Popular Gastronomy Books

(showing 1-50 of 1,250)
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In Defense of Food: An Eater's Manifesto In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 13 times as gastronomy)
avg rating 4.07 — 175,112 ratings — published 2007
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The Omnivore's Dilemma: A Natural History of Four Meals The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 12 times as gastronomy)
avg rating 4.17 — 279,342 ratings — published 2006
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The Man Who Ate Everything The Man Who Ate Everything (Paperback)
by (shelved 9 times as gastronomy)
avg rating 3.88 — 17,697 ratings — published 1997
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The Art of Eating The Art of Eating (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.33 — 15,423 ratings — published 1954
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Salt: A World History Salt: A World History (Paperback)
by (shelved 8 times as gastronomy)
avg rating 3.73 — 155,563 ratings — published 2002
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Cooked: A Natural History of Transformation Cooked: A Natural History of Transformation (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.99 — 47,579 ratings — published 2013
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Eating Animals Eating Animals (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 4.18 — 105,230 ratings — published 2009
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History of Food History of Food (Paperback)
by (shelved 5 times as gastronomy)
avg rating 4.00 — 1,526 ratings — published 1987
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Delicious! Delicious! (Hardcover)
by (shelved 4 times as gastronomy)
avg rating 3.72 — 36,770 ratings — published 2014
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A History of the World in 6 Glasses A History of the World in 6 Glasses (Paperback)
by (shelved 4 times as gastronomy)
avg rating 3.74 — 26,226 ratings — published 2005
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Food Rules: An Eater's Manual Food Rules: An Eater's Manual (Paperback)
by (shelved 4 times as gastronomy)
avg rating 3.99 — 59,627 ratings — published 2008
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My Life in France My Life in France (Hardcover)
by (shelved 4 times as gastronomy)
avg rating 4.17 — 127,334 ratings — published 2006
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Tartine Bread Tartine Bread (Hardcover)
by (shelved 3 times as gastronomy)
avg rating 4.31 — 6,829 ratings — published 2010
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32 Yolks: From My Mother's Table to Working the Line 32 Yolks: From My Mother's Table to Working the Line (Hardcover)
by (shelved 3 times as gastronomy)
avg rating 3.81 — 6,713 ratings — published 2016
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Japanese Cooking: A Simple Art Japanese Cooking: A Simple Art (Hardcover)
by (shelved 3 times as gastronomy)
avg rating 4.29 — 2,045 ratings — published 1980
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First Bite: How We Learn to Eat First Bite: How We Learn to Eat (Hardcover)
by (shelved 3 times as gastronomy)
avg rating 3.80 — 6,717 ratings — published 2015
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Spice: The History of a Temptation Spice: The History of a Temptation (Paperback)
by (shelved 3 times as gastronomy)
avg rating 3.60 — 8,634 ratings — published 2004
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Food: A Love Story Food: A Love Story (Hardcover)
by (shelved 3 times as gastronomy)
avg rating 3.68 — 38,544 ratings — published 2014
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Nina Killham
“Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.”
Nina Killham, How to Cook a Tart

Honoré de Balzac
“No one was irritable; we have never known anyone to remain unhappy while digesting a good meal. We enjoy lingering in a becalmed state, a kind of midpoint between the reverie of a thinker and the contentment of a cud-chewing animal, a state that should be termed the physical melancholy of gastronomy.”
Honoré de Balzac, The Human Comedy: Selected Stories

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A Tastet for Murder
1 chapters — updated Oct 30, 2010 12:07PM — 0 people liked it
El aroma del pan tostado
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