What’s in it
Tap a tag: ❤ = this matters to me · tap again ✕ = don’t care · again to reset. The list below updates each time.
24 books with the same feel
Include books by the same authorIvan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
Ivan Orkin · 211 pages
"The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one o
Cravings: Recipes for All the Food You Want to Eat
Chrissy Teigen · 240 pages
Model and TV personality Chrissy Teigen demonstrates how to make cooking a part of a fashion-forward lifestyle, sharing one hundred recipes ranging from personal creations and her Thai mother's classics to dishes taught to her by chef friends.
Jamie's Kitchen
Jamie Oliver · 333 pages
"Jamie's Kitchen is the ultimate guide for people who love great food and want to cook. It's packed with clear, no-nonsense advice and inspiration, as well as over 100 brand new recipes from the cookery course and the restaurant. Jamie's approach is honest and easy - this is not a heavy duty 'cook like a professional' book, weighed down with facts, figures and techniques. Jamie guides you through
Julia and Jacques Cooking at Home
Julia Child, Jacques Pepin · 439 pages
Nigella Express: Good Food, Fast
Nigella Lawson · 400 pages
THE DOMESTIC GODDESS IS BACK --- and this time it's instant. Nigella and her style of cooking have earned a special pace in our lives, symbolizing al that is best, most pleasurable, most hands-on, and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. Featuring fabulous fast foods, ingenious shortcuts, terrific time-saving idea
The New Basics Cookbook
Julee Rosso, Sheila Lukins · 849 pages
Designed to reflect changing tastes and preferences, as well as new kitchen and culinary styles, this 950-recipe cookbook covers all sorts of dishes, with tips on setting up shop, buying and storing food, and more.
The French Laundry Cookbook
Thomas Keller · 330 pages
"Thomas Keller, chef/proprietor of the French Laundry in the Napa Valley is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses."--BOOK JACKET. "From innovative soup techniques, to the proper way to cook green vegetables, to secret
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Peter Reinhart · 321 pages
The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper!
Ree Drummond · 400 pages
The blogger and Food Network personality answers that age-old question "What's for Dinner?", bringing together more than 125 simple, step-by-step recipes for delicious dinners the whole family will love.
My Bread: The Revolutionary No-Work, No-Knead Method
Jim Lahey · 222 pages
New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.
Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
Ina Garten · 272 pages
In Barefoot Contessa Family Style, Ina Garten explains that sharing our tables with those we love is too essential to be saved just for special occasions u and it's easy to do if you know how to cook irresistible meals with a minimum of fuss.
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
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
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Jennifer McLagan · 232 pages
Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with