Cookbooks

1–20 of 49 results

  • booksreddit.com:Salt: A World History

    Salt: A World History

    4215

    An unlikely world history from the bestselling author of Cod and The Basque History of the WorldIn his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes…


  • booksreddit.com:Natural Harvest: A collection of semen-based recipes

    Natural Harvest: A collection of semen-based recipes

    2088

    Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen…


  • booksreddit.com:Natural Harvest: A collection of semen-based recipes

    Natural Harvest: A collection of semen-based recipes

    2048

    Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen…


  • booksreddit.com:Natural Harvest: A collection of semen-based recipes

    Natural Harvest: A collection of semen-based recipes

    1771

    Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen…


  • booksreddit.com:Natural Harvest: A collection of semen-based recipes

    Natural Harvest: A collection of semen-based recipes

    1675

    Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen…


  • booksreddit.com:Microwave Cooking for One

    Microwave Cooking for One

    1369

    Fast, easy, and economical, the recipes in Microwave Cooking for One are ideal for individuals, whether they live alone or share busy modern households. From breakfast through dinner, fresh, delicious meals can be prepared to satisfy personal tastes without wasted food, overheated kitchens, or messy clean-up.


  • booksreddit.com:The Food Lab: Better Home Cooking Through Science

    The Food Lab: Better Home Cooking Through Science

    1151

    The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.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 ta…


  • booksreddit.com:On Food and Cooking: The Science and Lore of the Kitchen

    On Food and Cooking: The Science and Lore of the Kitchen

    998

    Harold McGee’s On Food and Cooking is a kitchen classic. Hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Coo…


  • booksreddit.com:Ratio: The Simple Codes Behind the Craft of Everyday Cooking

    Ratio: The Simple Codes Behind the Craft of Everyday Cooking

    808

    Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the rat…


  • booksreddit.com:Cookin' with Coolio: 5 Star Meals at a 1 Star Price

    Cookin’ with Coolio: 5 Star Meals at a 1 Star Price

    729

    THERE’S ONLY ONE THING THAT COOLIO’S BEEN DOING LONGER THAN RAPPING: COOKING Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. His recipes are built around solid comfort foods with a healthy twist that don’t break the bank. Start your Ghetto Gourmet adventure with some “Soul Rolls,” follow-up with “Finger-Lickin’, Rib-Stickin’, Fall-Off-the-Bone-and-into-Your-Mouth Chicken,” and fi nish off with “Banana Ba-ba-b…


  • booksreddit.com:Salt: A World History

    Salt: A World History

    706

    What were the logistics of gunpowder (i.e. getting the raw materials, refining, measuring and transporting) in the early days of gunpowder wars for different cultures.
    An unlikely world history from the bestselling author of Cod and The Basque History of the WorldIn his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes… more about book…


  • booksreddit.com:How to Brew: Everything You Need To Know To Brew Beer Right The First Time

    How to Brew: Everything You Need To Know To Brew Beer Right The First Time

    697

    Everything needed to brew beer right the first time. Presented in a light-hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step-by-step review.


  • booksreddit.com:Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles

    Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles

    684

    Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.


  • booksreddit.com:Veganomicon: The Ultimate Vegan Cookbook

    Veganomicon: The Ultimate Vegan Cookbook

    650

    Who knew vegetables could taste so good? Moskowitz and Romero’s newest delicious collection makes it easier than ever to live vegan. You’ll find more than 250 recipes–plus menus and stunning color photos–for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick re…


  • booksreddit.com:The Flavor Bible: The Essential Guide to Culinary Creativity

    The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Mo…

    615

    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 wor…


  • booksreddit.com:The Flavor Bible: The Essential Guide to Culinary Creativity

    The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Mo…

    611

    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 wor…


  • booksreddit.com:Deceptive Desserts: A Lady's Guide to Baking Bad!

    Deceptive Desserts: A Lady’s Guide to Baking Bad!

    602

    Internet star Christine McConnell bakes, decorates, sews, and styles it all . . . with a twist—now she shows you how to do it on a shoestring budget.Photographer and stylist Christine McConnell transforms the ordinary into the extraordinary—from everyday dinners, to desserts for all occasions, to the walls of your kitchen, and even some over-the-top creations just for fun. Taking inspiration from the likes of Tim Burton, Wes Craven, Alfred Hitchcock, and Vincent Price and mixing in a dash of…


  • booksreddit.com:Ratio: The Simple Codes Behind the Craft of Everyday Cooking

    Ratio: The Simple Codes Behind the Craft of Everyday Cooking

    572

    Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the rat…


  • booksreddit.com:Semenology - The Semen Bartender's Handbook

    Semenology – The Semen Bartender’s Handbook

    569

    This is the ultimate handbook for mixologists looking for ingredients that go beyond exotic fruit juices and rare spirits. Driven by a commitment and passion for the freshly harvested ingredient, Semenology pushes the limits of classic bartending. Semen is often freshly available behind most bar counters and adds a personal touch to any cocktail. The connoisseur will appreciate learning how to mix selected spirits to enhance the delicate flavors of semen. The book provides useful tips that co…


  • booksreddit.com:On Food and Cooking: The Science and Lore of the Kitchen

    On Food and Cooking: The Science and Lore of the Kitchen

    530

    Harold McGee’s On Food and Cooking is a kitchen classic. Hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Coo…