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Gastronomy Books
Showing 1-50 of 2,121
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 43 times as gastronomy)
avg rating 4.20 — 412,001 ratings — published 2000
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 24 times as gastronomy)
avg rating 4.46 — 16,522 ratings — published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 23 times as gastronomy)
avg rating 4.19 — 212,626 ratings — published 2006
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 21 times as gastronomy)
avg rating 3.87 — 50,683 ratings — published 2010
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 19 times as gastronomy)
avg rating 4.39 — 101,729 ratings — published 2017
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Paperback)
by (shelved 18 times as gastronomy)
avg rating 4.03 — 1,737 ratings — published 1825
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 16 times as gastronomy)
avg rating 4.07 — 120,811 ratings — published 2008
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 15 times as gastronomy)
avg rating 4.07 — 24,784 ratings — published 2008
The Art of Eating (Paperback)
by (shelved 13 times as gastronomy)
avg rating 4.32 — 6,208 ratings — published 1954
Salt: A World History (Paperback)
by (shelved 13 times as gastronomy)
avg rating 3.75 — 81,863 ratings — published 2002
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 12 times as gastronomy)
avg rating 3.86 — 1,106 ratings — published 2003
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 12 times as gastronomy)
avg rating 4.12 — 33,905 ratings — published 2001
Taste: My Life Through Food (Hardcover)
by (shelved 11 times as gastronomy)
avg rating 4.18 — 101,557 ratings — published 2021
The Flavour Thesaurus (Hardcover)
by (shelved 11 times as gastronomy)
avg rating 4.27 — 3,265 ratings — published 2010
The Professional Chef (Hardcover)
by (shelved 11 times as gastronomy)
avg rating 4.28 — 5,913 ratings — published 1974
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (Hardcover)
by (shelved 10 times as gastronomy)
avg rating 4.36 — 1,494 ratings — published 1921
The Man Who Ate Everything (Paperback)
by (shelved 10 times as gastronomy)
avg rating 3.88 — 9,245 ratings — published 1997
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Hardcover)
by (shelved 10 times as gastronomy)
avg rating 3.90 — 25,532 ratings — published 2006
It Must've Been Something I Ate: The Return of the Man Who Ate Everything (Paperback)
by (shelved 10 times as gastronomy)
avg rating 4.08 — 3,820 ratings — published 2002
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 10 times as gastronomy)
avg rating 4.05 — 114,552 ratings — published 2007
Larousse Gastronomique (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.38 — 6,781 ratings — published 1938
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.31 — 27,206 ratings — published 2015
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.08 — 26,400 ratings — published 2013
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 3.86 — 10,700 ratings — published 2012
Garlic and Sapphires: The Secret Life of a Critic in Disguise (Paperback)
by (shelved 9 times as gastronomy)
avg rating 3.95 — 49,412 ratings — published 2005
My Life in France (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.16 — 94,828 ratings — published 2006
Eat a Peach (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 3.87 — 28,786 ratings — published 2020
Mastering the Art of French Cooking (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 4.25 — 80,249 ratings — published 1961
The Soul of a Chef: The Journey Toward Perfection (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.07 — 6,416 ratings — published 2000
Tender at the Bone: Growing Up at the Table (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.08 — 39,784 ratings — published 1998
The Gastronomical Me (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.16 — 4,349 ratings — published 1943
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 3.90 — 15,030 ratings — published 2005
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 7 times as gastronomy)
avg rating 4.43 — 4,961 ratings — published 2012
No Reservations: Around the World on an Empty Stomach (Hardcover)
by (shelved 7 times as gastronomy)
avg rating 4.02 — 5,257 ratings — published 2007
Consider the Oyster (Paperback)
by (shelved 7 times as gastronomy)
avg rating 4.18 — 2,065 ratings — published 1941
Butter (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.43 — 161,957 ratings — published 2017
The Cooking Gene: A Journey Through African American Culinary History in the Old South (ebook)
by (shelved 6 times as gastronomy)
avg rating 3.86 — 8,250 ratings — published 2017
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.78 — 38,227 ratings — published 2001
Delicious! (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.82 — 37,442 ratings — published 2014
Modernist Cuisine Boxset. The Art and Science of Cooking (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 4.59 — 1,591 ratings — published 2010
Food in History (Paperback)
by (shelved 6 times as gastronomy)
avg rating 3.97 — 1,622 ratings — published 1973
Food Rules: An Eater's Manual (Paperback)
by (shelved 6 times as gastronomy)
avg rating 3.99 — 49,568 ratings — published 2008
The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.98 — 7,370 ratings — published 2006
An Edible History of Humanity (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.76 — 6,424 ratings — published 2010
What Einstein Told His Cook (Paperback)
by (shelved 6 times as gastronomy)
avg rating 3.85 — 4,314 ratings — published 2002
How to Cook a Wolf (Paperback)
by (shelved 6 times as gastronomy)
avg rating 4.14 — 3,139 ratings — published 1942
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 4.56 — 2,519 ratings — published 2018
Save Me the Plums: My Gourmet Memoir (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 4.10 — 34,796 ratings — published 2019
Sweetbitter (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 3.33 — 80,431 ratings — published 2016
A Year in Provence (Provence, #1)
by (shelved 5 times as gastronomy)
avg rating 4.01 — 85,806 ratings — published 1989
“There are three kinds of oyster-eaters: those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is oyster, those who will eat them raw and only raw; and those who with equal severity will eat them cooked and no way other.
The first group may perhaps have the most fun, although there is a white fire about the others' bigotry that can never warm the broad-minded.”
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The first group may perhaps have the most fun, although there is a white fire about the others' bigotry that can never warm the broad-minded.”
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“A German wine label is one of the things life’s too short for.”
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