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190 books
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7 voters
Food Writing Books
Showing 1-50 of 3,934
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 169 times as food-writing)
avg rating 4.18 — 367,173 ratings — published 2000
Garlic and Sapphires: The Secret Life of a Critic in Disguise (Paperback)
by (shelved 128 times as food-writing)
avg rating 3.94 — 47,810 ratings — published 2005
Tender at the Bone: Growing Up at the Table (Paperback)
by (shelved 121 times as food-writing)
avg rating 4.08 — 39,023 ratings — published 1998
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef (Hardcover)
by (shelved 108 times as food-writing)
avg rating 3.77 — 37,177 ratings — published 2001
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 107 times as food-writing)
avg rating 4.19 — 209,493 ratings — published 2006
My Life in France (Hardcover)
by (shelved 94 times as food-writing)
avg rating 4.16 — 92,721 ratings — published 2006
Comfort Me with Apples: More Adventures at the Table (Paperback)
by (shelved 94 times as food-writing)
avg rating 4.05 — 22,247 ratings — published 2001
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen (Hardcover)
by (shelved 80 times as food-writing)
avg rating 3.71 — 160,596 ratings — published 2005
Home Cooking: A Writer in the Kitchen (Paperback)
by (shelved 79 times as food-writing)
avg rating 4.09 — 8,720 ratings — published 1988
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Hardcover)
by (shelved 77 times as food-writing)
avg rating 3.90 — 25,165 ratings — published 2006
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 74 times as food-writing)
avg rating 3.86 — 47,611 ratings — published 2010
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 74 times as food-writing)
avg rating 4.10 — 30,593 ratings — published 2001
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 72 times as food-writing)
avg rating 4.07 — 119,005 ratings — published 2008
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 70 times as food-writing)
avg rating 4.05 — 112,713 ratings — published 2007
The Man Who Ate Everything (Paperback)
by (shelved 67 times as food-writing)
avg rating 3.88 — 9,177 ratings — published 1997
Save Me the Plums: My Gourmet Memoir (Hardcover)
by (shelved 65 times as food-writing)
avg rating 4.10 — 33,567 ratings — published 2019
A Homemade Life: Stories and Recipes from My Kitchen Table (Hardcover)
by (shelved 65 times as food-writing)
avg rating 3.94 — 16,698 ratings — published 2009
The Art of Eating (Paperback)
by (shelved 64 times as food-writing)
avg rating 4.32 — 6,153 ratings — published 1954
Taste: My Life Through Food (Hardcover)
by (shelved 55 times as food-writing)
avg rating 4.19 — 92,873 ratings — published 2021
Salt: A World History (Paperback)
by (shelved 52 times as food-writing)
avg rating 3.75 — 75,801 ratings — published 2002
Food Rules: An Eater's Manual (Paperback)
by (shelved 50 times as food-writing)
avg rating 3.99 — 48,522 ratings — published 2008
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones (Hardcover)
by (shelved 50 times as food-writing)
avg rating 3.89 — 14,430 ratings — published 2005
An Everlasting Meal: Cooking with Economy and Grace (Hardcover)
by (shelved 49 times as food-writing)
avg rating 4.19 — 7,677 ratings — published 2011
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City (Hardcover)
by (shelved 47 times as food-writing)
avg rating 3.84 — 15,634 ratings — published 2009
The Gastronomical Me (Paperback)
by (shelved 44 times as food-writing)
avg rating 4.17 — 4,214 ratings — published 1943
The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School (Hardcover)
by (shelved 43 times as food-writing)
avg rating 3.69 — 10,615 ratings — published 2007
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 42 times as food-writing)
avg rating 4.08 — 25,752 ratings — published 2013
The Apprentice: My Life in the Kitchen (Paperback)
by (shelved 41 times as food-writing)
avg rating 4.19 — 10,733 ratings — published 2003
Fast Food Nation: The Dark Side of the All-American Meal (Paperback)
by (shelved 40 times as food-writing)
avg rating 3.75 — 206,371 ratings — published 2001
Yes, Chef (Hardcover)
by (shelved 38 times as food-writing)
avg rating 3.86 — 18,600 ratings — published 2012
The Making of a Chef: Mastering Heat at the Culinary Institute (Paperback)
by (shelved 37 times as food-writing)
avg rating 4.10 — 8,131 ratings — published 1997
How to Cook a Wolf (Paperback)
by (shelved 37 times as food-writing)
avg rating 4.15 — 3,018 ratings — published 1942
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 36 times as food-writing)
avg rating 3.85 — 10,199 ratings — published 2012
The Tenth Muse: My Life in Food (Hardcover)
by (shelved 36 times as food-writing)
avg rating 3.78 — 2,817 ratings — published 2007
It Must've Been Something I Ate: The Return of the Man Who Ate Everything (Paperback)
by (shelved 35 times as food-writing)
avg rating 4.08 — 3,800 ratings — published 2002
Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone (Hardcover)
by (shelved 35 times as food-writing)
avg rating 3.77 — 3,766 ratings — published 2007
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Hardcover)
by (shelved 34 times as food-writing)
avg rating 4.11 — 4,426 ratings — published 2008
The Botany of Desire: A Plant's-Eye View of the World (Kindle Edition)
by (shelved 33 times as food-writing)
avg rating 4.06 — 58,970 ratings — published 2001
Crying in H Mart (Hardcover)
by (shelved 32 times as food-writing)
avg rating 4.24 — 572,488 ratings — published 2021
The Cooking Gene: A Journey Through African American Culinary History in the Old South (ebook)
by (shelved 32 times as food-writing)
avg rating 3.87 — 8,088 ratings — published 2017
An Omelette and a Glass of Wine (The Cook's Classic Library)
by (shelved 31 times as food-writing)
avg rating 4.11 — 1,228 ratings — published 1984
The United States of Arugula: How We Became a Gourmet Nation (Hardcover)
by (shelved 31 times as food-writing)
avg rating 3.63 — 3,705 ratings — published 2006
Delicious! (Hardcover)
by (shelved 30 times as food-writing)
avg rating 3.82 — 36,385 ratings — published 2014
Eating Animals (Hardcover)
by (shelved 30 times as food-writing)
avg rating 4.21 — 80,370 ratings — published 2009
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 30 times as food-writing)
avg rating 4.46 — 16,170 ratings — published 1984
Toast: The Story of a Boy's Hunger (Paperback)
by (shelved 30 times as food-writing)
avg rating 3.79 — 8,014 ratings — published 2003
Eat a Peach (Hardcover)
by (shelved 29 times as food-writing)
avg rating 3.88 — 27,941 ratings — published 2020
Relish: My Life in the Kitchen (Paperback)
by (shelved 29 times as food-writing)
avg rating 3.95 — 22,448 ratings — published 2013
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 28 times as food-writing)
avg rating 4.39 — 89,743 ratings — published 2017
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food (Hardcover)
by (shelved 28 times as food-writing)
avg rating 3.69 — 5,126 ratings — published 2008
“It is possible to educate children in the pleasures of food; and that doing so will set the children up for a lifetime of healthy eating. Feeding is learning.”
― First Bite: How We Learn to Eat
― First Bite: How We Learn to Eat
“You were a child once, too. When you arrived in the world, your only food preferences were milk and buried memories from your mother’s diet. Those early weeks were dominated by meals - the stab of hunger, the sweet contentment of being sated - but you could not yet tell dinner from breakfast. You didn’t yet know - lucky you! - what a trans fat was; or a frappuccino. No one had taught you to worry whether you were getting enough protein, or to feel guilt when your stomach was full. You had never watched a fast-food commercial, and on the relative merits of quinoa and macarons you had no opinion. Food was a wide open for you. The great garden of ingredients - from bitter greens to sweet dates - was all equally unknown: all new, all strange, all waiting to be discovered.”
― First Bite: How We Learn to Eat
― First Bite: How We Learn to Eat
The following shelves are listed as duplicates of this shelf:
food-lit
