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29 books
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4 voters
Food Writing Books
Showing 1-50 of 3,984
Kitchen Confidential: Adventures in the Culinary Underbelly (Paperback)
by (shelved 169 times as food-writing)
avg rating 4.18 — 365,564 ratings — published 2000
Garlic and Sapphires: The Secret Life of a Critic in Disguise (Paperback)
by (shelved 127 times as food-writing)
avg rating 3.94 — 47,699 ratings — published 2005
Tender at the Bone: Growing Up at the Table (Paperback)
by (shelved 121 times as food-writing)
avg rating 4.08 — 38,983 ratings — published 1998
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef (Hardcover)
by (shelved 108 times as food-writing)
avg rating 3.77 — 37,083 ratings — published 2001
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 107 times as food-writing)
avg rating 4.19 — 209,365 ratings — published 2006
My Life in France (Hardcover)
by (shelved 94 times as food-writing)
avg rating 4.16 — 92,612 ratings — published 2006
Comfort Me with Apples: More Adventures at the Table (Paperback)
by (shelved 93 times as food-writing)
avg rating 4.05 — 22,230 ratings — published 2001
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen (Hardcover)
by (shelved 80 times as food-writing)
avg rating 3.71 — 160,553 ratings — published 2005
Home Cooking: A Writer in the Kitchen (Paperback)
by (shelved 79 times as food-writing)
avg rating 4.09 — 8,699 ratings — published 1988
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Hardcover)
by (shelved 76 times as food-writing)
avg rating 3.90 — 25,146 ratings — published 2006
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Kindle Edition)
by (shelved 74 times as food-writing)
avg rating 3.86 — 47,461 ratings — published 2010
A Cook's Tour: Global Adventures in Extreme Cuisines (Hardcover)
by (shelved 74 times as food-writing)
avg rating 4.10 — 30,519 ratings — published 2001
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 72 times as food-writing)
avg rating 4.07 — 118,926 ratings — published 2008
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 70 times as food-writing)
avg rating 4.05 — 112,626 ratings — published 2007
The Man Who Ate Everything (Paperback)
by (shelved 67 times as food-writing)
avg rating 3.88 — 9,172 ratings — published 1997
Save Me the Plums: My Gourmet Memoir (Hardcover)
by (shelved 65 times as food-writing)
avg rating 4.10 — 33,513 ratings — published 2019
A Homemade Life: Stories and Recipes from My Kitchen Table (Hardcover)
by (shelved 65 times as food-writing)
avg rating 3.94 — 16,693 ratings — published 2009
The Art of Eating (Paperback)
by (shelved 64 times as food-writing)
avg rating 4.32 — 6,154 ratings — published 1954
Taste: My Life Through Food (Hardcover)
by (shelved 55 times as food-writing)
avg rating 4.19 — 92,349 ratings — published 2021
Salt: A World History (Paperback)
by (shelved 52 times as food-writing)
avg rating 3.75 — 75,661 ratings — published 2002
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones (Hardcover)
by (shelved 50 times as food-writing)
avg rating 3.89 — 14,398 ratings — published 2005
An Everlasting Meal: Cooking with Economy and Grace (Hardcover)
by (shelved 49 times as food-writing)
avg rating 4.19 — 7,666 ratings — published 2011
Food Rules: An Eater's Manual (Paperback)
by (shelved 49 times as food-writing)
avg rating 3.99 — 48,491 ratings — published 2008
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City (Hardcover)
by (shelved 47 times as food-writing)
avg rating 3.84 — 15,621 ratings — published 2009
The Gastronomical Me (Paperback)
by (shelved 44 times as food-writing)
avg rating 4.17 — 4,208 ratings — published 1943
The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School (Hardcover)
by (shelved 43 times as food-writing)
avg rating 3.69 — 10,606 ratings — published 2007
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 42 times as food-writing)
avg rating 4.08 — 25,721 ratings — published 2013
The Apprentice: My Life in the Kitchen (Paperback)
by (shelved 41 times as food-writing)
avg rating 4.19 — 10,728 ratings — published 2003
Fast Food Nation: The Dark Side of the All-American Meal (Paperback)
by (shelved 40 times as food-writing)
avg rating 3.75 — 206,351 ratings — published 2001
Yes, Chef (Hardcover)
by (shelved 38 times as food-writing)
avg rating 3.86 — 18,586 ratings — published 2012
The Making of a Chef: Mastering Heat at the Culinary Institute (Paperback)
by (shelved 37 times as food-writing)
avg rating 4.10 — 8,129 ratings — published 1997
How to Cook a Wolf (Paperback)
by (shelved 37 times as food-writing)
avg rating 4.15 — 3,011 ratings — published 1942
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 36 times as food-writing)
avg rating 3.85 — 10,165 ratings — published 2012
The Tenth Muse: My Life in Food (Hardcover)
by (shelved 36 times as food-writing)
avg rating 3.77 — 2,813 ratings — published 2007
It Must've Been Something I Ate: The Return of the Man Who Ate Everything (Paperback)
by (shelved 35 times as food-writing)
avg rating 4.08 — 3,800 ratings — published 2002
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Hardcover)
by (shelved 34 times as food-writing)
avg rating 4.11 — 4,420 ratings — published 2008
Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone (Hardcover)
by (shelved 34 times as food-writing)
avg rating 3.77 — 3,766 ratings — published 2007
The Botany of Desire: A Plant's-Eye View of the World (Kindle Edition)
by (shelved 33 times as food-writing)
avg rating 4.06 — 58,900 ratings — published 2001
Crying in H Mart (Hardcover)
by (shelved 32 times as food-writing)
avg rating 4.24 — 568,526 ratings — published 2021
The Cooking Gene: A Journey Through African American Culinary History in the Old South (ebook)
by (shelved 32 times as food-writing)
avg rating 3.87 — 8,080 ratings — published 2017
An Omelette and a Glass of Wine (The Cook's Classic Library)
by (shelved 31 times as food-writing)
avg rating 4.11 — 1,229 ratings — published 1984
The United States of Arugula: How We Became a Gourmet Nation (Hardcover)
by (shelved 31 times as food-writing)
avg rating 3.63 — 3,705 ratings — published 2006
Eating Animals (Hardcover)
by (shelved 30 times as food-writing)
avg rating 4.21 — 80,319 ratings — published 2009
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 30 times as food-writing)
avg rating 4.46 — 16,154 ratings — published 1984
Delicious! (Hardcover)
by (shelved 29 times as food-writing)
avg rating 3.82 — 36,325 ratings — published 2014
Relish: My Life in the Kitchen (Paperback)
by (shelved 29 times as food-writing)
avg rating 3.95 — 22,442 ratings — published 2013
Toast: The Story of a Boy's Hunger (Paperback)
by (shelved 29 times as food-writing)
avg rating 3.79 — 7,998 ratings — published 2003
Eat a Peach (Hardcover)
by (shelved 28 times as food-writing)
avg rating 3.88 — 27,882 ratings — published 2020
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 28 times as food-writing)
avg rating 4.39 — 89,219 ratings — published 2017
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food (Hardcover)
by (shelved 28 times as food-writing)
avg rating 3.69 — 5,121 ratings — published 2008
“We’re all just ingredients. What matters is the grace with which you cook the meal.”
― The Lost Art of Mixing
― The Lost Art of Mixing
“The world is wide, wide, wide, and I am young, young, young, and we’re all going to live forever!'
We were very hungry but we didn’t want to leave, so we ate there. We had chicken sandwiches; boy, the chicken of the century. Dry, wry, and tender, the dryness sort of rubbing against your tongue on soft, bouncy white bread with slivers of juicy wet pickles. Then we had some very salty potato chips and some olives stuffed with pimentos and some Indian nuts and some tiny pearl onions and some more popcorn. Then we washed the whole thing down with iced martinis and finished up with large cups of strong black coffee and cigarettes. One of my really great meals.”
― The Dud Avocado
We were very hungry but we didn’t want to leave, so we ate there. We had chicken sandwiches; boy, the chicken of the century. Dry, wry, and tender, the dryness sort of rubbing against your tongue on soft, bouncy white bread with slivers of juicy wet pickles. Then we had some very salty potato chips and some olives stuffed with pimentos and some Indian nuts and some tiny pearl onions and some more popcorn. Then we washed the whole thing down with iced martinis and finished up with large cups of strong black coffee and cigarettes. One of my really great meals.”
― The Dud Avocado
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food-lit
