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Kitchen Books
Showing 1-50 of 5,742
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 34 times as kitchen)
avg rating 4.20 — 405,634 ratings — published 2000
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 32 times as kitchen)
avg rating 4.39 — 100,763 ratings — published 2017
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 25 times as kitchen)
avg rating 4.46 — 16,454 ratings — published 1984
Joy of Cooking (Hardcover)
by (shelved 24 times as kitchen)
avg rating 4.12 — 203,094 ratings — published 1931
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 22 times as kitchen)
avg rating 4.31 — 26,941 ratings — published 2015
Mastering the Art of French Cooking (Hardcover)
by (shelved 19 times as kitchen)
avg rating 4.25 — 79,881 ratings — published 1961
Better Homes and Gardens New Cook Book (Hardcover)
by (shelved 17 times as kitchen)
avg rating 4.15 — 141,496 ratings — published 1953
Jerusalem: A Cookbook (Hardcover)
by (shelved 15 times as kitchen)
avg rating 4.18 — 37,733 ratings — published 2012
Thug Kitchen: Eat Like You Give a F*ck (Hardcover)
by (shelved 15 times as kitchen)
avg rating 4.00 — 45,923 ratings — published 2014
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 14 times as kitchen)
avg rating 4.07 — 24,581 ratings — published 2008
How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking (Paperback)
by (shelved 14 times as kitchen)
avg rating 3.92 — 40,905 ratings — published 1998
The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York (Paperback)
by (shelved 14 times as kitchen)
avg rating 3.94 — 54,645 ratings — published 1977
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 13 times as kitchen)
avg rating 4.05 — 114,398 ratings — published 2007
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 13 times as kitchen)
avg rating 4.00 — 103,456 ratings — published 1998
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (Paperback)
by (shelved 12 times as kitchen)
avg rating 4.19 — 14,168 ratings — published 1995
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Hardcover)
by (shelved 11 times as kitchen)
avg rating 3.93 — 27,761 ratings — published 2007
Magnolia Table: A Collection of Recipes for Gathering (Hardcover)
by (shelved 11 times as kitchen)
avg rating 4.18 — 19,101 ratings — published 2018
The Flavour Thesaurus (Hardcover)
by (shelved 11 times as kitchen)
avg rating 4.27 — 3,257 ratings — published 2010
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 10 times as kitchen)
avg rating 4.07 — 120,654 ratings — published 2008
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 10 times as kitchen)
avg rating 4.19 — 212,340 ratings — published 2006
The America's Test Kitchen Family Cookbook (Spiral-bound)
by (shelved 10 times as kitchen)
avg rating 4.17 — 19,783 ratings — published 2005
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.39 — 12,691 ratings — published 2012
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.43 — 4,947 ratings — published 2012
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.08 — 26,347 ratings — published 2013
Plenty (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.12 — 27,006 ratings — published 2010
Betty Crocker's Cookbook (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.26 — 45,313 ratings — published 1969
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 9 times as kitchen)
avg rating 3.87 — 50,354 ratings — published 2010
The French Laundry Cookbook (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.30 — 10,040 ratings — published 1999
The Pioneer Woman Cooks: Recipes from an Accidental Country Girl (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.06 — 48,554 ratings — published 2008
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Paperback)
by (shelved 9 times as kitchen)
avg rating 4.38 — 6,065 ratings — published 2001
Rachael Ray 365: No Repeats—A Year of Deliciously Different Dinners (Paperback)
by (shelved 9 times as kitchen)
avg rating 3.72 — 31,056 ratings — published 2005
Tartine Bread (Hardcover)
by (shelved 8 times as kitchen)
avg rating 4.40 — 7,956 ratings — published 2010
Feast: Food to Celebrate Life (Hardcover)
by (shelved 8 times as kitchen)
avg rating 4.16 — 7,966 ratings — published 2004
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 8 times as kitchen)
avg rating 4.07 — 26,713 ratings — published 1976
I'm Just Here for the Food: Food + Heat = Cooking (Hardcover)
by (shelved 8 times as kitchen)
avg rating 4.12 — 24,258 ratings — published 2002
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Hardcover)
by (shelved 8 times as kitchen)
avg rating 3.90 — 25,479 ratings — published 2006
Sundays at Moosewood Restaurant (Paperback)
by (shelved 8 times as kitchen)
avg rating 4.00 — 10,259 ratings — published 1990
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (Kindle Edition)
by (shelved 7 times as kitchen)
avg rating 4.34 — 1,363 ratings — published 2014
The Professional Chef (Hardcover)
by (shelved 7 times as kitchen)
avg rating 4.28 — 5,912 ratings — published 1974
Cravings: Recipes for All the Food You Want to Eat (Hardcover)
by (shelved 7 times as kitchen)
avg rating 3.99 — 35,431 ratings — published 2016
The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Hardcover)
by (shelved 7 times as kitchen)
avg rating 4.44 — 3,185 ratings — published 2012
Nigella Express: Good Food, Fast (Hardcover)
by (shelved 7 times as kitchen)
avg rating 3.96 — 28,381 ratings — published 2007
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (Hardcover)
by (shelved 7 times as kitchen)
avg rating 3.93 — 27,198 ratings — published 2007
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (Hardcover)
by (shelved 7 times as kitchen)
avg rating 4.30 — 10,655 ratings — published 2001
Nigella Bites: From Family Meals to Elegant Dinners: Easy, Delectable Recipes for Any Occasion (Hardcover)
by (shelved 7 times as kitchen)
avg rating 4.02 — 6,993 ratings — published 2001
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Hardcover)
by (shelved 7 times as kitchen)
avg rating 4.20 — 9,315 ratings — published 2007
Ball Complete Book of Home Preserving (Paperback)
by (shelved 7 times as kitchen)
avg rating 4.30 — 9,715 ratings — published 2006
Kitchen (Paperback)
by (shelved 6 times as kitchen)
avg rating 3.89 — 139,282 ratings — published 1988
The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen (Hardcover)
by (shelved 6 times as kitchen)
avg rating 4.47 — 1,631 ratings — published 2021
Cook This Book: Techniques That Teach and Recipes To Repeat (Hardcover)
by (shelved 6 times as kitchen)
avg rating 4.21 — 3,846 ratings — published 2021
“We quickly became friends with other art faculty members such as the ceramist Jim Leedy and his wife Jean and art historian/artist Bill Kortlander and his wife Betty. I also began taking classes in Southeast Asian history with John Cady, who had resigned from his position at the U.S.[CB4] [mo5] State Department because he thought it would be a huge mistake to get involved in a “land war in Southeast Asia.” In 1966, his warnings were starting to become all too obvious as the Vietnam war grew and protests against it emerged. Dr. Cady was in the thick of the protests and was even being shadowed by the F.B.I. After I finished my BFA in art in 1966, I began work on a master’s degree in history at Dr. Cady’s urging. He and his wife became frequent guests at our parties”
― The Kitchen and the Studio: A Memoir of Food and Art
― The Kitchen and the Studio: A Memoir of Food and Art
“But despite heavy clouds, a feeling of contentment hangs in the air, coming from the kitchen's ability to be two things at once: to be an enclosed space that effectively opens up the world through taste and flavor and imagination. Nature comes in here. Pomegranate seeds on rice dishes, a strip of orange peel for a negroni, or a ribbon of lemon skin for a martini. A lime wedge for gin. A bowl of ripening pears. A jar of dates. Peaches roasted in rose water and stuffed with marzipan. Blackberries scattered on pancakes. Apricots cinched in chutney. Memories of melons, and the vine pergolas and fruit trees of summer, of prized Uzbek cherries carried in boxes across borders. The kitchen is an orchard.”
― Cold Kitchen: A Year of Culinary Travels
― Cold Kitchen: A Year of Culinary Travels
