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29 books
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4 voters
Cuisine Books
Showing 1-50 of 4,759
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 35 times as cuisine)
avg rating 4.39 — 97,084 ratings — published 2017
Mastering the Art of French Cooking (Hardcover)
by (shelved 26 times as cuisine)
avg rating 4.25 — 78,752 ratings — published 1961
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 26 times as cuisine)
avg rating 4.19 — 388,845 ratings — published 2000
Jerusalem: A Cookbook (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.19 — 36,948 ratings — published 2012
Joy of Cooking (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.13 — 200,700 ratings — published 1931
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi (Hardcover)
by (shelved 17 times as cuisine)
avg rating 3.92 — 12,186 ratings — published 2014
Plenty (Hardcover)
by (shelved 17 times as cuisine)
avg rating 4.12 — 26,607 ratings — published 2010
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 4.75 — 234 ratings — published
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.31 — 26,279 ratings — published 2015
My Life in France (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.16 — 93,892 ratings — published 2006
Three Times a Day (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.37 — 217 ratings — published 2014
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.46 — 16,368 ratings — published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.19 — 211,366 ratings — published 2006
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.56 — 2,446 ratings — published 2018
Famille futée 3 (Unknown Binding)
by (shelved 11 times as cuisine)
avg rating 4.10 — 40 ratings — published
Jamie's 30-Minute Meals (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.03 — 6,486 ratings — published 2010
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.07 — 26,311 ratings — published 1976
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.11 — 32,009 ratings — published 2001
Larousse Gastronomique (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.38 — 6,776 ratings — published 1938
Ottolenghi Simple (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.31 — 13,603 ratings — published 2018
The Flavour Thesaurus (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.26 — 3,220 ratings — published 2010
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 9 times as cuisine)
avg rating 4.55 — 304 ratings — published
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.40 — 12,254 ratings — published 2012
La Cuisine de Jean-Philippe : ses 100 meilleures recettes véganes (Paperback)
by (shelved 9 times as cuisine)
avg rating 4.39 — 74 ratings — published
Jamie's 15 Minute Meals (Hardcover)
by (shelved 9 times as cuisine)
avg rating 3.96 — 2,793 ratings — published 2012
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Paperback)
by (shelved 9 times as cuisine)
avg rating 4.03 — 1,716 ratings — published 1825
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.00 — 102,759 ratings — published 1998
The Silver Spoon (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.10 — 10,323 ratings — published 1950
Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.14 — 8,297 ratings — published 2008
Famille futée 2 (Paperback)
by (shelved 8 times as cuisine)
avg rating 4.29 — 48 ratings — published 2015
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
Cook with Jamie (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.07 — 13,425 ratings — published 2006
The Hundred-Foot Journey (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.58 — 29,468 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 — 1,487 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 — 24,184 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 — 161,068 ratings — published 2005
Cook This Book: Techniques That Teach and Recipes To Repeat (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.21 — 3,789 ratings — published 2021
East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.42 — 1,381 ratings — published 2019
Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.38 — 237 ratings — published 2010
Gordon Ramsay's Ultimate Cookery Course (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.27 — 2,253 ratings — published 2012
Salt: A World History (Paperback)
by (shelved 7 times as cuisine)
avg rating 3.75 — 78,053 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 — 49,227 ratings — published 2010
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (Paperback)
by (shelved 7 times as cuisine)
avg rating 4.19 — 14,132 ratings — published 1995
Science Of Spice (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.29 — 662 ratings — published
Manuel du cuisinier amateur: Tout a un début, surtout la faim - 150 recettes et techniques (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.72 — 18 ratings — published
Fait maison n°1: par Cyril Lignac (French Edition)
by (shelved 6 times as cuisine)
avg rating 4.25 — 24 ratings — published
Le livre des potions par Gastronogeek (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.08 — 25 ratings — published
Trois fois par jour : Deuxième Tome (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.23 — 79 ratings — published
![Pei Mei's Chinese Cookbook Volume I [Pei mei shi pu (1)] by Peimei Fu](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1663885995l/1137714._SX98_.jpg "Pei Mei's Chinese Cookbook Volume I [Pei mei shi pu (1)] by Peimei Fu")
“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
“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
