Cookbooks, Food & Wine - Books

A Lady at the Table

Cookbooks, Food & Wine

Gain the knowledge you need to maneuver any dining situation—from a casual meal of fried chicken to a seven-course dinner at the finest restaurant in the world.A Lady at the Table will give any woman the knowledge she needs to maneuver any dining situation - from a casual meal of fried chicken at her mom's house to a seven-course dinner at the finest restaurant in the world. It includes. . .How to set a tableHow to pronounce more than 100 different food namesHow to use obscure eating utensilsHow to perform the Heimlich maneuverHow to eat more than 25 foods that are challenging to eat gracefully such as lobster, snails, fried chicken, and pasta.In a society where more and more people eat with plastic forks and spoons at fast food restaurants, it is still important that a lady know proper dining etiquette. Showing she has little working knowledge of table manners at a lunch meeting or on a job interview over dinner may have an important impact on a woman's life.Like all the books in the GentleManners series, A Lady at the Table is easy to use, non-threatening, and an entertaining read. In addition to containing similar information as A Gentleman at the Table, A Lady at the Table deals with topics that apply uniquely to women such as how to respond when men rise as you leave or approach the table, how to react when a chair is pulled out for you and when it isn't, what to do when a man orders for you, and how to pay the check graciously when you are hosting a man.

Skillet Suppers

Cookbooks, Food & Wine

From American’s most trusted test kitchen, fast and fuss-free one-pan recipes for weeknight meals or dinner parties—includes photos. Good Housekeeping Skillet Suppers is your one-stop shop for the perfect meal. Featuring more than sixty delicious dishes to prepare in a nonstick, stainless steel, or cast-iron skillet, Good Housekeeping’s essential cookbook makes dinner (and cleaning up after) quick and easy. The fresh, modern, and flavorful recipes include: Shrimp and Zucchini Scampi, Dijon Pork & Asparagus Sauté, Deep-Dish Veggie Supreme Pizza, Iced Spiced Skillet Rolls, and Chicken Chilaquiles. Plus, we’ve got you covered with thoughtful how-to tips throughout—from the perfect pan-seared steak to how to season your cast-iron skillet.

Chew: Summer Flavors, The

Cookbooks, Food & Wine

Delicious, affordable, and fun recipes from the hit ABC daytime television show, which stars Mario Batali, Michael Symon, Carla Hall, Daphne Oz, and Clinton Kelly.

The Seasoned Life

Cookbooks, Food & Wine

A beautiful family-centric cookbook for the home chef, from Ayesha Curry. In The Seasoned Life, Ayesha Curry shares 100 of her favorite recipes and invites readers into the home she has made with her two daughters and her husband Stephen Curry. Ayesha knows firsthand what it is like to be a busy mom and wife, and she knows that for her family, time in the kitchen and around the table is where that balance begins. This book has something for everybody. The simple, delicious recipes include Cast Iron Biscuits, Smoked Salmon Scramble, Homemade Granola, Mom's Chicken Soup, Stephen's 5 Ingredient Pasta, and plenty of recipes that get the whole family involved -- even the little ones!

One Big Table

Cookbooks, Food & Wine

Ten years ago, former New York Times food columnist Molly O’Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt roads, bayous, and coastlines gathering stories and recipes, it was immediately apparent that dire predictions about the end of American cuisine were vastly overstated. From Park Avenue to trailer parks, from tidy suburbs to isolated outposts, home cooks were channeling their family histories as well as their tastes and personal ambitions into delicious meals. One decade and over 300,000 miles later, One Big Table is a celebration of these cooks, a mouthwatering portrait of the nation at the table. Meticulously selected from more than 20,000 contributions, the cookbook’s 600 recipes are a definitive portrait of what we eat and why. In this lavish volume—illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots—O’Neill celebrates heirloom recipes like the Doughty family’s old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia’s Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager’s recipe for asparagus soup scented with nigella seeds and truffle oil. Many recipes offer a bridge between first-generation immigrants and their progeny—the bucatini with dandelion greens and spring garlic that an Italian immigrant and his grandson forage for in the Vermont woods—while others are contemporary variations that embody each generation’s restless obsession with distinguishing itself from its predecessors. O’Neill cooks with artists, writers, doctors, truck drivers, food bloggers, scallop divers, horse trainers, potluckers, and gourmet club members. In a world where takeout is just a phone call away, One Big Table reminds us of the importance of remaining connected to the food we put on our tables. As this brilliantly edited collection shows on every page, the glories of a home-cooked meal prove how every generation has enriched and expanded our idea of American food. Every recipe in this book is a testament to the way our memories—historical, cultural, and personal—are bound up in our favorite and best family dishes. As O’Neill writes, "Most Americans cook from the heart as well as from a distinctly American yearning, something I could feel but couldn’t describe until thousands of miles of highway helped me identify it in myself: hometown appetite. This book is a journey through hundreds of ‘hometowns’ that fuel the American appetite, recipe by recipe, bite by bite."

Food for Your Heart

Cookbooks, Food & Wine

Often with a rapid onset and without obvious symptoms and warning signs, heart attacks and strokes, despite the enormous progress in our medical care, continue to be among the leading causes of death in our society. Prevention is undoubtedly the most important weapon in our arsenal, and is based primarily on the elimination of so-called "risk factors", the conditions that make the development of cardiovascular disease more likely. The excessive accumulation of cholesterol in the body and hypertension are two of the main risk factors, and appropriate food choices can easily keep them under control. But some foods are also capable of improving the elasticity of blood vessels, promoting the efficiency of the heart muscles and counteracting the damage of free radicals ... That is why, alongside the fundamental indications to counteract hypertension and hypercholesterolemia, in this book we also provide all the tips to make the most of the natural protective capacity of foods, without sacrificing the pleasure of taste.

The Roasted Vegetable

Cookbooks, Food & Wine

In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don't require a lot of fuss.

Jérusalem

Cookbooks, Food & Wine

Les saveurs et les senteurs de Jérusalem sont notre langue maternelle. Les herbes sauvages ramassées lors de voyages scolaires, les jours de marché, les odeurs du sol sec un jour d'été, les chèvres et les moutons errants dans les collines, les pitas fraîches, le persil coupé, les figues noires, les gâteaux sirupeux, les cookies friables...

Le Livre de cuisine

Cookbooks, Food & Wine

BnF collection ebooks - "J'ai réuni sous ce titre : Considérations préliminaires, un certain nombre de préceptes et de principes élémentaires que je regarde comme la pierre fondamentale de la cuisine petite et grande. Je crois devoir appeler sur ce chapitre toute l'attention de ceux qui tiennent à commencer par sa véritable base la pratique de la profession culinaire..."BnF collection ebooks a pour vocation de faire découvrir en version numérique des textes classiques essentiels dans leur édition la plus remarquable, des perles méconnues de la littérature ou des auteurs souvent injustement oubliés. Tous les genres y sont représentés : morceaux choisis de la littérature, y compris romans policiers, romans noirs mais aussi livres d’histoire, récits de voyage, portraits et mémoires ou sélections pour la jeunesse.

Comfort Food

Cookbooks, Food & Wine

From America’s most trusted test kitchen, modern recipes for homecooked, comforting classic meals and childhood favorites—includes photos. From the creamiest mac 'n' cheese to the easiest apple pie ever, these are dishes like mom used to make—but updated for today's kitchens. Good Housekeeping shares its favorite recipes (plus mouthwatering photos) for nourishing, home-style food that will warm body and soul. Steaming, tasty soups offer TLC in every spoonful. Oodles of noodles, blanketed in flavorful sauces and toppings, provide plenty of delectable comfort. Delicious stews, classic casseroles, savory pies, and slow-cooking dinners brim with hearty goodness. And happiness is a yummy dessert—like Cocoa Brownies studded with mini chocolate chips. Try any of these, and start cooking up new family favorites. Of course, everything is triple-tested in the world-famous Good Housekeeping test kitchens, so you know you'll get great results. With recipes for New England Clam Chowder, Cajun Meatloaf, Potato Gratin with Gruyère, Sausage and Pepper Baked Ziti, Salsa Verde Enchiladas, Tuna Melt with Carrot-Raisin Salad , Caramelized Onion and Goat Cheese Panini, and many more!

Cold-Weather Cooking

Cookbooks, Food & Wine

Whether your winter blows with snow and rain or is just a sunbelt state of mind, a trove of delicious, soul-warming fare awaits in COLD WEATHER COOKING, from the author of The Nantucket Open-House Cookbook with over 214,000 copies in print. Guided by a sense that winter is the season for seasonings-from ginger, garlic, and rosemary in Mixed Winter Squash Provencal to the cilantro and walnut crust on a dazzling Roast Rack of Lamb-this gifted cook and author provides dishes that are even gutsier than her summertime favorites. She pays special attention to the late harvest, helps cooks make the most of fall fruits and vegetables, offers chapters on winter grilling and cooking over the hearth. More than 300 recipes range from bracing drinks for the first sign of autumn to glorious spring dishes for an Easter celebration. Warm Tomato Pie. Wild Rice, Mushroom, and Oyster Bisque. Pasta with Gorgonzola and Spinach. Plus Scallops in Sweet and Hot Lime Sauce, Deviled Beef Ribs, Broccoli with Toasted Hazelnuts and Pancetta, Sweet Potato Pancakes, Pumpkin Bread Pudding, Chestnut Mousse Cake, and Christmas Truffle Tart. Selection of the Book-of-the-Month Club's HomeStyle Books. 112,000 copies in print.

Le Cuisinier parisien

Cookbooks, Food & Wine

BnF collection ebooks - "Depuis que j'ai publié mon Pâtissier royal parisien, dont deux parties ont été séparées pour former ce nouveau traité, j'ai de beaucoup augmenté et embelli cette intéressante partie du froid, par de nouvelles entrées dont l'élégance atteste le goût du jour."

Durgin-Park Cookbook

Cookbooks, Food & Wine

No restaurant defines Yankee cooking as well as Boston's Durgin-Park. In an atmosphere of clattering dishes, conversation, and sharp-tongued waitresses, it serves its time-hallowed specialties: roast beef that may be the best anywhere, incredible quantities of Boston baked beans, New England boiled dinners, chowder, apple pie, apple pan dowdy, and hot cornbread.Few restaurants can claim a tradition as long and entrenched as Durgin-Park. Founded in 1827, it has had only four owners. Chef Tom Ryan has worked there for 40 years and leaned how to cook "the Durgin-Park way." Many of the legendary waitresses who display an "attitude" towards the customers have worked at Durgin-Park for their entire careers. Franklin Roosevelt ate there when he went to Harvard, Calvin Coolidge was a regular, and Teddy Roosevelt satisfied his hearty appetite there, as did his sons.The Durgin-Park Cookbook contains not only Tom Ryan's recipes for his classic New England dishes, but the stories and photos make reading the book like a visit to the Boston landmark. Its history, its traditions, its atmosphere, and its commitment to quality are all described and illustrated. This important addition to the Roadfood™ Cookbook series is sure to be a favorite with people in New England and throughout the country.Other books in the series include El Charro Café Cookbook, The Blue Willow Inn Cookbook, and (coming next January) Louie's Backyard Cookbook (from Key West, Florida).

Toutes les saveurs de la vie

Cookbooks, Food & Wine

"Des vanilles les plus rares aux plants de café les plus inaccessibles, des fèves de cacao les plus riches aux agrumes les plus savoureux, mon métier ma donné la chance d'assouvir mon insatiable curiosité pour les saveurs, les êtres et la vie. J'ai voulu dans ce livre vous faire découvrir, à travers les grandes étapes de ma carrière, mes voyages, mes rencontres avec des producteurs exceptionnels et des artistes passionnés, tout ce qui a contribué à mon inspiration et me donne encore et toujours le désir de croquer la vie à pleines dents." Pierre Hermé

Ještě více hojnosti

Cookbooks, Food & Wine

Zelenina ako hlavné jedlo, rôznorodé a lákavé obilniny – odvážna, svieža a nekonečná revolúcia v stravovaní. Tak sa dá charakterizovať táto nádherná kuchárka, ktorá je pútavá svojimi receptami, komentármi autora o surovinách a varení, fotografiami a grafikou... Listujte, čítajte, vyberajte, varte a pochutnávajte si. Napríklad na šaláte zo surovej červenej repy s bylinkami; na ryži so šafranom, ďatľami a mandľami; rezancoch soba s marinovanými hríbmi; pikantnej polievke s cícerom a bulgurom; na kaši z quinoy s grilovanými paradajkami a cesnakom; na cestovinách na iránsky spôsob alebo na fenikli s kaparami a olivami. Možno vás oslovia jedlá s exotickými názvami ako kari laksa alebo cukinový baba ganuš. Dobrú chuť.

Unique Thai Sweets

Cookbooks, Food & Wine

"Unique Thai Sweets" offers an unprecedented journey into Thailand's hidden dessert traditions, exploring confections that have remained largely unknown outside local villages and family kitchens. This comprehensive guide goes beyond common Thai desserts to uncover rare and regionally specific treats, combining detailed culinary instruction with rich cultural context.Through extensive field research and collaboration with local dessert makers, the book preserves vanishing culinary traditions while making them accessible to modern cooks. The book's three-section structure progressively builds readers' understanding, beginning with an exploration of fundamental ingredients like indigenous palm sugars and specific rice varieties. It then delves into centuries-old preparation techniques, such as the intricate art of hand-pounding sticky rice and extracting flower essences.The final section presents over 50 detailed recipes, including unique creations like khanom chan and distinctive sweets from Thailand's Muslim south, each accompanied by cultural context and regional variations. What sets this work apart is its seamless integration of practical cooking instruction with cultural anthropology and food science. While maintaining authenticity, the book adapts traditional methods for modern kitchens, making these rare desserts achievable for both culinary professionals and dedicated home cooks.The research spans three years of fieldwork across Thailand, documenting techniques and recipes that have never before been formally recorded, ensuring the preservation of these valuable culinary traditions for future generations.

The Chew: Winter Flavors

Cookbooks, Food & Wine

The hosts of ABC's hit daytime TV show The Chew bring you The Chew: Winter Flavors—more than 20 winter recipes and behind-the-scenes gossip from their print book, available on your e-reader, tablet, or mobile device.Every day millions of people tune in and pull up a home-side seat at The Chew's kitchen counter to celebrate life through food. The show's five beloved hosts gab about everything to do with cooking and entertaining. This delicious seasonal excerpt from their lively companion book not only captures The Chew's trademark wit, fun, practical advice, and recipes—but highlights the easy ideas that have brought so much to America's family table. The Chew's Iron Chefs, Mario Batali and Michael Symon, face off with competing chili dishes; style master Clinton Kelly explains why you should put marbles in your medicine cabinet and offers tips for lighting your holiday dinner. Dessert diva Carla Hall offers up her Whoopie Pie recipe and Daphne Oz pumps up limp dinners with a Warrior Salad. Drool over Mario Batali's Meatloaf Alla Mario, Carla Hall's Eggs in Heaven, Daphne Oz's Slow Cooker Peachy Chicken, Michael Symon's Champagne Crown Roast, and Clinton Kelly's Spicy Grapefruit Margarita, aka “The Clinton Caliente.” It's everything you need for any winter gathering, or just an easy and delicious family dinner, right at your fingertips.But wait there's more . . .A Q&A with your favorite hostsThe joys of reconnecting with mac ‘n’ cheese . . .. . . and tips to make it healthierA TMI-full Valentine’s Day at The ChewFor the full experience, be sure to look for the print edition of The Chew: Food. Life. Fun. And stay tuned for future seasonal eBook excerpts featuring mouth-watering recipes for spring and summer from the print book.

Your Baby’s Bottle-feeding Aversion, Reasons and Solutions

Cookbooks, Food & Wine

An easy-to-understand guide to solving your baby's bottle-feeding difficultyMore than 1,000 5-star reviews on online shops and GoodReads.An infant bottle-feeding aversion is one of the most complex, stressful and confusing situations parents could face.Baby becomes distressed at feeding times and refuses to feed or eats very little despite obvious hunger.Why won't he/she eat?This is a question parents ask numerous health professionals while searching for a solution. Babies are typically diagnosed with one, two or three medical conditions to explain their aversive feeding behavior during brief medical appointments.Unfortunately, behavioral causes are often overlooked. Consequently, many parents don't receive an effective solution from the health professionals they consult. This is why this book is so necessary.In Your Baby's Bottle-feeding Aversion, Rowena Bennett takes parents step-by-step through the reality of a bottle-feeding problem.As an experienced registered nurse and parenting educator, she knows the questions new mothers and fathers ask about a baby who is having difficulty being fed by bottle.In simple everyday language, this book:· describes the various reasons babies display aversive feeding behavior· explains how you can identify the cause· describes effective solutionsIncluded are step-by-step instructions on how to resolve a behavioral feeding aversion caused by being repeatedly pressured to feed – the most common reason for babies to become averse to bottle-feeding.Your Baby's Bottle-feeding Aversion provides practical professional feeding advice that not only makes good sense, it works!About the AuthorBased in Australia, Rowena Bennett has 45 years of experience in educating parents and guiding parents how to resolve well baby and toddler feeding and sleeping problems.She is an International Board Certified Lactation Consultant (IBCLC) and holds a Graduate Diploma in Health Promotion. She also holds additional professional qualifications in midwifery, child health and mental health.Rowena understands how difficult it can be for parents to find an effective solution to their baby care concerns, which is why she started writing parenting books.Reader Reviews'Words don't even do this book justice on how much it has helped us. Honestly, this book has saved our sanity.' Anonymous, online review, five stars'I cannot give this book enough stars! It has changed our lives. We were at breaking point with our baby who just would not feed. But after following the advice and the programme, we are aversion free.' Amelia Mordaunt, online review, five stars'We went from tears over our 6-month-old baby's feeding to pride in her process and our ability to care for her in the space of about a week. We also saved ourselves from having to pay for support from specialist. The advice is easy to follow.' David G, online review, five stars'This book is amazing…So happy I have my happy energetic baby boy back. Liberty, online review, five stars'I honestly cannot thank the author enough. I hope that by writing this review it may help someone reading it who is in a similar situation with bottle aversion hell.' Sunshine girlie, online review, five stars'If you think your baby has an eating aversion buy this book now.' Jupiter Haley, online review, five starsGet the book and start solving the problem

Snoop Dogg’s Treats to Eat

Cookbooks, Food & Wine

From master “baker” Snoop Dogg comes his first baking book! Featuring 55 recipes that can be made with or without weed.Following the success of his #1 New York Times bestseller From Crook to Cook (more than 1.5 million copies sold) and Snoop Dogg Presents: Goon with the Spoon, the infamous rapper and entertainer opens the door to Tha Boss Dogg's kitchen once again to serve up a long-awaited cannabis cookbook.Explore Snoop's very own recipes, highlighted in full-color photos, designed to blast your taste buds and your high to new levels, like:Cornbread with Hot Honey CannabutterRed Velvet Blundt CakeFruit GummiesPot CocoaBut the sesh doesn't end there: Spice up your game day lineup with Pigs in a Blanket and Cheese Fries, Snoop style—aka, loaded with THC. Change up your movie night snacks with Hot Buttered Popcorn and a side of Puppy Chow washed down with a Loaded Milkshake (trust, your movie viewing experience will skyrocket, literally). Make Sunday brunch much more interesting by whipping up some Buttermilk Pancakes with Stoner Syrup.Along with vivid photography and Snoop’s inimitable vibe, you’ll find tips and tricks for adding bud into unexpected places, like infused ice cubes for a slow-burn cocktail high or doctoring up prepackaged cake and brownie mixes with herbaceous surprises. And for the times you prefer to keep your high on the low, every recipe includes adaptations for baking without weed enhancements. The possibilities are endless.DISPENSARY-QUALITY EDIBLES AT HOME: Learn to make properly dosed and delicious edibles in the comfort of your kitchen. Craft your own cannabutters, cannaoils, and tinctures, and use them in these 55 sweet and savory bakes to have “special” treats for all occasions.DELICIOUS BAKES FOR ALL: Not a fan of flying? Not a problem. Easily substitute unsalted butter or vegetable oil in recipes for every baked good in the book for weed-free goodies.SESH WITH SNOOP: Learn how Tha Boss Dogg, an authority in the weed space for over thirty years, likes to get lifted. These recipes are Snoop snacks straight from his kitchen.CELEBRITY COOKBOOKS: If you're a fan of celebrity recipe books such as Willie & Annie Nelson’s Cannabis Cookbook, Good Lookin' Cookin', Trejo’s Tacos, and Cravings, any of Snoop Dogg's cookbooks are perfect for your next buy.Perfect for:Fans of Snoop Dogg, Martha & Snoop's Potluck Dinner Party, and Snoop's brands, including Merry Jane, 19 Crimes, and more!Marijuana and CBD enthusiastsBakers of all skill levels looking for the ultimate weed baking book Birthday, graduation, holiday, housewarming, and host or hostess gift-giving

The Physiology of Taste

Cookbooks, Food & Wine

A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford.First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.

Cookbooks, Food & Wine Books