning your apron and settling back in a comfortable chair.
Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain

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.
Better Homes and Gardens New Cook Book, 17th Edition (Better Home...
by Better Homes and Gardens

Language

English

Pages

683

Publication Date

September 18, 2018

Product Description
Customer Reviews
Since 1930, the <i>Better Homes and Gardens New Cook Book</i> has been a trusted staple in kitchens across America. The 17th edition is fully updated and revised to reflect both the best of today's food trends and time-tested classics. With more than 1,000 recipes and a photo for each one, the book covers both traditional dishes such as Brownies and new favorites like Cold Brew Coffee. This newest edition has a fresh organization to reflect how we cook today鈥搑ecipes have flavor variations, options to swap out ingredients, and ways to make them healthier. Clear directions and how-to photos teach techniques; identification photos clarify the broad range of聽today's ingredients; charts for meat and poultry give at-a-glance cooking times; and 鈥渃heat sheets鈥?throughout present information in easy-to-access bites.
Searing Inspiration: Fast, Adaptable Entr茅es and Fresh Pan Sauce...
by Susan Volland

Language

English

Pages

244

Publication Date

November 06, 2018

Product Description
Customer Reviews
<p><strong>Introducing a new, mix and match approach to seared entr茅es and fresh pan sauces.</strong></p><br /><p>Sear, deglaze, enhance, and serve: flavorful dinners can be that simple. In her unique, approachable style, Susan Volland first explains how to skillfully wield a hot skillet to sear entr茅es, then shows how a sauce can be made quickly in that same hot pan.</p><br /><p>In more than 60 enticing recipes for seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. <em>Searing Inspiration</em> gives cooks the confidence to invent their own dishes, reintroducing a classic technique to modern tastes and kitchens.</p>
The Complete America's Test Kitchen TV Show Cookbook 2001 - 2019:...
by America's Test Kitchen

Language

English

Pages

1040

Publication Date

October 02, 2018

Product Description
Customer Reviews
<b>19 Years of the Hit TV Show Captured in One Complete Volume</b><br /><br />Here is your last chance to find every recipe prepared on public television's top-rated cooking show over 19 seasons all in a single compendium, including the new season that debuts in January 2019. You'll also get up-to-date equipment and ingredient ratings drawn from the show's equipment testing and taste-testing segments. And you'll see the behind-the-scenes action--how the show comes together, what it takes to be a test cook, and more.<br /><br />Cook along with the latest season as it airs with these new recipes: Next-Level Chicken Piccata, Beef Short Rib Ragu, Roasted Whole Side of Salmon, One-Hour Pizza, Chinese Pork Dumplings, Crispy Ground Beef Tacos, Roasted Poblano and Black Bean Enchiladas, Falafel, Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint, Ultimate Flaky Buttermilk Biscuits, Best Lemon Bars, Brazilian Cheese Bread, Chocolate Cream Pie, and more.

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