Gourmet


The Making of a Chef: Mastering Heat at the Culinary Institute
Charcuterie: The Craft of Salting, Smoking, and Curing
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
The Flavour Thesaurus
Kitchen Confidential: Adventures in the Culinary Underbelly
The French Laundry Cookbook
A Cook's Tour: Global Adventures in Extreme Cuisines
Delicious in Dungeon World Guide: The Adventurer's Bible
Whisky Classified: Choosing Single Malts by Flavour
She Loves to Cook, and She Loves to Eat, Vol. 2
‎作りたい女と食べたい女 5 [Tsukuritai Onna to Tabetai Onna 5]
La cena degli addii
深夜食堂 27
ダンジョン飯 14 [Dungeon Meshi 14] (Delicious in Dungeon, #14)
ダンジョン飯 7 [Dungeon Meshi 7]
Journey to the West by Biao  WangDark Skies by David HaldaneBuses Are a Comin' by Charles PersonThe Lord God Made Them All by James HerriotWild Swans by Jung Chang
Memoirs I've Loved Too
350 books — 48 voters
The Blue Monsoon by Damyanti BiswasAbyssinian Nomad by Maskarm HaileDown Under by Bill BrysonOne Day at a Time 2017 by Hollie Bell-SchinzingThe Two Week Traveller by Matthew Lightfoot
Best Traveling Vicariously II
98 books — 47 voters

The Forager Chefs Club by Rita Mace WalstonLuna Sanguis by Simon OkillLuna Aeturnus by Simon OkillPoseidon’s Children by Michael  WestThe Superiors by Casey Seigel
Humans are Food Stories
47 books — 57 voters
Journey to the West by Biao  WangDark Skies by David HaldaneKitchen Confidential by Anthony BourdainA Child Called "It" by Dave PelzerJohn Adams by David McCullough
Memoirs I've Loved III
41 books — 26 voters

Eat, Pray, Love by Elizabeth GilbertA Walk in the Woods by Bill BrysonBlood River by Tim ButcherThe Guernsey Literary and Potato Peel Pie Society by Mary Ann ShafferInto the Wild by Jon Krakauer
Best Traveling Vicariously
2,123 books — 1,850 voters
Pomegranate Soup by Marsha MehranThe Magic Of Findhorn by Paul HawkenGreen Eggs and Ham by Dr. SeussDelia's Complete Cookery Course by Delia SmithThe Joy of Cooking by Irma S. Rombauer
Books Relating To Food And Eating
108 books — 7 voters

Chikashi Miyamoto
One of the recurring themes mentioned in this guide is the quality of well water in Kyoto. Their soft water is an essential ingredient in making many of their gastronomic creations exceptional. However, it takes people to recognise its importance and use the resource appropriately and responsibly. It requires care. It requires sensibility. The availability of their superior well water is happenstance, but the creative use of it is hardly an accident. It’s because of the crafts practised by the p ...more
Chikashi Miyamoto, An Insider’s Guide to Authentic Kyoto for Foodies: A Curated List of Where to Eat and Drink in Kyoto

Brianna R. Shrum
There's this little area outside by a creek, because I think every single place is by some kind of creek in Georgia, and apparently we're hanging out there. Will is the only guy from the other team here. It strikes me as odd, then, that we've cordoned ourselves off from each other because of these random group assignments. But we have. When I walk up, arms linked with Riya, Andrew glances at me and his face darkens. ...more
Brianna R. Shrum, The Art of French Kissing

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The Food Lab artist: Marisol Ortega /// A popup group for the Summer of 2021. We're no longer active, but y…more
22 members, last active 4 years ago
Culinary Mysteries All Things Culinary Mystery
2 members, last active 7 years ago
Este grupo é pra falar do maravilhoso mundo do Doce gourmet
1 member, last active 7 years ago