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22 books
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3 voters
Kitchen Books
Showing 1-50 of 5,728
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 34 times as kitchen)
avg rating 4.19 — 397,176 ratings — published 2000
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 31 times as kitchen)
avg rating 4.39 — 99,280 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 — 16,413 ratings — published 1984
Joy of Cooking (Hardcover)
by (shelved 24 times as kitchen)
avg rating 4.12 — 202,144 ratings — published 1931
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 22 times as kitchen)
avg rating 4.31 — 26,651 ratings — published 2015
Mastering the Art of French Cooking (Hardcover)
by (shelved 19 times as kitchen)
avg rating 4.25 — 79,432 ratings — published 1961
Better Homes and Gardens New Cook Book (Hardcover)
by (shelved 17 times as kitchen)
avg rating 4.15 — 141,220 ratings — published 1953
Jerusalem: A Cookbook (Hardcover)
by (shelved 15 times as kitchen)
avg rating 4.19 — 37,417 ratings — published 2012
Thug Kitchen: Eat Like You Give a F*ck (Hardcover)
by (shelved 15 times as kitchen)
avg rating 4.00 — 45,722 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 — 24,407 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 — 40,818 ratings — published 1998
The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York (Paperback)
by (shelved 14 times as kitchen)
avg rating 3.94 — 54,481 ratings — published 1977
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 13 times as kitchen)
avg rating 4.05 — 114,152 ratings — published 2007
How to Cook Everything: Simple Recipes for Great Food (Hardcover)
by (shelved 13 times as kitchen)
avg rating 4.00 — 103,161 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 — 14,161 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 — 27,701 ratings — published 2007
Magnolia Table: A Collection of Recipes for Gathering (Hardcover)
by (shelved 11 times as kitchen)
avg rating 4.18 — 18,942 ratings — published 2018
The Flavour Thesaurus (Hardcover)
by (shelved 11 times as kitchen)
avg rating 4.26 — 3,244 ratings — published 2010
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 10 times as kitchen)
avg rating 4.07 — 120,447 ratings — published 2008
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 10 times as kitchen)
avg rating 4.19 — 211,957 ratings — published 2006
The America's Test Kitchen Family Cookbook (Spiral-bound)
by (shelved 10 times as kitchen)
avg rating 4.17 — 19,741 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 — 12,499 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 — 4,917 ratings — published 2012
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.08 — 26,264 ratings — published 2013
Plenty (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.12 — 26,836 ratings — published 2010
Betty Crocker's Cookbook (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.26 — 45,186 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 — 49,844 ratings — published 2010
The French Laundry Cookbook (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.30 — 10,016 ratings — published 1999
The Pioneer Woman Cooks: Recipes from an Accidental Country Girl (Hardcover)
by (shelved 9 times as kitchen)
avg rating 4.06 — 48,458 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 — 6,058 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 — 31,002 ratings — published 2005
Tartine Bread (Hardcover)
by (shelved 8 times as kitchen)
avg rating 4.39 — 7,917 ratings — published 2010
Feast: Food to Celebrate Life (Hardcover)
by (shelved 8 times as kitchen)
avg rating 4.16 — 7,977 ratings — published 2004
Essentials of Classic Italian Cooking (Hardcover)
by (shelved 8 times as kitchen)
avg rating 4.07 — 26,546 ratings — published 1976
I'm Just Here for the Food: Food + Heat = Cooking (Hardcover)
by (shelved 8 times as kitchen)
avg rating 4.12 — 24,217 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 — 25,423 ratings — published 2006
Sundays at Moosewood Restaurant (Paperback)
by (shelved 8 times as kitchen)
avg rating 4.00 — 10,262 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 — 1,359 ratings — published 2014
The Professional Chef (Hardcover)
by (shelved 7 times as kitchen)
avg rating 4.28 — 5,909 ratings — published 1974
Cravings: Recipes for All the Food You Want to Eat (Hardcover)
by (shelved 7 times as kitchen)
avg rating 3.99 — 35,283 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 — 3,181 ratings — published 2012
Nigella Express: Good Food, Fast (Hardcover)
by (shelved 7 times as kitchen)
avg rating 3.96 — 28,331 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 — 27,090 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 — 10,637 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 — 9,303 ratings — published 2007
Ball Complete Book of Home Preserving (Paperback)
by (shelved 7 times as kitchen)
avg rating 4.30 — 9,703 ratings — published 2006
The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen (Hardcover)
by (shelved 6 times as kitchen)
avg rating 4.47 — 1,621 ratings — published 2021
Cook This Book: Techniques That Teach and Recipes To Repeat (Hardcover)
by (shelved 6 times as kitchen)
avg rating 4.21 — 3,827 ratings — published 2021
From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (Snoop Dogg Presents)
by (shelved 6 times as kitchen)
avg rating 4.24 — 4,256 ratings — published 2018
“Despite a few exceptions, I have found that Americans are now far more willing to learn new names, just as they're far more willing to try new ethnic foods... It's like adding a few new spices to the kitchen pantry.”
― Funny in Farsi: A Memoir of Growing Up Iranian in America
― Funny in Farsi: A Memoir of Growing Up Iranian in America
“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
