Books about Culinary

 

643 books

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The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
Michael Ruhlman
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Restaurants That Work: Case Studies of the Best in the Industry
Martin E. Dorf
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Aroma: The Magic of Essential Oils in Foods and Fragrance
Mandy Aftel
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The Global Food System: Issues and Solutions
William D. Schanbacher
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The Potlikker Papers: A Food History of the Modern South
The Potlikker Papers: A Food History of the Modern South
John T. Edge
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Apples To Oysters: A Food Lover’s Tour of Canadian Farms
Margaret Webb
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One Souffle at a Time: A Memoir of Food and France
Anne Willan
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How to Pick a Peach
Russ Parsons
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My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes
Melanie Dunea
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something to food about: Exploring Creativity with Innovative Chefs
Ahmir Questlove Thompson
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Michael Ruhlman
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How I Learned To Cook: Culinary Educations from the World's Greatest Chefs
Kimberly Witherspoon
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The Amateur Gourmet: How to Shop, Chop and Table Hop Like a Pro (Almost)
Adam D. Roberts
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Best Thing I Ever Tasted: The Secret of Food
Sallie Tisdale
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Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave
Stefan Gates
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Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture
Dana Goodyear
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The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World's Fiercest Food Fight
Mark Caro
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Appetite City: A Culinary History of New York
William Grimes
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Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good
Barb Stuckey
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You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another
Chris Ying
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