Categories

 > Cookbooks, Food & Wine > Reference

2,867 results were found

Sort by:

The New James Beard
by James Beard

Language

English

Pages

625

Publication Date

September 01, 2015

Product Description
Customer Reviews
<b>A <i>New York Times</i>鈥揵estselling treasury of recipes and techniques from a world-renowned chef.</b><br /><br /> James Beard became a household name teaching home chefs how to cook like culinary stars, from the <i>Theory & Practice</i> of perfecting processes to crafting <i>Menus for Entertaining</i> to fine-tuning <i>Simple Foods</i>. This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guaranteed to please any palate and indispensable tips for mastering the art of cooking.<br /><br /> In <i>The New James Beard</i>, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world.<br /><br /> With beautiful illustrations from Karl Stuecklen and witty and warm chapter introductions from the guru of American cuisine himself, <i>The New James Beard</i> is a must-have addition to any home chef鈥檚 cookbook collection.<br /><br /> 聽
Vegetables Unleashed: A Cookbook
by , Matt Goulding

Language

English

Pages

367

Publication Date

May 21, 2019

Product Description
Customer Reviews
<p><strong>A <em>NEW YORK TIMES</em> BESTSELLER </strong></p><p><strong>From the endlessly inventive imaginations of star Spanish-American chef Jos茅 Andr茅s and James Beard award-winning writer Matt Goulding,聽<em>Vegetables Unleashed</em>聽is a new cookbook that will transform how we think about鈥攁nd eat鈥攖he vast universe of vegetables.</strong></p><p>Andr茅s is famous for his unstoppable energy鈥攁nd for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle,聽<em>Vegetables Unleashed</em>聽showcases Andr茅s鈥檚 wide-ranging vision and borderless cooking style.</p><p>With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost,聽<em>Vegetables Unleashed</em>聽gives us the recipes, tricks, and tips behind the dishes that have made Andr茅s one of America鈥檚 most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom.</p><p>Filled with a guerilla spirit and brought to life by Andr茅s鈥檚 globe-trotting culinary adventures,聽<em>Vegetables Unleashed</em><em>聽</em>will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way 鈥?and that the world can be changed through the power of plants.</p>
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 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.
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: A Cookbook
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.
Wine Simple: A Totally Approachable Guide from a World-Class Somm...
by , Christine Muhlke

Language

English

Pages

265

Publication Date

November 19, 2019

Product Description
Customer Reviews
<b>From the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation <br /></b><br /><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>FOOD52</i></b><br /><br /> Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo's debut book, <i>Wine Simple,</i> is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals. <br /><br /> This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips鈥攌ey varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a聽<b>鈥?lt;/b>flavor library,<b>鈥澛?lt;/b>a cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.<br /><br /><b>Praise for </b><i><b>Wine Simple</b></i><br /><br />鈥淚f you鈥檝e ever felt like you ought to be smart about wine, this is the book. Aldo makes wine approachable and never dumbed down.鈥?lt;b>鈥擬adeline Puckette,聽co-founder of聽<i>Wine Folly</i></b><br /><br /> 鈥淎 meal at Le Bernardin is always an incredible experience, especially with Aldo鈥檚 expert knowledge and effortless charm! It can be intimidating to choose wine, but with聽<i>Wine Simple</i> we can all feel like world-class sommeliers.鈥?lt;b>鈥擟hrissy Teigen</b><br /><br />鈥淲hoever thinks wine is all about snobbery and intricate complexity should open this book! In less than 300 pages, Aldo Sohm manages to open the doors of this universe with wit, fun, and great pedagogy. A perfect, personal beginner鈥檚 guide by a legend in our industry,聽<i>Wine Simple聽</i>will surely be the bedside book for a new generation of wine lovers.鈥?lt;b>鈥擯ascaline Lepeltier, Master Sommelier and managing partner, Racines NY</b>
James Beard's Theory and Practice of Good Cooking
by James Beard

Language

English

Pages

465

Publication Date

September 01, 2015

Product Description
Customer Reviews
<b>鈥淭he Dean of American Cuisine鈥?and mentor to some of the country鈥檚 most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child).</b><br /><br /> 鈥淚n my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.鈥?lt;br /><br /> So begins James Beard鈥檚 expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen,聽<i>James Beard鈥檚 Theory and Practice of Good Cooking</i>聽will be one of the most comprehensive and important cookbooks in your library.<br /> 聽<br /> With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard鈥檚 dishes, from poached pears to steak au poivre, stuffed clams to chocolate souffl茅, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.
How to Cook Everything The Basics: All You Need to Make Great Foo...
by Mark Bittman

Language

English

Pages

496

Publication Date

March 12, 2012

Product Description
Customer Reviews
<b>The next best thing to having Mark Bittman in the kitchen with you</b><p>Mark Bittman's highly acclaimed, bestselling book <i>How to Cook Everything</i> is an indispensable guide for any modern cook. With <i>How to Cook Everything The Basics</i> he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.</p><p>1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with <i>How to Cook Everything The Basics</i> is like having Bittman in the kitchen with you.</p><ul><li>This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that鈥檚 both visually stunning and utterly practical.</li><li>Special Basics features scattered throughout simplify broad subjects with sections like 鈥淭hink of Vegetables in Groups,鈥?鈥淗ow to Cook Any Grain,鈥?and 鈥? Rules for Buying and Storing Seafood.鈥?lt;/li><li>600 demonstration photos each build on a step from the recipe to teach a core lesson, like 鈥淐racking an Egg,鈥?鈥淯sing Pasta Water,鈥?鈥淩ecognizing Doneness,鈥?and 鈥淐rimping the Pie Shut.鈥?lt;/li><li>Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.</li><li>Tips and variations let cooks hone their skills and be creative.</li></ul>
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.聽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.

Blog - Latest Entries

Roxane Gay 鈥?Difficult Women Review
For avid readers, the advent of the Kindle was a godsend. It allowed them to expand their personal libraries as much as they wanted without worrying about taking up too much space. Along with increasing the potential for library depth, the kindle has also allowed for a more diverse reading taste. You can now take risks on books that you previously wouldn鈥檛 have due to the Kindle eliminating ...

David Foster Wallace 鈥?Brief Interviews with Hideous Men & Girl with Curious Hair Reviews
The technology of the Kindle allows you to carry a library with you wherever you go. And, like a library, your Kindle collection should be vast and diverse. Aside from the New York Times Bestseller list, it can be hard to know which books are worth your time to download. Luckily, the literary cannon spans for generations. Of the most recent generation of literary greats, David Foster Wallac...

Junot Diaz 鈥?The Brief Wondrous Life of Oscar Wao Review
Kindle technology allows you to build an impressive collection of stories without filling shelves upon shelves with books. This convenience makes it possible to experiment with your reading choices without making the commitment to order a book, wait for its arrival, and sticking it on your shelf. I鈥檝e found that the Kindle has made me a much more adventurous reader. With this new-found ad...

Ernest Hemingway 鈥?The Old Man and the Sea Review
As you start to increase your kindle collection, it is wise to download a variety of things to read. And sure, the latest serial novel is a great addition to the collection, but sometimes you need a literary classic. Luckily, there is a plethora of classics to choose from. When it comes to literary classics, there are few authors with a better reputation than Ernest Hemingway. Hemingway, so...

Stephen King鈥檚 On Writing: A Memoir of the Craft
For fans of the suspense and horror genres, Stephen King is a household name. Chances are, if you read the genres at all, your kindles are filled with a novel or two of his. But King鈥檚 prolific career has not stayed within the genre. In fact, one of King鈥檚 greatest efforts came in the form of a nonfiction memoir. King鈥檚 On Writing blends personal memoir and advice on writing craft tha...

More >>

Enter the Kind Reader Monthly Drawing

$25 Amazon.com Gift Card giveaway

There's a daily limit of 3 free e-books that can be downloaded at KindReader.com


秒速时时彩预测算法