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Cuisine Books
Showing 1-50 of 5,270
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 35 times as cuisine)
avg rating 4.39 — 101,329 ratings — published 2017
Mastering the Art of French Cooking (Hardcover)
by (shelved 26 times as cuisine)
avg rating 4.25 — 80,084 ratings — published 1961
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 26 times as cuisine)
avg rating 4.20 — 409,277 ratings — published 2000
Jerusalem: A Cookbook (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.18 — 37,862 ratings — published 2012
Plenty (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.12 — 27,095 ratings — published 2010
Joy of Cooking (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.12 — 203,462 ratings — published 1931
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi (Hardcover)
by (shelved 17 times as cuisine)
avg rating 3.91 — 12,401 ratings — published 2014
Let's Eat Italy!: Everything You Want to Know About Your Favorite Cuisine (Let's Eat Series, 2)
by (shelved 16 times as cuisine)
avg rating 4.74 — 242 ratings — published
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.31 — 27,080 ratings — published 2015
My Life in France (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.16 — 94,750 ratings — published 2006
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.46 — 16,481 ratings — published 1984
Three Times a Day (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.35 — 217 ratings — published 2014
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.07 — 26,803 ratings — published 1976
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.19 — 212,485 ratings — published 2006
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.56 — 2,516 ratings — published 2018
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.12 — 33,736 ratings — published 2001
Famille futée 3 (Unknown Binding)
by (shelved 11 times as cuisine)
avg rating 4.12 — 41 ratings — published
Ottolenghi Simple (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.30 — 14,217 ratings — published 2018
Jamie's 30-Minute Meals (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.03 — 6,490 ratings — published 2010
Larousse Gastronomique (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.38 — 6,781 ratings — published 1938
The Flavour Thesaurus (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.27 — 3,261 ratings — published 2010
The Silver Spoon (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.10 — 10,394 ratings — published 1950
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.39 — 12,766 ratings — published 2012
La Cuisine de Jean-Philippe : ses 100 meilleures recettes véganes (Paperback)
by (shelved 9 times as cuisine)
avg rating 4.37 — 76 ratings — published
Gastronogeek: 42 recettes inspirées des cultures de l'imaginaire (Mass Market Paperback)
by (shelved 9 times as cuisine)
avg rating 3.79 — 72 ratings — published 2014
Jamie's 15 Minute Meals (Hardcover)
by (shelved 9 times as cuisine)
avg rating 3.96 — 2,800 ratings — published 2012
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Paperback)
by (shelved 9 times as cuisine)
avg rating 4.03 — 1,736 ratings — published 1825
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.00 — 103,591 ratings — published 1998
Fait maison n°1: par Cyril Lignac (French Edition)
by (shelved 8 times as cuisine)
avg rating 4.23 — 26 ratings — published
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 — 307 ratings — published
Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.14 — 8,291 ratings — published 2008
Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.38 — 237 ratings — published 2010
Famille futée 2 (Paperback)
by (shelved 8 times as cuisine)
avg rating 4.32 — 47 ratings — published 2015
Cook with Jamie (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.07 — 13,421 ratings — published 2006
The Hundred-Foot Journey (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.58 — 29,680 ratings — published 2008
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.36 — 1,493 ratings — published 1921
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 — 24,646 ratings — published 2008
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.71 — 161,451 ratings — published 2005
Manuel du cuisinier amateur: Tout a un début, surtout la faim - 150 recettes et techniques (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.74 — 19 ratings — published
Studio Ghibli Cookbook: Unofficial Recipes Inspired by Spirited Away, Ponyo, and More! (Hardcover)
by (shelved 7 times as cuisine)
avg rating 3.71 — 252 ratings — published 2021
Cook This Book: Techniques That Teach and Recipes To Repeat (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.21 — 3,871 ratings — published 2021
Fait maison n°2: par Cyril Lignac (French Edition)
by (shelved 7 times as cuisine)
avg rating 4.20 — 15 ratings — published
East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.42 — 1,412 ratings — published 2019
Ottolenghi Flavor: A Cookbook (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.37 — 2,506 ratings — published 2020
Le livre des potions par Gastronogeek (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.08 — 25 ratings — published
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (Hardcover)
by (shelved 7 times as cuisine)
avg rating 3.93 — 27,234 ratings — published 2007
Gordon Ramsay's Ultimate Cookery Course (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.27 — 2,273 ratings — published 2012
Salt: A World History (Paperback)
by (shelved 7 times as cuisine)
avg rating 3.75 — 81,322 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 3.87 — 50,549 ratings — published 2010
“Tsuyahime rice from Yamagata-extra-big portion of that. Pork miso soup on the side. Plenty of root vegetables in there too, even if they're not all fancy Kyoto specialties. Now, the large platter is a fusion of Japanese and Western cuisine. That there is deep-fried hamo eel with sour plum pulp and perilla leaf. The Manganji peppers are deep-fried too. Try those with my homemade Worcestershire sauce. The small bowl is miso-simmered mackerel with a shredded myoga ginger dressing. The roast beef is Kyoto stock- best enjoyed with a drizzle of the wasabi-infused soy sauce and wrapped in a sheet of toasted nori. As for the teriyaki-style duck meatballs, you can dip those in the accompanying quail egg yolk. Chilled tofu garnished with the minced skin of the hamo eel and, finally, deep-fried Kamo eggplant with a starchy curry sauce. Enjoy!”
― The Restaurant of Lost Recipes
― The Restaurant of Lost Recipes
“Culinary history is rife with controversy and debate. Ketchup on steak and pineapple on pizza are quaint discussions compared to outright fights over adding salt to the water when boiling pasta or the balance of peanut butter and jam in a sandwich. Foodies now wonder whether a Pop-Tart can be considered a ravioli.”
― TV DINNERS UNBOXED: The Hot History of Frozen Meals
― TV DINNERS UNBOXED: The Hot History of Frozen Meals
