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55 books
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14 voters
Gastronomy Books
Showing 1-50 of 1,871
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 38 times as gastronomy)
avg rating 4.18 — 367,003 ratings — published 2000
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 22 times as gastronomy)
avg rating 4.46 — 16,165 ratings — published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 22 times as gastronomy)
avg rating 4.19 — 209,487 ratings — published 2006
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 19 times as gastronomy)
avg rating 3.86 — 47,591 ratings — published 2010
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 18 times as gastronomy)
avg rating 4.40 — 89,690 ratings — published 2017
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 17 times as gastronomy)
avg rating 4.07 — 118,999 ratings — published 2008
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Paperback)
by (shelved 16 times as gastronomy)
avg rating 4.03 — 1,688 ratings — published 1825
Salt: A World History (Paperback)
by (shelved 13 times as gastronomy)
avg rating 3.75 — 75,792 ratings — published 2002
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 12 times as gastronomy)
avg rating 4.07 — 23,435 ratings — published 2008
The Art of Eating (Paperback)
by (shelved 11 times as gastronomy)
avg rating 4.32 — 6,155 ratings — published 1954
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 11 times as gastronomy)
avg rating 4.10 — 30,586 ratings — published 2001
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (Hardcover)
by (shelved 10 times as gastronomy)
avg rating 4.36 — 1,480 ratings — published 1921
The Man Who Ate Everything (Paperback)
by (shelved 10 times as gastronomy)
avg rating 3.88 — 9,176 ratings — published 1997
It Must've Been Something I Ate: The Return of the Man Who Ate Everything (Paperback)
by (shelved 10 times as gastronomy)
avg rating 4.08 — 3,800 ratings — published 2002
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 10 times as gastronomy)
avg rating 4.05 — 112,710 ratings — published 2007
Taste: My Life Through Food (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.19 — 92,798 ratings — published 2021
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.08 — 25,746 ratings — published 2013
The Flavour Thesaurus (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.27 — 3,144 ratings — published 2010
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 3.86 — 10,194 ratings — published 2012
Garlic and Sapphires: The Secret Life of a Critic in Disguise (Paperback)
by (shelved 9 times as gastronomy)
avg rating 3.94 — 47,796 ratings — published 2005
The Professional Chef (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.28 — 5,900 ratings — published 1974
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 3.90 — 25,165 ratings — published 2006
My Life in France (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.16 — 92,711 ratings — published 2006
Eat a Peach (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 3.88 — 27,940 ratings — published 2020
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 4.31 — 24,946 ratings — published 2015
Mastering the Art of French Cooking (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 4.25 — 76,500 ratings — published 1961
The Soul of a Chef: The Journey Toward Perfection (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.06 — 6,337 ratings — published 2000
Tender at the Bone: Growing Up at the Table (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.08 — 39,019 ratings — published 1998
The Gastronomical Me (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.17 — 4,215 ratings — published 1943
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 8 times as gastronomy)
avg rating 3.87 — 1,097 ratings — published 2003
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 3.89 — 14,426 ratings — published 2005
Larousse Gastronomique (Hardcover)
by (shelved 7 times as gastronomy)
avg rating 4.38 — 6,775 ratings — published 1938
No Reservations: Around the World on an Empty Stomach (Hardcover)
by (shelved 7 times as gastronomy)
avg rating 4.01 — 4,807 ratings — published 2007
The Cooking Gene: A Journey Through African American Culinary History in the Old South (ebook)
by (shelved 6 times as gastronomy)
avg rating 3.87 — 8,087 ratings — published 2017
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 4.43 — 4,780 ratings — published 2012
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.77 — 37,170 ratings — published 2001
Delicious! (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.82 — 36,379 ratings — published 2014
Modernist Cuisine: The Art and Science of Cooking (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 4.60 — 1,585 ratings — published 2010
Food in History (Paperback)
by (shelved 6 times as gastronomy)
avg rating 3.97 — 1,601 ratings — published 1973
Food Rules: An Eater's Manual (Paperback)
by (shelved 6 times as gastronomy)
avg rating 3.99 — 48,520 ratings — published 2008
An Edible History of Humanity (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.76 — 6,108 ratings — published 2010
Consider the Oyster (Paperback)
by (shelved 6 times as gastronomy)
avg rating 4.19 — 1,933 ratings — published 1941
Sweetbitter (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 3.33 — 78,248 ratings — published 2016
A Year in Provence (Provence, #1)
by (shelved 5 times as gastronomy)
avg rating 4.00 — 82,253 ratings — published 1989
First Bite: How We Learn to Eat (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 3.89 — 3,480 ratings — published 2015
Spice: The History of a Temptation (Paperback)
by (shelved 5 times as gastronomy)
avg rating 3.64 — 2,546 ratings — published 2004
Modernist Cuisine at Home (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 4.49 — 1,558 ratings — published 2012
Eating Animals (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 4.21 — 80,365 ratings — published 2009
The Apprentice: My Life in the Kitchen (Paperback)
by (shelved 5 times as gastronomy)
avg rating 4.19 — 10,732 ratings — published 2003
The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 3.98 — 6,761 ratings — published 2006
“gastronomically, a wild salmon and a farmed salmon have as much in common as a side of wild boar has with pork chops.”
― Cod: A Biography of the Fish that Changed the World
― Cod: A Biography of the Fish that Changed the World
“There are three kinds of oyster-eaters: those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is oyster, those who will eat them raw and only raw; and those who with equal severity will eat them cooked and no way other.
The first group may perhaps have the most fun, although there is a white fire about the others' bigotry that can never warm the broad-minded.”
―
The first group may perhaps have the most fun, although there is a white fire about the others' bigotry that can never warm the broad-minded.”
―
