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24 books with the same feel
Include books by the same authorThe 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
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.
Voracious: A Hungry Reader Cooks Her Way through Great Books
Cara Nicoletti · 283 pages
"As a young bookworm reading in her grandfather's butcher shop, Cara Nicoletti saw how books and food bring people to life. Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality. From the breakfast sausage in Laura Ingalls Wilder's Little House in the Big Woods to chocolate cupcakes with
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 Food Lover's Companion
Sharon Tyler Herbst · 792 pages
French Provincial Cooking
Elizabeth David · 526 pages
[No. 1] Mediterranean food -- [no. 2] French country cooking -- [no. 3] Italian food -- [no. 4] French provincial cooking -- [no. 5] Summer cooking.
The Splendid Table
Lynne Rossetto Kasper, Louis B. Wallach Inc. · 529 pages
Introducing Emilia-Romagna -- The antipasto course -- Ragùs -- Essential sauces and stocks -- Pastas -- The sweet pastas of the Renaissance -- Risotto, soup, and vegetable first courses -- Second courses (seafood, poultry, and meats) -- Vegetable side dishes -- Breads -- Desserts (cakes, tarts and pastries, spoon sweets, and the "keeping cakes" of winter).
The Silver Spoon
Clelia D'Onofrio, Giovanna Mazzocchi · 1,263 pages
Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Mario Batali · 522 pages
Bread and Wine: A Love Letter to Life Around the Table with Recipes
Shauna Niequist · 288 pages
The Essentials of Classic Italian Cooking
Marcella Hazan · 716 pages
Here--in one volume--the authentic, delicious recipes and foolproof techniques that made Marcella Hazan's masterpieces, The Classic Italian Cookbook and More Classic Italian Cooking, the most acclaimed, consulted and enjoyed cookbooks in their field. Revised throughout--updated and expanded with a revision of all recipes to reduce the fat content, new entries, and 50 new recipes.
Our Irish Grannies' Recipes: Comforting and Delicious Cooking From the Old Country to Your Family's Table
Eoin Purcell · 152 pages
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,
Mastering the Art of French Cooking
Julia Child · 684 pages
Illustrates the ways in which classic French dishes may be created with American foodstuffs and appliances.
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Harold McGee · 564 pages
The Breath of a Wok
Grace Young, Alan Richardson · 256 pages
It Must've Been Something I Ate: The Return of the Man Who Ate Everything
Jeffrey Steingarten · 448 pages
In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl--into each other-- to produce the Cajun specialty called "turducken." It M
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Julie Powell · 309 pages
Julie Powell is 30 years old, living in a rundown apartment in Queens and working at a secretarial job that's going nowhere. She needs something to break the monotony of her life, and she invents a deranged assignment. She will cook all 524 recipes in Julia Child's 1961 classic Mastering the Art of French Cooking. In the span of one year. At first she thinks it will be easy, but as she moves from
The Supper of the Lamb: A Culinary Reflection
Robert Farrar Capon · 284 pages
Meditations on cooking (mainly Lamb for eight four times) and life, with other recipes as appropriate.
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 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.
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.
Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook
Christopher Kimball