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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 />
Myers+Chang at Home: Recipes from the Beloved Boston Eatery
by , Karen Akunowicz

Language

English

Pages

320

Publication Date

September 12, 2017

Product Description
Customer Reviews
<b>From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang</b><br /><br /> Award-winning and beloved chef Joanne Chang of Boston鈥檚 Flour bakery may be best known for her sticky buns, but that鈥檚 far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston鈥檚 most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home鈥攖ry Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again. Paired with the couple's favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.
Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fan...
by , Douglas Trattner

Language

English

Pages

224

Publication Date

September 03, 2013

Product Description
Customer Reviews
<b><b><b>Food Network star聽</b>Michael Symon</b>聽shares 120 superfast and delicious recipes for busy cooks.<br /><br /></b>With his boisterous laugh and Midwestern charm, Michael Symon has become one of the most beloved cooking personalities on television. For ABC's <i>The Chew</i>, he developed a brilliant, simple formula to help home cooks pull together fresh, from-scratch聽meals on weeknights: a maximum of five fresh ingredients that cook in five minutes. This cookbook ties into the segment, featuring dazzlingly quick, satisfying dinners that your whole family will love.<br /><br />Michael first teaches you how to set up your pantries with essentials that make whipping up dinner easy. Then he shares 120 recipes for pastas, skillet dinners, egg dishes, grilled mains, kebabs, foil packets, and sandwiches illustrated in 75 photographs. This is streamlined cooking for busy families and firmly solves the "what's for dinner?" conundrum for home cooks everywhere.
The Essential New York Times Cookbook: Classic Recipes for a New ...
by Amanda Hesser

Language

English

Pages

965

Publication Date

October 25, 2010

Product Description
Customer Reviews
<p><strong>A <em>New York Times</em> bestseller and Winner of the James Beard Award<br /><br /><br /><br />All the best recipes from 150 years of distinguished food journalism鈥攁 volume to take its place in America's kitchens alongside <em>Mastering the Art of French Cooking</em> and <em>How to Cook Everything</em>.</strong></p><br /><p>Amanda Hesser, co-founder and CEO of Food52 and former <em>New York Times</em> food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted <em>Times</em> subscribers will find the many treasured recipes they have cooked for years鈥擯lum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta鈥攁s well as favorites from the early Craig Claiborne <em>New York Times Cookbook</em> and a host of other classics鈥攆rom 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.</p><br /><p>Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. <em>The Essential New York Times Cookbook</em> is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish鈥攁 volume that will serve as a lifelong companion.</p>
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
by Yotam Ottolenghi

Language

English

Pages

288

Publication Date

July 22, 2011

Product Description
Customer Reviews
<b>The cookbook that launched Yotam Ottolenghi as an international food celebrity<br /><br />If you are a fan of <em>Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables,</em> you'll love this Ottolenghi cookbook<br /><br />A vegetarian cookbook from the author of <em>Jerusalem: A Cookbook</em> and other Ottolenghi cookbooks:</b> A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.<br /><br /><b>Mastering the art of French cooking the Yotam Ottolenghi way:</b> One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. "My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs and other ingredients to create a sense of surprise." Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London.<br /><br /><b>The Plenty cookbook:</b> <em>Plenty</em> is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In the <em>Plenty</em> cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike!<br /><br /><b><em>Plenty</em> is an indispensable cookbook for every home library.</b>
Saveur: The New Comfort Food: Home Cooking from Around the World
by , James Oseland

Language

English

Pages

256

Publication Date

April 29, 2011

Product Description
Customer Reviews
From the pages of <em>Saveur</em> magazine, one of the world's premier food publications, comes a celebration of the enormous range of regional American and international dishes that have shaped the classic comfort foods of today. A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned grilled cheese sandwichthese are just some of the 100 mouthwatering recipes in this extraordinary volume that highlights the pleasures of comfort food in all its diversity. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques involved in the recipes, <em>Saveur New American Comfort Food</em> is an unforgettable journey behind the scenes of our favorite heartwarming dishes.
Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Re...
by Julia Turshen

Language

English

Pages

304

Publication Date

September 04, 2018

Product Description
Customer Reviews
<em>Small Victories</em>, one of the most beloved cookbooks of 2016, introduced us to the lovely Julia Turshen and her mastery of show-stopping home cooking, and her second book, <em>Feed the Resistance</em>, moved a nation, winning Eater Cookbook of the Year in 2017. <b>In <em>Now & Again</em>, the follow-up to what <em>Real Simple</em> called "an inspiring addition to any kitchen bookshelf," more than 125 delicious and doable recipes and 20 creative menu ideas help cooks of any skill level to gather friends and family around the table to share a meal (or many!) together.</b> This cookbook comes to life with Julia's funny and encouraging voice and is brimming with good stuff, including: <br /><br />聽 鈥?can't-get-enough-of-it recipes<br />聽 鈥?inspiring menus for social gatherings, holidays and more<br />聽 鈥?helpful timelines for flawlessly throwing a party<br />聽 鈥?oh-so-helpful "It's Me Again" recipes, which show how to use leftovers in new and delicious ways <br />聽 鈥?tips on how to be smartly thrifty with food choices<br /><br /><em>Now & Again</em> will change the way we gather, eat, and think about leftovers, and, like the name suggests, you'll find yourself reaching for it time and time again.
Aloha Kitchen: Recipes from Hawai'i [A Cookbook]
by Alana Kysar

Language

English

Pages

228

Publication Date

March 26, 2019

Product Description
Customer Reviews
<b>From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced聽local Hawai駛i聽food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.</b><br /><br /> In聽<i>Aloha聽Kitchen</i>, Alana Kysar takes you into the homes, restaurants, and farms of Hawai駛i, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces聽local Hawai駛i staples like saimin, loco moco, shave ice, and聽shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native,聽Kysar鈥檚 roots inform deep insights on Hawai駛i鈥檚 multiethnic culture and food history. In聽<i>Aloha聽Kitchen,聽</i>she shares recipes that Hawai駛i locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawai駛i cuisine.聽With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawai駛i and its cultural heritage.
Season: Big Flavors, Beautiful Food
by Nik Sharma

Language

English

Pages

288

Publication Date

October 02, 2018

Product Description
Customer Reviews
There are few books that offer home cooks a new way to cook and to think about flavor鈥攁nd fewer that do it with the clarity and warmth of Nik Sharma's <em>Season</em>. <em>Season</em> features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog <em>A Brown Table</em>, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. <em>Season</em>, like Nik, welcomes everyone to the table!
Food of the Italian South: Recipes for Classic, Disappearing, and...
by Katie Parla

Language

English

Pages

228

Publication Date

March 12, 2019

Product Description
Customer Reviews
<b>85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, f<b>rom the mountains to the coast.</b></b><br /><br />In most cultures, exploring food means exploring history鈥攁nd the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward 鈥淚talian food鈥?the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of 鈥橴 Pan鈥?Cuott鈥?from mountainous Basilicata, a morsel聽 of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you鈥檒l discover what makes the food of the Italian south unique.<br /><br /><b>Praise for </b><i><b>Food of the Italian South</b></i><br /><br />鈥淧arla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.鈥?lt;b>鈥?lt;i>Fine Cooking</i></b>聽<br /><br /> 鈥淧arla鈥檚 knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.鈥?lt;b>鈥?lt;i>Publishers Weekly </i>(starred review)</b>聽<br /><br /> 鈥淭here's There鈥檚 Italian food, and then there's聽there鈥檚聽<i>Italian food</i>. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy鈥?. . . and in this book.鈥?lt;b>鈥?lt;i>Woman鈥檚 Day</i> (Best Cookbooks Coming Out in 2019)</b><br /><br />鈥淸With]聽<i>Food of the Italian South,</i>聽Parla wanted to branch out from Rome and celebrate the lower half of the country.鈥?lt;b>鈥?lt;i>Punch<br /></i></b><br /> 鈥淎cclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.鈥?lt;b>鈥擳he Parkersburg<i> News and Sentinel</i></b>

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