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Results for 'Cooking, Food & Wine'

Wine Food: New Adventures in Drinking and Cooking

ISBN-10: 0399579591
ISBN-13: 9780399579592
Publisher: Lorena Jones Books
Author(s): Dana Frank, Andrea Slonecker
Publication Date: 2018-09-11

The wine lover's and food lover's playbook, with 75 wine styles and 250 producers to try with 75 recipes that go with them perfectly.

"Wine food" is the new way to talk about wine pairing, coined by the evolving breed of wine drinker and cook who wants to discover a wider range of wines and...Read More

The wine lover's and food lover's playbook, with 75 wine styles and 250 producers to try with 75 recipes that go with them perfectly.

"Wine food" is the new way to talk about wine pairing, coined by the evolving breed of wine drinker and cook who wants to discover a wider range of wines and match them to the rustic, casual, global food they love to eat. In Wine Food, natural wine bar and winery owner Dana Frank partners with author and stylist Andrea Slonecker to deliver 75 recipes for brunches, salads, vegetable dishes, picnics, weeknight dinners, and feasts with friends, all inspired by delicious, affordable wines that go with them beautifully. Each recipe opens with a succinct overview of the wine style that inspired it, describing the grapes and naming the countries the wine comes from, followed by a brief explanation of how it complements the flavors and textures in the recipe. Recommendations for three to eight producers for every wine style highlighted will help cooks find a wide range of bottles in corner wine shops, grocers, and online. Frank and Slonecker also include a wine flavors cheat sheet, a label lexicon lesson, a short course on wine tasting like a pro, and illustrated features on matching wine with types of favorite foods (typical take-out, beloved pasta dishes, and popular sweets). With more than 75 atmospheric and recipe photos and 20 watercolor illustrations, Wine Food makes wine education experiential, fun, and especially delicious for wine drinkers of all knowledge levels.

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The Food & Wine Guide to Perfect Pairings: 150+ Delicious Recipes Matched with the World's Most Popular Wines

ISBN-10: 0848752686
ISBN-13: 9780848752682
Publisher: Oxmoor House
Author(s): The Editors of Food & Wine
Publication Date: 2017-11-07

This guide to perfect pairings is the essential, must-have cookbook for wine lovers. With chapters arranged by the most popular wine types, this collection of outstanding recipes solves the What Do I Serve with This Wine? conundrum. You’ll find 15+ perfect dishes for each varietal—from...Read More

This guide to perfect pairings is the essential, must-have cookbook for wine lovers. With chapters arranged by the most popular wine types, this collection of outstanding recipes solves the What Do I Serve with This Wine? conundrum. You’ll find 15+ perfect dishes for each varietal—from Champagne and Chardonnay  to Rosé and Cabernet Sauvignon. Enjoy Ina Garten’s Crusty Baked Shells and Cauliflower with your Pinot Noir or Francis Ford Coppola’s Pizza Vesuvio with the Works with a nice bottle of Cabernet. This book guides you through choosing the ideal food pairing for any occasion as well as providing the key characteristics of varietals and the principles behind pairing them. With Food & Wine: Perfect Pairings, you’ll be as confident in your dish and drink couplings as the world’s greatest sommelier.

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The Food Lab: Better Home Cooking Through Science

ISBN-10: 0393081087
ISBN-13: 9780393081084
Publisher: W. W. Norton & Company
Author(s): J. Kenji López-Alt
Publication Date: 2015-09-21

A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review

Ever...Read More

A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?

As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Over 1000 color photographs

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

ISBN-10: 1476753830
ISBN-13: 9781476753836
Publisher: Simon and Schuster
Author(s): Samin Nosrat
Publication Date: 2017-04-25

Now a Netflix series!

New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards

Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San...Read More

Now a Netflix series!

New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards

Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, 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—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat 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.

Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat 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—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.

With a foreword by Michael Pollan.

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Sicilian Food and Wine: The Cognoscente's Guide

ISBN-10: 9780991588633
ISBN-13: 9780991588633
Publisher: Trinacria Editions LLC
Author(s): Francesca Lombardo, Jacqueline Alio
Publication Date: 2015-10-12

Sicily's culinary landscape is as eclectic as the island's complex history. Written by Sicilians in Sicily, this book introduces Sicilian cuisine, explaining what it is and where to find it. Presenting descriptions, background, a glossary and a dozen classic (and simple) recipes, it is a reliable...Read More

Sicily's culinary landscape is as eclectic as the island's complex history. Written by Sicilians in Sicily, this book introduces Sicilian cuisine, explaining what it is and where to find it. Presenting descriptions, background, a glossary and a dozen classic (and simple) recipes, it is a reliable reference for anybody captivated by Sicily's food, wine and timeless culture. This is a book to consult.

The chapters on festivals, wines and olive oils transcend the superficial treatments of those topics by most cookbook authors and chefs. Rarely does a book about Sicilian food present much information about wine, or vice versa. There are several useful maps indicating such details as wine and olive oil appellations. Here the authors have included a few things overlooked by most of the others.

Unlike many such books, this one is not personality driven. It does not promote specific chefs, wineries or restaurants, nor does it focus on the authors' psyches. Such sober objectivity is refreshing in a field where blatant commercialism is the order of the day, and where every food writer wants to reveal the intimate details of her culinary catharsis.

Whether your visit to Sicily is physical or virtual, this is a reliable place to chart your course.


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Wine Folly: Magnum Edition: The Master Guide

ISBN-10: 9780525533894
ISBN-13: 9780525533894
Publisher: Avery
Author(s): Madeline Puckette, Justin Hammack
Publication Date: 2018-09-25

The expanded wine guide from the creators of WineFolly.com, packed with new information for devotees and newbies alike.

Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, Wine Folly: Magnum Edition is the...Read More

The expanded wine guide from the creators of WineFolly.com, packed with new information for devotees and newbies alike.

Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, Wine Folly: Magnum Edition is the perfect guide for anyone looking to take his or her wine knowledge to the next level. Wine Folly: Magnum Edition includes:
  *  more than 100 grapes and wines color-coded by style so you can easily find new wines you'll love;
  *  a wine region explorer with detailed maps of the top wine regions, as well as up-and-coming areas such as Greece and Hungary;
  *  wine labeling and classification 101 for wine countries such as France, Italy, Spain, Germany, and Austria;
  *  an expanded food and wine pairing section;
  *  a primer on acidity and tannin--so you can taste wine like a pro;
  *  more essential tips to help you cut through the complexity of the wine world and become an expert.
Wine Folly: Magnum Edition 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.

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The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions

ISBN-10: 1939563399
ISBN-13: 9781939563392
Publisher: Primal Nutrition, Inc.
Author(s): Tania Teschke
Publication Date: 2018-06-15

More than a cookbook, this is a comprehensive cultural and culinary journey into the world of traditional French cuisine and French wine (adapted for paleo enthusiasts), and tips for ancestral living. Author Tania Teschke, food and wine gourmet, photographer, and lifelong student of French...Read More

More than a cookbook, this is a comprehensive cultural and culinary journey into the world of traditional French cuisine and French wine (adapted for paleo enthusiasts), and tips for ancestral living. Author Tania Teschke, food and wine gourmet, photographer, and lifelong student of French culture, brings you over 160 sumptuous and easy-to-follow recipes for seasonal and traditional French dishes that deliver not only the nutrition, but also the satisfaction we have been missing in our modern diet. Tania takes you on a French culinary journey to reclaim your primal connections to food and health and to each other through personal stories, striking photography and colorful tutorials.

From classics like rich Beef Burgundy and succulent slow-cooked leg of lamb, to modern takes on nutrient-dense organ meats, the recipes from The Bordeaux Kitchen will bring the timeless wisdom of past generations to your cooking and meal planning. You’ll experience the beautiful simplicity of authentic French cuisine, gain a practical education about French wine (including wine pairing guidelines for each recipe!), and how to share a French-style meal with family and friends.

The Bordeaux Kitchen chronicles Tania’s journey through wine school in Bordeaux, a butchery apprenticeship, and the gathering of her vast treasure trove of recipes inspired by French chefs, friends and grandmothers. Tania transports you to the culinarily-rich French Southwest and demonstrates how “ancestral,” nutrient-dense, grain-free French recipes are optimal for nourishing your body and mind. Highlighting the latest research in ancestral health , The Bordeaux Kitchen enlightens you about the path to healing many modern-day, chronic maladies caused by nutrient-deficient diets. The Bordeaux Kitchen also serves as a practical guide to using the right kitchen tools for the disappearing arts of filleting a fish, carving a chicken, and rendering fat, and how to gain a thorough understanding of the various cuts of meat.

The beautiful illustrations and rich descriptive text will make you an expert in French wine and cuisine in no time―and keep you aligned with the primal/paleo/ancestral health principles that have exploded in popularity across the globe in recent years. Every home cook who loves food and sharing it with family and friends will be inspired by The Bordeaux Kitchen.

 

(Tania Teschke)

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Cooking for Geeks: Real Science, Great Cooks, and Good Food

ISBN-10: 1491928050
ISBN-13: 9781491928059
Publisher: O'Reilly Media
Author(s): Jeff Potter
Publication Date: 2015-10-29


Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks?

More than just a cookbook, Cooking for...Read More


Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks?

More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket).

This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen.

Discover what type of cook you are and calibrate your tools
Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook
Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This


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Season: Wine Country Food, Farming, & Friends

ISBN-10: 1944903372
ISBN-13: 9781944903374
Publisher: Cameron
Author(s): Justin Wangler, Tracey Shepos Cenami
Publication Date: 2018-09-25

There’s a fresh, relaxed way of cooking going on in the California wine country. And in the kitchens and gardens of Jackson Family Wines, it’s a happy way of life. It’s about crafting food that starts with what’s growing in the soil, grazing in the fields, and swimming in the...Read More

There’s a fresh, relaxed way of cooking going on in the California wine country. And in the kitchens and gardens of Jackson Family Wines, it’s a happy way of life. It’s about crafting food that starts with what’s growing in the soil, grazing in the fields, and swimming in the sea—food prepared with a light hand, seasoned with confidence, and served with casual sophistication. It’s about treating wine not as an afterthought to pair with a dish, but as a starting point for that dish to spring from.
 
In Season, chefs Justin Wangler and Tracey Shepos Cenami and pastry chef Robert “Buttercup” Nieto share more than a hundred of their favorite recipes for everything from special occasions to everyday meals. You’ll find complete menus and ideas for seasonal celebrations—from a springtime garden party and a stress-free summer picnic to an autumn harvest celebration and a holiday finger-food feast—plus a year’s supply of seasonal starters, salads, soups, sides, mains, and desserts.
 
With user-friendly tips on growing and sourcing produce from master culinary gardener Tucker “Farmer T” Taylor, and wine-pairing notes from master sommelier Michael Jordan, this is more than a cookbook. It’s a kitchen companion you’ll turn to winter, spring, summer, and fall for inspiration.
 
And most of all, it’s a reflection of today’s wine-country cooking at its best, with recipes such as:
 Peach Toast with Garden Honey & Spicy Bush BasilRoasted Salmon with Artichoke Barigoule & Sorrel AioliPurple Potato Salad with Peas, Dill & TarragonSeared Flat Iron Steak with Spigarello & Cherry TomatoesBeet Pasta with Ham Hock & Brussels Sprout LeavesCharred Calamari, White Bean & Chorizo SaladCherry Clafoutis with Tarragon Whipped Cream 
Whether you grow your own produce, look forward to your weekly CSA delivery, or shop your local farmers’ market, if you love food and wine that celebrate the best of every season, this book will add a world of fresh flavors and ideas to the way you cook, eat, and entertain.
 

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The Vineyard Cookbook: Seasonal Recipes & Wine Pairings Inspired by America's Vineyards

ISBN-10: 9781599620640
ISBN-13: 9781599620640
Publisher: Welcome Books
Author(s): Barbara Scott-Goodman
Publication Date: 2009-03-17

Explore and savor the best of American wine and wineries with this simple and elegant guide. Filled with wine pairings and recipes for all seasons and occasions. The Vineyard Cookbook includes more than 60 recipes and 12 multi-course menus, all paired with the optimum wines to accompany each....Read More

Explore and savor the best of American wine and wineries with this simple and elegant guide. Filled with wine pairings and recipes for all seasons and occasions. The Vineyard Cookbook includes more than 60 recipes and 12 multi-course menus, all paired with the optimum wines to accompany each. American vineyards and wineries attract almost 30 million visitors every year, and range in location and variety. The Vineyard Cookbook offers a tour of 32 of the most famous wineries across the country, with highlights of each location's best-selling wines - a great way to discover domestic wines grown locally in your area!

Become the wine expert you've always wanted to be with the help of Barbara Scott-Goodman, author of many delicious and best-selling cookbooks. Illustrated with full-color photographs.

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