FREE/BARGAIN — Cookbooks

[GA Russell]

Bruschetta! - free
https://www.amazon.com/dp/B00B4HNTV0/

*****

The Art of Spirits - 99 cents
https://www.amazon.com/Art-Spirits-D...dp/B01HFDMZBQ/

*****

Marinades - free
https://www.amazon.com/Marinades-Ult...dp/B00ESIUX9S/

*****

Top 50 Most Delicious Grilled Cheese Sandwich & Panini Recipes - 99 cents
https://www.amazon.com/Delicious-Gri...dp/B00CV85G4E/

[GA Russell]

DIY Dry Rub and Seasoning - 99 cents
https://www.amazon.com/DIY-Dry-Rub-S...dp/B011M75XW4/

[Little.Egret]

BookSumo Press, free

Restaurant Style Cooking: Delicious Upscale Recipes

Restaurant Style Cooking 2: Delicious Upscale Homemade Recipes

Real Urban Cooking: Delicious Recipes Taken From the Cities

The Simply Spicy Cookbook: Deliciously Spicy Recipes with a Kick!

All About Breakfast: An Easy Breakfast Cookbook Filled With Delicious Breakfast Recipes

Mexican Lunch Cookbook 2: Delicious and Easy Mexican Recipes for Lunch

A Middle Eastern and Mediterranean Cookbook: Delicious Mediterranean Recipes from the Orient

Easy Melon Cookbook: 50 Delicious Melon Recipes for Drinks, Smoothies, Salsas, Desserts and Soups

All About Chicken: An Easy Chicken Cookbook Filled With Delicious Chicken Recipes

Easy Ceviche Cookbook: 50 Delicious Ceviche Recipes with Authentic Latin and European Style

Easy No Gluten Cookbook: A No Gluten Book Filled with 50 Delicious Meals, Dinners, and Desserts; All Without Gluten


https://www.amazon.com/s/?url=search...isher=booksum*

https://www.amazon.co.uk/s/?url=sear...isher=booksum*

https://www.amazon.ca/s/?url=search-...isher=booksum*

[GA Russell]

The Burger Cookbook - free
https://www.amazon.com/Burger-Cookbo...dp/B01GQONMAI/

[GtrsRGr8]

This book looks like a real winner. Not least of all, because of the huge markdown (93% (at least) markdown from the digital list price).

It's very highly rated at Amazon, as you can see below; relatively speaking, it's probably even better rated at GoodReads--4.19 from 1,189 ratings. The book's a #1 seller in three categories in the regular Amazon and/or Kindle store.

The book appears to have its own illustrator and photographer. That's a really nice touch. The illustrator I can vouch for, there are several custom (it appears) illustrations in the preview. However, I didn't see any photographs in the preview. Yes, I did buy this book(!), but I haven't downloaded it and opened it yet.

However, the book might have a little bit more credibility if it was written by someone, say, Sanchez, Garcia, Rodriguez, Martinez . . . . instead of two people named Bayless . . . . ha

This is a 20th Anniversary edition, for whatever significance that that might have.

Authentic Mexican: Regional Cooking from the Heart of Mexico. By Rick Bayless. Rated 4.4 stars, from 165 reviews at Amazon. Print list price N/A; digital list(?) price $13.49; Kindle price now $0.99.HarperCollins e-books, publisher. 384 pages. https://www.amazon.com/Authentic-Mex.../dp/B002AP9G94.

Book Description
Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.

After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

[rxmom03]

Originally Posted by GtrsRGr8

However, the book might have a little bit more credibility if it was written by someone, say, Sanchez, Garcia, Rodriguez, Martinez . . . . instead of two people named Bayless . . . . ha

[/I]

Actually Rick Bayless is a well-known chef who specializes in Mexican cuisine. Check him out http://www.rickbayless.com/ For cookbooks I want a paper book or I would be all over this! I might talk myself into it anyway...

[Cinisajoy]

I wouldn't touch it with a 10 foot pole. I've seen his corn tortilla recipe. I'll stick to my Mexican cookbooks by actual Mexican cooks. Not some guy that needs a digital thermometer to make something as simple as corn tortillas.
Though that is a good price.

[Cinisajoy]

Now onto another cookbook. If you like slow cookers, Phyllis Good's New Fix It and Forget It is on sale. 250 new recipes. It is $1.99 4.5 stars across 102 reviews.
https://www.amazon.com/dp/B00RW2UWAC/

[DreamWriter]

Here are two FREE cookbooks for Instant Pot fans:

Instant Pot Cookbook: 101 Healthy and Easy Instant Pot Recipes For Your Pressure Cooker

Vegan Instant Pot Cookbook: Healthy Vegan Instant Pot Recipes For Your Pressure Cooker

[GtrsRGr8]

Originally Posted by Cinisajoy

I wouldn't touch it with a 10 foot pole. I've seen his corn tortilla recipe. I'll stick to my Mexican cookbooks by actual Mexican cooks. Not some guy that needs a digital thermometer to make something as simple as corn tortillas.
Though that is a good price.

You keep talking about your (admittedly strong) knowledge of cooking, and your hints, shortcuts, advice, etc., but you never invite all of us over to eat one of your meals. Why not, I ask. Why not?

I assume that a corn tortilla has some kind of ground or shredded meat in it. I don't think that I would use a thermometer to check the temperature myself--I think that a person can rely on sight or the amount of time that it's been cooking to be safe enough. Having said that, I am very wary of home-cooked meats, especially ground or even shredded.

There was some kind of educational group activity at a school near here just a couple of weeks ago. Many kids came from out-of-town for it. During the event, some 50 people got ill. The health department traced the source to some pulled pork. The food had been prepared by volunteers. The issue there may not have been how hot that the food had gotten during cooking, but an issue of the cooked food sitting around for a while at room temperature too long before people ate it.

I very rarely am suspicious about food prepared in a restaurant here. In this state, to work in a restaurant doing any kind of cooking, each person must take a course (I think that it's called "Safe Serve," and it might be a national program) before he or she can prepare food. Of course, not everyone follows the rules that they know that they should follow . . . .

There is a barbecue restaurant--a "hole in the wall" outfit--that opened up right down the road a few weeks ago. "Good," I thought. I like barbecue and thought that it was great that we finally have one close by. The food tasted okay, but the meat was room temperature--definitely not hot or even warm. I hesitated to eat it because of that (besides it doesn't taste all that great when it's not hot or, at least, warm). How long had it been sitting around at room temperature? I didn't know. I didn't get sick, but I'm not going to go there anymore. Montezuma can take his revenge out on someone else.

So, I'm not bothered by Mr. Bayless' use of a thermometer. I would much rather someone be overly cautious than not exercising due care. I don't see why you couldn't use his recipes and just ignore stuff like that that he gives in his recipes. That seems easy enough.

[Cinisajoy]

Originally Posted by GtrsRGr8

You keep talking about your (admittedly strong) knowledge of cooking, and your hints, shortcuts, advice, etc., but you never invite all of us over to eat one of your meals. Why not, I ask. Why not?

I assume that a corn tortilla has some kind of ground or shredded meat in it. I don't think that I would use a thermometer to check the temperature myself--I think that a person can rely on sight or the amount of time that it's been cooking to be safe enough. Having said that, I am very wary of home-cooked meats, especially ground or even shredded.

There was some kind of educational group activity at a school near here just a couple of weeks ago. Many kids came from out-of-town for it. During the event, some 50 people got ill. The health department traced the source to some pulled pork. The food had been prepared by volunteers. The issue there may not have been how hot that the food had gotten during cooking, but an issue of the cooked food sitting around for a while at room temperature too long before people ate it.

I very rarely am suspicious about food prepared in a restaurant here. In this state, to work in a restaurant doing any kind of cooking, each person must take a course (I think that it's called "Safe Serve," and it might be a national program) before he or she can prepare food. Of course, not everyone follows the rules that they know that they should follow . . . .

There is a barbecue restaurant--a "hole in the wall" outfit--that opened up right down the road a few weeks ago. Good, I thought. I like barbecue and thought that it was great that we finally have one close by. The food tasted okay, but the meat was room temperature--definitely not hot or even warm. I hesitated to eat it because of that (besides it doesn't taste all that great when it's not hot or, at least, warm). How long had it been sitting around at room temperature? I didn't know. I didn't get sick, but I'm not going to go there anymore. Montezuma can take his revenge out on someone else.

So, I'm not bothered by Mr. Bayless' use of a thermometer. I would much rather someone be overly cautious than not exercising due care. I don't see why you couldn't use his recipes and just ignore stuff like that that he gives in his recipes. That seems easy enough.

No a corn tortilla does not have any meat in it. It is nothing more than corn flour and water.
And the thermometer is not for checking the temperature of the food but the griddle. So totally ridiculous. The water test one uses for pancakes works just as well. (If the water droplets dance, the griddle is hot enough.)
https://en.m.wikipedia.org/wiki/Corn_tortilla
Are you saying you have never had a taco? The shell is a corn tortilla.

And honey, if you are ever in my neighborhood, you are more than welcome to come to dinner.

Editing to add, I wouldn't eat pork or chicken that had been allowed to set out for any length of time. That is a recipe for disaster.

[GtrsRGr8]

Originally Posted by GtrsRGr8

<snip>
However, the book might have a little bit more credibility if it was written by someone, say, Sanchez, Garcia, Rodriguez, Martinez . . . . instead of two people named Bayless . . . . ha
<snip>

Originally Posted by rxmom03

Actually Rick Bayless is a well-known chef who specializes in Mexican cuisine. Check him out http://www.rickbayless.com/ For cookbooks I want a paper book or I would be all over this! I might talk myself into it anyway...

Originally Posted by Cinisajoy

<snip>
I'll stick to my Mexican cookbooks by actual Mexican cooks. Not some guy that needs a digital thermometer to make something as simple as corn tortillas.
<snip>

I actually felt a little guilty about saying what I did. It sounds prejudicial; but if it's prejudicial, it's prejudicial in a favorable, complimentary way, if you know what I mean. I'm a white guy, but to me no one is going to be able to cook Mexican food as well as a Mexican, Chinese as well as a person from China, etc. I have a little skepticism toward authors Bayless because they are not Mexicans. But the ratings, honors, etc. told me that this is an exceptional Mexican cookbook.

[Cinisajoy]

Originally Posted by GtrsRGr8

I actually felt a little guilty about saying what I did. It sounds prejudicial; but if it's prejudicial, it's prejudicial in a favorable, complimentary way, if you know what I mean. I'm a white guy, but to me no one is going to be able to cook Mexican food as well as a Mexican, Chinese as well as a person from China, etc. I have a little skepticism toward authors Bayless because they are not Mexicans. But the ratings, honors, etc. told me that this is an exceptional Mexican cookbook.

I have talked to some people that think he is a gift to Mexican food. Those same people think you have to be a celebrity to know anything about food. And use only the expensive cookware. So buyer beware.
Oh and I totally agree with your sentiment. Someone that has been doing it for years will know way more than some "celebrity" chef.

I recently found a regional cookbook from China. Actual home cooks in China.

[GtrsRGr8]

Originally Posted by Cinisajoy

No a corn tortilla does not have any meat in it. It is nothing more than corn flour and water.
And the thermometer is not for checking the temperature of the food but the griddle. So totally ridiculous. The water test one uses for pancakes works just as well. (If the water droplets dance, the griddle is hot enough.)
https://en.m.wikipedia.org/wiki/Corn_tortilla
Are you saying you have never had a taco? The shell is a corn tortilla.

And honey, if you are ever in my neighborhood, you are more than welcome to come to dinner.

Editing to add, I wouldn't eat pork or chicken that had been allowed to set out for any length of time. That is a recipe for disaster.

OIC. It wasn't to check the temperature of the stuff that might have filled it, but to test to see if the pan (or whatever) was the proper temperature to cook the tortilla for the optimum taste/texture/whatever.

"Recipe for disaster." That's a funny one. I'll have to remember that.

[GtrsRGr8]

Originally Posted by Cinisajoy

I have talked to some people that think he is a gift to Mexican food. Those same people think you have to be a celebrity to know anything about food. And use only the expensive cookware. So buyer beware.
Oh and I totally agree with your sentiment. Someone that has been doing it for years will know way more than some "celebrity" chef.

I recently found a regional cookbook from China. Actual home cooks in China.

I don't remember hearing his name before until I saw this cookbook.

I suppose that he is a celebrity because of his cooking (like Rachael Ray, Paula Deen, et al), and was not one prior to that for some completely unrelated reason. I am always skeptical of people who are already celebrities (because of being in movies, being well-known musicians, et al.) and want to tell other people how to cook. Yetwe are supposed to go gaga over his or her cookbook because of that. If one of them is a good cook, it is purely coincidental, and there are not more good cooks among them than there are among any other group of people.

Is this cookbook from China that you mentioned still in copyright? If not, is there any way that you could scan it and post it on MobileRead? I get the feeling that real Chinese people don't eat the food in so-called Chinese restaurants that they work in here in the States. It is way too Americanized. When I see workers in a Chinese restaurant sit down for their own lunches or dinners, what they eat does not resemble anything that I've seen on that restaurant's buffet or menu. But, being an American, I might not like the real thing, and want the Americanized stuff instead.