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22 books
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3 voters
Chefs Books
Showing 1-50 of 835
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 20 times as chefs)
avg rating 4.18 — 366,642 ratings — published 2000
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef (Hardcover)
by (shelved 8 times as chefs)
avg rating 3.77 — 37,153 ratings — published 2001
The Opposite of You (Opposites Attract, #1)
by (shelved 7 times as chefs)
avg rating 4.01 — 12,009 ratings — published 2017
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat (Hardcover)
by (shelved 6 times as chefs)
avg rating 4.12 — 5,639 ratings — published 2011
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 6 times as chefs)
avg rating 3.86 — 47,564 ratings — published 2010
Eat a Peach (Hardcover)
by (shelved 5 times as chefs)
avg rating 3.88 — 27,927 ratings — published 2020
32 Yolks: From My Mother's Table to Working the Line (Hardcover)
by (shelved 5 times as chefs)
avg rating 3.96 — 7,519 ratings — published 2016
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (Hardcover)
by (shelved 5 times as chefs)
avg rating 3.94 — 26,432 ratings — published 2007
You, Again (Paperback)
by (shelved 4 times as chefs)
avg rating 3.55 — 58,838 ratings — published 2023
Burn for You (Slow Burn, #1)
by (shelved 4 times as chefs)
avg rating 4.04 — 39,304 ratings — published 2017
Grounding Griffin (Made Marian, #4)
by (shelved 4 times as chefs)
avg rating 4.20 — 6,103 ratings — published 2017
Sous Chef: 24 Hours on the Line (Hardcover)
by (shelved 4 times as chefs)
avg rating 3.63 — 7,765 ratings — published 2014
Delicious! (Hardcover)
by (shelved 4 times as chefs)
avg rating 3.82 — 36,365 ratings — published 2014
The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef (Hardcover)
by (shelved 4 times as chefs)
avg rating 3.98 — 6,758 ratings — published 2006
Savor It (Spunes, OR, #1)
by (shelved 3 times as chefs)
avg rating 3.85 — 34,556 ratings — published 2024
Caught Up (Windy City, #3)
by (shelved 3 times as chefs)
avg rating 4.43 — 315,736 ratings — published 2023
Taste: My Life Through Food (Hardcover)
by (shelved 3 times as chefs)
avg rating 4.19 — 92,677 ratings — published 2021
Roommate (Vino & Veritas)
by (shelved 3 times as chefs)
avg rating 4.06 — 14,015 ratings — published 2021
Drive Me Crazy (Food Truck Warriors #1)
by (shelved 3 times as chefs)
avg rating 3.95 — 687 ratings — published 2020
Act Your Age, Eve Brown (The Brown Sisters, #3)
by (shelved 3 times as chefs)
avg rating 4.08 — 99,862 ratings — published 2021
With the Fire on High (ebook)
by (shelved 3 times as chefs)
avg rating 4.17 — 89,164 ratings — published 2019
Kitchens of the Great Midwest (Hardcover)
by (shelved 3 times as chefs)
avg rating 3.81 — 52,410 ratings — published 2015
Hot & Sweet (Kindle Edition)
by (shelved 3 times as chefs)
avg rating 3.95 — 275 ratings — published 2018
Roasting in Hell's Kitchen: Temper Tantrums, F Words, and the Pursuit of Perfection (Paperback)
by (shelved 3 times as chefs)
avg rating 3.77 — 2,081 ratings — published 2006
Nuts (Hudson Valley, #1)
by (shelved 3 times as chefs)
avg rating 4.00 — 19,799 ratings — published 2015
The French Chef Cookbook (Hardcover)
by (shelved 3 times as chefs)
avg rating 4.40 — 1,870 ratings — published 1968
Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution (Hardcover)
by (shelved 3 times as chefs)
avg rating 3.87 — 3,463 ratings — published 2007
The Making of a Chef: Mastering Heat at the Culinary Institute (Paperback)
by (shelved 3 times as chefs)
avg rating 4.10 — 8,131 ratings — published 1997
Three's Company (Kindle Edition)
by (shelved 3 times as chefs)
avg rating 4.05 — 3,969 ratings — published 2012
Dream Lake (Friday Harbor, #3)
by (shelved 3 times as chefs)
avg rating 3.95 — 14,309 ratings — published 2012
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Hardcover)
by (shelved 3 times as chefs)
avg rating 3.90 — 25,158 ratings — published 2006
On the Steamy Side (Recipe for Love, #2)
by (shelved 3 times as chefs)
avg rating 3.82 — 1,525 ratings — published 2010
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 3 times as chefs)
avg rating 4.10 — 30,571 ratings — published 2001
Off Menu: A Graphic Novel (Paperback)
by (shelved 2 times as chefs)
avg rating 3.80 — 816 ratings — published
The Problem with Him (Opposites Attract, #3)
by (shelved 2 times as chefs)
avg rating 3.88 — 2,849 ratings — published 2018
The Enemy (It Happened in Charleston, #2)
by (shelved 2 times as chefs)
avg rating 3.74 — 46,620 ratings — published 2020
The Nanny (Paperback)
by (shelved 2 times as chefs)
avg rating 3.55 — 130,308 ratings — published 2023
Simply the Best (Chicago Stars, #10)
by (shelved 2 times as chefs)
avg rating 3.99 — 9,079 ratings — published 2024
Chef's Choice (Chef's Kiss, #2)
by (shelved 2 times as chefs)
avg rating 4.02 — 2,420 ratings — published 2023
My Favorite Kidnapper (My Favorite, #1)
by (shelved 2 times as chefs)
avg rating 3.96 — 7,530 ratings — published 2023
The Seven Year Slip (Paperback)
by (shelved 2 times as chefs)
avg rating 4.17 — 535,360 ratings — published 2023
When The Dust Settles (Timing #3)
by (shelved 2 times as chefs)
avg rating 4.08 — 2,543 ratings — published 2016
Summer Reading (Paperback)
by (shelved 2 times as chefs)
avg rating 3.47 — 19,349 ratings — published 2023
Chef's Kiss (Chef's Kiss, #1)
by (shelved 2 times as chefs)
avg rating 3.69 — 6,799 ratings — published 2022
Chef's Kiss (A Gia, San Francisco Romance, #1)
by (shelved 2 times as chefs)
avg rating 4.21 — 1,273 ratings — published
Fake It Till You Bake It (Sugar Blitz, #1)
by (shelved 2 times as chefs)
avg rating 3.60 — 12,022 ratings — published 2022
Guava Flavored Lies (Kindle Edition)
by (shelved 2 times as chefs)
avg rating 4.09 — 2,332 ratings — published
Switch-Hitter (Hit and Run, #1)
by (shelved 2 times as chefs)
avg rating 3.89 — 1,545 ratings — published 2022
Love & Other Disasters (Nashville Love, #1)
by (shelved 2 times as chefs)
avg rating 3.81 — 20,271 ratings — published 2022
It Ends with Us (It Ends with Us, #1)
by (shelved 2 times as chefs)
avg rating 4.09 — 4,476,882 ratings — published 2016
“A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France”
― Wrong Planet - Searching for your Tribe
― Wrong Planet - Searching for your Tribe
“Georgia attacked her dinner prep more aggressively than usual. As she saw it, there were two kinds of chefs. First, there were the cerebral types, who cooked with an intellectual, almost academic, bent. They cooked with precision and accuracy, studying a particular ingredient's effects in multiple settings before introducing it into their kitchen. These chefs loved the science of food. Fastidious in their pre-prep prep, they knew with 99 percent accuracy that a dish would turn out well. Then there were the chefs who worked from the heart. Who were furious when a dish fizzled, chopped angrily at the food as if it were their enemy, but on a good day could coax such sensuous, sublime flavors from a paltry potato and a handful of herbs that no diner would suspect its humble origins. When they hit, they hit big. But when they fell, it was like a sequoia cracking open in the redwood forest.”
― Georgia's Kitchen
― Georgia's Kitchen
