Cuisine

Cuisine (pronounced "quizeen") (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a characteristic style of cooking practices and traditions,often associated with a specific culture. Cuisines are often named after the geographic areas or regions from which they originate. ...more

So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating
Cook This Book: Techniques That Teach and Recipes To Repeat
Ulysse & Cyrano
Jane Austen's Table: Recipes Inspired by the Works of Jane Austen (Literary Cookbooks)
Sift: The Elements of Great Baking
Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House
One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet
Simply Japanese: 100 Authentic Recipes for Easy Home Cooking
Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More
Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook]
Brutto: A (Simple) Florentine Cookbook
That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week
Portugal: The Cookbook
The Flavor Thesaurus: More Flavors—Plant-Led Pairings, Recipes, and Ideas for Cooks
Easy Wins: 12 Flavour Hits, 125 Delicious Recipes, 365 Days of Good Eating
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Mastering the Art of French Cooking
Kitchen Confidential: Adventures in the Culinary Underbelly
Jerusalem: A Cookbook
Joy of Cooking
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Plenty
Let's Eat Italy!: Everything You Want to Know About Your Favorite Cuisine (Let's Eat Series, 2)
The Food Lab: Better Home Cooking Through Science
My Life in France
Three Times a Day
On Food and Cooking: The Science and Lore of the Kitchen
The Omnivore's Dilemma: A Natural History of Four Meals
Foundations of Flavor: The Noma Guide to Fermentation
Famille futée 3

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Amanda Elliot
I knew there would be a talk coming, but obviously we couldn't let the food get cold. Or warm, in the case of the tuna tartare with benne seeds I finally got to compare to Jada Knox's review. It really did taste a little bit like coffee, which, contrasted with the cold, clean chunks of tuna and hits of acid, was the perfect mellowing factor. The red stew, with a tender chicken thigh nearly falling apart in the spicy, sharp broth, was both hearty and exciting, the bland, fluffy fufu it was served ...more
Amanda Elliot, Best Served Hot

Sarah Beth Durst
Each recipe was from a different island in the Crescent Islands Empire, selected by the librarian in charge of the food history section of the Great Library. There were crab puffs from Dault, stuffed figs from Tirza, marinated beef skewers with pearl onions from Blaye.
Sarah Beth Durst, The Enchanted Greenhouse

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Q&A with Jessica Kerwin Jenkins, author of "Encyclopedia of the Exquisite." I'd love to answer any and all questions about my book from now until Christmastime. Ask me anyt…more
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