Most Read This Week In 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

Most Read This Week Tagged "Cuisine"

So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating

Cook This Book: Techniques That Teach and Recipes To Repeat

New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More

Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More

That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week

The Book On Pie: Everything You Need to Know to Bake Perfect Pies

Simply Japanese: 100 Authentic Recipes for Easy Home Cooking

The Flavor Thesaurus: More Flavors—Plant-Led Pairings, Recipes, and Ideas for Cooks

Old World Italian: Recipes and Secrets from Our Travels in Italy

Easy Wins: 12 Flavour Hits, 125 Delicious Recipes, 365 Days of Good Eating

Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook]

Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House

Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop

Jane Austen's Table: Recipes Inspired by the Works of Jane Austen (Literary Cookbooks)

The Official Downton Abbey Afternoon Tea Cookbook

Studio Ghibli Cookbook: Unofficial Recipes Inspired by Spirited Away, Ponyo, and More!

À Table: Recipes for Cooking and Eating the French Way

One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet

Fresh from Poland: New Vegetarian Cooking from the Old Country

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Quotes Tagged “Cuisine”

“ 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

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“ His cuisine struck me as delicate, for the Pudding, which had always been known for its delicious but none-too-daring gentleman's club cuisine, the richer, the better. Gus's dishes included dabs of steak tartare placed on top of thinly peeled cucumbers and studded with quail eggs; poached sea bass on top of a scoop of asparagus puree; potatoes mousseline whipped so smooth you could not detect even the flecks of pepper. ...more ”
― Charlotte Silver, Charlotte Au Chocolat: Memories of a Restaurant Girlhood

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