Chefs


Kitchen Confidential: Adventures in the Culinary Underbelly
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
The Opposite of You (Opposites Attract, #1)
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Eat a Peach
32 Yolks: From My Mother's Table to Working the Line
Sous Chef: 24 Hours on the Line
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
In Your Dreams (When in Rome, #4)
Burn for You (Slow Burn, #1)
The Food Lab: Better Home Cooking Through Science
Delicious!
You, Again
Crazy Dumplings by Amanda   RobertsEvery Grain of Rice by Fuchsia DunlopLand of Fish and Rice by Fuchsia DunlopPei Mei's Chinese Cookbook Volume I [Pei mei shi pu (1)] by Peimei FuThe Breath of a Wok by Grace Young
Best Chinese Cookbooks
48 books — 10 voters

Like Water for Chocolate by Laura EsquivelCharlie and the Chocolate Factory by Roald DahlGreen Eggs and Ham by Dr. SeussChocolat by Joanne HarrisThe Very Hungry Caterpillar by Eric Carle
Culinary Fiction
166 books — 113 voters

Everyday Italian by Giada De LaurentiisMastering the Art of French Cooking by Julia ChildGiada's Kitchen by Giada De LaurentiisJulie and Julia by Julie PowellBarefoot in Paris by Ina Garten
Cookbooks as Seen on Television
208 books — 44 voters

Karl Wiggins
A real dish has grown from all the chefs who have combined their talents over the centuries to develop a meal with unique physical characteristics, for there’s not a chef on earth who can claim sole title to a particular dish. It will have typical Iberian or French features, but with traces of Indian, Celtic, Roman, Jewish and even Moorish culture in its savour, although food can’t possibly pass from one country to another without change
Karl Wiggins, Wrong Planet - Searching for your Tribe

Albert Einstein
Aucun destin ne justifierait une quelconque exaltation de quiconque
Albert Einstein, The World As I See It

More quotes...
Cuisine Club **Anyone who loves food are welcome to join! *You can share/update your favorite books here or…more
3 members, last active 8 years ago
Culinary Adventures to France with Voula Halliday and AYA LIFE Travel.
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Q&A with Melanie Rehak, author of Eating for Beginners From August 2nd through August 15th, ask me anything you want about Eating for Beginners! I'd lo…more
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The Food Lab artist: Marisol Ortega /// A popup group for the Summer of 2021. We're no longer active, but y…more
22 members, last active 4 years ago