Cuisine

Cuisine (pronounced "quizeen") (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a characteristic style of cooking practices and traditions,often associated with a specific culture. Cuisines are often named after the geographic areas or regions from which they originate. ...more

So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating
Cook This Book: Techniques That Teach and Recipes To Repeat
Ulysse & Cyrano
Jane Austen's Table: Recipes Inspired by the Works of Jane Austen (Literary Cookbooks)
Sift: The Elements of Great Baking
Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House
One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet
Simply Japanese: 100 Authentic Recipes for Easy Home Cooking
Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More
Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook]
Brutto: A (Simple) Florentine Cookbook
That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week
Portugal: The Cookbook
The Flavor Thesaurus: More Flavors—Plant-Led Pairings, Recipes, and Ideas for Cooks
Easy Wins: 12 Flavour Hits, 125 Delicious Recipes, 365 Days of Good Eating
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Mastering the Art of French Cooking
Kitchen Confidential: Adventures in the Culinary Underbelly
Jerusalem: A Cookbook
Joy of Cooking
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Plenty
Let's Eat Italy!: Everything You Want to Know About Your Favorite Cuisine (Let's Eat Series, 2)
The Food Lab: Better Home Cooking Through Science
My Life in France
On Food and Cooking: The Science and Lore of the Kitchen
Three Times a Day
The Omnivore's Dilemma: A Natural History of Four Meals
Foundations of Flavor: The Noma Guide to Fermentation
A Cook's Tour: Global Adventures in Extreme Cuisines
La Cucina by The Italian Academy of CuisineEssentials of Classic Italian Cooking by Marcella HazanBeyond the Pasta; Recipes, Language and Life with an Italian ... by Mark    LeslieWhy Italians Love to Talk About Food by Yelena KostyukovichPasta, Pane, Vino by Matt Goulding
Top Books About Italian Food
115 books — 17 voters
Eight Flavors by Sarah LohmanEat, Pray, Love by Elizabeth GilbertThe Physiology of Taste by Jean Anthelme Brillat-SavarinAn Early Meal - a Viking Age Cookbook & Culinary Odyssey by Daniel  SerraVeggie Planet by Wendy Werneth
Gastroliterature
22 books — 9 voters

Japanese Cooking by Shizuo TsujiThe Just Bento Cookbook by Makiko ItohHarumi's Japanese Cooking by Harumi KuriharaAuthentic Japanese Food Cookbook by Daniel HumphreysWashoku by Elizabeth Andoh
Best Japanese Cookbooks in English
40 books — 30 voters
Chocolat by Joanne HarrisLike Water for Chocolate by Laura EsquivelThe School of Essential Ingredients by Erica BauermeisterJulie and Julia by Julie PowellFried Green Tomatoes at the Whistle Stop Cafe by Fannie Flagg
Nouvelle Cuisine
367 books — 249 voters

Pleyn Delit by Sharon ButlerThe Medieval Kitchen by Odile RedonCookery and Dining in Imperial Rome by ApiciusThe Little House Cookbook by Barbara M. WalkerMrs Beeton's Book of Household Management by Isabella Beeton
Historical Cookery
320 books — 82 voters


Related Genres

Chef Simone is clearly inspired by classical French cooking but she's totally making it her own. SHE'S so cool. For instance, her "half-cooked" potatoes are shredded, poached in oil, drained, and tossed with a lip-smacking homemade XO sauce, and then topped with a perfect piece of steamed turbot. It's not your traditional, beautifully plated French meal, but I swear it has raw sex appeal and it's so good. ...more
Amy Rosen, Off Menu

Amanda Elliot
I knew there would be a talk coming, but obviously we couldn't let the food get cold. Or warm, in the case of the tuna tartare with benne seeds I finally got to compare to Jada Knox's review. It really did taste a little bit like coffee, which, contrasted with the cold, clean chunks of tuna and hits of acid, was the perfect mellowing factor. The red stew, with a tender chicken thigh nearly falling apart in the spicy, sharp broth, was both hearty and exciting, the bland, fluffy fufu it was served ...more
Amanda Elliot, Best Served Hot

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