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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.
Instant Pot Cookbook: Instant Dinners for Busy Lifestyles: Fast &...
by Bitsy Keown

Language

English

Pages

255

Publication Date

November 15, 2019

Product Description
Customer Reviews
Tired of trying to decide what鈥檚 for dinner? How about waiting in long drive thru lines for unhealthy and unsatisfying foods? Or spending hours cooking for a family that disappears once they get a plate. Yeah, that was my family, and I was over it. I wanted my family back. I wanted to actually engage in a conversation with them, not just a text here and there with noses buried in their phones. This cookbook will do exactly that. You will spend less time in the kitchen and more time spent eating together, laughing together and just having fun together. Recipes compiled include all types of meats, pastas, vegetables and more. The cookbook is suitable for really any meal, although I compiled the recipes in this cookbook, primarily, with dinners in mind. <br />What this book is all about<br />鈥inner Recipes that are Fast & Easy for Busy Lifestyles<br />鈥aving money by eating in<br />鈥ringing your family back to the table to create life long memories<br />鈥ecipes for every taste, even the picky eaters<br />鈥ecipes appear first in the book for quick access<br />鈥ngredients found in the common grocery store<br />鈥asy to follow steps <br />This cookbook makes cooking choices easy and time saving. Admit it, you deserve a break.
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.
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 />
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.
The Complete Slow Cooker: From Appetizers to Desserts - 400 Must-...
by America's Test Kitchen

Language

English

Pages

401

Publication Date

October 31, 2017

Product Description
Customer Reviews
The Complete Slow Cooker is America's Test Kitchen's definitive guide to how to cook using a slow cooker. It builds on the success the test kitchen has had from years of testing and retesting slow cooker recipes and pushing the limits of what a slow cooker can do. Packed with 450 recipes, this blockbuster collection is for both new and experienced slow cooker cooks.
The story of India through food: OPOS Cookbook
by Ramakrishnan B

Language

English

Pages

1224

Publication Date

November 14, 2019

Product Description
Customer Reviews
The first OPOS cookbook 5 Minute Magic, demystified and deskilled cooking. It completely changed the way thousands cook.<br />This book, the second major work by the OPOS community, hopes to do to world cuisine what OPOS has done to Indian cuisine. <br />The story of India is a story of its people. This book traces the story of its people through their Thalis. The Thali or the Indian plated meal is India鈥檚 gift to the world. It is a simple, flexible, elegant solution to meal planning; not just for Indian cuisine, but for any cuisine across the world.<br />From preparation to plating, a thali optimises everything to create whatever you like 鈥?a simple meal or an elaborate royal feast.<br /><br />A thali is history on a plate. A time capsule. The dishes on the plate, the order in which they are served, the portion sizes, their placement, the rituals followed while serving and eating, capture the values and beliefs of different clans. Every ingredient and ritual has a story. This book records them all. It is as much a storybook as a cookbook. <br /><br />These thalis have been extensively time tested. They have remained virtually unchanged for generations. Millions still cook and eat the very same thalis you will encounter in the following pages.<br /><br />This the second major work by the OPOS community after the first book 鈥? minute Magic鈥?became an international bestseller, a year ago. Since then, over half a dozen OPOStars have written their own bestselling OPOS Cookbooks. <br /><br />15 years ago, I laid the skeletal framework for documenting each Thali. Four years ago, the 200,000 strong OPOS community embarked on a massive project of fine tuning and validating thalis of each clan. We traced the evolution of each Thali, standardised the core recipes, got them cooked and validated by those who have grown up on them. This exercise was repeated multiple times, involving countless families, mainly mothers and grandmothers, till we were satisfied we got it right.<br /><br />To an outsider, a thali can be very confusing. Each clan has its own set of do's and don'ts that have been religiously adhered to for centuries. So I first created a basic framework, which was then filled by people who have grown up with these thalis. Creation of this framework took over a decade. Then thousands came together, filling details big and small, and each thali slowly took shape. Once the recipes were finalised, thousands more stepped in to validate them. They cooked it exactly as listed here, with the very same equipment, the very same heat settings and had it validated by their family members. By the toughest critics鈥?husbands, mothers, mothers in law, babies. These validations happened multiple times, in Indian homes across the world. Each recipe was revised, repeatedly, based on the feedbacks and comments.<br /><br />What you hold in your hands is the result of over 15 years of work put in by thousands. This will remain a work in progress. All we have now is a framework by which we can standardise and unlock any cuisine. Most popular Indian thalis have now been documented, demystified and deskilled. They will work for you exactly the same way they work for us, as long as you use standard equipment and follow the recipe.<br />We have also taken baby steps in documenting International cuisines using the same format. We hope people from across the world step up and do to their cuisines what we have done to Indian cuisines.<br /><br />India is the land of Annadhaanam. We take great pride in feeding others. We believe there is nothing nobler than feeding a hungry person. This book is another step in this direction. We see this book as a gift of virtual food, a way of sharing our food with you.<br />We promise you will be able to recreate every single recipe the way it was created in our kitchens. We promise you will be able to cook your cuisines as effortlessly as we cook ours.<br /><br />
Wine Folly: Magnum Edition: The Master Guide
by , Justin Hammack

Language

English

Pages

320

Publication Date

September 25, 2018

Product Description
Customer Reviews
<b><b>JAMES BEARD AWARD WINNER 聽聽鈥⒙犅?The expanded wine guide from the creators of WineFolly.com, packed with new information for devotees and newbies alike.</b></b><br /><br /><i>Wine Folly</i> became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, <i>Wine Folly: Magnum Edition</i> is the perfect guide for anyone looking to take his or her wine knowledge to the next level. <i>Wine Folly: Magnum Edition</i> includes:<br />聽聽鈥⒙犅爉ore than 100 grapes and wines color-coded by style so you can easily find new wines you'll love;<br />聽聽鈥⒙犅燼 wine region explorer with detailed maps of the top wine regions, as well as up-and-coming areas such as Greece and Hungary;<br />聽聽鈥⒙犅爓ine labeling and classification 101 for wine countries such as France, Italy, Spain, Germany, and Austria;<br />聽聽鈥⒙犅燼n expanded food and wine pairing section;<br />聽聽鈥⒙犅燼 primer on acidity and tannin--so you can taste wine like a pro;<br />聽聽鈥⒙犅爉ore essential tips to help you cut through the complexity of the wine world and become an expert.<br /><i>Wine Folly: Magnum Edition</i> is the must-have book for the millions of fans of WineFolly.com and for any budding oenophile who wants to boost his or her wine knowledge in a practical and fun way. It's the ultimate gift for any wine lover.
Mastering the Art of French Cooking, Volume 1
by , Simone Beck

Language

English

Pages

754

Publication Date

October 05, 2011

Product Description
Customer Reviews
For over fifty years, <i>New York Times</i> bestseller <i>Mastering the Art of French Cooking</i> has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations鈥攂ound to increase anyone鈥檚 culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, <i>Mastering the Art of French Cooking</i> deserves a place of honor in every kitchen in America.

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