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Culinary Reference Books
Showing 1-50 of 262
The Food Lover's Companion (Barron's Cooking Guide)
by (shelved 2 times as culinary-reference)
avg rating 4.35 — 2,740 ratings — published 1990
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 2 times as culinary-reference)
avg rating 4.07 — 24,642 ratings — published 2008
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 2 times as culinary-reference)
avg rating 4.46 — 16,477 ratings — published 1984
The Professional Chef (Hardcover)
by (shelved 2 times as culinary-reference)
avg rating 4.28 — 5,912 ratings — published 1974
A Consumer's Dictionary of Food Additives: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 4.39 — 88 ratings — published 1982
The Oxford Encyclopedia of Food and Drink in America (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.32 — 19 ratings — published 2004
The Complete America's Test Kitchen TV Show Cookbook 2001-2010 (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.54 — 4,746 ratings — published 2009
The Asian Grocery Store Demystified (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 4.00 — 75 ratings — published 1999
The 1896 Boston Cooking-School Cook Book (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.18 — 289 ratings — published 1896
The Best of America's Test Kitchen 2008: The Year's Best Recipes, Equipment Reviews, and Tastings (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.21 — 63 ratings — published
The Country Gourmet Cookbook (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 3.83 — 6 ratings — published 1981
How To Make The Best Coffee At Home (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.37 — 2,968 ratings — published 2022
Process This: New Recipes for the New Generation of Food Processors Plus Dozens of Time-Saving Tips – The Award-Winning Cookbook with 150 One-Bowl Dishes (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 2.85 — 27 ratings — published 2002
Complete Diabetic Cookbook: Healthy, Delicious Recipes the Whole Family Can Enjoy (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 3.67 — 15 ratings — published 1980
The Classic 1000 Pasta and Rice Recipes (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 3.36 — 11 ratings — published 1996
Wok Cook Book (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 3.28 — 18 ratings — published 1978
The Complete Meat Cookbook (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.33 — 126 ratings — published 1998
Large Quantity Recipes (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.00 — 10 ratings — published 1988
Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More (Kindle Edition)
by (shelved 1 time as culinary-reference)
avg rating 4.20 — 523 ratings — published 2012
Sam Thayer's Field Guide to Edible Wild Plants: of Eastern and Central North America (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 4.86 — 134 ratings — published
Mushrooms of the Southeast - Timber Press Field Guide (Kindle Edition)
by (shelved 1 time as culinary-reference)
avg rating 4.59 — 51 ratings — published
Grow Something Different to Eat: Weird and wonderful heirloom fruits and vegetables for your garden (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 4.20 — 51 ratings — published 2018
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering (Kindle Edition)
by (shelved 1 time as culinary-reference)
avg rating 4.62 — 204 ratings — published 2013
Cornerstones Herb (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 3.76 — 21 ratings — published 2011
The Ultimate Guide to Home Butchering: How to Prepare Any Animal or Bird for the Table or Freezer (The Ultimate Guides)
by (shelved 1 time as culinary-reference)
avg rating 4.07 — 27 ratings — published 2012
Rosemary Gladstar's Medicinal Herbs: A Beginner's Guide (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 4.53 — 3,679 ratings — published 2012
Simple Steps to Success: Fruit and Vegetables in Pots (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 3.91 — 43 ratings — published 2012
The Complete Book of Herbs: A Practical Guide to Cultivating, Drying, and Cooking With More Than 50 Herbs (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 3.74 — 19 ratings — published
100 Edible Mushrooms (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 4.28 — 86 ratings — published 2007
Mushrooms of the Southeastern United States (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.60 — 15 ratings — published 2007
A Field Guide to Edible Wild Plants: Eastern and Central North America (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 4.34 — 1,394 ratings — published 1978
The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.44 — 3,188 ratings — published 2012
Reader's Digest Secrets of Better Cooking (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 3.94 — 18 ratings — published 1972
Illustrated Encyclopedia of American Cooking (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.80 — 10 ratings — published 1972
The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.00 — 9 ratings — published 2006
The Spice and Herb Bible (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 4.26 — 214 ratings — published 2002
The Complete Language of Food: A Definitive and Illustrated History (Volume 10) (Complete Illustrated Encyclopedia, 10)
by (shelved 1 time as culinary-reference)
avg rating 4.19 — 37 ratings — published
The Flavor Matrix: A Science-Based Guide to Pairing Ingredients for Creative Cooking, with Charts, Data, and Recipes (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.28 — 358 ratings — published
The Vegetarian Flavor Bible (Kindle Edition)
by (shelved 1 time as culinary-reference)
avg rating 4.36 — 510 ratings — published 2014
Science Of Spice (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.29 — 686 ratings — published
James Beard’s Theory and Practice of Good Cooking (The James Beard Library of Great American Cooking)
by (shelved 1 time as culinary-reference)
avg rating 4.33 — 388 ratings — published 1977
Chicken (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 3.67 — 21 ratings — published 1998
BraveTart: Iconic American Desserts (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.34 — 3,388 ratings — published 2017
How to Make Coffee: Coffee science primer explaining grind, extraction, and brewing methods for the perfect cup. (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.01 — 743 ratings — published 2015
Franklin Barbecue: A Meat-Smoking Manifesto (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.52 — 3,074 ratings — published 2015
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 3.85 — 844 ratings — published 2005
Ideas in Food: Great Recipes and Why They Work: A Cookbook (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.01 — 653 ratings — published 2010
Bless this Food: Four Seasons of Menus, Recipes and Table Graces (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 3.86 — 14 ratings — published 1996
Once Upon a Tart ... : Soups, Salads, Muffins, and More (Paperback)
by (shelved 1 time as culinary-reference)
avg rating 4.33 — 121 ratings — published 2003
The Martha Stewart Living Cookbook: The Original Classics (Hardcover)
by (shelved 1 time as culinary-reference)
avg rating 4.01 — 1,321 ratings — published 2000