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317 books
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144 voters
Gastronomy Books
Showing 1-50 of 1,983
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 39 times as gastronomy)
avg rating 4.19 — 373,223 ratings — published 2000
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 24 times as gastronomy)
avg rating 4.46 — 16,227 ratings — published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 21 times as gastronomy)
avg rating 4.19 — 210,002 ratings — published 2006
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 20 times as gastronomy)
avg rating 4.39 — 91,694 ratings — published 2017
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 19 times as gastronomy)
avg rating 3.86 — 48,067 ratings — published 2010
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Paperback)
by (shelved 16 times as gastronomy)
avg rating 4.03 — 1,694 ratings — published 1825
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 16 times as gastronomy)
avg rating 4.07 — 119,286 ratings — published 2008
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 13 times as gastronomy)
avg rating 4.07 — 23,610 ratings — published 2008
Salt: A World History (Paperback)
by (shelved 13 times as gastronomy)
avg rating 3.75 — 76,326 ratings — published 2002
The Art of Eating (Paperback)
by (shelved 11 times as gastronomy)
avg rating 4.32 — 6,165 ratings — published 1954
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 11 times as gastronomy)
avg rating 4.10 — 30,910 ratings — published 2001
Taste: My Life Through Food (Hardcover)
by (shelved 10 times as gastronomy)
avg rating 4.19 — 95,342 ratings — published 2021
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes (Hardcover)
by (shelved 10 times as gastronomy)
avg rating 4.36 — 1,482 ratings — published 1921
The Flavour Thesaurus (Hardcover)
by (shelved 10 times as gastronomy)
avg rating 4.27 — 3,169 ratings — published 2010
The Man Who Ate Everything (Paperback)
by (shelved 10 times as gastronomy)
avg rating 3.88 — 9,193 ratings — published 1997
It Must've Been Something I Ate: The Return of the Man Who Ate Everything (Paperback)
by (shelved 10 times as gastronomy)
avg rating 4.08 — 3,805 ratings — published 2002
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 10 times as gastronomy)
avg rating 4.05 — 112,971 ratings — published 2007
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.08 — 25,880 ratings — published 2013
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 3.86 — 10,282 ratings — published 2012
Garlic and Sapphires: The Secret Life of a Critic in Disguise (Paperback)
by (shelved 9 times as gastronomy)
avg rating 3.94 — 48,109 ratings — published 2005
The Professional Chef (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.28 — 5,906 ratings — published 1974
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 3.90 — 25,233 ratings — published 2006
My Life in France (Hardcover)
by (shelved 9 times as gastronomy)
avg rating 4.16 — 93,010 ratings — published 2006
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 9 times as gastronomy)
avg rating 3.87 — 1,100 ratings — published 2003
Eat a Peach (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 3.88 — 28,095 ratings — published 2020
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 4.32 — 25,331 ratings — published 2015
Mastering the Art of French Cooking (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 4.25 — 77,138 ratings — published 1961
The Soul of a Chef: The Journey Toward Perfection (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.06 — 6,351 ratings — published 2000
Tender at the Bone: Growing Up at the Table (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.08 — 39,168 ratings — published 1998
The Gastronomical Me (Paperback)
by (shelved 8 times as gastronomy)
avg rating 4.17 — 4,238 ratings — published 1943
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones (Hardcover)
by (shelved 8 times as gastronomy)
avg rating 3.89 — 14,526 ratings — published 2005
Larousse Gastronomique (Hardcover)
by (shelved 7 times as gastronomy)
avg rating 4.38 — 6,777 ratings — published 1938
No Reservations: Around the World on an Empty Stomach (Hardcover)
by (shelved 7 times as gastronomy)
avg rating 4.01 — 4,854 ratings — published 2007
The Cooking Gene: A Journey Through African American Culinary History in the Old South (ebook)
by (shelved 6 times as gastronomy)
avg rating 3.87 — 8,118 ratings — published 2017
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 4.43 — 4,818 ratings — published 2012
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.77 — 37,392 ratings — published 2001
Delicious! (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.82 — 36,576 ratings — published 2014
Modernist Cuisine: The Art and Science of Cooking (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 4.60 — 1,587 ratings — published 2010
Food in History (Paperback)
by (shelved 6 times as gastronomy)
avg rating 3.97 — 1,605 ratings — published 1973
Food Rules: An Eater's Manual (Paperback)
by (shelved 6 times as gastronomy)
avg rating 3.99 — 48,674 ratings — published 2008
An Edible History of Humanity (Hardcover)
by (shelved 6 times as gastronomy)
avg rating 3.76 — 6,163 ratings — published 2010
What Einstein Told His Cook (Paperback)
by (shelved 6 times as gastronomy)
avg rating 3.85 — 4,265 ratings — published 2002
Consider the Oyster (Paperback)
by (shelved 6 times as gastronomy)
avg rating 4.19 — 1,956 ratings — published 1941
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 4.56 — 2,357 ratings — published 2018
Save Me the Plums: My Gourmet Memoir (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 4.10 — 33,808 ratings — published 2019
Sweetbitter (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 3.33 — 78,640 ratings — published 2016
A Year in Provence (Provence, #1)
by (shelved 5 times as gastronomy)
avg rating 4.00 — 82,800 ratings — published 1989
First Bite: How We Learn to Eat (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 3.89 — 3,506 ratings — published 2015
Spice: The History of a Temptation (Paperback)
by (shelved 5 times as gastronomy)
avg rating 3.64 — 2,561 ratings — published 2004
Kitchen Mysteries: Revealing the Science of Cooking (Hardcover)
by (shelved 5 times as gastronomy)
avg rating 3.75 — 231 ratings — published 1996
“Because of the munchies I get after a fat spliff is the reason I care for tasty food!”
― Martins Ate's 108 Pure Vegetarian Food Cookbook: Excellent munchies recipes for a whole family
― Martins Ate's 108 Pure Vegetarian Food Cookbook: Excellent munchies recipes for a whole family
“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.”
― How to Cook a Tart
― How to Cook a Tart
