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Foods Books
Showing 1-50 of 1,052
Fast Food Nation: The Dark Side of the All-American Meal (Paperback)
by (shelved 8 times as foods)
avg rating 3.75 — 206,984 ratings — published 2001
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 6 times as foods)
avg rating 4.39 — 100,726 ratings — published 2017
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 6 times as foods)
avg rating 4.19 — 212,330 ratings — published 2006
Green for Life (Paperback)
by (shelved 6 times as foods)
avg rating 3.99 — 2,231 ratings — published 2005
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 5 times as foods)
avg rating 4.31 — 26,921 ratings — published 2015
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 5 times as foods)
avg rating 4.07 — 120,650 ratings — published 2008
An Edible History of Humanity (Hardcover)
by (shelved 4 times as foods)
avg rating 3.76 — 6,390 ratings — published 2010
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 4 times as foods)
avg rating 4.43 — 4,946 ratings — published 2012
Joy of Cooking (Hardcover)
by (shelved 4 times as foods)
avg rating 4.12 — 203,059 ratings — published 1931
The Very Hungry Caterpillar (Board book)
by (shelved 4 times as foods)
avg rating 4.35 — 558,218 ratings — published 1969
Food Rules: An Eater's Manual (Paperback)
by (shelved 4 times as foods)
avg rating 3.99 — 49,485 ratings — published 2008
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 3 times as foods)
avg rating 4.46 — 16,451 ratings — published 1984
The Cooking Gene: A Journey Through African American Culinary History in the Old South (ebook)
by (shelved 3 times as foods)
avg rating 3.86 — 8,243 ratings — published 2017
Jerusalem: A Cookbook (Hardcover)
by (shelved 3 times as foods)
avg rating 4.18 — 37,724 ratings — published 2012
Salt: A World History (Paperback)
by (shelved 3 times as foods)
avg rating 3.75 — 80,544 ratings — published 2002
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 3 times as foods)
avg rating 4.20 — 405,302 ratings — published 2000
If You Give a Mouse a Cookie (If You Give...)
by (shelved 3 times as foods)
avg rating 4.30 — 319,487 ratings — published 1985
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (Paperback)
by (shelved 3 times as foods)
avg rating 4.19 — 14,168 ratings — published 1995
Dishoom: The first ever cookbook from the much-loved Indian restaurant (Hardcover)
by (shelved 2 times as foods)
avg rating 4.61 — 1,258 ratings — published
Taiwan Travelogue (Paperback)
by (shelved 2 times as foods)
avg rating 3.96 — 18,729 ratings — published 2020
Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food (Paperback)
by (shelved 2 times as foods)
avg rating 4.37 — 50,391 ratings — published 2023
The Jungle (Paperback)
by (shelved 2 times as foods)
avg rating 3.79 — 157,914 ratings — published 1906
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 2 times as foods)
avg rating 4.05 — 114,395 ratings — published 2007
Serve It Forth (Paperback)
by (shelved 2 times as foods)
avg rating 4.15 — 1,060 ratings — published 1937
Why We Get Fat: And What to Do About It (Hardcover)
by (shelved 2 times as foods)
avg rating 4.03 — 22,876 ratings — published 2010
Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control, and Disease (Hardcover)
by (shelved 2 times as foods)
avg rating 4.17 — 9,979 ratings — published 2004
The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Wizards and Non-Wizards Alike (Unofficial Cookbook Gift Series)
by (shelved 2 times as foods)
avg rating 4.08 — 18,257 ratings — published 2010
The Professional Chef (Hardcover)
by (shelved 2 times as foods)
avg rating 4.28 — 5,912 ratings — published 1974
A Cuban Girl's Guide to Tea and Tomorrow (Hardcover)
by (shelved 2 times as foods)
avg rating 3.74 — 27,969 ratings — published 2020
Caffeine: How Caffeine Created the Modern World (Audible Audio)
by (shelved 2 times as foods)
avg rating 3.72 — 20,668 ratings — published 2020
The Mind-Gut Connection: How the Astonishing Dialogue Taking Place in Our Bodies Impacts Health, Weight, and Mood (Kindle Edition)
by (shelved 2 times as foods)
avg rating 3.75 — 10,007 ratings — published 2015
Arsenic and Adobo (Tita Rosie's Kitchen Mystery, #1)
by (shelved 2 times as foods)
avg rating 3.53 — 81,251 ratings — published 2021
A Square Meal: A Culinary History of the Great Depression (Hardcover)
by (shelved 2 times as foods)
avg rating 3.75 — 2,346 ratings — published 2016
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 2 times as foods)
avg rating 4.00 — 103,441 ratings — published 1998
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 2 times as foods)
avg rating 4.07 — 24,574 ratings — published 2008
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 2 times as foods)
avg rating 4.12 — 33,463 ratings — published 2001
Encyclopedia of Foods and Their Healing Power (3 Volume Set)
by (shelved 2 times as foods)
avg rating 4.00 — 14 ratings — published
Consider the Oyster (Paperback)
by (shelved 2 times as foods)
avg rating 4.19 — 2,054 ratings — published 1941
The Beginner's Guide to Dehydrating Food: How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs (Kindle Edition)
by (shelved 2 times as foods)
avg rating 4.05 — 176 ratings — published 2014
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi (Hardcover)
by (shelved 2 times as foods)
avg rating 3.91 — 12,377 ratings — published 2014
The Founding Fish (Paperback)
by (shelved 2 times as foods)
avg rating 3.94 — 1,259 ratings — published 2002
Bilal Cooks Daal (Hardcover)
by (shelved 2 times as foods)
avg rating 4.25 — 1,336 ratings — published 2019
Eat to Beat Disease: The New Science of How Your Body Can Heal Itself (Hardcover)
by (shelved 2 times as foods)
avg rating 4.04 — 4,784 ratings — published 2019
Proof: The Science of Booze (Hardcover)
by (shelved 2 times as foods)
avg rating 3.91 — 4,279 ratings — published 2014
The Dorito Effect: The Surprising New Truth About Food and Flavor (Hardcover)
by (shelved 2 times as foods)
avg rating 4.01 — 9,477 ratings — published 2015
Yan-Kit's Classic Chinese Cookbook (Paperback)
by (shelved 2 times as foods)
avg rating 3.88 — 108 ratings — published 1984
Lentil Underground: Renegade Farmers and the Future of Food in America (Hardcover)
by (shelved 2 times as foods)
avg rating 4.09 — 767 ratings — published 2015
Food & Nutrition (Paperback)
by (shelved 2 times as foods)
avg rating 4.05 — 187 ratings — published 1987
Thug Kitchen: Eat Like You Give a F*ck (Hardcover)
by (shelved 2 times as foods)
avg rating 4.00 — 45,914 ratings — published 2014
Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm: A Cookbook (Hardcover)
by (shelved 2 times as foods)
avg rating 4.17 — 1,683 ratings — published 2016
“Kashmiri Rajma, also known as Kashmiri gojiberry Beans, has a unique flavor profile with a sweet, earthy taste and is especially good in traditional Kashmiri dishes. It is great for adding a distinct touch but whether it's "better" depends on individual taste preferences.”
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“She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly.”
― Birds of Paradise
― Birds of Paradise
