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47 books
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8 voters
Gastronomy Books
Showing 1-50 of 1,871
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 38 times as gastronomy)
avg rating 4.18 — 366,969 ratings — published 2000
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 22 times as gastronomy)
avg rating 4.46 — 16,162 ratings — published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 22 times as gastronomy)
avg rating 4.19 — 209,483 ratings — published 2006
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 19 times as gastronomy)
avg rating 3.86 — 47,590 ratings — published 2010
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 18 times as gastronomy)
avg rating 4.40 — 89,673 ratings — published 2017
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 17 times as gastronomy)
avg rating 4.07 — 118,998 ratings — published 2008
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Paperback)
by (shelved 16 times as gastronomy)
avg rating 4.03 — 1,688 ratings — published 1825
Salt: A World History (Paperback)
by (shelved 13 times as gastronomy)
avg rating 3.75 — 75,789 ratings — published 2002
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 12 times as gastronomy)
avg rating 4.07 — 23,434 ratings — published 2008
The Art of Eating (Paperback)
by (shelved 11 times as gastronomy)
avg rating 4.32 — 6,155 ratings — published 1954
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 11 times as gastronomy)
avg rating 4.10 — 30,582 ratings — published 2001
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 — 1,480 ratings — published 1921
The Man Who Ate Everything (Paperback)
by (shelved 10 times as gastronomy)
avg rating 3.88 — 9,176 ratings — published 1997
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 — 3,800 ratings — published 2002
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 10 times as gastronomy)
avg rating 4.05 — 112,710 ratings — published 2007
Taste: My Life Through Food (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.19 — 92,785 ratings — published 2021
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.08 — 25,745 ratings — published 2013
The Flavour Thesaurus (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.27 — 3,143 ratings — published 2010
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 3.85 — 10,193 ratings — published 2012
Garlic and Sapphires: The Secret Life of a Critic in Disguise (Paperback)
by (shelved 9 times as gastronomy)
avg rating 3.94 — 47,795 ratings — published 2005
The Professional Chef (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.28 — 5,900 ratings — published 1974
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 3.90 — 25,163 ratings — published 2006
My Life in France (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.16 — 92,706 ratings — published 2006
Eat a Peach (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 3.88 — 27,939 ratings — published 2020
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 4.31 — 24,943 ratings — published 2015
Mastering the Art of French Cooking (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 4.25 — 76,493 ratings — published 1961
The Soul of a Chef: The Journey Toward Perfection (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.06 — 6,338 ratings — published 2000
Tender at the Bone: Growing Up at the Table (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.08 — 39,020 ratings — published 1998
The Gastronomical Me (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.17 — 4,216 ratings — published 1943
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 8 times as gastronomy)
avg rating 3.87 — 1,097 ratings — published 2003
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 3.89 — 14,425 ratings — published 2005
Larousse Gastronomique (Hardcover)
by (shelved 7 times as gastronomy)
avg rating 4.38 — 6,775 ratings — published 1938
No Reservations: Around the World on an Empty Stomach (Hardcover)
by (shelved 7 times as gastronomy)
avg rating 4.01 — 4,807 ratings — published 2007
The Cooking Gene: A Journey Through African American Culinary History in the Old South (ebook)
by (shelved 6 times as gastronomy)
avg rating 3.87 — 8,087 ratings — published 2017
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 4.43 — 4,780 ratings — published 2012
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.77 — 37,169 ratings — published 2001
Delicious! (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.82 — 36,377 ratings — published 2014
Modernist Cuisine: The Art and Science of Cooking (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 4.60 — 1,585 ratings — published 2010
Food in History (Paperback)
by (shelved 6 times as gastronomy)
avg rating 3.97 — 1,601 ratings — published 1973
Food Rules: An Eater's Manual (Paperback)
by (shelved 6 times as gastronomy)
avg rating 3.99 — 48,519 ratings — published 2008
An Edible History of Humanity (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.76 — 6,107 ratings — published 2010
Consider the Oyster (Paperback)
by (shelved 6 times as gastronomy)
avg rating 4.19 — 1,933 ratings — published 1941
Sweetbitter (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 3.33 — 78,245 ratings — published 2016
A Year in Provence (Provence, #1)
by (shelved 5 times as gastronomy)
avg rating 4.00 — 82,244 ratings — published 1989
First Bite: How We Learn to Eat (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 3.89 — 3,480 ratings — published 2015
Spice: The History of a Temptation (Paperback)
by (shelved 5 times as gastronomy)
avg rating 3.64 — 2,546 ratings — published 2004
Modernist Cuisine at Home (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 4.49 — 1,558 ratings — published 2012
Eating Animals (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 4.21 — 80,364 ratings — published 2009
The Apprentice: My Life in the Kitchen (Paperback)
by (shelved 5 times as gastronomy)
avg rating 4.19 — 10,732 ratings — published 2003
The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 3.98 — 6,760 ratings — published 2006
“I will never forget that day. It was in Europe, what... seven years ago now?
It was molecular gastronomy's most prestigious international competition. As famous name after famous name received their awards...
... imagine my shock when I saw a young girl less than ten years of age step forward to receive one of her own!"
"Cooking is art. The more it is honed, the more beautiful and elegant the result.
I look forward to showing you all... the beautiful worlds the art of cooking can create."
She went on to receive almost all the awards there were to win. By the time she was ten years old, she had successfully obtained forty-five patents and was contracted with over twenty different restaurants for research into new menu items.
She is heaven's gift to molecular gastronomy, a certified genius!
Of all the first-year students in the institute, no one can refute that she is the one closest to being named to the Council of Ten!”
― 食戟のソーマ 8 [Shokugeki no Souma 8]
It was molecular gastronomy's most prestigious international competition. As famous name after famous name received their awards...
... imagine my shock when I saw a young girl less than ten years of age step forward to receive one of her own!"
"Cooking is art. The more it is honed, the more beautiful and elegant the result.
I look forward to showing you all... the beautiful worlds the art of cooking can create."
She went on to receive almost all the awards there were to win. By the time she was ten years old, she had successfully obtained forty-five patents and was contracted with over twenty different restaurants for research into new menu items.
She is heaven's gift to molecular gastronomy, a certified genius!
Of all the first-year students in the institute, no one can refute that she is the one closest to being named to the Council of Ten!”
― 食戟のソーマ 8 [Shokugeki no Souma 8]
“Good cooks make the most of what they have, great cooks of what they don't.”
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