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366 books
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248 voters
Cuisine Books
Showing 1-50 of 4,548
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 34 times as cuisine)
avg rating 4.39 — 95,624 ratings — published 2017
Mastering the Art of French Cooking (Hardcover)
by (shelved 24 times as cuisine)
avg rating 4.25 — 78,223 ratings — published 1961
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 24 times as cuisine)
avg rating 4.19 — 384,508 ratings — published 2000
Jerusalem: A Cookbook (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.19 — 36,513 ratings — published 2012
Joy of Cooking (Hardcover)
by (shelved 18 times as cuisine)
avg rating 4.13 — 199,755 ratings — published 1931
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi (Hardcover)
by (shelved 16 times as cuisine)
avg rating 3.92 — 12,018 ratings — published 2014
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
Plenty (Hardcover)
by (shelved 16 times as cuisine)
avg rating 4.13 — 26,323 ratings — published 2010
My Life in France (Hardcover)
by (shelved 14 times as cuisine)
avg rating 4.16 — 93,626 ratings — published 2006
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.32 — 25,934 ratings — published 2015
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.46 — 16,325 ratings — published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 13 times as cuisine)
avg rating 4.19 — 210,941 ratings — published 2006
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.56 — 2,432 ratings — published 2018
Three Times a Day (Hardcover)
by (shelved 12 times as cuisine)
avg rating 4.37 — 217 ratings — published 2014
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.07 — 26,052 ratings — published 1976
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 11 times as cuisine)
avg rating 4.11 — 31,684 ratings — published 2001
Famille futée 3 (Unknown Binding)
by (shelved 10 times as cuisine)
avg rating 4.10 — 40 ratings — published
Ottolenghi Simple (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.32 — 13,320 ratings — published 2018
The Flavour Thesaurus (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.26 — 3,208 ratings — published 2010
Jamie's 30-Minute Meals (Hardcover)
by (shelved 10 times as cuisine)
avg rating 4.03 — 6,482 ratings — published 2010
Larousse Gastronomique (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.38 — 6,773 ratings — published 1938
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 — 300 ratings — published
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.42 — 11,970 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
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Paperback)
by (shelved 9 times as cuisine)
avg rating 4.03 — 1,713 ratings — published 1825
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 9 times as cuisine)
avg rating 4.00 — 102,414 ratings — published 1998
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
The Hundred-Foot Journey (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.57 — 29,407 ratings — published 2008
Jamie's 15 Minute Meals (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.96 — 2,789 ratings — published 2012
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 — 23,934 ratings — published 2008
The Silver Spoon (Hardcover)
by (shelved 8 times as cuisine)
avg rating 4.10 — 10,306 ratings — published 1950
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen (Hardcover)
by (shelved 8 times as cuisine)
avg rating 3.71 — 160,909 ratings — published 2005
Cook This Book: Techniques That Teach and Recipes To Repeat (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.21 — 3,768 ratings — published 2021
Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.14 — 8,301 ratings — published 2008
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 — 2,244 ratings — published 2012
Cook with Jamie (Hardcover)
by (shelved 7 times as cuisine)
avg rating 4.07 — 13,424 ratings — published 2006
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 — 1,484 ratings — published 1921
Salt: A World History (Paperback)
by (shelved 7 times as cuisine)
avg rating 3.75 — 77,437 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 — 48,912 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 — 14,121 ratings — published 1995
Science Of Spice (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.29 — 651 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
East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.42 — 1,374 ratings — published 2019
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 4.20 — 79 ratings — published
Tartine Bread (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.40 — 7,796 ratings — published 2010
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 6 times as cuisine)
avg rating 4.43 — 4,880 ratings — published 2012
“A culinary triumph: the ingenious use of food as an offensive weapon.”
― Cooking with Fernet Branca
― Cooking with Fernet Branca
“There is an expectation difference when eating frozen meals. They have long been maligned and ridiculed. Early ones were said to taste metallic or bland or salty or a combination of the three. Their association as a lower-income staple has impacted perceptions. This is why even the most mediocre experience is elevated. The Swanson TV Dinner mostly satisfies but will never be confused with fine dining.”
― TV DINNERS UNBOXED: The Hot History of Frozen Meals
― TV DINNERS UNBOXED: The Hot History of Frozen Meals
