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Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
3.92
0
Jun 07, 2014
Jun 04, 2014
 
The Making of a Chef: Mastering Heat at the Culinary Institute of America
4.06
0
not set
Apr 16, 2014
 
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
4.10
0
not set
Apr 16, 2014
 
Simply Vegetarian
0.00
0
not set
Apr 16, 2014
 
Buddha's Table: Thai Feasting Vegetarian Style
4.03
0
not set
Apr 16, 2014
 
Land of Plenty: A Treasury of Authentic Sichuan Cooking
4.36
0
not set
Jan 07, 2014
 
The Cricket in Times Square
3.99
0
not set
Aug 13, 2013
 
Consider the Fork: How Technology Transforms the Way We Cook and Eat
3.69
0
Jan 19, 2013
Jan 19, 2013
 
The Hakka Cookbook: Chinese Soul Food from around the World
3.68
0
not set
Nov 13, 2012
 
Every Grain of Rice: Simple Chinese Home Cooking
4.32
2
May 29, 2012
May 29, 2012
 
The Food and Cooking of South China: Discover the Vibrant Flavors of Cantonese, Shantou, Hakka and Island Cuisine; Traditions, Tastes, Techniques, 75 Recipes, 400 Photographs
3.00
0
not set
Apr 18, 2012
 
Oaxaca Al Gusto: An Infinite Gastronomy
4.40
0
not set
Dec 26, 2010
 
The Breath of a Wok: Breath of a Wok
4.25
0
not set
Dec 26, 2010
 
Tartine Bread
4.30
0
not set
Sep 12, 2010
 
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
4.16
0
not set
Jun 25, 2010
 
The Zen of Fish: The Story of Sushi, from Samurai to Supermarket
3.77
0
not set
Mar 14, 2010
 
The Soul of a Chef: The Journey Toward Perfection
4.02
0
not set
Mar 14, 2010
 
The Butcher and the Vegetarian: One Woman's Romp Through a World of Men, Meat, and Moral Crisis
3.12
0
not set
Feb 01, 2010
 
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
3.92
0
Dec 13, 2009
Dec 12, 2009
 
Eating Animals
4.14
0
Dec 09, 2009
Dec 04, 2009
 
The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World's Fiercest Food Fight
3.82
0
Oct 14, 2009
Oct 14, 2009
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