18 books like Cooked

What to read after Cooked — books similar to it, matched on shared themes.

Tasting the past Jacqui Wood · 2009 · 160p · ≈ 5h · Moderate The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from… Shares: Food habits, Food, Cooking

Food in England Dorothy Hartley · 1954 · 674p · ≈ 22h · Moderate The long poem at the centre of John Hartley Williams' new collection is a dramatic monologue narrated by a laconic, possibly lamed, forest dweller, a lowly crewmember on a barge travelling an unnamed waterway. Some of his remarks are addressed to his talisman, the shrunken head of an African tribesman. The barge carries a sinister cargo and its captain has a preference for sadistic sex. Other… Shares: Food habits, Food, Cooking

Cunningham's Encyclopedia of Wicca in the Kitchen Scott Cunningham · 2003 · ★ 4.4 · 378p · ≈ 12h · Moderate There's a reason caviar has a reputation as a love food, but a little vanilla or peppermint can work wonders too! You'll savor mushrooms like never before after experiencing their intuitive-raising effects, and a munch of celery will resonate with new meaning as it boosts your sexual desire and psychic awareness. Virtually any item in your pantry can be used for personal transformation. From… Shares: Food habits, Food

How to Eat Nigella Lawson · 1998 · 537p · ≈ 17h · Moderate The New York Times–bestselling cookbook author "reveals her mastery not only of the stove but also of the essay" with these recipes and reflections (Booklist). "Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty . . . More than just a mantra, 'cook, eat, repeat' is the… Shares: Food, Cooking

Much Depends on Dinner Margaret Visser · 1986 · ★ 3.9 · 351p · ≈ 11h · Moderate Food. We spend a good part of every day buying, preparing, eating, and savouring it. Only sleep and work take more time out of our lives. Margaret Visser uses the ingredients of an ordinary meal as a jumping-off point for an engaging, thoroughly researched look into one of our essential obsessions. Did you know that lettuce is a member of the daisy family? That sea salt is cultivated in salt… Shares: Food habits, Food, Social aspects, Cooking

Science Experiments You Can Eat Vicki Cobb · 1972 · ★ 4.0 · 224p · ≈ 7h · Moderate Experiments with food demonstrate various scientific principles and produce an eatable result. Includes fruit drinks, grape jelly, muffins, chop suey, yogurt, and junket. Shares: Cocina, Food, Cooking

Cooking and Eating Rebecca Rissman · 2014 · 24p · ≈ 48m · Moderate Photographs and simple, levelled text compare and contrast modern and historical activities in a child-friendly format, making this a great took for discussing how life has changed over the years. Shares: Food habits, Cooking

A treatise of the materia medica William Cullen · 1789 · 610p · ≈ 20h · Demanding This volume presents the texts of three Englishwomen remarkable both for writing and publishing their work during the first half of the sixteenth century. They also proved themselves nimble survivors of political and religious turmoil, Beaufort suffering for her Lancastrian connections and Roper and Basset for their Catholic allegiance. Significantly, these women turned to translation and to… Shares: Food, Cooking

Blood, Bones & Butter Gabrielle Hamilton · 2008 · ★ 3.8 · 297p · ≈ 9h · Moderate "It's challenging enough to be a good chef, but to be a fine writer as well is an even more remarkable feat. Gabrielle Hamilton approaches storytelling the same way she does cooking - with thoughtful creativity that delights the senses. The stories she tells here are every bit as enjoyable as the wonderful food she cooks daily at [Prune][1]." - Daniel Boulud [1]: http://www.prunerestaurant.com/ Shares: Cooks, Food, Cooking

Recetas Para El Alma Diana Kennedy · 1984 · ★ 4.0 · 319p · ≈ 10h · Moderate Diana Kennedy is the world's preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country's… Shares: Cocina, Cooking

Food fundamentals Margaret McWilliams · 1966 · 576p · ≈ 19h · Moderate "Food Fundamentals, 10th Edition" integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the… Shares: Food, Cooking

The Apprentice Jacques Pépin · 2003 · ★ 4.2 · 336p · ≈ 11h · Moderate A culinary legend tells his story, from boyhood in wartime France to stardom in America, and shares favorite recipes: "A delicious book…a joy."—The New York Times Book Review   In this memoir, the man Julia Child called "the best chef in America" tells of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of… Shares: Cooks, Cooking

Table for Two (Lessons Learned / Summer Desserts) Nora Roberts · 2002 · ★ 3.8 · 507p · ≈ 16h · Moderate Two tempting classics from the master of romance! Summer Desserts: When love-resistant dessert chef Summer Lyndon develops a taste for her delectable boss Blake Cocharan, her legendary willpower is put to the ultimate test. Lessons Learned: Publicist Juliet Trent never mixes business with pleasure, but her newest client, charming ladies' man and chef Carlo Franconi, is determined to whet her… Shares: Cooks, Cooking

Hunger and work in a savage tribe Audrey I. Richards · 1932 · 238p · ≈ 7h · Challenging The force of hunger in shaping human character and social structure has been largely overlooked. This omission is a serious one in the study of primitive society, in which starvation is a constant menace. This work remedies this deficiency and opens up new lines of anthropological inquiry. The whole network of social institutions is examined which makes possible the consumption, distribution, and… Shares: Food habits, Food, Cooking

Glutton for punishment Cecile Lamalle · 2000 · ★ 4.0 · 295p · ≈ 9h · Moderate Sleuth and master chef Charly Poisson is back in this followup to Appetite for Murder. The winter holidays are over, and Charly and the staff of La Fermette are settling down for a quiet season when a ring of antique thieves terrorize their wealthy, weekend patrons. Things get worse when Charly finds the corpse of a local antiques dealer in the freezer. Despite warnings from the police chief,… Shares: Cooks, Food, Cooking

The food of love Anthony Capella · 2004 · ★ 4.3 · 310p · ≈ 10h · Moderate In the sumptuous tradition of Chocolat and Captain Corelli's Mandolin, and already optioned for a major motion picture, comes a magical tale of romantic passion, culinary delight—and Italy.Captain James Gould arrives in wartime Naples assigned to discourage marriages between British soldiers and their gorgeous Italian girlfriends. But the innocent young officer is soon distracted by an… Shares: Cooks, Cooking

Tender at the bone Ruth Reichl · 1998 · ★ 4.3 · 289p · ≈ 9h · Moderate For better or worse, almost all of us grow up at the table. It is in this setting that Ruth Reichl's brilliantly written memoir takes its form. For, at a very early age, Reichl discovered that "food could be a way of making sense of the world . . . if you watched people as they ate, you could find out who they were." Tender at the Bone is the story of a life determined, enhanced, and defined in… Shares: Cooks, Cooking

Fast Food Nation Eric Schlosser · 2001 · ★ 3.8 · 383p · ≈ 12h · Moderate To a degree both engrossing and alarming, the story of fast food is the story of postwar Amerca. Though created by a handful of mavericks, the fast food industry has triggered the homogenization of our society. Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled the juggernaut of American cultural imperialism… Shares: Food, Social Science, Social aspects, Cooking

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