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100 Best Cooking & Food, Wine & Spirits Books

100 books on this list
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Mastering the Elements of Good Cooking
by Samin Nosrat (Apr 25, 2017)
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new cul...
Recommended by
Ben Silbermann
How Not to Die
Discover the Foods Scientifically Proven to Prevent and Reverse Disease
by Michael Greger M.D. FACLM (Dec 08, 2015)
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From the physician behind the wildly popular website, How Not to Die reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death.The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, D...
Recommended by
Amy Tan
The Food Lab
Better Home Cooking Through Science
by J. Kenji López-Alt (Sep 21, 2015)
Goodreads Rating
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof...
On Food and Cooking
The Science and Lore of the Kitchen
by Harold McGee (Nov 23, 2004)
Goodreads Rating
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into so...
The Oh She Glows Cookbook
Over 100 Vegan Recipes to Glow from the Inside Out
by Angela Liddon (Mar 04, 2014)
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After a decade of struggling with an eating disorder and subsisting on diet, low-calorie processed foods, Angela Liddon vowed to get healthy once and for all. Done with feeling sick and tired, she threw out her fat-free butter spray and low-calorie frozen dinners. Instead, Angela embraced whole foods that made her glow from the inside out. But firs...
Magnolia Table
A Collection of Recipes for Gathering
by Joanna Gaines (Apr 24, 2018)
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Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.Jo believes there's no better way to celebrate family and fri...
The Pioneer Woman Cooks
Dinnertime - Comfort Classics, Freezer Food, 16-minute Meals, and Other Delicious Ways to Solve Supper
by Ree Drummond (Oct 20, 2015)
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THERE’S NO TIME LIKE DINNERTIME!Oh, don’t get me wrong. I adore breakfast. I love lunch! But dinnertime definitely tops them all. It’s the time of day when we reunite with our sweeties, our kids, our friends, our parents . . . and catch up on the events of the day over something mouthwatering and delicious. Dinnertime anchors us, nourishes us, and ...
Mastering the Art of French Cooking, Vol. 2
A Classic Continued
by Julia Child (Sep 12, 1983)
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The sequel to the classic Mastering the Art of French CookingHere, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publica...
Flour Water Salt Yeast
The Fundamentals of Artisan Bread and Pizza [A Cookbook]
by Ken Forkish (Sep 18, 2012)
Goodreads Rating
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Po...
Mastering the Art of French Cooking, Volume 1
A Cookbook
by Julia Child (Sep 12, 1983)
Goodreads Rating
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cui...
Good Calories, Bad Calories
Fats, Carbs, and the Controversial Science of Diet and Health
by Gary Taubes (Sep 23, 2008)
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Challenging the Conventional Wisdom on Diet, Weight, and DiseaseIn this groundbreaking book, the result of seven years of research in every science connected with the impact of nutrition on health, award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.For decades we have been...
Vibrant Vegetable Recipes from London's Ottolenghi
by Yotam Ottolenghi (Mar 23, 2011)
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With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recip...
Ball Complete Book of Home Preserving
by Judi Kingry (May 01, 2020)
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Ball Complete Book of Home Preserving contains over 400 delicious and creative recipes. Home canning puts the pleasures of eating natural, delicious produce at your fingertips year round. Preserving food is as modern and practical as the latest food trend, and its really quite simple. Easy-to-understand detailed instructions provide all the informa...
The Skinnytaste Cookbook
Light on Calories, Big on Flavor
by Gina Homolka (Sep 30, 2014)
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NEW YORK TIMES BESTSELLERGet the recipes everyone is talking about in the debut cookbook from the wildly popular blog Skinnytaste Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-...
A Cookbook
by Yotam Ottolenghi (Oct 16, 2012)
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With Jerusalem, Ottolenghi re-teams with his friend and co-owner of his restaurants, Sami Tamimi. Both men were born in Jerusalem in the same year: Tamimi on the Arab east side and Ottolenghi in the Jewish west. In this book they explore the vibrant cuisine of their home city together, and present an authentic collection of recipes that reflects th...
Recommended by
Sam Kass
The Way to Cook
by Julia Child (Sep 18, 1989)
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In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus the distillation of a lifetime of cooking. And she has an important message for Americans today. . .to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you c...
The Bread Baker's Apprentice
Mastering the Art of Extraordinary Bread
by Peter Reinhart (Nov 14, 2001)
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Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triump...
The French Laundry Cookbook
by Thomas Keller (Nov 01, 1999)
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2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a ma...
5 Ingredients – Quick & Easy Food
by Jamie Oliver (Oct 24, 2017)
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Jamie keeps it super-simpleCooking doesn't have to be complicated - that's why Jamie's 5 Ingredients - Quick & Easy Food is sure to become your new best friend in the kitchen.It's all about making the journey to good food very, very simple. Every recipe uses just five key ingredients, ensuring you can get a meal together fast, whether it's finished...
Nom Nom Paleo
Food for Humans (Volume 1)
by Michelle Tam (Dec 17, 2013)
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By the creators of the critically-acclaimed leading Paleo food blog, ...
The China Study
Revised and Expanded Edition
by T. Colin Campbell (Dec 27, 2016)
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The revised and expanded edition of the bestseller that changed millions of livesThe science is clear. The results are unmistakable.You can dramatically reduce your risk of cancer, heart disease, and diabetes just by changing your diet.More than 30 years ago, nutrition researcher T. Colin Campbell and his team at Cornell, in partnership with teams ...
Recommended by
James Cameron
Hungry for More
by Chrissy Teigen (Sep 18, 2018)
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After the extraordinary success of Cravings, Chrissy Teigen comes back with more of her signature wit and take-no-prisoners flavor bombs.Cravings: Hungry for More takes us further into Chrissy’s kitchen…and life. It’s a life of pancakes that remind you of blueberry pie, eating onion dip with your glam squad, banana bread that breaks the internet, a...
Recommended by
Mindy Kaling
The One-Straw Revolution
An Introduction to Natural Farming (New York Review Books Classics)
by Masanobu Fukuoka (Jun 02, 2009)
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Fukuoka demonstrates how the way we look at farming influences the way we look at health, the school, nature, nutrition, spiritual health and life itself. He joins the healing of the land to the process of purifying the human spirit and proposes a way of life and a way of farming in which such healing can take place....
Bread and Wine
A Love Letter to Life Around the Table with Recipes
by Shauna Niequist (Sep 05, 2017)
Goodreads Rating
This book is a collection of essays about family relationships, friendships, and the meals that bring us together. Written by well-loved writer and blogger, Shauna Niequist, this mix of Girl Meets God and the Food Network is a funny, honest, and vulnerable spiritual memoir. Bread & Wine is a celebration of food shared and life around the table, and...
The Pioneer Woman Cooks
Food from My Frontier
by Ree Drummond (Mar 13, 2012)
Goodreads Rating
I'm Pioneer Woman.And I love to cook.Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessi...
Wild Fermentation
The Flavor, Nutrition, and Craft of Live-Culture Foods
by Sandor Ellix Katz (Sep 01, 2003)
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Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first co...
Tartine Bread
by Chad Robertson (Sep 29, 2010)
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The Tartine Way - Not all bread is created equal"...The most beautiful bread book yet published..." – The New York TimesTartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tart...
Practical Paleo
A Customized Approach to Health and a Whole-Foods Lifestyle
by Diane Sanfilippo (Sep 06, 2016)
Goodreads Rating
Our great-grandmothers didn't need nutrition lessons—then again, they weren't forced to wade through aisle after aisle of packaged foods touting outlandish health claims and confusing marketing jargon. Over the last few decades, we've forgotten what "real food" is—and we're left desperately seeking foods that will truly nourish our bodies. We're di...
Good Eats
Volume 1, The Early Years
by Alton Brown (Oct 01, 2009)
Goodreads Rating
Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and—underneath it all—a science geek who’s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown’s legion of fans have been salivating for—two volumes that together will provide an unexpurgated record of his long-runni...
The Cheese Trap
How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy
by Neal D Barnard MD FACC (Feb 28, 2017)
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New York Times bestselling author Dr. Neal Barnard reveals the shocking truth about cheese-the dangerous addiction that is harming your health-and presents a radical program to lose weight and feel great. We've been told that dairy does a body good, but the truth is that cheese can be dangerous. Loaded with calories, fat, and cholesterol, cheese ca...
The Third Plate
Field Notes on the Future of Food
by Dan Barber (Apr 07, 2015)
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Not since Michael Pollan has such a powerful storyteller emerged to reform American food. The Washington PostTodays optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Timesbestselling book, chef Dan Ba...
Recommended by
Thomas Zacharias
Setting the Table
The Transforming Power of Hospitality in Business
by Danny Meyer (Jan 10, 2008)
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The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake ShackSeventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is no...
The How Not to Die Cookbook
100+ Recipes to Help Prevent and Reverse Disease
by Michael Greger M.D. FACLM (Dec 05, 2017)
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From Michael Greger, M.D., FACLM, the physician behind the trusted and wildly popular website, and author of the New York Times bestselling book How Not to Die, comes a beautifully-designed, comprehensive cookbook complete with more than 120 recipes for delicious, life-saving, plant-based meals, snacks, and beverages.Dr. Michael ...
Recommended by
Amy Tan
The Art of Fermentation
An In-Depth Exploration of Essential Concepts and Processes from around the World
by Sandor Ellix Katz (May 14, 2012)
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Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through ...
The Art of Eating
50th Anniversary Edition
by M.F.K. Fisher (Feb 20, 2004)
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This book is the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the h...
The Professional Chef
by The Culinary Institute of America (CIA) (Sep 13, 2011)
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The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the C...
Essentials of Classic Italian Cooking
by Marcella Hazan (Jan 01, 2012)
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Title: Essentials of Classic Italian Cooking <>Binding: Hardcover <>Author: MarcellaHazan <>Publisher: AlfredA.Knopf...
Recommended by
Mark Bittman
The Big Fat Surprise
Why Butter, Meat and Cheese Belong in a Healthy Diet
by Nina Teicholz (Jan 06, 2015)
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In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.For decade...
The Cake Bible
by Rose Levy Beranbaum (Sep 20, 1988)
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2017 inductee into the IACP Culinary Classics Hall of Fame."If you ever bake a cake, this book will become your partner in the kitchen." -- from the foreword by Maida HeatterThis is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New Y...
Fifty Shades of Chicken
A Parody in a Cookbook
by F.L. Fowler (Nov 13, 2012)
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Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on.   “I want you to see this. Then ...
Recommended by
Shaun White
Nourishing Traditions
The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats
by Sally Fallon (Jan 01, 2001)
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The Diet Dictocrats don't want you to know that...- Your body needs old-fashioned animal fats- New-fangled polyunsaturated oils can be bad for you- Modern whole grain products can cause health problems- Traditional sauces promote digestion and assimilation- Modern food processing denatures our foods but- Ancient preservation methods actually increa...
The Flavor Bible
The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by Andrew Dornenburg (Sep 16, 2008)
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Winner of the 2009 James Beard Book Award for Best Book: Reference and ScholarshipGreat cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present...
Well Fed
Paleo Recipes for People Who Love to Eat
by Melissa Joulwan (Dec 12, 2011)
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Preparing quality food is among the most caring things we can do for ourselves and the people we love. That's why Well Fed: Paleo Recipes For People Who Love To Eat is packed with recipes for food that you can eat every day, along with easy tips to make sure it takes as little time as possible to get healthy, delicious food into your well-deserving...
Deep Nutrition
Why Your Genes Need Traditional Food
by Catherine Shanahan M.D. (May 29, 2018)
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One of the Best Health and Wellness Books of 2017 -- Sports Illustrated A self-published phenomenon examining the habits that kept our ancestors disease-free--now with a prescriptive plan for "The Human Diet" to help us all live long, vital, healthy lives.Physician and biochemist Cate Shanahan, M.D. examined diets around the world known to help peo...
Recommended by
Dilip Cherian
Healing With Whole Foods
Asian Traditions and Modern Nutrition (3rd Edition)
by Paul Pitchford (Nov 05, 2002)
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Used as a reference by students of acupuncture, this is a hefty, truly comprehensive guide to the theory and healing power of Chinese medicine. It's also a primer on nutrition--including facts about green foods, such as spirulina and blue-green algae, and the "regeneration diets" used by cancer patients and arthritics--along with an inspiring cookb...
The Encyclopedia of Country Living, 40th Anniversary Edition
The Original Manual for Living off the Land & Doing It Yourself
by Carla Emery (Oct 30, 2012)
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The bible of sustainable living, food gardening, and living green, no home is complete without this one-of-a-kind encyclopedia! For more than thirty years, people have relied on the thousands of recipes, detailed how-to instructions, and personal advice provided in this definitive classic. It is the most complete source of step-by-step information ...
Julia and Jacques Cooking at Home
A Cookbook
by Julia Child (Sep 14, 1999)
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In Julia and Jacques Cooking at Home, two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques P�pin are synonymous with good food, and in these pages they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and c...
Recommended by
Adam Savage
Ottolenghi Simple
A Cookbook
by Yotam Ottolenghi (Oct 16, 2018)
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A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry sta...
Eat Happy
Gluten Free, Grain Free, Low Carb Recipes Made from Real Foods For A Joyful Life
by Anna Vocino (Oct 04, 2016)
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Eat Happy has 154 delicious grain-free, gluten-free recipes that are also free of any processed sugars. There are meats, fish, sides, soups, starters, casseroles, slow cooker recipes, breakfast dishes, and even desserts to satisfy any sweets craving you might have, all with virtually no sugar. If you are low carb, paleo, are wanting to keep autoimm...
Recommended by
Zooey Deschanel
The Unofficial Harry Potter Cookbook
From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Wizards and Non-Wizards Alike (Unofficial Cookbook)
by Dinah Bucholz (Sep 18, 2010)
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Bangers and mash with Harry, Ron, and Hermione in the Hogwarts dining hall. A proper cuppa tea and rock cakes in Hagrid's hut. Cauldron cakes and pumpkin juice on the Hogwarts Express. With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly ...
Forks Over Knives―The Cookbook
Over 300 Recipes for Plant-Based Eating All Through the Year
by Del Sroufe (Aug 14, 2012)
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"Forks Over Knives," both the documentary and companion book, appeared on the scene in 2011 with an astonishing but simple claim: Following a fully plant-based diet can save your life. By avoiding meat, fish, eggs, dairy, and emphasizing whole, unrefined plant foods, millions of people have begun to notice staggering improvements to their physical ...
Barefoot Contessa Family Style
Easy Ideas and Recipes That Make Everyone Feel Like Family
by Ina Garten (Oct 29, 2002)
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Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet—a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style, Ina explains that sharing our lives and tables with those we love is too essenti...
Eating Animals
by Jonathan Safran Foer (Sep 01, 2010)
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Jonathan Safran Foer spent much of his life oscillating between enthusiastic carnivore and occasional vegetarian. Once he started a family, the moral dimensions of food became increasingly important.Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating tradition...
The Unsettling of America
Culture & Agriculture
by Wendell Berry (Feb 29, 1996)
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Since its publication by Sierra Club Books in 1977, The Unsettling of America has been recognized as a classic of American letters. In it, Wendell Berry argues that good farming is a cultural development and spiritual discipline. Today’s agribusiness, however, takes farming out of its cultural context and away from families. As a result, we as a na...
The Cookbook
by Yotam Ottolenghi (Sep 03, 2013)
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Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi  and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.Yotam Ottolenghi’s four eponymous restaurants—each a pa...
Ad Hoc at Home
by Thomas Keller (Nov 06, 2009)
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New York Times bestseller James Beard Award Winner IACP Award Winner Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bak...
CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In add...
The Whole Beast
Nose to Tail Eating
by Fergus Henderson (Mar 01, 2004)
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The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a...
Recommended by
Richard Coles
The Perfect Scoop
Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
by David Lebovitz (May 04, 2010)
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Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis ...
From My Home to Yours
by Dorie Greenspan (Sep 25, 2006)
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Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, "You write recipes just the way I do.” Her recipe writing has won widespread praise for its literate curiosity and "patient but exuberant style.” (One hard-boiled critic c...
The Taste of Country Cooking
The 30th Anniversary Edition of a Great Southern Classic Cookbook
by Edna Lewis (Aug 01, 2006)
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In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of ea...
Recommended by
Samin Nosrat
A Cookbook
by David Chang (Oct 27, 2009)
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Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingred...
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Vibrant Vegetable Cooking from London's Ottolenghi [A Cookbook]
by Yotam Ottolenghi (Oct 14, 2014)
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The hotly anticipated follow-up to London chef Yotam Ottolenghis bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the worlds most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetari...
Recommended by
Sam Kass
The Starch Solution
Eat the Foods You Love, Regain Your Health, and Lose the Weight for Good!
by John McDougall (Jun 04, 2013)
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A bestselling author’s groundbreaking eating plan that challenges the notion that starch is unhealthyFrom Atkins to Dukan, the fear-mongering about carbs over the past few decades has reached a fever pitch; the mere mention of a starch-heavy food is enough to trigger a cavalcade of shame and longing.In The Starch Solution, bestselling diet doctor a...
The Forks Over Knives Plan
How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde M.D. (Jan 17, 2017)
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From the creators of the groundbreaking documentary comes the New York Times bestselling diet plan Sanjay Gupta called “the prescription you need to live a long, healthy life”—a plan to transition to a delicious whole-foods, plant-based diet in just twenty-eight days.The trailblazing film Forks Over Knives helped spark a medical and nutritional rev...
Recommended by
James Cameron
Rice, Noodle, Fish
Deep Travels Through Japan's Food Culture
by Matt Goulding (Oct 27, 2015)
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2016 Travel Book of the Year by the Society of American Travel WritersFinalist for the 2016 IACP Awards: Literary Food WritingNamed one of the Financial Times' "Best Books of 2016"An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along ...
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Anthony Bourdain
Anthony Bourdain Remembered
by CNN (May 28, 2019)
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A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain When Anthony Bourdain died in June 2018, the outpouring of grief from his fans around the world was momentous. The tributes spoke to his legacy: That the world is much smaller than we imagine and people are more alike than they are different....
Recommended by
Joe Miragliotta
I'm Just Here for More Food
Food x Mixing + Heat = Baking
by Alton Brown (Oct 01, 2004)
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Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists....
My Life in France
by Julia Child (Oct 09, 2007)
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The bestselling story of Julia's years in France--and the basis for Julie & Julia, starring Meryl Streep and Amy Adams--in her own words. Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master...
The Apprentice
My Life in the Kitchen
by Jacques Pépin (Dec 08, 2015)
Goodreads Rating
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.We see young Jacques as a homesick six-year...
The Omnivore's Dilemma
A Natural History of Four Meals
by Michael Pollan (Aug 28, 2007)
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What should we have for dinner? For omnivore's like ourselves, this simple question has always posed a dilemma: When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods on offer might shorten your life. Today, buffeted by one food fad ...
Recipes from Two Centuries of African American Cooking
by Toni Tipton-Martin (Nov 05, 2019)
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Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food.Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima...
Recommended by
Sam Sifton
Barefoot Contessa Back to Basics
Fabulous Flavor from Simple Ingredients
by Ina Garten (Oct 28, 2008)
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#1 NEW YORK TIMES BESTSELLERBarefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites. Ina Garten’ s bestselling cookbooks have con-sistently provided accessible, subtly soph...
Thai Food
by David Thompson (Aug 27, 2002)
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Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai r...
Recommended by
Ted Knutson
The Food Revolution
How Your Diet Can Help Save Your Life and Our World
by John Robbins (Sep 15, 2010)
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The man who started the food revolution with the groundbreaking Diet for a New America now boldly posits that, collectively, our personal diet can save ourselves and the world. Robbins argues for adopting a vegetarian diet for personal wellbeing as well as for the wellbeing of the planet. Photos, charts & tables....
The Wahls Protocol
A Radical New Way to Treat All Chronic Autoimmune Conditions Using Paleo Principles
by Terry Wahls M.D. (Dec 30, 2014)
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An integrative approach to healing chronic autoimmune conditions by a doctor, researcher, and sufferer of progressive multiple sclerosis (MS) whose TEDx talk is already a web sensation Like many physicians, Dr. Terry Wahls focused on treating her patients’ ailments with drugs or surgical procedures—until she was diagnosed with multiple sclerosis (M...
The Gift of Good Land
Further Essays Cultural and Agricultural
by Wendell Berry (May 01, 2009)
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The essays in The Gift of Good Land are as true today as when they were first published in 1981; the problems addressed here are still with us and the solutions no nearer to hand. One of the insistent themes of this book is the interdependence, the wholeness, the oneness of people, the land, weather, animals, and family. To touch one is to tamper w...
Recommended by
Michael Pollan
Fat Chance
Beating the Odds Against Sugar, Processed Food, Obesity, and Disease
by Robert H. Lustig (Dec 31, 2013)
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Robert Lustig’s 90-minute YouTube video Sugar: The Bitter Truth, has been viewed more than two million times. Now, in this much anticipated book, he documents the science and the politics that has led to the pandemic of chronic disease over the last 30 years.In the late 1970s when the government mandated we get the fat out of our food, the food ind...
The Bread Bible
by Rose Levy Beranbaum (Oct 17, 2003)
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The new baking masterwork from the author of "The Cake Bible" and "The Pie and Pastry Bible" provides bread bakers with 150 meticulous, foolproof recipes. The accessibility of Beranbaum's recipes and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. Easy-to-use ingredient tables provide ...
Bringing It to the Table
On Farming and Food
by Wendell Berry (Aug 17, 2009)
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Only a farmer could delve so deeply into the origins of food, and only a writer of Wendell Berry’s caliber could convey it with such conviction and eloquence. Long before Whole Foods organic produce was available at your local supermarket, Berry was farming with the purity of food in mind. For the last five decades, Berry has embodied mindful eatin...
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Samin Nosrat
Thug Kitchen
The Official Cookbook
by Thug Kitchen (Oct 07, 2014)
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Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur's Best New Food blog of 2013—with half a million Facebook fans and counting—Thug Kitchen wants to show everyone how to take charge o...
Classic Indian Cooking
by Julie Sahni (Oct 01, 1980)
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This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar We...
Recommended by
Mark Bittman
Gran Cocina Latina
The Food of Latin America
by Maricel E. Presilla (Oct 01, 2012)
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Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, ...
Recommended by
Samin Nosrat
Mucusless Diet Healing System
Scientific Method of Eating Your Way to Health
by Arnold Ehret (Nov 08, 2013)
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This scientific method of eating, developed by Ehret in 1922, presents a complete, workable program for cleansing, repairing, rebuilding, and maintaining a healthy body. this book lays out Professor Ehret's simple and logical plan in plain, understandable language so that anyone can apply the Ehret method....
Recommended by
Steve Jobs
Eat to Beat Disease
The New Science of How Your Body Can Heal Itself
by William W Li MD (Mar 19, 2019)
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NEW YORK TIMES BESTSELLER Is your diet feeding or defeating disease? Forget everything you think you know about your body and food, and discover the new science of how the body heals itself. Learn how to identify the strategies and the dosages for using food to transform your resilience and health in EAT TO BEAT DISEASE.We have radically underest...
Recommended by
Ben Greenfield
The Barefoot Contessa Cookbook
by Ina Garten (Apr 06, 1999)
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For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contess...
Wine Folly
Magnum Edition
by Madeline Puckette (Sep 25, 2018)
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Honey From a Weed
by Patience Gray (Mar 03, 2001)
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This book is perhaps the jewel in Prospect’s crown. Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, ‘the book is a large and grandiose life history, a passionate narrative of extremes of experience.’ Jeremy Round called Patience Gray ‘the high priestess of cooking’, who...
Recommended by
Samin Nosrat
Wine Simple
A Totally Approachable Guide from a World-Class Sommelier
by Aldo Sohm (Nov 19, 2019)
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From the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much m...
Recommended by
Peter Suderman
The Plant Paradox Quick and Easy
The 30-Day Plan to Lose Weight, Feel Great, and Live Lectin-Free
by Dr. Steven R Gundry MD (Jan 08, 2019)
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From bestselling author Dr. Steven Gundry, a quick and easy guide to The Plant Paradox program that gives readers the tools to enjoy the benefits of lectin-free eating in just 30 days.In Dr. Steven Gundrys breakout bestseller The Plant Paradox, readers learned the surprising truth about foods that have long been regarded as healthy. Lectinsa type o...
Recommended by
Jack Dorsey
The Dead Rabbit Drinks Manual
Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World
by Sean Muldoon (Oct 13, 2015)
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Winner of the Tales of the Cocktail Spirited Award for Best New Cocktail & Bartending Book Dead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry, receiving award after award including World's Best Bar, Worlds Best Cocktail Menu, Worlds Best Drink Selection, and Best American Cocktail Bar. Now, the critically acclaimed bar has...
Recommended by
Chris Messina
A Cheesemonger's History of The British Isles
by Ned Palmer (Oct 31, 2019)
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'A beautifully textured tour around the cheeseboard' Simon Garfield'Full of flavour' Sunday Times'A delightful and informative romp ... a fine Christmas present, along with a wedge of Sparkenhoe Red Leicester' Bee Wilson, Guardian'His encounters with modern-day practitioners fizz with infectious delight'John Walsh, Sunday TimesShortlisted for the A...
Recommended by
Tom Watson
Zingerman's Bakehouse
by Amy Emberling (Oct 03, 2017)
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This is the must-have baking book for bakers of all skill levels. Find your favorite Bakehouse recipes: Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Je...
Recommended by
Rick Bayless
Auberge Of The Flowering Hearth
by Roy Andries De Groot (Jun 01, 1996)
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In the high Alpine valley of La Grande Chartreuse, Roy Andries de Groot discovered by accident a charming and unpretentious little inn, L’Auberge de L’Atre Fleuri. Impressed by the devotion of its owners — les Mesdemoiselles Artraud and Girard — to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record thei...
Recommended by
Samin Nosrat
A Book of Middle Eastern Food
by Claudia Roden (Sep 01, 1972)
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More than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes."Mrs. Roden is an inspiring guide to a rather unusual school of cookery. Her recipes are mouth-watering and her directions clear and easy to follow. A Book of Middle Eastern Food is a landmark...
Recommended by
Upulie Divisekera
Joe Beef
Surviving the Apocalypse
by Frederic Morin (Nov 27, 2018)
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A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award-nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef. "The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even...
Recommended by
Joe Rogan
Big Flavors, Beautiful Food (Indian Cookbook, Books about Indian Seasoning, Beautiful Cookbooks)
by Nik Sharma (Oct 02, 2018)
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There are few books that offer home cooks a new way to cook and to think about flavorand fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 270 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-...
Recommended by
Nigella Lawson
My Paris Kitchen
Recipes and Stories [A Cookbook]
by David Lebovitz (Apr 08, 2014)
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A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, an...
My Bombay Kitchen
Traditional and Modern Parsi Home Cooking
by Niloufer Ichaporia King (Jun 18, 2007)
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The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the Unite...
Recommended by
Samin Nosrat
Catalan Cuisine
Europe's Last Great Culinary Secret
by Colman Andrews (Oct 31, 1997)
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Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia....
Recommended by
José Andrés