| 1 |
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by
4.39 avg rating — 92,107 ratings
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| 2 |
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Cooked: A Natural History of Transformation
by
4.08 avg rating — 25,903 ratings
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| 2 |
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Salt Sugar Fat: How the Food Giants Hooked Us
by
4.01 avg rating — 32,777 ratings
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| 4 |
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Relish: My Life in the Kitchen
by
3.95 avg rating — 22,521 ratings
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| 5 |
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The Cooking Gene: A Journey Through African American Culinary History in the Old South
by
3.87 avg rating — 8,119 ratings
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| 6 |
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Ireland’s Green Larder: The Definitive History of Irish Food and Drink
by
4.13 avg rating — 61 ratings
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| 6 |
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Sunny-Side Up: More Than 100 Breakfast & Brunch Recipes from the Essential Egg to the Perfect Pastry
by
3.76 avg rating — 177 ratings
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| 8 |
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The Food Lab: Better Home Cooking Through Science
by
4.31 avg rating — 25,394 ratings
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| 9 |
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Yes, Chef
by
3.86 avg rating — 18,671 ratings
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| 9 |
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The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook
by
3.99 avg rating — 45,223 ratings
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| 11 |
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Gulp: Adventures on the Alimentary Canal
by
3.93 avg rating — 51,471 ratings
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| 12 |
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The Drunken Botanist: The Plants That Create the World's Great Drinks
by
4.02 avg rating — 10,636 ratings
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| 12 |
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Smokelore: A Short History of Barbecue in America
by
3.94 avg rating — 69 ratings
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| 14 |
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Growing Perennial Foods: A Field Guide to Raising Resilient Herbs, Fruits, and Vegetables
by
4.39 avg rating — 134 ratings
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| 15 |
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Thug Kitchen: Eat Like You Give a F*ck
by
really liked it 4.00 avg rating — 44,841 ratings
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| 16 |
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The Particular Sadness of Lemon Cake
by
3.25 avg rating — 68,648 ratings
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| 17 |
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The Best American Food Writing 2018: An Anthology of Wondrous Essays on How Food Redesigns Our World
by
3.85 avg rating — 617 ratings
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| 18 |
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Vinegar and Char: Verse from the Southern Foodways Alliance
by
4.50 avg rating — 38 ratings
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| 19 |
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Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C.
by
4.33 avg rating — 197 ratings
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| 20 |
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Simple Weight Loss Recipes: How to Prepare Simple, Healthy Meals for Great Results
by
it was amazing 5.00 avg rating — 2 ratings
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| 20 |
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The Truffle Underground: A Tale of Mystery, Mayhem, and Manipulation in the Shadowy Market of the World's Most Expensive Fungus
by
3.74 avg rating — 1,575 ratings
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| 20 |
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Meat Planet: Artificial Flesh and the Future of Food (California Studies in Food and Culture) (Volume 69)
by
3.34 avg rating — 73 ratings
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| 20 |
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Seven Deadly Sins and One Very Naughty Fruit
by
3.57 avg rating — 87 ratings
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| 20 |
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The Homemade Vegan Pantry: The Art of Making Your Own Staples
by
4.39 avg rating — 1,519 ratings
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| 25 |
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Our Daily Poison: From Pesticides to Packaging, How Chemicals Have Contaminated the Food Chain and Are Making Us Sick
by
4.21 avg rating — 82 ratings
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| 25 |
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The Potlikker Papers: A Food History of the Modern South
by
3.82 avg rating — 2,030 ratings
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| 25 |
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The Happy Pear: Recipes for Happiness: A delicious, easy vegetarian cookbook with healthy recipes for the whole family
by
4.48 avg rating — 256 ratings
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| 28 |
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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
by
3.86 avg rating — 48,148 ratings
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| 28 |
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Jubilee: Recipes from Two Centuries of African American Cooking
by
4.51 avg rating — 1,305 ratings
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| 28 |
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We Are the Weather: Saving the Planet Begins at Breakfast
by
3.69 avg rating — 17,269 ratings
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| 28 |
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Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
by
4.52 avg rating — 3,020 ratings
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| 28 |
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The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out
by
4.02 avg rating — 17,747 ratings
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| 33 |
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Becoming a Baker
by
3.75 avg rating — 81 ratings
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| 33 |
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Fed, White, and Blue: Finding America with My Fork
by
3.46 avg rating — 382 ratings
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| 33 |
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The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making
by
3.74 avg rating — 17,679 ratings
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| 36 |
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Consider the Fork: A History of How We Cook and Eat
by
3.86 avg rating — 10,294 ratings
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| 36 |
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Cultured: How Ancient Foods Can Feed Our Microbiome
by
3.85 avg rating — 391 ratings
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| 36 |
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Best Food Writing 2010
by
3.89 avg rating — 255 ratings
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| 39 |
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An Everlasting Meal: Cooking with Economy and Grace
by
4.20 avg rating — 7,725 ratings
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| 39 |
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Drunk in China: Baijiu and the World's Oldest Drinking Culture
by
4.13 avg rating — 78 ratings
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| 41 |
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Grilled: Turning Adversaries into Allies to Change the Chicken Industry
by
4.24 avg rating — 156 ratings
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| 41 |
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Coffee: It's What's For Dinner
by
4.21 avg rating — 43 ratings
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| 43 |
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The Third Plate: Field Notes on the Future of Food
by
4.28 avg rating — 7,292 ratings
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| 43 |
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Eat Joy: Stories & Comfort Food from 31 Celebrated Writers
by
3.74 avg rating — 1,449 ratings
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| 43 |
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VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good
by
3.71 avg rating — 2,942 ratings
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| 46 |
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Kitchens of the Great Midwest
by
3.81 avg rating — 52,868 ratings
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| 47 |
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Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
by
3.96 avg rating — 4,565 ratings
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| 47 |
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Food Lovers' Guide to® Atlanta: The Best Restaurants, Markets & Local Culinary Offerings (Food Lovers' Series)
by
0.00 avg rating — 0 ratings
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| 49 |
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Delicious!
by
3.82 avg rating — 36,598 ratings
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| 49 |
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Food You Love But Different: Easy and Exciting Ways to Elevate Your Favorite Meals
by
really liked it 4.00 avg rating — 20 ratings
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| 51 |
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An Edible History of Humanity
by
3.76 avg rating — 6,177 ratings
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| 51 |
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Javatrekker: Dispatches from the World of Fair Trade Coffee
by
4.10 avg rating — 161 ratings
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| 53 |
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Heineken in Africa: A Multinational Unleashed
by
3.78 avg rating — 218 ratings
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| 54 |
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The Dirty Life: On Farming, Food, and Love
by
4.08 avg rating — 18,189 ratings
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| 54 |
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The Most Spectacular Restaurant in the World: The Twin Towers, Windows on the World, and the Rebirth of New York
by
4.08 avg rating — 544 ratings
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| 56 |
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How to Bake: The Complete Guide To Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory
by
4.38 avg rating — 24 ratings
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| 57 |
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The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table
by
3.59 avg rating — 3,520 ratings
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| 57 |
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Meals That Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less: A Cookbook
by
4.18 avg rating — 247 ratings
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| 59 |
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It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways
by
4.09 avg rating — 23,136 ratings
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| 59 |
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Egypt's Beer: Stella, Identity, and the Modern State
by
4.17 avg rating — 12 ratings
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| 61 |
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Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health
by
3.73 avg rating — 31,372 ratings
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| 61 |
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Let's Make Ramen!: A Comic Book Cookbook
by
4.21 avg rating — 2,110 ratings
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| 63 |
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Lunch in Paris: A Love Story, with Recipes
by
3.67 avg rating — 17,468 ratings
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| 63 |
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The Cider Revival: Dispatches from the Orchard
by
4.09 avg rating — 107 ratings
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| 65 |
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Why We Get Fat: And What to Do About It
by
4.03 avg rating — 22,569 ratings
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| 65 |
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Plant-Based Sports Nutrition: Expert fueling strategies for training, recovery, and performance
by
4.21 avg rating — 101 ratings
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| 67 |
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Gumbo Life: Tales from the Roux Bayou
by
4.12 avg rating — 119 ratings
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| 68 |
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A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia (H. Eugene and Lillian Youngs Lehman Series)
by
4.42 avg rating — 26 ratings
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| 69 |
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French Kids Eat Everything
by
3.94 avg rating — 9,942 ratings
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| 69 |
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Covert Cows and Chick-fil-A: How Faith, Cows, and Chicken Built an Iconic Brand
by
4.05 avg rating — 910 ratings
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| 71 |
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Food: A Love Story
by
3.72 avg rating — 32,601 ratings
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| 71 |
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American Cuisine: And How It Got This Way
by
3.87 avg rating — 282 ratings
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| 73 |
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Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch - Over 120 Recipes for the Best Homemade Foods
by
3.89 avg rating — 5,857 ratings
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| 73 |
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The Poison Squad: One Chemist's Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century
by
3.93 avg rating — 4,973 ratings
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| 75 |
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The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
by
4.43 avg rating — 4,826 ratings
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| 75 |
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Pure Adulteration: Cheating on Nature in the Age of Manufactured Food
by
4.50 avg rating — 10 ratings
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| 77 |
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Delancey: A Man, a Woman, a Restaurant, a Marriage
by
3.69 avg rating — 7,875 ratings
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| 77 |
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Tastes of Clemson Blue Cheese
by
3.50 avg rating — 2 ratings
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| 79 |
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Four Fish: The Future of the Last Wild Food
by
4.06 avg rating — 6,933 ratings
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| 80 |
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Sourdough
by
3.75 avg rating — 62,208 ratings
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| 80 |
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The Golden Elixir of the West: Whiskey and the Shaping of America
by
3.28 avg rating — 25 ratings
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| 82 |
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The Dorito Effect: The Surprising New Truth About Food and Flavor
by
4.01 avg rating — 9,211 ratings
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| 82 |
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Poisoned: The True Story of the Deadly E. Coli Outbreak That Changed the Way Americans Eat
by
3.93 avg rating — 655 ratings
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| 84 |
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Corn: A Global History
by
3.15 avg rating — 13 ratings
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| 85 |
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Coffee: A Global History
by
4.01 avg rating — 344 ratings
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| 86 |
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The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
by
4.11 avg rating — 1,826 ratings
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| 87 |
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The World According to Monsanto: Pollution, Corruption, and the Control of the World's Food Supply
by
4.18 avg rating — 1,101 ratings
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| 88 |
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The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach
by
4.04 avg rating — 191 ratings
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| 89 |
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Smoke, Roots, Mountain, Harvest: Recipes and Stories Inspired by My Appalachian Home
by
really liked it 4.00 avg rating — 135 ratings
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| 90 |
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Columbia Food: A History of Cuisine in the Famously Hot City
by
it was ok 2.00 avg rating — 1 rating
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| 91 |
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The Southern Slow Cooker: Big-Flavor, Low-Fuss Recipes for Comfort Food Classics [A Cookbook]
by
3.61 avg rating — 93 ratings
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| 92 |
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Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption
by
3.46 avg rating — 449 ratings
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| 93 |
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Plant-Based on a Budget: Delicious Vegan Recipes for Under $30 a Week, in Less Than 30 Minutes a Meal
by
4.18 avg rating — 906 ratings
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| 94 |
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Louisiana Crawfish: A Succulent History of the Cajun Crustacean
by
4.05 avg rating — 20 ratings
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| 95 |
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Mountain Spirits: A Chronicle of Corn Whiskey and the Southern Appalachian Moonshine Tradition
by
3.93 avg rating — 61 ratings
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| 96 |
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A Culinary History of Florida: Prickly Pears, Datil Peppers & Key Limes
by
3.52 avg rating — 44 ratings
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| 97 |
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The Cook
by
3.57 avg rating — 1,906 ratings
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| 98 |
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The Market Bowl
by
3.78 avg rating — 196 ratings
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| 99 |
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Save Me the Plums: My Gourmet Memoir
by
4.10 avg rating — 33,844 ratings
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| 100 |
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Sweet Nature: A Cook's Guide to using Honey and Maple Syrup
by
3.46 avg rating — 35 ratings
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