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On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee · back to the book
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24 books with the same feel
Include books by the same authorIn Defense of Food: An Eater's Manifesto
Michael Pollan · 244 pages
What to eat, what not to eat, and how to think about health: a manifesto for our times"Eat food. Not too much. Mostly plants." These simple words go to the heart of Michael Pollan's In Defense of Food, the well-considered answers he provides to the que
Proof: The Science of Booze
Adam Rogers
The Drunken Botanist: The Plants That Create the World's Great Drinks
Amy Stewart · 400 pages
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries. Of all the extraordinary a
Cooking for Geeks: Real Science, Great Hacks, and Good Food
Jeff Potter · 458 pages
Are you an innovative cook, accustomed to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it’s cooking? Do you want to learn what makes a recipe work so you can improvise and create your own dish? More than just a cookbook, [Cooking for Geeks][1] inspires you to be inventive in the kitchen and piques your curiosit
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
Anya von Bremzen · 338 pages
Born in a surreal Moscow communal apartment where eighteen families shared one kitchen, the author grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at school, and longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy and, finally, intolerable.
I'm Just Here for the Food: Food + Heat = Cooking
Alton Brown · 287 pages
Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
Luke Barr · 320 pages
Uncorrected Proof - Not For Sale. NOTE: Chapters and narrative pages are numbered. Ditto NOTES AND SOURCES, BIBLIOGRAPHY AND INDEX. But no page numbers are shown in the TABLE OF CONTENTS.
My Life in France
Julia Child, Alex Prud'Homme · 344 pages
Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the coun
Molecular Gastronomy: Exploring the Science of Flavor
Herve This · 377 pages
**Publishers notes:** "An international sensation, Molecular Gastronomy debunks a variety of time-honoured rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes."
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
David Wondrich · 326 pages
From Absinthe Cocktail to Whiskey Smash, a salute in stories and drinks to "Professor" Jerry Thomas, pioneer of the American bar. Featuring the original formulae for 100 classic American drinks and a selection of new drinks contributed in his honor by the leading mixologists of our time.
The Book of Jewish Food: An Odyssey from Samarkand to New York
Claudia Roden · 616 pages
In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers,
Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook
Christopher Kimball
Animal, Vegetable, Miracle: A Year of Food Life
Barbara Kingsolver, Steven L. Hopp, Camille Kingsolver · 384 pages
Bestselling author Barbara Kingsolver returns with her first nonfiction narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat."As the U.S. population made an unprecedented mad dash for the Sun Belt, one carload of us paddled against the tide, heading for the Promised Land where water falls from the sky and green stuff grows all around. We were about to begi
The Taste of Country Cooking
Edna Lewis · 304 pages
Recipes for specific dishes and entire meals from the cooking tradition of the author's Virginia Piedmont farming village, originally settled by freed slaves, are interspersed with reminiscences of her childhood.
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food
Jennifer 8. Lee · 314 pages
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of
Jerusalem
Yotam Ottolenghi, Sami Tamimi · 320 pages
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty.
Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie (100 Rediscovered Recipes and the Stories Behind Them)
Ted Haigh · 351 pages
"Vintage spirits and forgotten cocktails enthusiastically invokes the exotic tastes and styles of bygone eras. It is an homage to the grand beverages and great bartenders of the past, honoring and remembering them with persuasive sips of the lost cocktails they created!" -- P. [4] of cover.
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy
Jean Anthelme Brillat-Savarin · 395 pages
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
Sandor Ellix Katz · 513 pages
"'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 their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz exper
The United States of Arugula: How We Became a Gourmet Nation
David Kamp · 416 pages
One day we woke up and realized that our "macaroni" had become "pasta," that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? The United States of Arugula is the rollicking, revealing chronicle of how gourmet eating in America went from obscure to pervasive, thanks to the cont
America the Edible: A Hungry History, From Sea to Dining Sea
Adam Richman · 271 pages
"The host of Travel Channel's most popular show explains how iconic American foods have captured our culinary imaginations. You won't look at a bagel the same way again! In America the Edible, Travel Channel host Adam Richman tackles the ins and outs of American cuisine, demonstrating his own unique brand of culinary anthropology. Believing that regional cuisine reveals far more than just our tas
How to Cook a Wolf
M.F.K. Fisher · 261 pages
From Amazon: Written to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table. M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experimen
The Information: A History, a Theory, a Flood
James Gleick · 526 pages
From the invention of scripts and alphabets to the long misunderstood "talking drums" of Africa, James Gleick tells the story of information technologies that changed the very nature of human consciousness. He also provides portraits of the key figures contributing to the inexorable development of our modern understanding of information, including Charles Babbage, Ada Byron, Samuel Morse, Alan Tur