Cuisine

Cuisine (pronounced "quizeen") (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a characteristic style of cooking practices and traditions,often associated with a specific culture. Cuisines are often named after the geographic areas or regions from which they originate. ...more

Cook This Book: Techniques That Teach and Recipes To Repeat
One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet
How To Make The Best Coffee At Home
The Official Downton Abbey Afternoon Tea Cookbook
That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week
Invitation to a Banquet: The Story of Chinese Food
New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More
Sift: The Elements of Great Baking
Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More
Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop
Fresh from Poland: New Vegetarian Cooking from the Old Country
Jane Austen's Table: Recipes Inspired by the Works of Jane Austen (Literary Cookbooks)
Easy Wins: 12 Flavour Hits, 125 Delicious Recipes, 365 Days of Good Eating
Studio Ghibli Cookbook: Unofficial Recipes Inspired by Spirited Away, Ponyo, and More!
À Table: Recipes for Cooking and Eating the French Way
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Mastering the Art of French Cooking
Kitchen Confidential: Adventures in the Culinary Underbelly
Jerusalem: A Cookbook
Joy of Cooking
Plenty
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Let's Eat Italy!: Everything You Want to Know About Your Favorite Cuisine (Let's Eat Series, 2)
My Life in France
The Food Lab: Better Home Cooking Through Science
On Food and Cooking: The Science and Lore of the Kitchen
Foundations of Flavor: The Noma Guide to Fermentation
The Flavour Thesaurus
The Omnivore's Dilemma: A Natural History of Four Meals
A Cook's Tour: Global Adventures in Extreme Cuisines
Ani's Raw Food Kitchen by Ani PhyoMindful Eating with delicious raw vegan recipes by Nataša PantovićRaw Food Made Easy by Jennifer CornbleetRaw Food/Real World by Matthew KenneyAni's Raw Food Essentials by Ani Phyo
Raw Food Recipes
50 books — 38 voters

My Paris Kitchen by David LebovitzMastering the Art of French Cooking by Julia ChildFrench Provincial Cooking by Elizabeth DavidThe Cooking Of Southwest France by Paula WolfertPatricia Wells at Home in Provence by Patricia Wells
Best French Cookbooks
73 books — 4 voters
Falastin by Sami TamimiPalestine on a Plate by Joudie KallaBaladi by Joudie KallaCraving Palestine Cookbook by Lama BazzariDine in Palestine by Heifa Odeh
Best Palestinian Cookbooks
15 books — 5 voters


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Francesca Serritella
They ordered a parade of tapas and shared everything: petal-pink yellowfin tuna with bright orange habanada peppers drizzled in olive oil and sprinkled with sea salt crystals the size of snowflakes; melt-in-your-mouth clams drenched in butter, white wine, and a confetti of parsley, and when the clams had been eaten, Gabe read her mind and ordered extra bread to sop up the sauce; a small bouquet of crispy shrimp heads--- at first glance Iris recoiled at their black eyes unseeing beneath a heavy d ...more
Francesca Serritella, Full Bloom

Victoria Benton Frank
The sight of the pale-yellow façade of 82 Queen with the large golden numerals on the small black awning over the narrow entrance always made me smile. It was one of the grand dames of the Charleston restaurant scene. Opened in 1982 and comprised of three adjoining eighteenth-century town houses and a courtyard, it was the first restaurant to combine the local African, French, Caribbean, and Anglo-Saxon tastes to create a new culinary genre known as Lowcountry cuisine.
Victoria Benton Frank, My Magnolia Summer

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