5 Kindle books under $4 to buy with your eBooks antitrust settlement
- "A Girl and Her Pig: Recipes and Stories" by April Bloomfield ($2.99/Kindle). Bloomfield created one of my favorite dishes of all time – the perfect burger at The Spotted Pig in New York City. “ 'A Girl and Her Pig' combines exquisite food with charming narratives on Bloomfield's journey from working-class England to the apex of the culinary world, along with loving portraits of the people who have guided her along the way.” This is my favorite kind of food book – part memoir/part cookbook. This is what I spent my credit on (although I had to cough up an additional $1.55.)
- "The Sweet Life in Paris" by David Lebovitz ($3.99/Kindle). Another part memoir/part cookbook, this book is Lebovitz’ story of picking up, moving to Paris, and immersing himself in the Parisian lifestyle and particularly the food culture. I recommended it back in 2011 as one of my 5 summer reads for food lovers. (Bonus book: Lebovitz’ "Paris Pastry Guide" is also $3.99 for Kindle. It’s a guide to 350 of the best pastry, chocolate, candy and hot chocolate shops in Paris.)
- "Tartine" by Elisabeth M. Prueitt and Chad Robertson ($3.99/Kindle). The co-owners of the famous Tartine Bakery in San Francisco share “their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one.” It’s highly rated and many reviewers gush about how successful the recipes turn out to be.
- "The Main Dish" by Michael Ruhlman ($1.99/Kindle Single). The story of Ruhlman’s “unlikely course from child cook-writer, to writer, to neophyte at The Culinary Institute of America, to his arrival in the kitchen of The French Laundry, one of the finest restaurants in America, and beyond.”
- "Cooking Solves Everything: How Time in the Kitchen Can Save Your Health, Your Budget, and Even the Planet" by Mark Bittman ($2.99/Kindle Single). Bittman, author of one of my go-to cookbooks “How to Cook Everything,” gives his reasons “why all of us should spend more time in the kitchen, regardless of how comfortable we are there.”
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