54 books
—
7 voters
Discover new books on Goodreads
Meet your next favorite book
Food Reference Books
Showing 1-50 of 439
The Food Lover's Companion (Barron's Cooking Guide)
by (shelved 7 times as food-reference)
avg rating 4.35 — 2,741 ratings — published 1990
Larousse Gastronomique (Hardcover)
by (shelved 5 times as food-reference)
avg rating 4.38 — 6,780 ratings — published 1938
Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
by (shelved 4 times as food-reference)
avg rating 4.09 — 7,209 ratings — published 2009
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 4 times as food-reference)
avg rating 4.46 — 16,439 ratings — published 1984
The Flavour Thesaurus (Hardcover)
by (shelved 3 times as food-reference)
avg rating 4.27 — 3,255 ratings — published 2010
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 3 times as food-reference)
avg rating 4.31 — 26,868 ratings — published 2015
My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes (Hardcover)
by (shelved 3 times as food-reference)
avg rating 3.91 — 1,156 ratings — published 2007
Joy of Cooking (Hardcover)
by (shelved 3 times as food-reference)
avg rating 4.12 — 202,843 ratings — published 1931
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional (Paperback)
by (shelved 3 times as food-reference)
avg rating 4.26 — 99 ratings — published 2008
Schott's Food and Drink Miscellany (Hardcover)
by (shelved 3 times as food-reference)
avg rating 3.95 — 585 ratings — published 2003
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 3 times as food-reference)
avg rating 4.07 — 24,536 ratings — published 2008
The Soul of a Chef: The Journey Toward Perfection (Paperback)
by (shelved 3 times as food-reference)
avg rating 4.07 — 6,412 ratings — published 2000
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 3 times as food-reference)
avg rating 4.19 — 212,248 ratings — published 2006
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 3 times as food-reference)
avg rating 4.07 — 120,625 ratings — published 2008
What Einstein Told His Cook (Paperback)
by (shelved 3 times as food-reference)
avg rating 3.85 — 4,310 ratings — published 2002
Tartine Bread (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.40 — 7,939 ratings — published 2010
Science Of Spice (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.29 — 678 ratings — published
The Complete Book of Herbs & Spices (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.19 — 43 ratings — published 1979
The Essential Herbs Handbook: More Than 100 Herbs for Well-being, Healing and Happiness (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.03 — 32 ratings — published 2009
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.39 — 12,631 ratings — published 2012
The Gentle Art of Preserving: Pickling, Smoking, Freezing, Drying, Curing, Fermenting, Bottling, Canning, and Making Jams, Jellies and Cordials (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.28 — 36 ratings — published 2013
The Big Oyster: History on the Half Shell (Paperback)
by (shelved 2 times as food-reference)
avg rating 3.96 — 5,477 ratings — published 2005
The World Cheese Book (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.31 — 227 ratings — published 2009
The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.38 — 1,351 ratings — published 1989
Roots: The Definitive Compendium with more than 225 Recipes (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.07 — 426 ratings — published 2012
Salt Sugar Fat: How the Food Giants Hooked Us (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.02 — 33,459 ratings — published 2013
Altered Genes, Twisted Truth: How the Venture to Genetically Engineer Our Food Has Subverted Science, Corrupted Government, and Systematically Deceived the Public (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.17 — 223 ratings — published 2012
Serve the People: A Stir-Fried Journey Through China (Hardcover)
by (shelved 2 times as food-reference)
avg rating 3.88 — 1,078 ratings — published 2008
The Oxford Companion to Food (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.42 — 355 ratings — published 1999
Comfort Me with Apples: More Adventures at the Table (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.05 — 22,503 ratings — published 2001
Culinary Artistry (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.30 — 1,950 ratings — published 1996
Garlic and Sapphires: The Secret Life of a Critic in Disguise (Paperback)
by (shelved 2 times as food-reference)
avg rating 3.95 — 49,219 ratings — published 2005
Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.11 — 338 ratings — published 2003
Food Rules: An Eater's Manual (Paperback)
by (shelved 2 times as food-reference)
avg rating 3.99 — 49,462 ratings — published 2008
Tender at the Bone: Growing Up at the Table (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.08 — 39,688 ratings — published 1998
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.19 — 14,169 ratings — published 1995
Lunch in Paris: A Love Story, with Recipes (Hardcover)
by (shelved 2 times as food-reference)
avg rating 3.66 — 17,664 ratings — published 2010
Harvest for Hope: A Guide to Mindful Eating (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.06 — 2,401 ratings — published 2005
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.20 — 402,907 ratings — published 2000
The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School (Hardcover)
by (shelved 2 times as food-reference)
avg rating 3.69 — 10,699 ratings — published 2007
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 2 times as food-reference)
avg rating 4.05 — 114,340 ratings — published 2007
The Man Who Ate Everything (Paperback)
by (shelved 2 times as food-reference)
avg rating 3.88 — 9,234 ratings — published 1997
The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant (Paperback)
by (shelved 2 times as food-reference)
avg rating 3.52 — 160 ratings — published 2002
Fast Food Nation: The Dark Side of the All-American Meal (Paperback)
by (shelved 2 times as food-reference)
avg rating 3.75 — 206,970 ratings — published 2001
Salt: A World History (Paperback)
by (shelved 2 times as food-reference)
avg rating 3.75 — 80,109 ratings — published 2002
Prep School: How to Improve Your Kitchen Skills and Cooking Techniques (Unknown Binding)
by (shelved 1 time as food-reference)
avg rating 4.50 — 2 ratings — published
I'm Just Here for the Food: Food + Heat = Cooking (Hardcover)
by (shelved 1 time as food-reference)
avg rating 4.12 — 24,241 ratings — published 2002
Drinking the Summer Garden: Homegrown Thirst Quenchers, Concoctions, Sips, and Nibbles (You Grow Guides, #1)
by (shelved 1 time as food-reference)
avg rating 4.67 — 6 ratings — published 2012
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 1 time as food-reference)
avg rating 4.39 — 100,396 ratings — published 2017
World Food Mexico (Paperback)
by (shelved 1 time as food-reference)
avg rating 3.91 — 23 ratings — published 2000
“The Sun Also Rises takes place mostly in Paris and a little in Spain. Tons of wine, Pernod, villagers' wine... but the food is spare like the writing: a suckling pig, a roasted chicken, shrimp, bread and olive oil. Simple food, uncomplicated tastes."
I chewed my lip. "That's it. Let's stay with simple food. Hemingway loved Spain, so let's drift toward those flavors, but no spice. And we can make them mix and match like tapas. Tyler will have flexibility."
It felt good to collaborate with Jane. We listed fruits and vegetables that we could blend into smoothies. We then listed different flours to give the meals more taste, texture, and nutrients, like the coconut and almond flours I'd used for Jane's potpies and Peter's cake. We decided to alter the egg dishes and quiches that I'd been making for her into cleaner, simpler hashes and scrambles. We developed vegetable dishes----poached, roasted, fresh and lightly seasoned.”
― Lizzy and Jane
I chewed my lip. "That's it. Let's stay with simple food. Hemingway loved Spain, so let's drift toward those flavors, but no spice. And we can make them mix and match like tapas. Tyler will have flexibility."
It felt good to collaborate with Jane. We listed fruits and vegetables that we could blend into smoothies. We then listed different flours to give the meals more taste, texture, and nutrients, like the coconut and almond flours I'd used for Jane's potpies and Peter's cake. We decided to alter the egg dishes and quiches that I'd been making for her into cleaner, simpler hashes and scrambles. We developed vegetable dishes----poached, roasted, fresh and lightly seasoned.”
― Lizzy and Jane
“There are other men who would be better suited to marrying Apicata. But I admire your gall. Give me one more reason why I should consider your petition, though it will likely not sway me."
Casca paused, his eyes glancing somewhere in the vicinity of Apicius's knees. I thought he was going to falter but then he lifted his gaze, and when he spoke I knew that if Cupid was not with him, Venus certainly was.
"Apicius, I should marry your daughter because we are meant to be. We are like rose wine and oysters, like truffles and pepper, like lentils and chestnuts or crane with turnip. We belong together like mullet and dill, milk and snails, suckling pig and silphium. You know the truth of their pairings and it is that truth I hold up to you now. Apicata and I are like spoon and plate. One is worth little without the other.”
― Feast of Sorrow
Casca paused, his eyes glancing somewhere in the vicinity of Apicius's knees. I thought he was going to falter but then he lifted his gaze, and when he spoke I knew that if Cupid was not with him, Venus certainly was.
"Apicius, I should marry your daughter because we are meant to be. We are like rose wine and oysters, like truffles and pepper, like lentils and chestnuts or crane with turnip. We belong together like mullet and dill, milk and snails, suckling pig and silphium. You know the truth of their pairings and it is that truth I hold up to you now. Apicata and I are like spoon and plate. One is worth little without the other.”
― Feast of Sorrow