Cookbooks

21–40 of 49 results

  • booksreddit.com:Good Calories

    Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health

    518

    For decades we have been taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more. Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number. Called “a very important book,” by Andrew Weil and …” des…


  • booksreddit.com:The Pot and How to Use It: The Mystery and Romance of the Rice Cooker

    The Pot and How to Use It: The Mystery and Romance of the Rice Cooker

    486

    In The Pot and How to Use It, Roger Ebert—Pulitzer Prize–winning film critic, admitted “competent cook,†and long-time electric rice cooker enthusiast—gives readers a charming, practical guide to this handy and often-overlooked kitchen appliance.While The Pot and How to Use It contains numerous and surprisingly varied recipes for electric rice cookers, it is much more than a cookbook. Originating from a blog entry on Roger’s popular Web site, the book also includes readers’ comme…


  • booksreddit.com:Essentials of Classic Italian Cooking

    Essentials of Classic Italian Cooking

    483

    Almost twenty years ago, with the publication of The Classic Italian Cook Book, followed by More Classic Italian Cooking, Marcella Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh countr…


  • 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…

    482

    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 Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefit...

    The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefit…

    469

    Carbohydrate restricted diets are commonly practiced but seldom taught. As a result, doctors, dietitians, nutritionists, and nurses may have strong opinions about low carbohydrate dieting, but in many if not most cases, these views are not grounded in science.   Now, whether you are a curious healthcare professional or just a connoisseur of diet information, two New York Times best-selling authors provide you with the definitive resource for low carbohydrate living. Doctors Volek and Phinne…


  • booksreddit.com:Why We Get Fat: And What to Do About It

    Why We Get Fat: And What to Do About It

    450

    What’s making us fat? And how can we change? Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, bestselling author Gary Taubes revisits these urgent questions. Taubes reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and othe…


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

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

    449

    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:Vodka Politics: Alcohol

    Vodka Politics: Alcohol, Autocracy, and the Secret History of the Russian State

    429

    Russia is famous for its vodka, and its culture of extreme intoxication. But just as vodka is central to the lives of many Russians, it is also central to understanding Russian history and politics. In Vodka Politics, Mark Lawrence Schrad argues that debilitating societal alcoholism is not hard-wired into Russians’ genetic code, but rather their autocratic political system, which has long wielded vodka as a tool of statecraft. Through a series of historical investigations stretching from Ivan…


  • booksreddit.com:Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)

    Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)

    428

    Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.


  • booksreddit.com:Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew

    Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew

    425

    Book annotation not available for this title.Title: Brewing Classic StylesAuthor: Zainasheff, Jamil/ Palmer, John J.Publisher: Natl Book NetworkPublication Date: 2007/11/01Number of Pages: 317Binding Type: PAPERBACKLibrary of Congress: 2007029472


  • booksreddit.com:Why We Get Fat: And What to Do About It

    Why We Get Fat: And What to Do About It

    423

    An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes.In his New York Times best seller, Good Calories, Bad Calories, Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates—not fats and not simply excess calories—has led directly to the obesity epidemic we face today. The result of thorough research, keen insight, and unassailable common sense, Good Calories, Bad Calories immediately stirred controversy and acclaim am…


  • booksreddit.com:Alton Brown: EveryDayCook

    Alton Brown: EveryDayCook

    415

    NEW YORK TIMES BESTSELLER • My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to …


  • booksreddit.com:Charcuterie: The Craft of Salting

    Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

    411

    An essential update of the perennial bestseller.Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient…


  • booksreddit.com:VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

    VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

    405

    If you’re one of the millions who have thought of trying a vegan diet but fear it’s too monotonous or unfamiliar, or simply don’t want to give up the foods you love to eat, VB6 will introduce a new, flexible, and quite simply better way of eating you can really live with for life. Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. He was no fan of a lifelong regimen of pills, but as a food writer he lived—and worked—t…


  • booksreddit.com:Slow Cooker Revolution

    Slow Cooker Revolution

    405

    The 200 recipes in this family-friendly collection deliver a revolution in slow cooking like only America’s Test Kitchen can! Who doesn’t like the idea of throwing ingredients into a slow cooker and coming back hours later to a finished meal? Too bad most slow cooker recipes deliver mediocre results you’d rather forget than fix again. A team of ten test cooks at America’s Test Kitchen spent a year developing recipes, and what they discovered will change the way you use your slow cooker.Did …


  • booksreddit.com:How to Cook Everything: 2

    How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition

    403

    Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman’s straightforward instructions and advice, you’ll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you’ll discover how to relax and enjoy…


  • booksreddit.com:The Fortune Cookie Chronicles: Adventures in the World of Chinese Food

    The Fortune Cookie Chronicles: Adventures in the World of Chinese Food

    388

    If you think McDonald’s is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from…


  • booksreddit.com:Catching Fire: How Cooking Made Us Human

    Catching Fire: How Cooking Made Us Human

    375

    Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors bega…


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

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

    364

    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:Modernist Cuisine: The Art and Science of Cooking

    Modernist Cuisine: The Art and Science of Cooking

    351

    Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off of the book while supplies last. See full product description below for details.   Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Crea…