Cooking, Food & Wine Ebooks
Deep dive into food and flavour with our appetizing selection of best-selling cooking, food, and wine ebooks. These culinary favorites cover everything from baking and grilling to ethnic specialties and quick n’ easy cooking. Whether you’re an avid cook or a beginner foodie, start expanding your gastronomic prowess with incredible recipes, culinary techniques, your kitchen heroes’ memoirs, and more.
Deep dive into food and flavour with our appetizing selection of best-selling cooking, food, and wine ebooks. These culinary favorites cover everything from baking and grilling to ethnic specialties and quick n’ easy cooking. Whether you’re an avid cook or a beginner foodie, start expanding your gastronomic prowess with incredible recipes, culinary techniques, your kitchen heroes’ memoirs, and more.
Trending ebooks
The Art of Eating Rating: 4 out of 5 stars4/5Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Rating: 4 out of 5 stars4/5A Cook's Tour: In Search of the Perfect Meal Rating: 4 out of 5 stars4/5An Edible History of Humanity Rating: 3 out of 5 stars3/5Mastering the Art of Chinese Cooking Rating: 4 out of 5 stars4/5Tartine Bread Rating: 4 out of 5 stars4/5Muffins & Biscuits: 50 Recipes to Start Your Day with a Smile Rating: 5 out of 5 stars5/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 3 out of 5 stars3/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5Kitchen Confidential Rating: 3 out of 5 stars3/5The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones Rating: 3 out of 5 stars3/5Typhoid Mary: An Urban Historical Rating: 4 out of 5 stars4/5The Supper of the Lamb: A Culinary Reflection Rating: 4 out of 5 stars4/5Flour: A Baker's Collection of Spectacular Recipes Rating: 5 out of 5 stars5/5Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar Rating: 3 out of 5 stars3/5Grilled Cheese Kitchen: Bread + Cheese + Everything in Between Rating: 4 out of 5 stars4/5Bar Tartine: Techniques & Recipes Rating: 4 out of 5 stars4/5Bread Machine Magic: 138 Exciting Recipes Created Especially for Use in All Types of Bread Machines Rating: 3 out of 5 stars3/5The Best Casserole Cookbook Ever Rating: 3 out of 5 stars3/5The Physiology of Taste: Or, Transcendental Gastronomy Rating: 4 out of 5 stars4/5One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two Rating: 4 out of 5 stars4/5Easy Soups from Scratch with Quick Breads to Match: 70 Recipes to Pair and Share Rating: 0 out of 5 stars0 ratingsHigh on the Hog: A Culinary Journey from Africa to America Rating: 4 out of 5 stars4/5Bread and Wine: A Love Letter to Life Around the Table with Recipes Rating: 4 out of 5 stars4/5Ball Blue Book of Canning and Preserving Recipes Rating: 4 out of 5 stars4/5Quick & Easy Thai: 70 Everyday Recipes Rating: 4 out of 5 stars4/5Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking Rating: 4 out of 5 stars4/5The Beverly Lewis Amish Heritage Cookbook Rating: 3 out of 5 stars3/5New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup Rating: 4 out of 5 stars4/5
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Have You Eaten Yet: Stories from Chinese Restaurants Around the World An eye-opening and soul-nourishing journey through Chinese food around the world. From Cape Town, South Africa, to small-town Saskatchewan, family-run Chinese restaurants are global icons of immigration, community and delicious food. The cultural outposts of far-flung settlers, bringers of dim sum, Peking duck and creative culinary hybrids, Chinese restaurants are a microcosm of greater social forces. They are an insight into time, history, and place. Author and film-maker Cheuk Kwan, a self-described “card-carrying member of the Chinese diaspora,” weaves a global narrative by linking the myriad personal stories of chefs, entrepreneurs, labourers and dreamers who populate Chinese kitchens worldwide. Behind these kitchen doors lies an intriguing paradox which characterizes many of these communities: how Chinese immigrants have resisted—or have often been prevented from—complete assimilation into the social fabric of their new homes. In both instances, the engine of their economic survival—the Chinese restaurant and its food—has become seamlessly woven into towns and cities all around the world. An intrepid travelogue of grand vistas, adventure and serendipity, Have You Eaten Yet? charts a living atlas of global migration, ultimately revealing how an excellent meal always tells an even better story.
Rating: 0 out of 5 stars0 ratingsThe Discovery of Pasta: A History in Ten Dishes What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? An acclaimed Italian food writer tells the colorful and often-surprising history of everyone’s favorite dish. In this hugely charming and entertaining chronicle of everyone’s favorite dish, acclaimed Italian food writer and historian Luca Cesari draws on literature, history, and many classic recipes in order to enlighten pasta lovers everywhere, both the gourmet and the gluten free. What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? The wheat-based dough first appeared in the Mediterranean in ancient times. Yet despite these remote beginnings, pasta wasn’t wedded to sauce until the nineteenth century. Once a special treat, it has been served everywhere from peasant homes to rustic taverns to royal tables, and its surprising past holds a mirror up to the changing fortunes of its makers. Full of mouthwatering recipes and outlandish anecdotes—from (literal) off-the-wall 1880s cooking techniques to spaghetti conveyer belts in 1940 and the international amatriciana scandal in 2021—Luca Cesari embarks on a tantalizing and edifying journey through time to detangle the heritage of this culinary classic.
Rating: 0 out of 5 stars0 ratingsTaste: My Life Through Food INSTANT NEW YORK TIMES BESTSELLER Named a Notable Book of 2021 by NPR and The Washington Post From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last. Written with Stanley’s signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl—and anyone who knows the power of a home-cooked meal.
Rating: 4 out of 5 stars4/5Antoni: Let's Do Dinner In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the week Let’s Do Dinner is an invitation into Antoni’s easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum. Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it’s all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.
Rating: 4 out of 5 stars4/5Trisha's Kitchen: Easy Comfort Food for Friends and Family 125 comfort food recipes and family favorites that are simple to prepare and will bring loved ones together, plus fun family stories and photos, from country music star, Food Network star, and #1 best-selling author Trisha Yearwood Trisha Yearwood’s fans know that she can cook up a comforting, delicious meal that will feed a family! Like her earlier bestsellers, Trisha’s Kitchen will include new family favorites and easy-to-make comfort foods, with stories about her family and what’s really important in life. The 125 recipes include dishes her beloved mother used to make, plus new recipes like Pasta Pizza Snack Mix and Garth's Teriyaki Bowl. Every recipe tells a story, whether it's her grandma's Million Dollar Cupcakes, or her Camo Cake that she made for her nephew's birthday. As Trisha says: "I love to cook now more than I ever have, because for me, cooking is about love. It's sharing a meal with family and friends and talking about our lives. It's working out thoughts in my head about what I need to conquer or accomplish while I'm working on a homemade pastry crust. Sometimes the feel of cold butter in my hands working through the flour just makes me see things more clearly."
Rating: 5 out of 5 stars5/5Black Smoke: African Americans and the United States of Barbecue Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller—admitted 'cuehead and longtime certified barbecue judge—that in today's barbecue culture African Americans don't get much love? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.
Rating: 3 out of 5 stars3/5Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal "Epic and engrossing." —The New York Times Book Review From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity’s appetite for food, farmland, and the money behind it all—and how a better future is within reach. The story of humankind is usually told as one of technological innovation and economic influence—of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food. In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide—and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food’s grip. Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.
Rating: 3 out of 5 stars3/5
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