18 books like French Country Cooking (Cookery Library)

What to read after French Country Cooking (Cookery Library) — books similar to it, matched on shared themes.

A Book of Mediterranean Food Elizabeth David · 1950 · 210p · ≈ 7h · Moderate Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself —and her audience— up with dishes from the south of France, Italy, Spain,… Shares Cooking & Food, French Cooking, Cooking, Nonfiction

Modern French culinary art Henri Paul Pellaprat · 1960 · 1037p · ≈ 34h · Challenging Shares French Cookery, French Cooking, Cooking with this book.

The Cooking of South-West France Paula Wolfert · 1983 · ★ 4.0 · 356p · ≈ 11h · Moderate Recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts capture the flavor of traditional and contemporary French cooking. Shares French Cookery, French Cooking, Cooking

Larousse of Gastronomy Joël Robuchon · 2000 · 1206p · ≈ 40h · Moderate "Has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And...Larousse features more than 400 reportage photos--candid images of upscale restaurants from around the… Shares French Cookery, French Cooking, Food, Cooking

How to Eat Nigella Lawson · 1998 · 537p · ≈ 17h · Moderate Shares Food, Cooking with this book.

Is There a Nutmeg in the House? Elizabeth David · 2000 · ★ 4.0 · 336p · ≈ 11h · Moderate A direct sequel to bestselling AN OMLETTE AND A GLASS OF WINE, this anthology contains a selection of Elizabeth David's journalistic and occasional writing as well as material from her files, letters and notes, none of which has appeared in any of her nine previous books. This book is characterized by her famous elegance and wit, and, of course, her passion for food: its history, myriad… Shares Cooking & Food, Food, Cooking, Nonfiction

Julie and Julia Julie Powell · 2001 · ★ 3.7 · 309p · ≈ 10h · Moderate 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… Shares French Cookery, French Cooking, Cooking, Nonfiction

La cuisinière de la campagne et de la ville, ou, Nouvelle cuisine économique .. L.-E Audot · 1829 · 688p · ≈ 22h · Demanding Shares French Cookery, French Cooking, Cooking with this book.

A treatise of the materia medica William Cullen · 1789 · 610p · ≈ 20h · Demanding Shares Food, Cooking with this book.

Real fast food Nigel Slater · 1992 · ★ 4.1 · 319p · ≈ 10h · Moderate Nigel Slater presents over 350 creative, delicious and nourishing recipes and suggestions for those who'd rather spend more of their time eating than cooking. From simple snacks to dinner-party desserts, all the dishes in Real Fast Food can be ready to eat in 30 minutes or under. Shares Cooking & Food, Cooking, Nonfiction

Food fundamentals Margaret McWilliams · 1966 · 576p · ≈ 19h · Moderate Shares Food, Cooking with this book.

Guide culinaire Auguste Escoffier · 1903 · 902p · ≈ 30h · Challenging This record includes reprints of the first American edition. Shares French Cookery, French Cooking, Cooking

Tender at the bone Ruth Reichl · 1998 · ★ 4.5 · 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 Cooking & Food, Cooking, Nonfiction

Le répertoire de la cuisine Louis Saulnier · 1914 · ★ 5.0 · 239p · ≈ 7h · Moderate First published in 1914, _Le Repertoire de La Cuisine_ is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as… Shares French Cookery, French Cooking, Cooking

The Alice B. Toklas Cook Book Alice B. Toklas · 1954 · ★ 4.0 · 296p · ≈ 9h · Moderate "A collection of traditional French recipes ... [and] memories of Paris ... and of rural France, Spain, and America"--P. [4] of cover. Shares French Cookery, French Cooking, Cooking

Just a matter of thyme Roxie Kelley · 1992 · ★ 4.0 · 165p · ≈ 5h · Moderate Shares Cooking, Nonfiction with this book.

Hallelujah! The Welcome Table Maya Angelou · 2004 · ★ 4.3 · 232p · ≈ 7h · Moderate My husband opened the refrigerator door. Sliced eclairs were stacked on every shelf. "I'll never eat another eclair as long as I live," he said. I gave most of the eclairs to friends, to staff, and to the soup kitchen. But I kept one gargantuan loaf as proof that cooking helps me to write. I pulled out the stubborn manuscripts, which to date had resistered me successfully, and suddenly the words… Shares Cooking & Food, Cooking, Nonfiction

Menus made easy, or, How to order dinner and give the dishes their French names Nancy Lake · 1880 · 290p · ≈ 9h · Challenging Shares French Cooking, Cooking with this book.

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