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Fannie Flagg's Original Whistle Stop Cafe Cookbook: Featuring : F...
by Fannie Flagg

Language

English

Pages

224

Publication Date

November 02, 2011

Product Description
Customer Reviews
After the tremendous success of her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and the beloved movie that followed, author Fannie Flagg received thousands of requests from all over the world asking for recipes from the little cafe of her Alabama childhood that was the model for the cafe in her novel. Now, she joyfully shares those recipes, in what may well be the first cookbook ever written by a satisfied customer rather than a cook! Inside you'll find wonderful recipes for:<br />* Skinless Fried Chicken * Pork Chops with Apples and Sweet Potatoes * Baked Ham and Pineapple Rings * Baked Turkey with Traditional Cornbread Dressing * Black-eyed Peas * Fried Okra * Creamed Onions * Broccoli Casserole * Southern Cream Gravy * Fried Catfish * Scalloped Oysters * Down Home Crab Cakes * Beaten Biscuits * Corn Pones * Lemon Ice Box Pie * Kentucky Bourbon Chocolate Pecan Pie * And much more!<br /><br />The recipes in Fannie Flagg's Original Whistle Stop Cafe Cookbook are all for delicious hearty happy food that comes with all sorts of things, from gravies to hot sauces (very often the secret's in the sauce). But most of all this food, and this book, comes with love.<br /><br />"If you liked her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and if you liked the movie they made from that novel, you'll like this cookbook....It's funny, just like Flagg."<br />--Richmond Times-Dispatch<br /><br />"Recommended...All the traditional dishes are here, along with the author's irreverent, irresistible commentary on Southern cooking and culture."<br />--Library Journal<br /><br />Note: This edition does not include photos.
Cool Beans: The Ultimate Guide to Cooking with the World's Most V...
by Joe Yonan

Language

English

Pages

240

Publication Date

February 04, 2020

Product Description
Customer Reviews
<b>A fresh, modern look at the diverse world of beans, chickpeas, lentils, pulses, and more--featuring 125 recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer</b><br /><br />Beans are emerging from their hippie roots to be embraced for what they truly are: a delicious, versatile, and environmentally friendly form of protein. With heirloom varieties now widely available across the United States, this nutritious and hearty staple is poised to take over your diet. <br /><br />Enter Joe Yonan, food editor of <i>The Washington Post</i>, who provides a master base recipe for cooking any sort of bean in any sort of appliance--Instant Pot廬, slow cooker, or stovetop--as well as 125 recipes for using them in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, South America, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can save you from boring dinners, lunches, breakfasts--and even desserts!
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.
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.
See You on Sunday: A Cookbook for Family and Friends
by Sam Sifton

Language

English

Pages

400

Publication Date

February 18, 2020

Product Description
Customer Reviews
<b>From the聽<i>New York Times</i>聽food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family</b><br />聽<br /><b>鈥淎 book to make home cooks, and those they feed, very happy indeed.鈥濃€擭igella Lawson</b><br /><br />鈥淧eople are lonely,鈥?Sam Sifton writes. 鈥淭hey want to be part of something, even when they can鈥檛 identify that longing as a need. They show up. Feed them. It isn鈥檛 much more complicated than that.鈥?Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat.<br /><br />From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at聽<i>The New York Times</i>, Sam Sifton鈥檚聽<i>See You on Sunday</i>聽is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The聽200聽recipes are mostly simple and inexpensive (鈥淵ou are not a feudal landowner entertaining the serfs鈥?, and they derive from decades spent cooking for family and groups ranging from six to sixty.<br /><br />From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts,聽<i>See You on Sunday</i>聽is an indispensable addition to any home cook鈥檚 library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.
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.
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.
Wine Decoded: Unraveling the Mystery and Magic of Wine Tasting
by Adrian Garrett

Language

English

Pages

178

Publication Date

January 18, 2020

Product Description
Customer Reviews
<h2>Choosing the right wine - for you, for a gift, at a restaurant - can be quite intimidating. Could it be made easier?</h2> <p>Does the wine list at the restaurant seem like rocket science to you?</p> <p>Do you find yourself panicking at the store and picking the wine with the prettiest label?</p> <p>Have you been disappointed by the wine you bought that way?</p> <p>Well, we probably all have made the mistake of getting the wrong kind of wine. It鈥檚 not too bad if you bought the bottle for yourself and decided you hated it. But what if you bought a sweet red wine as a gift only to find out the recipient's tastes are different? <b>That鈥檚 a decent portion of embarrassment right there鈥?lt;/b></p> <p>A well-picked wine can <b>make or break a meal</b>, too. Forgetting the rules like 鈥渙nly whites for fish鈥? a wine that鈥檚 too robust will drown the steak you wanted to enjoy. That way, you will have wasted money twice - on food you can鈥檛 taste and on wine you don鈥檛 enjoy. Can there be a way to avoid all that confusion?</p> <p>Thankfully - <b>yes, and you don鈥檛 have to go through years of rigorous, expensive training to become a wine taster</b>. There鈥檚 very little science to it, and all the equipment you need you already have - your eyes, nose and tongue.</p> <p>From the moment you uncork the bottle to the last sip of your wine, there鈥檚 a whole journey ahead of you that <b>you have been missing all this time.</b> Just like finding an Easter egg in a movie you love, knowing how to find out the subtleties in wine can be truly satisfying.</p> <p>You鈥檝e spent your hard earned money on that wine - so why not enjoy it to its fullest potential? There could be a whole new world right at the rim of your glass鈥?lt;/p> <p>In <i>Wine Decoded</i>, you will discover:</p> <ul><li>How using just one sense can tell you a lot about your wine <li>What <b>unexpected color to look for</b> in your red (hint: it麓s not red) <li>What are those tiny crystals in the bottle - and are they dangerous? <li>The array of hues and colors your wine can have <li>How to <b>hone your wine tasting skills with simple exercises</b> <li>The <b>incredible depth of notes</b> hidden within your glass <li>Whether smelling rocks, leather or tobacco in your wine is good or bad <li>How to <b>recognize if the wine has faults</b> that made it go bad before you drink it</ul> <p>And much more.</p> <p>Go beyond what you know without leaving your home (well, except for grocery shopping to get wine) - you don鈥檛 need to be professionally trained to become a good wine taster. Besides, good wine doesn麓t also need to be expensive. Sometimes you pay more for the bottle than the wine itself.</p> <p>Amaze your friends with your abilities and never buy the wrong type of wine again. You will notice how your taste in wine grows in less than a month. Gone will be the days of cluelessly, blindly picking a wine that sounds fancy or looks pretty. <b>Life is too short to drink bad wine.</b></p> <h2>Pop the cork on the most incredible experiences - you will unveil the mysteries of every bottle with ease. Just click 鈥淎dd to cart鈥?and ready your glass.</h2>
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>
The Mediterranean Diet Cookbook: Over 200 Delicious Recipes for B...
by Denise Hazime

Language

English

Pages

288

Publication Date

April 01, 2014

Product Description
Customer Reviews
The Mediterranean Diet is considered one of the the healthiest diets in the world, and is considered acceptable for people with serious health issues such as diabetes and heart disease. However, it can also be high in fat and in calories if the cooking isn't done the right way. <i>Idiot's Guides: Mediterranean Diet Cookbook</i> is co-authored by a chef and registered dietitian who together have assembled over 200 recipes that are both compliant with the Mediterranean Diet guidelines and <i>delicious</i>. From hearty, heart-healthy breakfasts to delicious desserts, the recipes in this book will help bring good health to anyone who is looking for a better way of eating that doesn't mean sacrificing flavor.

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