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320 books
—
82 voters
Cuisine Books
Showing 1-50 of 4,756
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 35 times as cuisine)
avg rating 4.39 — 96,991 ratings — published 2017
Mastering the Art of French Cooking (Hardcover)
by (shelved 26 times as cuisine)
avg rating 4.25 — 78,732 ratings — published 1961
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 24 times as cuisine)
avg rating 4.19 — 388,524 ratings — published 2000
Jerusalem: A Cookbook (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.19 — 36,920 ratings — published 2012
Joy of Cooking (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.13 — 200,630 ratings — published 1931
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi (Hardcover)
by (shelved 17 times as cuisine)
avg rating 3.92 — 12,179 ratings — published 2014
Plenty (Hardcover)
by (shelved 17 times as cuisine)
avg rating 4.12 — 26,594 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 4.75 — 233 ratings — published
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.31 — 26,263 ratings — published 2015
My Life in France (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.16 — 93,879 ratings — published 2006
Three Times a Day (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.37 — 217 ratings — published 2014
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.46 — 16,365 ratings — published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.19 — 211,349 ratings — published 2006
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.56 — 2,444 ratings — published 2018
Famille futée 3 (Unknown Binding)
by (shelved 11 times as cuisine)
avg rating 4.10 — 40 ratings — published
Jamie's 30-Minute Meals (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.03 — 6,486 ratings — published 2010
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.07 — 26,291 ratings — published 1976
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.11 — 31,995 ratings — published 2001
Larousse Gastronomique (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.38 — 6,775 ratings — published 1938
Ottolenghi Simple (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.31 — 13,580 ratings — published 2018
The Flavour Thesaurus (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.26 — 3,218 ratings — published 2010
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 9 times as cuisine)
avg rating 4.55 — 303 ratings — published
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.40 — 12,238 ratings — published 2012
La Cuisine de Jean-Philippe : ses 100 meilleures recettes véganes (Paperback)
by (shelved 9 times as cuisine)
avg rating 4.39 — 74 ratings — published
Jamie's 15 Minute Meals (Hardcover)
by (shelved 9 times as cuisine)
avg rating 3.96 — 2,793 ratings — published 2012
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Paperback)
by (shelved 9 times as cuisine)
avg rating 4.03 — 1,716 ratings — published 1825
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.00 — 102,740 ratings — published 1998
The Silver Spoon (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.10 — 10,324 ratings — published 1950
Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.14 — 8,298 ratings — published 2008
Famille futée 2 (Paperback)
by (shelved 8 times as cuisine)
avg rating 4.29 — 48 ratings — published 2015
Gastronogeek: 42 recettes inspirées des cultures de l'imaginaire (Mass Market Paperback)
by (shelved 8 times as cuisine)
avg rating 3.79 — 71 ratings — published 2014
Cook with Jamie (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.07 — 13,426 ratings — published 2006
The Hundred-Foot Journey (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.58 — 29,465 ratings — published 2008
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 — 24,172 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 — 161,049 ratings — published 2005
Cook This Book: Techniques That Teach and Recipes To Repeat (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.21 — 3,787 ratings — published 2021
East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.42 — 1,380 ratings — published 2019
Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.38 — 237 ratings — published 2010
Gordon Ramsay's Ultimate Cookery Course (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.27 — 2,251 ratings — published 2012
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.36 — 1,486 ratings — published 1921
Salt: A World History (Paperback)
by (shelved 7 times as cuisine)
avg rating 3.75 — 77,999 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 3.86 — 49,203 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 — 14,130 ratings — published 1995
Science Of Spice (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.29 — 662 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 4.72 — 18 ratings — published
Fait maison n°1: par Cyril Lignac (French Edition)
by (shelved 6 times as cuisine)
avg rating 4.25 — 24 ratings — published
Le livre des potions par Gastronogeek (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.08 — 25 ratings — published
Trois fois par jour : Deuxième Tome (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.23 — 79 ratings — published
“Culinary history is rife with controversy and debate. Ketchup on steak and pineapple on pizza are quaint discussions compared to outright fights over adding salt to the water when boiling pasta or the balance of peanut butter and jam in a sandwich. Foodies now wonder whether a Pop-Tart can be considered a ravioli.”
― TV DINNERS UNBOXED: The Hot History of Frozen Meals
― TV DINNERS UNBOXED: The Hot History of Frozen Meals
“Fine food is poison. It can be as bitter as antimony and bitter almonds and as repulsive as swallowing live toads. Like the poison the emperor took every day to stop himself being poisoned, fine food must be taken daily until the system becomes immune to its ravages and the taste buds beaten and abused to the point where they not only accept but savour every vile concoction under the sun.”
― The Palace
― The Palace
