Sign in with Facebook
56 books
—
16 voters
Culinary Books
Showing 1-50 of 10,394
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 184 times as culinary)
avg rating 4.19 — 384,611 ratings — published 2000
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 106 times as culinary)
avg rating 4.39 — 95,655 ratings — published 2017
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 77 times as culinary)
avg rating 4.07 — 23,937 ratings — published 2008
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 76 times as culinary)
avg rating 4.46 — 16,327 ratings — published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 66 times as culinary)
avg rating 4.19 — 210,950 ratings — published 2006
Joy of Cooking (Hardcover)
by (shelved 64 times as culinary)
avg rating 4.13 — 199,774 ratings — published 1931
Mastering the Art of French Cooking (Hardcover)
by (shelved 59 times as culinary)
avg rating 4.25 — 78,236 ratings — published 1961
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 57 times as culinary)
avg rating 4.32 — 25,936 ratings — published 2015
My Life in France (Hardcover)
by (shelved 52 times as culinary)
avg rating 4.16 — 93,633 ratings — published 2006
Garlic and Sapphires: The Secret Life of a Critic in Disguise (Paperback)
by (shelved 50 times as culinary)
avg rating 3.95 — 48,544 ratings — published 2005
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef (Hardcover)
by (shelved 49 times as culinary)
avg rating 3.77 — 37,704 ratings — published 2001
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 48 times as culinary)
avg rating 4.07 — 119,821 ratings — published 2008
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 47 times as culinary)
avg rating 4.11 — 31,694 ratings — published 2001
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 41 times as culinary)
avg rating 3.86 — 48,923 ratings — published 2010
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Hardcover)
by (shelved 41 times as culinary)
avg rating 3.90 — 25,311 ratings — published 2006
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen (Hardcover)
by (shelved 37 times as culinary)
avg rating 3.71 — 160,917 ratings — published 2005
The Professional Chef (Hardcover)
by (shelved 37 times as culinary)
avg rating 4.28 — 5,902 ratings — published 1974
The French Laundry Cookbook (Hardcover)
by (shelved 36 times as culinary)
avg rating 4.30 — 9,967 ratings — published 1999
The Making of a Chef: Mastering Heat at the Culinary Institute (Paperback)
by (shelved 36 times as culinary)
avg rating 4.10 — 8,177 ratings — published 1997
Larousse Gastronomique (Hardcover)
by (shelved 35 times as culinary)
avg rating 4.38 — 6,773 ratings — published 1938
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 35 times as culinary)
avg rating 4.08 — 26,065 ratings — published 2013
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 35 times as culinary)
avg rating 4.00 — 102,420 ratings — published 1998
Tender at the Bone: Growing Up at the Table (Paperback)
by (shelved 35 times as culinary)
avg rating 4.08 — 39,406 ratings — published 1998
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 35 times as culinary)
avg rating 4.05 — 113,479 ratings — published 2007
Taste: My Life Through Food (Hardcover)
by (shelved 33 times as culinary)
avg rating 4.19 — 97,791 ratings — published 2021
Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
by (shelved 33 times as culinary)
avg rating 4.09 — 7,153 ratings — published 2009
Catering to Nobody (A Goldy Bear Culinary Mystery, #1)
by (shelved 31 times as culinary)
avg rating 3.83 — 22,641 ratings — published 1990
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 30 times as culinary)
avg rating 4.42 — 11,972 ratings — published 2012
Delicious! (Hardcover)
by (shelved 29 times as culinary)
avg rating 3.82 — 36,928 ratings — published 2014
Comfort Me with Apples: More Adventures at the Table (Paperback)
by (shelved 29 times as culinary)
avg rating 4.05 — 22,380 ratings — published 2001
Chocolate Chip Cookie Murder (Hannah Swensen, #1)
by (shelved 29 times as culinary)
avg rating 3.68 — 72,678 ratings — published 2000
Yes, Chef (Hardcover)
by (shelved 28 times as culinary)
avg rating 3.86 — 18,755 ratings — published 2012
The Art of Eating (Paperback)
by (shelved 28 times as culinary)
avg rating 4.32 — 6,174 ratings — published 1954
The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School (Hardcover)
by (shelved 28 times as culinary)
avg rating 3.70 — 10,653 ratings — published 2007
Save Me the Plums: My Gourmet Memoir (Hardcover)
by (shelved 27 times as culinary)
avg rating 4.10 — 34,177 ratings — published 2019
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 27 times as culinary)
avg rating 4.07 — 26,052 ratings — published 1976
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones (Hardcover)
by (shelved 27 times as culinary)
avg rating 3.89 — 14,695 ratings — published 2005
The Man Who Ate Everything (Paperback)
by (shelved 27 times as culinary)
avg rating 3.88 — 9,204 ratings — published 1997
Salt: A World History (Paperback)
by (shelved 26 times as culinary)
avg rating 3.75 — 77,447 ratings — published 2002
Dying for Chocolate (A Goldy Bear Culinary Mystery, #2)
by (shelved 26 times as culinary)
avg rating 3.81 — 13,030 ratings — published 1992
Momofuku (Hardcover)
by (shelved 25 times as culinary)
avg rating 3.94 — 14,288 ratings — published 2009
The Silver Spoon (Hardcover)
by (shelved 25 times as culinary)
avg rating 4.10 — 10,307 ratings — published 1950
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 24 times as culinary)
avg rating 3.86 — 10,425 ratings — published 2012
Better Homes and Gardens New Cook Book (Hardcover)
by (shelved 24 times as culinary)
avg rating 4.15 — 140,166 ratings — published 1953
The Soul of a Chef: The Journey Toward Perfection (Paperback)
by (shelved 24 times as culinary)
avg rating 4.07 — 6,381 ratings — published 2000
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City (Hardcover)
by (shelved 24 times as culinary)
avg rating 3.84 — 15,741 ratings — published 2009
The Apprentice: My Life in the Kitchen (Paperback)
by (shelved 23 times as culinary)
avg rating 4.19 — 10,847 ratings — published 2003
The Last Suppers (A Goldy Bear Culinary Mystery, #4)
by (shelved 23 times as culinary)
avg rating 3.87 — 10,338 ratings — published 1994
The Cooking Gene: A Journey Through African American Culinary History in the Old South (ebook)
by (shelved 22 times as culinary)
avg rating 3.86 — 8,183 ratings — published 2017
Culinary Artistry (Paperback)
by (shelved 22 times as culinary)
avg rating 4.30 — 1,948 ratings — published 1996
“Standing there…it was as if Victorine was looking right through time, staring straight at me. I could almost hear her voice. She’s been erased from history and it just seems so wrong. I felt she was daring me to do something about it.”
“…she put the napkin over her head and the tiny creature [ortolan] into her mouth. Then every other thought was driven from her head by the sheer physical effect of the hot bird burning her overstuffed mouth…Her teeth came down and a spurt of juice shot across her tongue. She almost jumped out of her seat; the flavor was so strong, so primal. She chewed again and the sound of bones crunching clanged in her ears….It was all hazelnuts, sweet-edged with bitter…figs, Armagnac, blood shot through her body. Another shatter of bone and she was tasting dark meat—the thigh perhaps—with its gamey flavor.”
―
“…she put the napkin over her head and the tiny creature [ortolan] into her mouth. Then every other thought was driven from her head by the sheer physical effect of the hot bird burning her overstuffed mouth…Her teeth came down and a spurt of juice shot across her tongue. She almost jumped out of her seat; the flavor was so strong, so primal. She chewed again and the sound of bones crunching clanged in her ears….It was all hazelnuts, sweet-edged with bitter…figs, Armagnac, blood shot through her body. Another shatter of bone and she was tasting dark meat—the thigh perhaps—with its gamey flavor.”
―
“Sensuality is food for the soul.”
―
―
The following shelves are listed as duplicates of this shelf:
culinary-literature
