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24 books with the same feel
Include books by the same authorJamie's America
Jamie Oliver · 364 pages
America – A country of many contrasts. For me, it presented the ultimate food trip to explore places, ingredients, food culture & traditions. I wanted to get to the heart of great American food, to get past the junk and super-sized portions. I set off on what I knew would be a completely inspiring trip. I wasn't wrong ... from New York to New Orleans, the energy of Los Angeles to the big skies of
Lidia's Italy
Lidia Matticchio Bastianich, Tanya Bastianich Manuali · 364 pages
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
Jeffrey Alford, Naomi Duguid · 368 pages
Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!
Guy Fieri, Ann Volkwein
Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia.Packed with Guy's iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at
My Paris Kitchen: Recipes and Stories
David Lebovitz
"A collection of stories and 100 sweet and savory French-inspired recipes from Chez Panisse pastry chef turned popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. French cooking has come a long way since the days of Escoffier. The culinary culture of France has changed and the current
Down Home with the Neelys: A Southern Family Cookbook
Patrick Neely, Gina Neely, Paula Disbrowe
Gordon Ramsay's Uncharted: A Culinary Adventure With 60 Recipes From Around the Globe
Gordon Ramsay · 368 pages
Better Homes and Gardens New Cook Book
Better Homes and Gardens · 540 pages
Thai Food
David Thompson · 673 pages
"Thai cooking is a paradox," writes Australian restaurateur David Thompson in his comprehensive and aptly named "Thai Food". It uses robustly flavored ingredients--garlic, shrimp paste, chilies, lemongrass--and yet when they are melded during cooking they arrive at a sophisticated and often subtle elegance. Pursuing this transformation in depth, his book presents hundreds of recipes that celebrate
What We Eat When We Eat Alone: Stories and 100 Recipes
Deborah Madison, Patrick McFarlin · 272 pages
In a conversational tone, "What We Eat When We Eat Alone" explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food. Recipes are featured at the end of each chapter.
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Sandor Ellix Katz · 200 pages
Silver Palate Cookbook
Julee Rosso, Sheila Lukins · 452 pages
Contains recipes developed by the founders of The Silver Palate gourmet food store in New York, covering all courses from appetizers to desserts, and includes tips on cooking and entertaining.
Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains
Todd Wilbur · 322 pages
In 1996, Americans spent over $100 billion gobbling up meals at full-service American restaurant chains, inspiring Todd Wilbur to change his focus from cracking the recipes for convenience store foods to cloning the popular dishes served at these sit-down stand-bys. Wilbur's knock-offs, absolutely indiscernible from the originals, are selected from national and regional chains, many drawn from a l
Nigella Kitchen: Recipes from the Heart of the Home
Nigella Lawson · 518 pages
The Professional Chef
Culinary Institute of America · 1,232 pages
"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique
Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking
Heidi Swanson · 215 pages
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
Beard on Bread
James Beard · 228 pages
Everything you need to know about breadmaking including 100 of James Beard's favourite recipes with variations.
Authentic Mexican: Regional Cooking from the Heart of Mexico
Rick Bayless, Deann Groen Bayless · 384 pages
The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother
Jeff Smith · 539 pages
Featuring the cuisine of thirty-five different ethnic groups, this collection of more than four hundred recipes encompasses easy-to-prepare dishes ranging from appetizers to desserts.
Smoke and Pickles: Recipes and Stories from a New Southern Kitchen
Edward Lee · 292 pages
"Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and s