Cookbook finds for October 2018
Are you a cookbook addict? I am! I used to have a very large bookcase that was so full there were books stacked on top of it and on the leftover space on the shelves in front of the books. I was out of control. Luckily Amazon’s Kindle and digital books came along. At first it was just good for replacing my novel library but now with color tablets and Kindles you can read your favorite cookbooks with full effect. I have only purchased digital cookbooks for years now and I can’t pass up on a great deal.
These books are all $3.99 or less with most of them just $1.99.
By Tom Colicchio
In this cookbook, Top Chef host and restaurateur Tom Colicchio reveals his cooking philosophy: straightforward food that strays away from fancy-restaurant theatrics. Inside, you’ll get a glimpse of a day at the kitchen at Craft, his first New York City restaurant, how he shops for ingredients, and how he conceptualizes a menu. Plus, he shares his techniques for drying duck ham, pan-roasting sweetbreads, and making peanut brittle to give your home-cooked meals an added restaurant-like flair.
by Alice Waters
For a collection of classic, timeless recipes, look no further than The Art of Simple Food. Founded on Alice Waters’s core ideologies of seasonality and local ingredients, this book serves as an all-encompassing guide on how to shop, eat, and cook with this mindset. Humble recipes for dishes like zucchini ragout with bacon and tomato, braised chicken legs, and nectarine and blueberry crisp will change the way you look at your ingredients, and redefine your relationship with cooking and dining.
by Michael Symon with Douglas Trattner
Michael Symon introduces a novel concept for weeknight meals: 5 fresh ingredients + 5 minutes = 120 fantastic dinners. Keeping in mind time, affordability, and ease, Symon pulls together a fantastic meal with just swordfish steak, bell peppers, jalapeno, red onion, and basil to make grilled swordfish accompanied by a bright, fresh salad. Sharing plenty of time-saving tips and recommended flavor pairings, this cookbook will make your weeknight cooking routine both more efficient and exciting.
By Ivan Orkin with Chris Ying, Foreword by David Change
Chef Ivan Orkin was one of the first American chefs to appreciate the nuanced elegance of Japan’s original fast food: ramen. The noodle soup comes in dozens of iterations in Japan, but Orkin mostly zeros in on shio, a broth with a clean, salty flavor. The first half of the book is the story of how an American opened a ramen shop in Japan, and then brought it to the U.S. Against the advice of his ramen mentors, Orkin shares his master recipe for his ramen, a hearty pork broth. Written with Chris Ying, Orkin’s book is more than a cookbook; it’s a manual for the obsessive
by Rosetta Costantino with Jennie Schacht
The allure of Italian desserts is undeniable: the creamy fillings of cannoli, irresistible scoops of gelato, and the simple pleasure of biscotti and espresso. Spanning the regions of Calabria, Campania, Basilicata, Puglia, and Sicily, author Rosetta Costantino decodes centuries-old traditions and techniques. Many have roots in holidays, such as Cassata Siciliana (a decorated ricotta-filled sponge cake) for Easter or Cartellate (fried pastry rosettes bathed in mosto cotto) for Christmas. Regardless of what time of year it is, these classic desserts are sure to please any sweet tooth year-round.
Sale runs 9/9/18 to 9/23/18. Prices have been verified before this post, but prices are subject to change without notice. Please make sure to check each eBook price before purchasing.