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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.
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>Real Simple </i>鈥?<i>Good Housekeeping </i>鈥?<i>Town & Country<br /></i></b><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>
Chinese Street Food: Small Bites, Classic Recipes, and Harrowing ...
by , Greg Matza

Language

English

Pages

330

Publication Date

August 07, 2018

Product Description
Customer Reviews
<b>"<i>Chinese Street Food</i> is brimming with history, food lore, and recipes that take you on a culinary journey outside of the restaurant and into the streets of regional China. Authentic flavors and techniques explode onto the page in a way that first make you salivate, then motivate to roll up your sleeves and get cooking." 鈥擟hef Lee Anne Wong</b><br /><br /> One element of Chinese cookery that remains rare throughout the Western world is the most popular style of cuisine across China: <i>street food</i>! Every day, nearly one-fifth of humanity sustains itself on conveniently placed bites and cheap alfresco meals. In China, one鈥檚 home is often small, kitchens are cramped, and time is short. So, a walkable nosh on the way to the office, a quick, cheap lunch, or an evening spent hopping from snack stand to snack stand with friends is an everyday occurrence.<br /><br /> Howie Southworth and Greg Matza, best friends and bestselling food authors, have been eating their way through China for over two decades. Soon after their yearly culinary journeys began, they were struck with a delicious addiction: street food! Within this entertainingly narrated cookbook, our dynamic eating duo not only fondly recalls highlights of their fascination with China鈥檚 incredible food culture, but they artfully weave in folklore, origin stories, and witty chats with the cooks, vendors, and fellow gastronomes they鈥檝e met along the way. <br /><br /> Photographed entirely in China, this book beautifully presents small plates from the balmy rice paddies of Yunnan and spicy streets of Sichuan to the frozen tundra of Harbin and the imperial majesty of Beijing. This tale of two foodies is destined to change the way readers view going out for Chinese.
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.
Jacques P茅pin Heart & Soul in the Kitchen
by Jacques P茅pin

Language

English

Pages

448

Publication Date

October 06, 2015

Product Description
Customer Reviews
<b>In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.</b><br /><br /><i>Jacques P茅pin Heart & Soul in the Kitchen </i>is an intimate look at the celebrity chef and the food he cooks at home with family and friends鈥?00 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world鈥檚 best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate souffl茅s. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.<br />聽<br />Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.聽 For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
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>
Real Food/Fake Food: Why You Don't Know What You're Eating and Wh...
by Larry Olmsted

Language

English

Pages

352

Publication Date

July 10, 2016

Product Description
Customer Reviews
<b>鈥淥lmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.鈥?鈥擲teven Raichlen, author of the Barbecue! Bible series</b><br /><br /><b>鈥淭he world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it鈥檚 also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.鈥?鈥擪irk Kardashian, author of <i>Milk Money: Cash, Cows, and the Death of the American Dairy Farm</i></b><br /><br /> You鈥檝e seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn鈥檛. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it鈥檚 hard to know what we鈥檙e eating anymore. In <i>Real Food / Fake Food,</i> award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.<br /><br /> Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It鈥檚 a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.<br /><br /> But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, <i>Real Food / Fake Food</i> is addictively readable, mouthwateringly enjoyable, and utterly relevant.
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>
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 THE BEST COOKBOOKS OF THE YEAR BY <i>The New York Times Book Review </i>鈥?<i>The New Yorker 鈥?</i>NPR 鈥?<i>Chicago Tribune</i> 鈥⒙?lt;i>The Atlantic </i>鈥?<i>BuzzFeed </i>鈥?<i>Food52</i><br /></b><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></b><br /><br />鈥淒espite their deep roots, the recipes鈥攅ven the oldest ones鈥攆eel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.鈥?lt;b>鈥?lt;i>The New Yorker</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>
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>

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