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59 books
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6 voters
Cuisine Books
Showing 1-50 of 4,386
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 31 times as cuisine)
avg rating 4.39 — 91,933 ratings — published 2017
Mastering the Art of French Cooking (Hardcover)
by (shelved 24 times as cuisine)
avg rating 4.25 — 77,201 ratings — published 1961
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 23 times as cuisine)
avg rating 4.19 — 373,816 ratings — published 2000
Jerusalem: A Cookbook (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.19 — 35,955 ratings — published 2012
Joy of Cooking (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.13 — 197,544 ratings — published 1931
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi (Hardcover)
by (shelved 16 times as cuisine)
avg rating 3.93 — 11,893 ratings — published 2014
Let's Eat Italy!: Everything You Want to Know About Your Favorite Cuisine (Let's Eat Series, 2)
by (shelved 15 times as cuisine)
avg rating 4.77 — 225 ratings — published
Plenty (Hardcover)
by (shelved 15 times as cuisine)
avg rating 4.13 — 26,017 ratings — published 2010
My Life in France (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.16 — 93,043 ratings — published 2006
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.56 — 2,365 ratings — published 2018
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.31 — 25,364 ratings — published 2015
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.46 — 16,235 ratings — published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.19 — 210,059 ratings — published 2006
Larousse Gastronomique (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.38 — 6,775 ratings — published 1938
Famille futée 3 (Unknown Binding)
by (shelved 11 times as cuisine)
avg rating 4.12 — 41 ratings — published
Three Times a Day (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.36 — 217 ratings — published 2014
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.10 — 30,950 ratings — published 2001
The Flavour Thesaurus (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.27 — 3,169 ratings — published 2010
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Paperback)
by (shelved 10 times as cuisine)
avg rating 4.03 — 1,695 ratings — published 1825
Jamie's 30-Minute Meals (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.03 — 6,480 ratings — published 2010
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.07 — 25,772 ratings — published 1976
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.42 — 11,591 ratings — published 2012
Ottolenghi Simple (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.32 — 12,872 ratings — published 2018
La Cuisine de Jean-Philippe : ses 100 meilleures recettes véganes (Paperback)
by (shelved 9 times as cuisine)
avg rating 4.39 — 74 ratings — published
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.36 — 1,483 ratings — published 1921
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.00 — 101,849 ratings — published 1998
Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.54 — 296 ratings — published
Gastronogeek: 42 recettes inspirées des cultures de l'imaginaire (Mass Market Paperback)
by (shelved 8 times as cuisine)
avg rating 3.79 — 71 ratings — published 2014
The Hundred-Foot Journey (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.57 — 29,291 ratings — published 2008
Jamie's 15 Minute Meals (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.96 — 2,787 ratings — published 2012
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.07 — 23,636 ratings — published 2008
The Silver Spoon (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.10 — 10,263 ratings — published 1950
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.71 — 160,704 ratings — published 2005
Cook This Book: Techniques That Teach and Recipes To Repeat (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.21 — 3,655 ratings — published 2021
Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.14 — 8,304 ratings — published 2008
Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.40 — 237 ratings — published 2010
Famille futée 2 (Paperback)
by (shelved 7 times as cuisine)
avg rating 4.31 — 48 ratings — published 2015
Gordon Ramsay's Ultimate Cookery Course (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.27 — 2,233 ratings — published 2012
Cook with Jamie (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.07 — 13,417 ratings — published 2006
Salt: A World History (Paperback)
by (shelved 7 times as cuisine)
avg rating 3.75 — 76,385 ratings — published 2002
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 7 times as cuisine)
avg rating 3.86 — 48,121 ratings — published 2010
Science Of Spice (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.29 — 632 ratings — published
Fait maison n°1: par Cyril Lignac (French Edition)
by (shelved 6 times as cuisine)
avg rating 4.30 — 23 ratings — published
East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.43 — 1,357 ratings — published 2019
Le livre des potions par Gastronogeek (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.08 — 25 ratings — published
Tartine Bread (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.39 — 7,702 ratings — published 2010
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (Hardcover)
by (shelved 6 times as cuisine)
avg rating 3.94 — 26,552 ratings — published 2007
French Provincial Cooking (Paperback)
by (shelved 6 times as cuisine)
avg rating 4.24 — 2,023 ratings — published 1960
Mastering the Art of French Cooking: Vol. 2 (Paperback)
by (shelved 6 times as cuisine)
avg rating 4.43 — 7,713 ratings — published 1970
“There is a pot of coarse oat porridge with bilberries, a whole side of smoked salmon on a waney-edged plank and venison black pudding as crumbly as chocolate cake. Nettles are pressed into crispbread like leaves on a frozen pond. A sleigh ride from Lapland, snow falling and faced with the breakfast of my dreams, I spoon cakes of potato and kale onto my plate to eat with slices of beetroot-cured salmon. I drink glowing red lingonberry juice from a shot glass that feels like a transfusion and stir a compote of berries into my yoghurt.”
― A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
― A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
“Chef Simone is clearly inspired by classical French cooking but she's totally making it her own. SHE'S so cool.
For instance, her "half-cooked" potatoes are shredded, poached in oil, drained, and tossed with a lip-smacking homemade XO sauce, and then topped with a perfect piece of steamed turbot. It's not your traditional, beautifully plated French meal, but I swear it has raw sex appeal and it's so good.”
― Off Menu
For instance, her "half-cooked" potatoes are shredded, poached in oil, drained, and tossed with a lip-smacking homemade XO sauce, and then topped with a perfect piece of steamed turbot. It's not your traditional, beautifully plated French meal, but I swear it has raw sex appeal and it's so good.”
― Off Menu
