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Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers...
by Bianca Bosker

Language

English

Pages

346

Publication Date

March 28, 2017

Product Description
Customer Reviews
<b>INSTANT <i>NEW YORK TIMES </i>BESTSELLER AND A<i>聽NEW YORK TIMES </i>CRITICS' PICK<br /><br />鈥淭hrilling . . . [told] with gonzo 茅lan . . . When the sommelier and blogger Madeline Puckette writes that this book is the聽<i>Kitchen Confidential聽</i>of the wine world, she鈥檚 not wrong,聽though Bill Buford鈥檚 <i>Heat </i>is probably a shade closer.鈥澛犫€?lt;b>Jennifer Senior, <i>The New York Times</i></b></b><br />聽<br />Professional journalist and amateur drinker Bianca Bosker didn鈥檛 know much about wine鈥攗ntil she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their聽fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a 鈥渃ork dork.鈥?<br /><br />With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist鈥檚 fMRI machine as she attempts to answer the most nagging question of all: what鈥檚 the big deal about wine? What she learns will change the way you drink wine鈥攁nd, perhaps, the way you live鈥攆orever.<br /><br /><br />鈥淭hink:聽<i>Eat, Pray, Love</i>聽meets聽<i>Somm</i>.鈥澛犫€攖heSkimm<br /><br />鈥淎s informative as it is, well, intoxicating.鈥澛犫€?lt;i>Fortune</i>
Save Me the Plums: My Gourmet Memoir
by Ruth Reichl

Language

English

Pages

269

Publication Date

April 02, 2019

Product Description
Customer Reviews
<b><i>NEW YORK TIMES </i>BESTSELLER 鈥?Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of <i>Gourmet.</i></b><br /><b><br />鈥淎 must for any food lover . . .聽Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You鈥檒l tear through this memoir.鈥濃€?lt;i>Refinery29</i>聽<br /><br />NAMED ONE OF THE BEST BOOKS OF THE YEAR BY <i>GOOD HOUSEKEEPING</i></b><br /><br /> When Cond茅 Nast offered Ruth Reichl the top position at America鈥檚 oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone鈥檚 boss. Yet Reichl had been reading <i>Gourmet</i> since she was eight; it had inspired her career. How could she say no?<br /><br /> This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl鈥檚 leadership, transformed stately <i>Gourmet </i>into a cutting-edge publication. This was the golden age of print media鈥攖he last spendthrift gasp before the Internet turned the magazine world upside down.<br /><br /> Complete with recipes, <i>Save Me the Plums</i> is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams鈥攅ven when she ends up in a place she never expected to be.<br /><br /><b>Praise for </b><i><b>Save Me the Plums</b></i><br /><br />鈥淧oignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring.聽In fact, Reichl鈥檚 story is juicier than a Peter Luger porterhouse. Dig in.鈥?lt;b>鈥?lt;i>The New York Times Book Review</i></b><br /><br /> 鈥淚n this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of聽<i>Gourmet</i>聽magazine with clear eyes, a sense of humor, and some very appealing recipes.鈥?lt;b>鈥?lt;i>Town & Country</i>聽</b><br /><br />鈥淚f you haven鈥檛 picked up food writing queen Ruth Reichl鈥檚 new book, <i>Save Me the Plums</i>, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.鈥?lt;b>鈥擲oleil Ho,聽<i>San Francisco Chronicle</i></b>
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.
My Kitchen Year: 136 Recipes That Saved My Life: A Cookbook
by Ruth Reichl

Language

English

Pages

352

Publication Date

September 29, 2015

Product Description
Customer Reviews
<i><b>NEW YORK TIMES </b></i><b>BESTSELLER |聽<b>NAMED ONE OF THE BEST BOOKS OF THE YEAR BY聽<i>Los Angeles Times 鈥?</i>NPR<i> 鈥⒙燤en鈥檚 Journal 鈥?BookPage 鈥⒙燘ooklist 鈥⒙燩ublishers Weekly</i></b><br /></b><br />In the fall of 2009, the food world was rocked when <i>Gourmet</i> magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. 鈥淚 did what I always do when I鈥檓 confused, lonely, or frightened,鈥?she writes. 鈥淚 disappeared into the kitchen.鈥?lt;br /><br /> <i>My Kitchen Year </i>follows the change of seasons鈥攁nd Reichl鈥檚 emotions鈥攁s she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would 鈥渢hrow quick meals together鈥?for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, saut茅ed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. <br /><br /> The 136 recipes collected here represent a life鈥檚 passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl鈥檚 enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. <br /><br /> Part cookbook, part memoir, part paean to the household gods, <i>My Kitchen Year </i>may be Ruth Reichl鈥檚 most stirring book yet鈥攐ne that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.<br /><br /><b>Praise for <i>My Kitchen Year</i></b><br /><br /> 鈥淩uth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.鈥?lt;b>鈥擜lice Waters<br /></b><br />鈥淲hat will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former <i>Gourmet</i> fans will want to make themselves.鈥?lt;b>鈥?lt;i>The Washington Post</i></b><br /><br /> 鈥淭he recipes make for lovely reading, full of Reichl鈥檚 elemental wisdom. . . . In the best way possible, <i>My Kitchen Year</i> is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over.鈥?lt;b>鈥?lt;i>Vogue</i></b><br /><br /> 鈥淚f anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it鈥檚 culinary writer Ruth Reichl, who knows firsthand just how powerful food can be.鈥?lt;b>鈥?lt;i>O: The Oprah Magazine</i></b><br /><br /> 鈥淭he voice is pure Reichl in a way that makes the reader yearn for a house in the country with a pantry full of staples. . . . And as she finds solace through cooking, we find comfort too.鈥?lt;b>鈥?lt;i>Eater </i>(Fall 2015鈥檚 Best Cookbooks)</b>
Salt: A World History
by Mark Kurlansky

Language

English

Pages

494

Publication Date

January 28, 2003

Product Description
Customer Reviews
<p><b>An unlikely world history from the bestselling author of <i>Cod </i> and <i>The Basque History of the World<br /><br /></i></b>In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.聽 Populated by colorful characters and filled with an unending series of fascinating details, <b><i>Salt</i>聽</b>is a supremely entertaining, multi-layered masterpiece.</p>
Why You Eat What You Eat: The Science Behind Our Relationship wit...
by Rachel Herz

Language

English

Pages

352

Publication Date

December 26, 2017

Product Description
Customer Reviews
<p><strong>鈥淚n this factual feast, neuroscientist Rachel Herz probes humanity鈥檚 fiendishly complex relationship with food.鈥?鈥?lt;em>Nature</em></strong></p><br /><p>How is personality correlated with preference for sweet or bitter foods? What genres of music best enhance the taste of red wine? With clear and compelling explanations of the latest research, Rachel Herz explores these questions and more in this lively book. <em>Why You Eat What You Eat</em> untangles the sensory, psychological, and physiological factors behind our eating habits, pointing us to a happier and healthier way of engaging with our meals.</p>
Jubilee: Recipes from Two Centuries of African American Cooking: ...
by Toni Tipton-Martin

Language

English

Pages

320

Publication Date

November 05, 2019

Product Description
Customer Reviews
<b>鈥淎 celebration of African American cuisine right now, in all of its abundance and variety.鈥濃€擳ejal Rao,<i>聽The New York Times</i></b><br /> <b>聽</b><br /><b>NAMED ONE OF FALL鈥橲 BEST COOKBOOKS BY聽<i>The New York Times聽</i>鈥⒙?lt;i>Bon App茅tit聽</i>鈥⒙?lt;i>Eater聽</i>鈥⒙?lt;i>Food & Wine聽</i>鈥⒙燝rub Street</b><br /> 聽<br /> Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She鈥檚 introduced us to black cooks, some long forgotten, who established much of what鈥檚 considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? <br /> 聽<br /> In <i>Jubilee, </i>Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs鈥?to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as <b>Sweet Potato Biscuits</b>, <b>Seafood Gumbo</b>, <b>Buttermilk Fried Chicken</b>, and <b>Pecan Pie with Bourbon</b> to lesser-known but even more decadent dishes like <b>Bourbon & Apple Hot Toddies</b>, <b>Spoon Bread</b>, and <b>Baked Ham Glazed with Champagne</b>, <i>Jubilee </i>presents techniques, ingredients, and dishes that show the roots of African American cooking鈥攄eeply beautiful, culturally diverse, fit for celebration.<br /><br /><b>Praise for <i>Jubilee</i></b><br /><br />鈥淭here are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives鈥攅verything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin鈥檚聽<i>Jubilee.</i>鈥?lt;b>鈥擲am Sifton,</b>聽<b><i>The New York Times</i><br /><br /></b>鈥?lt;i>Jubilee</i>聽is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.鈥?lt;b>鈥?lt;i>Kitchn</i><br /></b><br />鈥淭ipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.鈥?lt;b>鈥?lt;i>Taste</i>聽<br /></b>
Slime: How Algae Created Us, Plague Us, and Just Might Save Us
by Ruth Kassinger

Language

English

Pages

323

Publication Date

June 11, 2019

Product Description
Customer Reviews
<b>鈥淣o organisms are more important to life as we know it than algae. In <i>Slime</i>, Ruth Kassinger gives this under-appreciated group its due.鈥?lt;/b> 鈥?lt;b>Elizabeth Kolbert<br /><br /> Say 鈥渁lgae鈥?and most people think of pond scum. What they don鈥檛 know is that without algae, none of us would exist.</b><br /><br /> There are as many algae on Earth as stars in the universe, and they have been essential to life on our planet for eons. Algae created the Earth we know today, with its oxygen-rich atmosphere, abundant oceans, and coral reefs. Crude oil is made of dead algae, and algae are the ancestors of all plants. Today, seaweed production is a multi-billion dollar industry, with algae hard at work to make your sushi, chocolate milk, beer, paint, toothpaste, shampoo and so much more.<br /> 聽<br /> In聽<i>Slime</i>聽we鈥檒l meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea, to scientists using it to clean the dead zones in our waterways, to the entrepreneurs fighting to bring algae fuel and plastics to market.<br /> 聽<br /> With a multitude of lively, surprising science and history, Ruth Kassinger takes readers on an around-the-world, behind-the-scenes, and into-the-kitchen tour. Whether you thought algae was just the gunk in your fish tank or you eat seaweed with your oatmeal, <i>Slime</i> will delight and amaze with its stories of the good, the bad, and the up-and-coming.
Tasting Whiskey: An Insider's Guide to the Unique Pleasures of th...
by Lew Bryson

Language

English

Pages

256

Publication Date

November 01, 2014

Product Description
Customer Reviews
<p>Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world鈥檚 greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you鈥檒l discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you鈥檒l be inspired to share your knowledge and invite your friends over for a delicious whiskey tasting party.聽</p>
Milk Street: The New Rules: Recipes That Will Change the Way You ...
by Christopher Kimball

Language

English

Pages

336

Publication Date

October 15, 2019

Product Description
Customer Reviews
<b>Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's <i>New Rules</i>, with 200 </b><b>game-changing recipes driven by simple but transformative insights into cooking. </b><br />This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:<ul><li><b>Charred Broccoli with Japanese-Style Toasted Sesame Sauce</b> (Rule No. 9: Beat Bitterness by Charring)</li><li><b>Lentils with Swiss Chard and Pomegranate Molasses</b> (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)</li><li><b>Bucatini Pasta with Cherry Tomatoes and Fresh Sage</b> (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)</li><li><b>Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach</b> (Rule No. 39: Steam, Don't Boil, Your Eggs)</li><li><b>Pan-Seared Salmon with Red Chili-Walnut Sauce</b> (Rule No. 44: Stick with Single-Sided Searing)</li><li><b>Curry-Coconut Pot Roast</b> (Rule No. 67: Use Less Liquid for More Flavor)</li></ul>You'll also learn how to:<ul><li><b>Tenderize tough greens quickly</b></li><li><b>Create creamy textures without using dairy</b></li><li><b>Incorporate yogurt into baked goods</b></li><li><b>Trade time-consuming marinades for quick, bright finishing sauces</b>, and more</li></ul>The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just <i>work</i>--a book full of lessons that will make you a better cook.

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