Amazon has a massive sale on eBook cookbooks from $0.99 – $1.99. Discounts like these tend to be pulled quickly so grab them while you can
The Sorcerer’s Apprentices: A Season in theKitchen at Ferran Adrià’s elBulli – Lisa Abend – $0.99
https://www.amazon.com/dp/B0043RSJV8
A season behind the scenes at the world’s most exclusive and renowned restaurant, El Bulli.
The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen – Michael Ruhlman – $0.99
https://www.amazon.com/dp/B000VM9ZBM
Modeled on Strunk and White’s The Elements of Style, The Elements of Cooking is an opinionated volume by Michael Ruhlman — the award-winning and bestselling author of The Making of a Chef and coauthor of The French Laundry Cookbook — that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White’s book sits on the desk of every writer and every English student.
Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook.
With hundreds of entries from acid to zester, here is all the information — no more and no less — you need to cook, as well as countless tips (including only one recipe in the entire book, for the "magic elixir of the kitchen") and no-nonsense advice on how to be a great cook. You’ll learn to cook everything, as the entries cover all the key moves you need to make in the kitchen and teach you, for example, not only what goes into a great sauce but how to think about it to make it great.
Ratio: The Simple Codes Behind the Craft of Everyday Cooking– Michael Ruhlman – $1.99
https://www.amazon.com/Ratio-Simp…B001UP63
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 singlerecipe, 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 ratio of ingredients that always make a basic,delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture.
Ratios are the starting point from which a thousandvariations begin.
Ratios are the simple proportions of one ingredient to another.Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. Thisratio is the beginning of many variations, and because the biscuit takes sweetand savory flavors with equal grace, you can top it with whipped cream andstrawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 partvinegar, and is one of the most useful sauces imaginable, giving everythingfrom grilled meats and fish to steamed vegetables or lettuces intense flavor.
Mark Bittman’s Kitchen Express - $1.99
https://www.amazon.com/dp/B002EF2AJS
People who like to eat well without the fusshave always turned to Mark Bittman for his trademark pared-down elegance andcontemporary style. In 404 Express, Bittman, author of the popular New York Times column"The Minimalist" and the bestselling How to Cook Everything series, offers readers a new level of ease with recipesthat that are no more than a paragraph long.
The 404 seasonal recipes are sophisticated as they are simple: on a cold winter night, warm up with White Bean Stew served over crustyslices of oil-rubbed baguette. Welcome spring with Shrimp with Asparagus, Dillor Spice Poached Eggs and Truffled Arugula Prosciutto Salad. Make the most ofsummer produce with Scallop and Peach Ceviche or Apricot Cream Upside Down Pie,and try Salmon and Sweet Potato with Coconut Curry Sauce or Broiled Brussels Sproutswith Hazelnuts when the air starts to cool.
MEAT: Everything You Need to Know – Pat LaFrieda – $0.99
https://www.amazon.com/dp/B00DPM7WGU
Pat LaFrieda, the third generation butcher andowner of America’s premier meatpacking business, presents the ultimate book ofeverything meat, with more than seventy-five mouthwatering recipes for beef,pork, lamb, veal, and poultry.
For true meat lovers, a beautifully prepared cut of beef,pork, lamb, veal, or poultry is not just the center of the meal, it is thereason for eating. No one understands meat’s seductive hold on our palatesbetter than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need toKnow, he passionately explains the best and most flavorful cutsto purchase (some of them surprisingly inexpensive or unknown) and sharesdelicious recipes and meticulous techniques, all with the knowledge that comesfrom a fourth generation butcher. If you have ever wondered what makes the meatin America’s finest restaurants so delectable, LaFrieda—the butcher to thecountry’s greatest chefs—has the answers, and the philosophy behind it.
Food Matters: A Guide to Conscious Eating withMore Than 75 Recipes – Michael Pollan – $0.99
https://www.amazon.com/dp/B001NLKVGI
From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that’s as good for the planet as it is for your weight and your health.
We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.
Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint — and your waistline.
The Pollan Family Table: The Very Best Recipes and KitchenWisdom for Delicious Family Meals – Michael Pollan – $0.99
https://www.amazon.com/dp/B00IWTWQIU
A BookPage Best Cookbook of 2015
Winner of the Gourmand International Cookbook Award 2015, Best in the World,Best First Cookbook
A gorgeous, fully illustrated collection of recipes, cookingtechniques, and pantry wisdom for delicious, healthy, and harmonious familymeals from the incredible Pollan family—with a foreword by Michael Pollan.
In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into theirwarm, inspiring kitchens, sharing more than 100 of their family’s best recipes.For generations, the Pollans have used fresh, local ingredients to cookhealthy, irresistible meals. Michael Pollan, whose bestselling books havechanged our culture and the way we think about food, writes in his forewordabout how the family meals he ate growing up shaped his worldview. Thisstunning and practical cookbook gives readers the tools they need to implementthe Pollan food philosophy in their everyday lives and to make great,nourishing, delectable meals that bring families back to the table.
The Breath of a Wok: Unlocking the Spirit ofChinese Wok Cooking – Grace Young – $0.99
https://www.amazon.com/dp/B00BEHGSLS
Beginning with the selection, seasoning, and care of a wok, Young elucidates the secrets of wok hay and offers 120 recipes ranging from simple to complex, including favorites like Kung Pao Chicken and Moo Shoo Pork as well as unusual dishes like Tofu with Cilantro Relish and Stir-Fried Garlic Lettuce. Young also offers menu suggestions for family-style meals and Chinese New Year celebrations, plus a comprehensive glossary and resource list. Illustrated with 150 photographs by acclaimed photographer Alan Richardson, The Breath of a Wok is an extraordinary culinary adventure.
A Homemade Life: Stories and Recipes from My Kitchen Table - Molly Witzenberg – $0.99
https://www.amazon.com/dp/B001NLKS4S
In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mother’s pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined. You won’t be able to decide whether to curl up and sink into the story or to head straight to the market to fill your basket with ingredients for Cider-Glazed Salmon and Pistachio Cake with Honeyed Apricot
Bobby Flay’s Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire - $0.99
https://www.amazon.com/dp/B001D1UO5Q
Grilling is the most basic method of cookingthere is. It dates back to the time of cavemen — food plus fire equals good.But when it comes to healthy food from the grill, evolution has been slow,producing lots of nutritionally sound but incredibly bland recipes.
Until now. Bobby Flay’s Grilling for Life is, first and foremost, about getting the biggest,boldest flavor possible from food and fire while making healthy choices all theway. Imagine a lifetime of Espresso Rubbed BBQ Ribs with Mustard-Vinegar BastingSauce; Bricked Rosemary Chicken with Lemon; Chinese Chicken Salad with RedChile-Peanut Dressing; Grilled Beef Filet with Arugula and Parmesan; GrilledSalmon with Lemon, Dill, and Caper Vinaigrette; and Garlic-RedChile-Thyme-Marinated Shrimp.
The UltraMetabolism Cookbook: 200 DeliciousRecipes that Will Turn on Your Fat-Burning DNA – $0.99
https://www.amazon.com/dp/B000UZJRPY
From the Three-Time New York Times Bestselling Author of Ultraprevention, Ultrametabolism, and The Ultrasimple Diet
In UltraMetabolism, Dr. Mark Hyman brought the new science of weight loss to the general public. By learning to work with the body instead of against it, you can ignite your natural fat-burning furnace and reprogram your body to burn fat and keep it off for good.
Simply put, eat the right foods and send instructions of weight loss and health; eat the wrong foods and send messages of weight gain and disease.
The UltraMetabolism Cookbook puts Ultra-Metabolism into overdrive with 200 convenient, easy-to-prepare, and, of course, delicious recipes for the right foods that will bring on a lifetime of good health and healthy weight.
Paula Deen’s Southern Cooking Bible – $0.99
https://www.amazon.com/dp/B004U7G7AQ
This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours.
An Everlasting Meal: Cooking with Economy and Grace - Tamar Adler – $1.99
https://www.amazon.com/dp/B004T4KX9Q
Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf — written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating.
Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.
In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them.
The Nerdy Nummies Cookbook: Sweet Treats forthe Geek in All of Us – Rosanna Pansino – $1.99
https://www.amazon.com/dp/B00WRBQOGO
The long-awaited first cookbook from thecreator and host of the Internet’s most popular baking show, Nerdy Nummies: a collection ofRosanna Pansino’s all-time favorite geeky recipes as well as sensational newrecipes exclusive to this book.
TheNerdy Nummies Cookbook is quirky,charming, and fun, featuring the recipes behind Rosanna Pansino’s celebrated,one-of-a-kind creations, as well as beautiful, mouthwatering photographsthroughout. It is the perfect companion that you’ll turn to whenever you wantto whip up a delicious treat and be entertained all at once. And best of all,these treats are as simple as they are fun to make! No need for costly tools orbaking classes to create these marvelous delights yourself.
TheNerdy Nummies Cookbook combines twothings Rosanna loves: geek culture and baking. Her fondness for video games,science fiction, math, comics, and lots of other things considered "nerdy" haveinspired every recipe in this book. You’ll find the recipes for many belovedfan favorites from the show, such as Apple Pi Pie, the Chocolate Chip SmartCookie, and Volcano Cake; as well as many new geeky recipes, such as DinosaurFossil Cake, Moon Phase Macarons, and the Periodic Table of Cupcakes. The Nerdy NummiesCookbook showcases Rosanna’smost original and popular creations, and each recipe includes easy-to-followphoto instructions and a stunning shot of the finished treat in all its geekyglory: a delicious confection sure to please the geek in all of us!
My Year in Meals – Rachel Ray – $0.99
https://www.amazon.com/dp/B007EE4XGW0
Ever wonder what Rachael Ray cooks when the cameras aren’t rolling? Here she gives you an inside look into her kitchen for one full year. My Year in Meals offers intimate access to tasty dishes that will take you from breakfast to dinner. From the meals she whips up at a moment’s notice to family feasts, and dishes inspired by her travels around the world, you can now enjoy twelve incredible months of Rachael’s homemade favorites.
The Tucci Table: Cooking With Family and Friends – StanleyTucci – $0.99
https://www.amazon.com/Tucci-Tabl…B00IWTWR
Stanley Tucci’s association with wonderfulfoods began for fans with the movie Big Night and resonated in his role as Julia Child’s husband in Julie & Julia. But well beforethese films, he was enjoying innovative homemade Italian meals throughout hischildhood, when family and food were nearly inseparable and cooking was alwaysa familial venture.
Now, in a completely new, family-focused cookbook, Tuccicaptivates food lovers’ imaginations with recipes from his traditional Italianroots as well as those of his British wife, Felicity Blunt, tied together witha modern American ribbon. The time-tested recipes include pasta alla bottarga,mushroom-stuffed trout, pork chops with onions and mustard sauce, barbequechicken wings, and much, much more! Nothing will make you happier to spend timewith family than the aroma of a hearty Italian dish sizzling on the stovetop.
The Tucci Cookbook – Stanley Tucci – $0.99
https://www.amazon.com/Tucci-Cook…B005C757
For acclaimed actor Stanley Tucci, teasing ourtaste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled withinnovative homemade Italian meals: decadent Venetian Seafood Salad; rich andgratifying Lasagna Made with Polenta and Gorgonzola Cheese; spicy Spaghettiwith Tomato and Tuna; delicate Pork Tenderloin with Fennel and Rosemary; fruityRoast Duck with Fresh Figs; flavorful Baked Whole Fish in an Aromatic SaltCrust; savory Eggplant and Zucchini Casserole with Potatoes; buttery Plum andPolenta Cake; and yes, of course, the legendary Timpano
Carla’s Comfort Foods: Favorite Dishes fromAround the World – Carla Hall – $0.99
https://www.amazon.com/dp/B00DPM7ZKS
For Carla Hall, co-host of ABC’s The Chew, food is a wonderful way to forge connections with and between people. In her delicious new cookbook, Carla’s Comfort Foods, she finds inspiration by going around the world in search of the universal home-cooked flavors of comfort. Spinning standbys into distinctive new recipes, she combines the beloved flavors of home with the most delectable, enticing spices and tastes of international cuisine. Carla startswith your essential recipe for perfect all-American burgers; from there, you can choose to do them up Persian-style with Cucumber Yogurt Sauce, lime, and fragrant spices; or give them a Vietnamese twist with pickled veggies,scallions, ginger, and cilantro; or take your burgers to Morocco with gutsy spices, chiles, and feta cheese.
Taste: Surprising Stories and Science About WhyFood Tastes Good – Barb Stuckey – $0.99
https://www.amazon.com/dp/B005FLOG8G
Whether it’s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can’t tolerate others. Now, in Taste What You’re Missing, the first book that demystifies the science of taste, you’ll learn how your individual biology, genetics, and brain create a personal experience of everything you taste—and how you can make the most of it.
A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinating—for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As Stuckey explains how our five senses work together to form "flavor perceptions," she tells intriguing stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar.
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