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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 — 2,742 ratings — published 1990
Larousse Gastronomique (Hardcover)
by (shelved 5 times as food-reference)
avg rating 4.38 — 6,781 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 — 7,224 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 — 16,581 ratings — published 1984
The Flavour Thesaurus (Hardcover)
by (shelved 3 times as food-reference)
avg rating 4.27 — 3,271 ratings — published 2010
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 3 times as food-reference)
avg rating 4.31 — 27,301 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 — 1,157 ratings — published 2007
Joy of Cooking (Hardcover)
by (shelved 3 times as food-reference)
avg rating 4.12 — 204,085 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 3.96 — 587 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 — 24,800 ratings — published 2008
The Soul of a Chef: The Journey Toward Perfection (Paperback)
by (shelved 3 times as food-reference)
avg rating 4.07 — 6,417 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 — 212,739 ratings — published 2006
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 3 times as food-reference)
avg rating 4.07 — 120,904 ratings — published 2008
What Einstein Told His Cook (Paperback)
by (shelved 3 times as food-reference)
avg rating 3.85 — 4,315 ratings — published 2002
Tartine Bread (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.39 — 8,037 ratings — published 2010
Science Of Spice (Hardcover)
by (shelved 2 times as food-reference)
avg rating 4.29 — 692 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 4.09 — 34 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 — 12,828 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 — 5,539 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 — 1,353 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 — 33,568 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 — 1,079 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 — 22,567 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 — 49,464 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 — 49,620 ratings — published 2008
Tender at the Bone: Growing Up at the Table (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.08 — 39,818 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 — 14,195 ratings — published 1995
Lunch in Paris: A Love Story, with Recipes (Hardcover)
by (shelved 2 times as food-reference)
avg rating 3.66 — 17,693 ratings — published 2010
Harvest for Hope: A Guide to Mindful Eating (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.06 — 2,412 ratings — published 2005
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 2 times as food-reference)
avg rating 4.20 — 414,182 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 — 10,721 ratings — published 2007
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 2 times as food-reference)
avg rating 4.05 — 114,606 ratings — published 2007
The Man Who Ate Everything (Paperback)
by (shelved 2 times as food-reference)
avg rating 3.88 — 9,251 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 — 161 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 — 207,089 ratings — published 2001
Salt: A World History (Paperback)
by (shelved 2 times as food-reference)
avg rating 3.75 — 82,268 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 — 24,297 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 — 102,056 ratings — published 2017
World Food Mexico (Paperback)
by (shelved 1 time as food-reference)
avg rating 3.91 — 23 ratings — published 2000
“I never thought about food like that, but it makes sense. You aren't a different person when you read versus when you eat or do anything else----everything in us does intersect, I guess..." Cecilia's voice drifted away as she thought, and a blush suffused her face. "Put it that way, I see why I eat terribly. I love American teenage food, and it fits with my soft spot for eighties teen movies. You know, Breakfast Club, Sixteen Candles, Pretty in Pink... I even dress like that when I feel sad. Austen's much more intellectual."
"That's Jane. If it makes you feel better, I read only cookbooks, and they really shouldn't count as real books." I thought for a moment. "But I never forget a food reference."
"Never?"
I shrugged. "It's a gift."
"Sixteen Candles?"
"The cake, of course. Oh, but there's that quiche dinner too. See? Sixteen Candles and Dickens---all about breakfast."
"Under the Tuscan Sun?"
"Never read it, but I'm assuming a ton of Italian?"
"That was obvious." Cecilia smiled. "What's your favorite food reference?"
"I've got two. I think the best opening line in literature is Peter Mayle's A Year in Provence. 'The year began with lunch.' All books and all years should begin that way."
"And the other?"
"Coldtonguecoldhamcoldbeefpickledgherkinssaladfrenchrollscressandwichespottedmeatgingerbeerlemonadesodawater-----"
"That's too much!" She laughed.
"That's exactly what Mole said. But Rat said, 'It's only what I always take on these little excursions, and the other animals are always telling me that I'm a mean beast and cut it VERY fine!'" I grinned. "I love that line."
"What's that even from?"
"The Wind in the Willows. It's the best picnic ever.”
― Lizzy and Jane
"That's Jane. If it makes you feel better, I read only cookbooks, and they really shouldn't count as real books." I thought for a moment. "But I never forget a food reference."
"Never?"
I shrugged. "It's a gift."
"Sixteen Candles?"
"The cake, of course. Oh, but there's that quiche dinner too. See? Sixteen Candles and Dickens---all about breakfast."
"Under the Tuscan Sun?"
"Never read it, but I'm assuming a ton of Italian?"
"That was obvious." Cecilia smiled. "What's your favorite food reference?"
"I've got two. I think the best opening line in literature is Peter Mayle's A Year in Provence. 'The year began with lunch.' All books and all years should begin that way."
"And the other?"
"Coldtonguecoldhamcoldbeefpickledgherkinssaladfrenchrollscressandwichespottedmeatgingerbeerlemonadesodawater-----"
"That's too much!" She laughed.
"That's exactly what Mole said. But Rat said, 'It's only what I always take on these little excursions, and the other animals are always telling me that I'm a mean beast and cut it VERY fine!'" I grinned. "I love that line."
"What's that even from?"
"The Wind in the Willows. It's the best picnic ever.”
― Lizzy and Jane
“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