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

Ulysse & Cyrano
So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating
Cook This Book: Techniques That Teach and Recipes To Repeat
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
That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week
The Flavor Thesaurus: More Flavors—Plant-Led Pairings, Recipes, and Ideas for Cooks
Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook]
Sift: The Elements of Great Baking
Easy Wins: 12 Flavour Hits, 125 Delicious Recipes, 365 Days of Good Eating
Studio Ghibli Cookbook: Unofficial Recipes Inspired by Spirited Away, Ponyo, and More!
À Table: Recipes for Cooking and Eating the French Way
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
Brutto: A (Simple) Florentine Cookbook
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
Let's Eat Italy!: Everything You Want to Know About Your Favorite Cuisine (Let's Eat Series, 2)
Plenty
My Life in France
The Food Lab: Better Home Cooking Through Science
On Food and Cooking: The Science and Lore of the Kitchen
The Omnivore's Dilemma: A Natural History of Four Meals
Foundations of Flavor: The Noma Guide to Fermentation
Three Times a Day
Vegan
Essentials of Classic Italian Cooking by Marcella HazanThe Silver Spoon by Clelia D'OnofrioThe Splendid Table by Lynne Rossetto KasperMarcella's Italian Kitchen by Marcella HazanMade in Italy by Giorgio Locatelli
Best Italian Cookbooks
156 books — 58 voters

The Canadian Living Cookbook by Carol FergusonRock Recipes by Barry C. ParsonsSugar by Anna OlsonReal Food, Real Good by Michael   SmithButter Baked Goods by Rosie Daykin
Best Canadian Cookbooks
95 books — 4 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 — 29 voters

The Foods of the Greek Islands by Aglaia KremeziThe Glorious Foods of Greece by Diane KochilasThe Country Cooking of Greece by Diane KochilasCulinaria Greece by Marianthi MilonaThe Grecian Plate by St. Barbara Greek Orthodox ...
Best Greek Cookbooks
59 books — 6 voters
False Tongues and Sunday Bread by Copeland MarksAmalia's Guatemalan Kitchen - Gourmet Cuisine with a Cultural... by Amalia Moreno-DamgaardFavorite Recipes from Guatemala by Laura Lynn Woodward (1999)... by Laura Lynn WoodwardA Culinary Tour of Central America by Tony TrentDelicious El Salvador by Alicia Maher
Best Central American Cookbooks
29 books — 4 voters


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C Pam Zhang
The meteorologist sent more LA restaurant recommendations as they occurred to him: mapo tofu lasagna, cheese wheel pasta just for the spectacle of it, pupusas, cha gio, tahdig from his uncle's sit-down establishment, neither of us dwelling on whether these restaurants still existed. ...more
C Pam Zhang, Land of Milk and Honey

And bundles upon bundles of fresh ferny herbs in shades of pine green, pickle green and pistachio green-- a whole color chart of green. Dill, tarragon, parsley and coriander, in contrast to raisin-colored purple basil. In restaurants, what comes to the table? First, wine and bread--- in the shape of a slender Venetian gondola that has been baked in a round clay oven called a tone. The bread is crusty, but soft within, charred a bit on the bottom. Then, a dozen or more fragrant things. Rabbit sou ...more
Caroline Eden, Cold Kitchen: A Year of Culinary Travels

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