Gastronomy


In Defense of Food: An Eater's Manifesto
As Always, Julia: The Letters of Julia Child and Avis DeVoto
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Waiter Rant: Thanks for the Tip-Confessions of a Cynical Waiter
Consider the Fork: How Technology Transforms the Way We Cook and Eat
97 Orchard : An Edible History of Five Immigrant Families in One New York Tenement
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Cooking for Geeks: Real Science, Great Hacks, and Good Food
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
An Edible History of Humanity
A Homemade Life: Stories and Recipes from My Kitchen Table
Food Matters: A Guide to Conscious Eating with More Than 75 Recipes
The Food of a Younger Land: The WPA's Portrait of Food in Pre-World War II America
A Day At Elbulli
Mugaritz: A Natural Science of Cooking
Kitchen Confidential: Adventures in the Culinary Underbelly
In Defense of Food: An Eater's Manifesto
The Omnivore's Dilemma: A Natural History of Four Meals
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
It Must've Been Something I Ate: The Return of the Man Who Ate Everything
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Consider the Fork: How Technology Transforms the Way We Cook and Eat
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The Physiology of Tast...
 
by
Jean Anthelme Brillat-Savarin
The Man Who Ate Everything
On Food and Cooking: The Science and Lore of the Kitchen
The Art of Eating: 50th Anniversary Edition
The Apprentice: My Life in the Kitchen
The Soul of a Chef: The Journey Toward Perfection
Tender at the Bone: Growing Up at the Table
Animal, Vegetable, Miracle
The New Book of Middle Eastern Food by Claudia RodenSundays at Moosewood Restaurant by Carolyn B. MitchellEssentials of Classic Italian Cooking by Marcella HazanAll Around the World Cookbook by Sheila LukinsOlive Trees and Honey by Gil Marks
Best Ethnic Cookbooks
156 books — 54 voters
Ad Hoc at Home by Thomas KellerLidia Cooks from the Heart of Italy by Lidia Matticchio BastianichGourmet Today by Ruth ReichlThe Bon Appetit Cookbook by Barbara FairchildNew American Table by Marcus Samuelsson
Epicurious' Best Cookbooks of 2009
10 books — 4 voters

Around My French Table by Dorie GreenspanReady for Dessert by David LebovitzThe Essential New York Times Cookbook by Amanda HesserOne Big Table by Molly O'NeillAnjum's New Indian by Anjum Anand
Epicurious' Best Cookbooks of 2010
9 books — 13 voters
The Omnivore's Dilemma by Michael PollanIn Defense of Food by Michael PollanThe Botany of Desire by Michael PollanA Movable Feast by Kenneth F. KipleFood Rules by Michael Pollan
Global Citizenship: Food
60 books — 5 voters

The Raw Transformation by Wendy RudellThe Raw Food Detox Diet by Natalia RoseFood-Free at Last by Dr. Robert Jones MD PhD DDS...Root Cellaring by Mike BubelThe 80/10/10 Diet by Douglas N. Graham
Raw Food Guides for Beginners
13 books — 7 voters
Urban Italian by Andrew CarmelliniFish Without a Doubt by Rick MoonenEat Feed Autumn Winter by Anne BramleyA Day At Elbulli by Ferran AdriàTurquoise by Greg Malouf
Epicurious' Best Cookbooks of 2008
13 books — 2 voters


Woody Allen
I will not eat oysters. I want my food dead. Not sick. Not wounded. Dead.
Woody Allen

Tim Burton
Everything in this room is edible. Even I'm edible. But, that would be called canibalism. It is looked down upon in most societies.
Tim Burton, Charlie and the Chocolate Factory

More quotes...
FACSIMILES Las ediciones facsimiles de Editorial Maxtor tienen como objetivo acercar al público las obras d…more

4 members, last active 2 years ago

A Tastet for Murder
1 chapters — updated Oct 30, 2010 12:07pm — 0 people liked it