22 books
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Culinary Books
Showing 1-50 of 10,998
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 195 times as culinary)
avg rating 4.20 — 415,318 ratings — published 2000
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 116 times as culinary)
avg rating 4.39 — 102,302 ratings — published 2017
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 80 times as culinary)
avg rating 4.46 — 16,589 ratings — published 1984
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 79 times as culinary)
avg rating 4.07 — 24,812 ratings — published 2008
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 70 times as culinary)
avg rating 4.19 — 212,796 ratings — published 2006
Joy of Cooking (Hardcover)
by (shelved 68 times as culinary)
avg rating 4.12 — 204,225 ratings — published 1931
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 63 times as culinary)
avg rating 4.31 — 27,329 ratings — published 2015
Mastering the Art of French Cooking (Hardcover)
by (shelved 62 times as culinary)
avg rating 4.25 — 80,451 ratings — published 1961
My Life in France (Hardcover)
by (shelved 55 times as culinary)
avg rating 4.16 — 94,967 ratings — published 2006
Garlic and Sapphires: The Secret Life of a Critic in Disguise (Paperback)
by (shelved 51 times as culinary)
avg rating 3.95 — 49,489 ratings — published 2005
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 51 times as culinary)
avg rating 4.07 — 120,933 ratings — published 2008
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef (Hardcover)
by (shelved 50 times as culinary)
avg rating 3.78 — 38,278 ratings — published 2001
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 50 times as culinary)
avg rating 4.12 — 34,115 ratings — published 2001
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 42 times as culinary)
avg rating 3.87 — 50,867 ratings — published 2010
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Hardcover)
by (shelved 41 times as culinary)
avg rating 3.90 — 25,546 ratings — published 2006
The Professional Chef (Hardcover)
by (shelved 40 times as culinary)
avg rating 4.28 — 5,922 ratings — published 1974
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen (Hardcover)
by (shelved 39 times as culinary)
avg rating 3.71 — 161,560 ratings — published 2005
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 38 times as culinary)
avg rating 4.00 — 103,923 ratings — published 1998
The French Laundry Cookbook (Hardcover)
by (shelved 37 times as culinary)
avg rating 4.30 — 10,079 ratings — published 1999
Larousse Gastronomique (Hardcover)
by (shelved 36 times as culinary)
avg rating 4.38 — 6,781 ratings — published 1938
Taste: My Life Through Food (Hardcover)
by (shelved 36 times as culinary)
avg rating 4.18 — 101,919 ratings — published 2021
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 36 times as culinary)
avg rating 4.08 — 26,420 ratings — published 2013
The Making of a Chef: Mastering Heat at the Culinary Institute (Paperback)
by (shelved 36 times as culinary)
avg rating 4.10 — 8,217 ratings — published 1997
Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
by (shelved 35 times as culinary)
avg rating 4.09 — 7,226 ratings — published 2009
Tender at the Bone: Growing Up at the Table (Paperback)
by (shelved 35 times as culinary)
avg rating 4.08 — 39,826 ratings — published 1998
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 35 times as culinary)
avg rating 4.05 — 114,646 ratings — published 2007
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 31 times as culinary)
avg rating 4.39 — 12,911 ratings — published 2012
Catering to Nobody (A Goldy Bear Culinary Mystery, #1)
by (shelved 31 times as culinary)
avg rating 3.83 — 22,882 ratings — published 1990
Delicious! (Hardcover)
by (shelved 29 times as culinary)
avg rating 3.83 — 37,490 ratings — published 2014
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 29 times as culinary)
avg rating 4.07 — 26,970 ratings — published 1976
The Art of Eating (Paperback)
by (shelved 29 times as culinary)
avg rating 4.32 — 6,210 ratings — published 1954
The Man Who Ate Everything (Paperback)
by (shelved 29 times as culinary)
avg rating 3.88 — 9,252 ratings — published 1997
Comfort Me with Apples: More Adventures at the Table (Paperback)
by (shelved 29 times as culinary)
avg rating 4.05 — 22,577 ratings — published 2001
Chocolate Chip Cookie Murder (Hannah Swensen, #1)
by (shelved 29 times as culinary)
avg rating 3.68 — 75,060 ratings — published 2000
Salt: A World History (Paperback)
by (shelved 28 times as culinary)
avg rating 3.75 — 82,520 ratings — published 2002
The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School (Hardcover)
by (shelved 28 times as culinary)
avg rating 3.70 — 10,722 ratings — published 2007
Save Me the Plums: My Gourmet Memoir (Hardcover)
by (shelved 27 times as culinary)
avg rating 4.10 — 34,840 ratings — published 2019
Yes, Chef (Hardcover)
by (shelved 27 times as culinary)
avg rating 3.86 — 18,946 ratings — published 2012
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones (Hardcover)
by (shelved 27 times as culinary)
avg rating 3.90 — 15,064 ratings — published 2005
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 26 times as culinary)
avg rating 3.86 — 10,711 ratings — published 2012
Momofuku (Hardcover)
by (shelved 26 times as culinary)
avg rating 3.93 — 14,702 ratings — published 2009
Dying for Chocolate (A Goldy Bear Culinary Mystery, #2)
by (shelved 26 times as culinary)
avg rating 3.81 — 13,195 ratings — published 1992
The Silver Spoon (Hardcover)
by (shelved 26 times as culinary)
avg rating 4.10 — 10,426 ratings — published 1950
Better Homes and Gardens New Cook Book (Hardcover)
by (shelved 25 times as culinary)
avg rating 4.15 — 141,919 ratings — published 1953
The Soul of a Chef: The Journey Toward Perfection (Paperback)
by (shelved 24 times as culinary)
avg rating 4.07 — 6,415 ratings — published 2000
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City (Hardcover)
by (shelved 24 times as culinary)
avg rating 3.84 — 15,871 ratings — published 2009
The Cooking Gene: A Journey Through African American Culinary History in the Old South (ebook)
by (shelved 23 times as culinary)
avg rating 3.86 — 8,261 ratings — published 2017
The Apprentice: My Life in the Kitchen (Paperback)
by (shelved 23 times as culinary)
avg rating 4.19 — 11,001 ratings — published 2003
The Last Suppers (A Goldy Bear Culinary Mystery, #4)
by (shelved 23 times as culinary)
avg rating 3.87 — 10,464 ratings — published 1994
Eat a Peach (Hardcover)
by (shelved 22 times as culinary)
avg rating 3.87 — 28,822 ratings — published 2020
“A chef of your caliber, princess, is practically guaranteed to be invited."
"Yes. What of it? The BLUE is a brilliant stage where the best of the best shine.
Not a place where certain lawless criminals would ever be found."
"Easy now, princess. Retract your claws and listen.
See, this year's BLUE is gonna be a little different. The Top Organizer who has run the event for years... is on record of having said..."
"The purpose of the BLUE...
... is to gather promising young talent from around the world in order to determine who the greatest chefs to shoulder the upcoming generations will be."
"Accordingly, inviting chefs from only the usual culinary world is insufficient! If Noir are not allowed to participate, the BLUE will not be fulfilling its mission statement!
"Which means?"
"Exactly what you're thinking.
This year's BLUE will be a true and equal free-for-all...
... between the Culinary World and the Underworld...
... to determine who the First Seat of the next generation will be.
I'm going to be there, of course.
And...
Right on that glorious stage, you and I shall pledge our vows to each other!
The crowd of guests watching us will be greater than any wedding ceremony ever held!
The next BLUE is being held this summer.
I can already tell this'll be the best summer vacation yet.”
― 食戟のソーマ 32 [Shokugeki no Souma 32]
"Yes. What of it? The BLUE is a brilliant stage where the best of the best shine.
Not a place where certain lawless criminals would ever be found."
"Easy now, princess. Retract your claws and listen.
See, this year's BLUE is gonna be a little different. The Top Organizer who has run the event for years... is on record of having said..."
"The purpose of the BLUE...
... is to gather promising young talent from around the world in order to determine who the greatest chefs to shoulder the upcoming generations will be."
"Accordingly, inviting chefs from only the usual culinary world is insufficient! If Noir are not allowed to participate, the BLUE will not be fulfilling its mission statement!
"Which means?"
"Exactly what you're thinking.
This year's BLUE will be a true and equal free-for-all...
... between the Culinary World and the Underworld...
... to determine who the First Seat of the next generation will be.
I'm going to be there, of course.
And...
Right on that glorious stage, you and I shall pledge our vows to each other!
The crowd of guests watching us will be greater than any wedding ceremony ever held!
The next BLUE is being held this summer.
I can already tell this'll be the best summer vacation yet.”
― 食戟のソーマ 32 [Shokugeki no Souma 32]
“Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.”
―
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The following shelves are listed as duplicates of this shelf:
culinary-literature