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Dinner for Everyone: 100 Iconic Dishes Made 3 Ways--Easy, Vegan, ...
by Mark Bittman

Language

English

Pages

424

Publication Date

February 12, 2019

Product Description
Customer Reviews
<b><b>The first major new work from the man who taught America <i>How to Cook Everything</i> is truly the one book a cook needs for a perfect dinner--easy, fancy, or meatless, as the occasion requires.</b></b><br /><br /><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>LIBRARY JOURNAL</i></b><br /><br />Mark Bittman is revered for his simple, straightforward, and flexible approach to everyday cooking. In <i>Dinner for Everyone</i>, he shares 100 essential main dishes, each with easy, vegan, and all-out recipes as the mood or occasion requires. These 300 all-new recipes, accompanied by more than 100 full-color photographs, form a diverse collection that includes quick meals for busy weeknights (hearty soups, tacos, and one-pot pastas), creative plant-based fare that will please both vegans and non-vegans alike (lemon polenta with mushroom ragu, pomegranate-glazed eggplant, or cauliflower tinga tacos), and impressive dishes perfect for entertaining (handmade noodles and even your Thanksgiving centerpiece). Whatever the experience level, craving, or time constraint, home cooks will find exactly what they need to prepare all their favorites with confidence and enthusiasm. Rooted in Mark's philosophy of using efficient cooking techniques, fresh ingredients, and basic equipment--and written in his signature to-the-point style--<i>Dinner for Everyone</i> is a one-stop, indispensable reference for life's ultimate question: What's for dinner?
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.
Creative Cookie Decorating: Buttercream Frosting Designs and Tips...
by Emily Hutchinson

Language

English

Pages

Publication Date

October 01, 2019

Product Description
Customer Reviews
<b>An instant classic containing Emily Hutchinson鈥檚 never before shared cookie recipe!</b><br /><br /> Emily Hutchinson, of <i>The Hutch Oven</i>, has spent years mastering the art of buttercream-frosted sugar cookies鈥攁nd now she鈥檚 ready to share her secrets for creating her picture-perfect (and delicious) sweets.<br /><br /> In <i>Creative Cookie Decorating</i>, Emily will take you through the four seasons with a series of cookies for each, all while sharing her story鈥攈ow she struggled after her young daughter鈥檚 death and later triumphed in the kitchen, turning pain into purpose. Relatable, passionate, and honest, Emily presents a collection of recipes and tips that will make you fall in love with her style and technique as well as the process of frosting traditional cut-out cookies that people will rave about for years to come.<br /><br /><i>Creative Cookie Decorating</i>聽is unlike other cookie cookbooks because of Emily鈥檚 ability to elevate the typical cookie into a masterpiece that looks 鈥渢oo good to eat鈥?but is too delicious not to.<br /><br /> Through hundreds of detailed, step-by-step photographs, you鈥檒l learn how to roll, cut out, and create 100 different cookie designs as well as become familiar with the necessary steps to make perfect, smooth-crusting buttercream. In addition to basic, dairy-free, and gluten-free cookie recipes, you鈥檒l get easy ideas for transforming your buttercream in flavor and design. With Emily鈥檚 help, you will be encouraged and inspired to make perfect and beautiful cookies for any event, party, or celebration.<br /><br /> Recipes include: <ul><li>Classic sugar cookie</li><li>Gluten-free sugar cookie</li><li>Dairy-free sugar cookie</li><li>Chocolate sugar cookie</li><li>Red velvet cookie</li><li>Crusting buttercream</li><li>Dairy-free buttercream</li><li>Honey glaze</li><li>Berry buttercream</li><li>And more!</li></ul>
Prune: A Cookbook
by Gabrielle Hamilton

Language

English

Pages

576

Publication Date

November 04, 2014

Product Description
Customer Reviews
<b><i>NEW YORK TIMES </i>BESTSELLER<br /></b><br />From Gabrielle Hamilton, bestselling author of <i>Blood, Bones & Butter,</i> comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.<br />聽<br /><b>NAMED ONE OF THE BEST BOOKS OF THE YEAR BY <i>PUBLISHERS WEEKLY</i></b><br /><br /><b>NAMED ONE OF THE BEST BOOKS OF THE SEASON BY</b><br /> <b><i>Time 鈥?O: The Oprah Magazine 鈥?Bon App茅tit 鈥?Eater</i></b><br /><br />A self-trained cook turned James Beard Award鈥搘inning chef, Gabrielle Hamilton opened Prune on New York鈥檚 Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. 聽<br />聽<br />Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant鈥檚 kitchen binders. It is written to Gabrielle鈥檚 cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks鈥攁 head鈥檚 up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish.<br />聽<br />Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune鈥檚 most requested recipes鈥擥rilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa鈥檇 Egg, Roasted Capon on Garlic Crouton, Prune鈥檚 famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled 鈥淕arbage鈥濃€攕mart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune.<br />聽<br />Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune鈥檚. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.<br /><br /><b>Praise for <i>Prune</i></b><br /> <b><i>聽</i></b><br /> 鈥淔resh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don鈥檛 make great writers (with her memoir, <i>Blood, Bones & Butter</i>). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [<i>Prune</i>] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)鈥?lt;b>鈥?lt;i>The New York Times</i></b><br /> 聽<br /> 鈥淥ne of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.鈥?lt;b>鈥?lt;i>Publishers Weekly </i>(starred review)</b>
Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck (Th...
by Thug Kitchen

Language

English

Pages

240

Publication Date

October 07, 2014

Product Description
Customer Reviews
<b>#1聽<i>New York Times</i>聽Bestseller, first in the bestselling series</b><br /><br />Thug Kitchen started their wildly popular website to inspire people to eat some goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ('This might be my favorite thing ever') and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.<br /><br />Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell鈥攁nd most people can't afford the hype.<br /><br />Thug Kitchen lives in the real world. In their first cookbook, they're throwing down more than 100 recipes for their best-loved meals, snacks and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they're going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.<br /><br />This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.<br /><br />Can't get enough? Check out the bestselling follow-up聽<i><b>Thug Kitchen: Party Grub.</b></i>
Nothing Fancy: Unfussy Food for Having People Over
by Alison Roman

Language

English

Pages

320

Publication Date

October 22, 2019

Product Description
Customer Reviews
<b><i>NEW YORK TIMES </i>BESTSELLER 鈥?It鈥檚 not entertaining. It鈥檚 having people over. The social media star, <i>New York Times </i>columnist, and author of <i>Dining In</i> helps you nail dinner with unfussy food, unstuffy vibes, and the permission to be imperfect. <br /> 聽<br /> NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>The New York Times Book Review </i>鈥?<i>The New Yorker聽</i>鈥?NPR 鈥?<i>The Washington Post</i>聽鈥?<i>San Francisco Chronicle</i>聽鈥⒙?lt;i>BuzzFeed</i> 鈥⒙?lt;i>The Guardian聽</i>鈥?<i>Food Network </i>鈥?A聽<i>PEOPLE</i>聽2019 FOOD FAVORITE<br /><br />鈥?lt;i>Nothing Fancy</i> delivers what those of hoping to up our dinner party game are looking for: It鈥檚 utterly current and distinctly <i>doable</i>.鈥濃€?lt;i>Eater</i></b><br /> 聽<br /> An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends鈥攅ither way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes鈥攈eavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats鈥攊s for gatherings big and small, any day of the week. <br /> 聽<br /> Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off.聽With聽<i>Nothing Fancy</i>, any night of the week is worth celebrating.<br /><br /><b>Praise for </b><i><b>Nothing Fancy</b></i><br /><br />鈥淸<i>Nothing Fancy</i>] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.鈥?lt;b>鈥?lt;i>Food52</i></b><br /> 聽<br /> 鈥淸<i>Nothing Fancy</i>] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.鈥?lt;b>鈥?lt;i>Grub Street</i></b><br /> 聽<br /> 鈥淭he recipes will provide well for friendly dinner parties, while still being straightforward enough to cook quickly on a midweek evening after work.鈥?lt;b>鈥?lt;i>Vogue</i></b><br /> 聽<br /> 鈥淩oman's recipes are elegant but straightforward, impressive but actionable, with an emphasis on easy vegetables (like peppers with yuzu), homespun desserts (like blackberry and cornmeal cake), and show-stopping entrees (like lamb chops for the table).鈥?lt;b>鈥?lt;i>Esquire</i></b>
A Kitchen in France: A Year of Cooking in My Farmhouse: A Cookboo...
by Mimi Thorisson

Language

English

Pages

304

Publication Date

October 28, 2014

Product Description
Customer Reviews
<b>With beguiling recipes and sumptuous photography, <i>A Kitchen in France</i> transports you to the French countryside and marks the debut of a captivating new voice in cooking.</b><br /><br />"This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France."<br />鈥擜lice Waters<br /><br />When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way M茅doc, she did not quite know what was in store for them. She found wonderful ingredients鈥攆rom local farmers and the neighboring woods鈥攁nd, most important, time to cook. Her cookbook chronicles the family鈥檚 seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi鈥檚 convivial recipes鈥攕uch as Roast Chicken with Herbs and Cr貓me Fra卯che, C貓pe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Cr貓me Caramel鈥攚ill bring the warmth of rural France into your home.
2020 Cookbook PIZZA 100+ RECIPES: Pizza Time Let's Bring the Whol...
by jonathan price

Language

English

Pages

129

Publication Date

February 08, 2020

Product Description
Customer Reviews
<h2><strong>A guide to making delicious pizza at home!</strong></h2><hr><p><u><em></em></u><u><em>Jonathan Price</em></u></p><p>His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover鈥攁nd inspire you to create your own signature pies, just the way you like them.</p><h2><strong>Let鈥檚 bring the whole family together!</strong></h2><p>No matter what the first day of a new week throws at you, no matter how looming the rest of the days before the weekend seem, a truly, madly delicious pizza promises something familiar, something reliable, something known.</p><p><strong><em>A variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.</em></strong></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>
The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from th...
by Angela Liddon

Language

English

Pages

251

Publication Date

March 04, 2014

Product Description
Customer Reviews
<br />A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans from all over the world. After struggling with an eating disorder for a decade, Angela vowed to change her diet 鈥?and her life 鈥?once and for all. She traded the low-calorie, processed food she'd been living on for whole, nutrient-packed vegetables, fruits, nuts, whole grains, and more. The result? Her energy soared, she healed her relationship with food, and she got her glow back, both inside and out. Eager to share her realization that the food we put into our bodies has a huge impact on how we look and feel each day, Angela started a blog, ohsheglows.com, which is now an Internet sensation and one of the most popular vegan recipe blogs on the web.<br /><br />This is Angela's long-awaited debut cookbook, with a trasure trove of more than 100 moutherwatering, wholesome recipes 鈥?from revamped classics that even meat-eaters will love, to fresh and inventive dishes 鈥?all packed with flavor. <i>The Oh She Glows Cookbook</i> also includes many allergy-friendly recipes 鈥?with more than 90 gluten-free recipes 鈥?and many recipes free of soy, nuts, sugar, and grains, too!<br /><br />Whether you are a vegan, "vegan-curious," or you simply want to eat delicious food that just happens to be healthy, too, this cookbook is a must-have for anyone who longs to eat well, feel great, and simply glow!<br /><br /><br /><i>From the Trade Paperback edition.</i>

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