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The New Book of Middle Eastern Food by Claudia Roden

Olives, Lemons & Za'atar by Rawia Bishara

Best Middle Eastern & North African Cookbooks

136 books — 16 voters

The Foods and Wines of Spain by Penelope Casas

Best Spanish Cookbooks

72 books — 10 voters

Mastering the Art of French Cooking by Julia Child

The Creme Brulee Cookbook by Christina Tosch

Authentic Japanese Food Cookbook by Daniel Humphreys

Favorite Cookbooks

482 books — 112 voters

Best Chinese Cookbooks

48 books — 9 voters

The Foods of the Greek Islands by Aglaia Kremezi

The Glorious Foods of Greece by Diane Kochilas

The Country Cooking of Greece by Diane Kochilas

The Grecian Plate by St. Barbara Greek Orthodox ...

Best Greek Cookbooks

59 books — 6 voters

Kitchen Confidential by Anthony Bourdain

The Forager Chefs Club by Rita Mace Walston

The Omnivore's Dilemma by Michael Pollan

Fabulous Reads for Foodies

619 books — 179 voters

Featured News & Interviews

New Nonfiction to Read This Women's History Month

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“ What Foods Create Blood Glucose? Blood glucose is not created just by sweets—it’s created by all foods. Proteins create glucose, fats create glucose, vegetables create glucose, fruits create glucose, fruit juices create glucose, starchy foods create glucose, and of course, sweets create glucose. So the key to losing weight is to consume less of the foods (including drinks) that create large amounts of glucose and replace them with foods and beverages that create smaller amounts of glucose and go ...more ”
― Rick Mystrom, Glucose Control Eating: Lose Weight Stay Slimmer Live Healthier Live Longer

39 likes

“ I love salmon. Of all my fishy friends, I love salmon the best. Or trout. Or tuna. Or smelts. Oh heck. I love them ALL! But I have such fond memories of salmon. See, my dad was a fisherman. I mean a fanatic fisherman. Fishing was probably what he liked to do most (along with gardening and riding horses and camping in the Sierra and bowling and… ) But honestly, folks, fishing was probably the winner for leisure-time activities. ”
― Mallory M. O'Connor, The Kitchen and the Studio: A Memoir of Food and Art

6 likes

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