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Energy Balls: Improve Your Physical Performance, Mental Focus, Sl...
by Christal Sczebel

Language

English

Pages

128

Publication Date

February 28, 2017

Product Description
Customer Reviews
This little cookbook packs a big punch with 100 delicious recipes for no-bake energy balls designed to deliver a targeted blast of energy for different activities at any hour. Crafted with whole ingredients, superfoods, and all-natural proteins, each vegan and gluten-free bite-size treat offers the perfect nutritional boost. Extra protein, nuts, and seeds give athletes a high-energy hit; dark chocolate and green tea help students concentrate and focus; ginger lets the overstressed wind down at the end of a long day. And, kids will love them tucked into their lunch boxes. They are as easy to make as they are good to eat鈥攇ood-bye processed and packaged sports bars!
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by Samin Nosrat

Language

English

Pages

436

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 Pressure Cooker Cookbook: 500 Everyday Recipes for Be...
by Jennifer Smith

Language

English

Pages

270

Publication Date

September 13, 2018

Product Description
Customer Reviews
<h2>MASTER YOUR INSTANT POT!</h2><br /><h3>Enjoy these <b>500 Recipes for Any Budget. </b><br />Recipes are listed step by step in a clear and understandable manner.<br />With this cookbook, you will cook better, tastier and faster meals for yourself and your family.</h3><p><br /><br /><b>In this cookbook, you will discover鈥?lt;/b><br /><ul><br /><li>Amazing meals the whole family will love. </li><br /><li>Recipes for vegetarians anyone will enjoy. </li><br /><li>Most recipes made for anyone with a busy lifestyle. </li><br /><li>Detailed ingredient lists and precise cooking times so each dish turns out perfect. </li><br /><li>Easy-to-follow instructions on making each dish in an Instant Pot. </li><br /><li>Helpful tips and tricks on how to make each meal one your whole family will request time and time again. </li><br /><li>Plus much more helpful information. </li><br /></ul><br /><b>Eating is meant to be a shared experience and is a great time for family members to catch up with each other's day. A good meal gets them to the dinner table every time.</b><br />
Mediterranean Instant Pot Cookbook: 550 Quick and Healthy Instant...
by Alexia Burns

Language

English

Pages

294

Publication Date

November 27, 2019

Product Description
Customer Reviews
<p><strong>Want a quick and easy way to make good-for-you recipes?</strong></p><p><em>Well, now you can easily combine the healthful eating guidelines of the Mediterranean diet with the time-saving convenience of a multi-cooker.</em></p><p>In the current moment, the <strong><em>Mediterranean diet and the Instant Pot dominate in conversations</em></strong> about food. Unlike some other wellness 鈥渢rends,鈥?these two stand the test of time. Pair them up for a match made in heaven. With an Instant Pot and the right ingredients, healthy and inventive dinners have never been easier.</p><p>The secret to <strong><em>mastering Mediterranean diet cooking is having a go-to protein, a crisper full of veggies, and an arsenal of anti-inflammatory spices. </em></strong>Once you鈥檝e crossed off your shopping list, these Instant Pot Mediterranean diet recipes are the perfect way to get started.</p><p><br /></p><p><strong><em>The Mediterranean diet is also about enjoying delicious foods - as you'll discover when you try these recipes such as:</em></strong></p><ul><li><em>Garlic Green Bean and Eggs</em></li><li><em>Salmon and Mango Mix</em></li><li><em>Italian Endives Mix</em></li><li><em>Turkey, Leeks and Carrots</em></li><li><em>Turkey and Asparagus Mix</em></li><li><em>Chicken with Artichokes and Beans</em></li><li><em>Pomegranate Pork and Sweet Potatoes</em></li><li><em>Lamb and Savvoy Cabbage</em></li><li><em>Avocado Stew</em></li><li><em>Almond Lime Cream and etc.</em></li></ul>
Indian Instant Pot Cookbook: Classic and Modern Indian Recipes fo...
by Tiffany Shelton

Language

English

Pages

237

Publication Date

January 21, 2020

Product Description
Customer Reviews
<p><strong>The Best Indian Instant Pot Cookbook for Quick and Easy Cooking That We Can't Live Without!</strong></p><p><strong>Have no time to make slow-cooking but totally delicious Indian meals?</strong></p><p><strong>Is your trashcan overflown with delivery boxes?</strong></p><p><strong>Don鈥檛 want to overpay at expensive restaurants?</strong></p><p>Forget about it with Instant Pot. The electric pressure cooker breaks all the rules of traditional Indian cooking making it a way easier, faster, and healthier. Cook with our book, which offers you <strong><u>105 authentic recipes of Indian cuisine</u></strong> for Instant Pot: from Rava Dhokla to Chicken Biryani Rice.</p><p>From this cookbook you will get:</p><ul><li><strong>Fast-cooking</strong> - no more long-cooking process. You will need only an hour and a half to cook the most time-consuming dish</li><li><strong>Harmony of spices</strong> - the main secret of Indian dishes. Instant Pot allows spices to give all of their taste and fragrance to the meal</li><li><strong>Vegetarian recipes</strong> - The Indian kitchen is perfect for all types of vegetarians</li><li><strong>Tips for beginners </strong>鈥?you don鈥檛 need to be a pro to cook amazing Indian food</li></ul><p>The phone number of food delivery will be the last in your call history from the moment you start to cook with this book.</p><p><strong><u>***Please note: Book is available in 2 Paperback formats - Black and White and Full color. </u></strong><strong><u>Choose the best for you ***</u></strong></p><ul><li>full-color edition - Simply press 鈥淪ee all formats and versions鈥?above the price. Press left from the 鈥減aperback鈥?button</li><li>black and white version - is the default first</li></ul><p><strong>Click 鈥淏uy Now鈥?and start cooking today!</strong></p>
Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg

Language

English

Pages

256

Publication Date

October 12, 2012

Product Description
Customer Reviews
This is the ebook for cooks who want to take their cooking to a whole new level. Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre鈥攅xpressed in clear, short bites of information and through dozens of process photographs鈥攄elivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire. More than 100 recipes for sauces range from standards such as b茅arnaise, hollandaise, and marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional 55 recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. <em>Modern Sauces</em> is both an inspiration and a timeless reference on kitchen technique.
THE COMPLETE KETOGENIC DIET COOKBOOK AND WEIGHT LOSS PLAN FOR BEG...
by Marsha Graham

Language

English

Pages

604

Publication Date

October 30, 2019

Product Description
Customer Reviews
Presenting the Keto diet- the easy, simple way for healthy living.<br /> <br />Are you interested in losing weight and keeping the weight off for good? Finding the right diet can be frustrating and overwhelming. There are so many trendy diet plans that come and goes. What if you could easily identify a diet that has been consistently working for millions of people all around the world? Take a closer look at The Complete Ketogenic Diet and Weight Loss for Beginners, it鈥檚 your personal tour guide to a simpler way of achieving a healthier lifestyle. You will find all you need to know about the keto diet in this all in one resource.<br /><br /><br />The Complete Ketogenic Diet and Weight Loss for Beginners includes:<br /><br /><b>450 Delicious, quick and easy to follow Recipes</b></p><br /> <b>Keto diet shopping list</b></p><br /> <b>14 Day Meal plan</b></p><br /> <b>A complete explanation of the keto diet</b></p> <br /> <b>Why is the keto diet good for weight loss</b></p><br /> <b>Tips how to make following a keto diet simple </b></p><br /> <b>What foods to eat and what to avoid on a keto diet</b></p><br /><br /><br /><br />Start losing weight by beginning your easy to follow ketogenic lifestyle today.<br /><br />
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised a...
by , Brian Polcyn

Language

English

Pages

320

Publication Date

September 03, 2013

Product Description
Customer Reviews
<p><strong>An essential update of the perennial bestseller.</strong></p><br /><p><em>Charcuterie</em> exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, p芒t茅s, and confits. <em>Charcuterie: Revised and Updated</em> will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.</p><br /><p>Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience 鈥渂ecame a fascination that transformed into a quest鈥?to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. 鈥淢y Polish grandma made kielbasa every Christmas and Easter,鈥?he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.</p><br /><p>Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. <em>Charcuterie: Revised and Updated</em> is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including p芒t茅s and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p芒t茅 de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.</p><br /><p>Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, <em>Charcuterie: Revised and Updated</em> remains the undisputed authority on charcuterie.</p>
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
Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined 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. <br /><br /> Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, <i>The Flavor Bible</i> is an essentialreference for every kitchen. <br /><br /> <b>Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship</b>

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