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Cuisine Books
Showing 1-50 of 5,213
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 35 times as cuisine)
avg rating 4.39 — 99,771 ratings — published 2017
Mastering the Art of French Cooking (Hardcover)
by (shelved 26 times as cuisine)
avg rating 4.25 — 79,549 ratings — published 1961
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 26 times as cuisine)
avg rating 4.19 — 399,496 ratings — published 2000
Jerusalem: A Cookbook (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.18 — 37,499 ratings — published 2012
Joy of Cooking (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.12 — 202,451 ratings — published 1931
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi (Hardcover)
by (shelved 17 times as cuisine)
avg rating 3.91 — 12,320 ratings — published 2014
Plenty (Hardcover)
by (shelved 17 times as cuisine)
avg rating 4.12 — 26,875 ratings — published 2010
Let's Eat Italy!: Everything You Want to Know About Your Favorite Cuisine (Let's Eat Series, 2)
by (shelved 16 times as cuisine)
avg rating 4.74 — 242 ratings — published
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.31 — 26,754 ratings — published 2015
My Life in France (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.16 — 94,420 ratings — published 2006
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.46 — 16,421 ratings — published 1984
Three Times a Day (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.37 — 216 ratings — published 2014
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.19 — 212,069 ratings — published 2006
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.56 — 2,483 ratings — published 2018
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.07 — 26,591 ratings — published 1976
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.12 — 33,013 ratings — published 2001
Famille futée 3 (Unknown Binding)
by (shelved 11 times as cuisine)
avg rating 4.12 — 41 ratings — published
Ottolenghi Simple (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.30 — 13,971 ratings — published 2018
Jamie's 30-Minute Meals (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.03 — 6,492 ratings — published 2010
Larousse Gastronomique (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.38 — 6,780 ratings — published 1938
The Flavour Thesaurus (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.26 — 3,248 ratings — published 2010
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.39 — 12,565 ratings — published 2012
La Cuisine de Jean-Philippe : ses 100 meilleures recettes véganes (Paperback)
by (shelved 9 times as cuisine)
avg rating 4.37 — 76 ratings — published
Gastronogeek: 42 recettes inspirées des cultures de l'imaginaire (Mass Market Paperback)
by (shelved 9 times as cuisine)
avg rating 3.79 — 72 ratings — published 2014
Jamie's 15 Minute Meals (Hardcover)
by (shelved 9 times as cuisine)
avg rating 3.96 — 2,795 ratings — published 2012
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Paperback)
by (shelved 9 times as cuisine)
avg rating 4.03 — 1,729 ratings — published 1825
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.00 — 103,245 ratings — published 1998
The Silver Spoon (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.10 — 10,358 ratings — published 1950
Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.54 — 306 ratings — published
Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.14 — 8,293 ratings — published 2008
Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.38 — 237 ratings — published 2010
Famille futée 2 (Paperback)
by (shelved 8 times as cuisine)
avg rating 4.32 — 47 ratings — published 2015
Cook with Jamie (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.07 — 13,419 ratings — published 2006
The Hundred-Foot Journey (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.58 — 29,609 ratings — published 2008
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.36 — 1,493 ratings — published 1921
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.07 — 24,465 ratings — published 2008
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.71 — 161,282 ratings — published 2005
Cook This Book: Techniques That Teach and Recipes To Repeat (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.21 — 3,830 ratings — published 2021
Fait maison n°1: par Cyril Lignac (French Edition)
by (shelved 7 times as cuisine)
avg rating 4.20 — 25 ratings — published
East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.42 — 1,405 ratings — published 2019
Le livre des potions par Gastronogeek (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.08 — 25 ratings — published
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (Hardcover)
by (shelved 7 times as cuisine)
avg rating 3.93 — 27,111 ratings — published 2007
Gordon Ramsay's Ultimate Cookery Course (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.27 — 2,263 ratings — published 2012
Salt: A World History (Paperback)
by (shelved 7 times as cuisine)
avg rating 3.75 — 79,258 ratings — published 2002
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 7 times as cuisine)
avg rating 3.87 — 49,990 ratings — published 2010
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (Paperback)
by (shelved 7 times as cuisine)
avg rating 4.19 — 14,164 ratings — published 1995
Science Of Spice (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.30 — 678 ratings — published
Manuel du cuisinier amateur: Tout a un début, surtout la faim - 150 recettes et techniques (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.74 — 19 ratings — published
Studio Ghibli Cookbook: Unofficial Recipes Inspired by Spirited Away, Ponyo, and More! (Hardcover)
by (shelved 6 times as cuisine)
avg rating 3.71 — 249 ratings — published 2021
“They ordered a parade of tapas and shared everything: petal-pink yellowfin tuna with bright orange habanada peppers drizzled in olive oil and sprinkled with sea salt crystals the size of snowflakes; melt-in-your-mouth clams drenched in butter, white wine, and a confetti of parsley, and when the clams had been eaten, Gabe read her mind and ordered extra bread to sop up the sauce; a small bouquet of crispy shrimp heads--- at first glance Iris recoiled at their black eyes unseeing beneath a heavy dusting of red spice, but Gale dug right in, crunching as carelessly as a lion. Iris stalled and hesitated over trying one, laughing as Gabe cheered her on, yelping when the whiskery antennae tickled her nose, until she finally gave one a hasty chomp. Gabe was right, it was delicious--- a riot of different textures and tastes such that she savored her next bites--- even if she did leave the eyes uneaten. And finally the piri piri half chicken, the aroma alone evoked a future longing before the first bite was taken.”
― Full Bloom
― Full Bloom
“It angered her all her life that immigrant food always had to be cheap. Tacos, papusas, dumplings, pho, gyros, kimchi, pad thai... she could keep going. These were all foods worthy of double digits. Of dignity.”
― The Family Recipe
― The Family Recipe
