Gastronomy

Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine.

Kitchen Confidential: Adventures in the Culinary Underbelly
On Food and Cooking: The Science and Lore of the Kitchen
The Omnivore's Dilemma: A Natural History of Four Meals
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy
In Defense of Food: An Eater's Manifesto
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Salt: A World History
The Art of Eating
A Cook's Tour: Global Adventures in Extreme Cuisines
Taste: My Life Through Food
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
The Flavour Thesaurus
The Man Who Ate Everything

Most Read This Week

We Are What We Eat: A Slow Food Manifesto
The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes
In the Kitchen: Essays on Food and Life
Avocado Anxiety: and Other Stories About Where Your Food Comes From
Buyurun Ziyafete
Always Home: A Daughter's Recipes & Stories
The Best American Food Writing 2022: A Curated Collection of Mouthwatering and Comforting Culinary Articles
Crazy Dumplings by Amanda   RobertsEvery Grain of Rice by Fuchsia DunlopLand of Fish and Rice by Fuchsia DunlopThe Breath of a Wok by Grace YoungThe Key to Chinese Cooking by Irene Kuo
Best Chinese Cookbooks
48 books — 9 voters
Jubilee by Toni Tipton-MartinWhere Cooking Begins by Carla Lalli MusicLiving Bread by Daniel LeaderThe Nomad Cocktail Book by Leo RobitschekWorld Atlas of Wine by Hugh Johnson
2020 James Beard Award Winners
13 books — 3 voters

Plenty by Yotam OttolenghiJoan Nathan's Jewish Holiday Cookbook by Joan NathanJerusalem by Yotam OttolenghiModern Jewish Cooking by Leah KoenigThe Book of Jewish Food by Claudia Roden
Best Jewish Cookbooks
51 books — 8 voters
The Omnivore's Dilemma by Michael PollanIn Defense of Food by Michael PollanFood and Culture by Carole CounihanAn Edible History of Humanity by Tom StandageFood Politics by Marion Nestle
Global Citizenship: Food
68 books — 16 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
Traditional Portuguese Cooking by Maria de Lourdes ModestoAuthentic Portuguese Cooking by Ana Patuleia OrtinsPimentos and Piri Piri by Carla AzevedoPortuguese Homestyle Cooking by Ana Patuleia OrtinsTaste Portugal | 101 easy Portuguese recipes by Maria Dias
Best Portuguese Cookbooks
40 books — 4 voters


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Mark Kurlansky
gastronomically, a wild salmon and a farmed salmon have as much in common as a side of wild boar has with pork chops.
Mark Kurlansky, Cod: A Biography of the Fish that Changed the World

In my cooking, I'm trying to avoid canned food preparing all from fresh and local ingredients. ...more
Martins Ate, Martins Ate's 108 Pure Vegetarian Food Cookbook: Excellent munchies recipes for a whole family

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Gastronomy/Food Studies For those gastronomy lovers, food and culinary fans, and overall food history buffs. This group …more
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FACSIMILES Las ediciones facsimiles de Editorial Maxtor tienen como objetivo acercar al público las obras d…more
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