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

All Consuming: Why We Eat the Way We Eat Now
Cook This Book: Techniques That Teach and Recipes To Repeat
Ulysse & Cyrano
So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating
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
Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More
Sift: The Elements of Great Baking
That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week
Easy Wins: 12 Flavour Hits, 125 Delicious Recipes, 365 Days of Good Eating
Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook]
The Flavor Thesaurus: More Flavors—Plant-Led Pairings, Recipes, and Ideas for Cooks
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
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Kitchen Confidential: Adventures in the Culinary Underbelly
Mastering the Art of French Cooking
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
Foundations of Flavor: The Noma Guide to Fermentation
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
Three Times a Day
Larousse Gastronomique
Coyote in Provence by Dianne HarmanBet Me by Jennifer CrusiePlaying for Keeps by R.L. MathewsonCan't Stand the Heat by Louisa EdwardsGarden Spells by Sarah Addison Allen
Foodie Romances
210 books — 222 voters
Made in India by Meera SodhaLord Krishna's Cuisine by Yamuna Devi660 Curries by Raghavan IyerMadhur Jaffrey's Quick And Easy Indian Cooking by Madhur JaffreyClassic Indian Cooking by Julie Sahni
Best Indian Cookbooks
85 books — 11 voters

The Omnivore's Dilemma by Michael PollanSalt by Mark KurlanskyThe Forager Chefs Club by Rita Mace WalstonFast Food Nation by Eric SchlosserAn Edible History of Humanity by Tom Standage
Books about Food
559 books — 195 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

My Paris Kitchen by David LebovitzMastering the Art of French Cooking by Julia ChildFrench Provincial Cooking by Elizabeth DavidThe Cooking Of Southwest France by Paula WolfertPatricia Wells at Home in Provence by Patricia Wells
Best French Cookbooks
73 books — 4 voters
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


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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

Ioanna Karystiani
brown-capped porcini, yellow chanterelles, and oysters, every hillside ablaze with multicolored mushrooms, tasty and not nourishing in the slightest.
Ioanna Karystiani, The Jasmine Isle

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