18 books like Grand dictionnaire de cuisine

What to read after Grand dictionnaire de cuisine — books similar to it, matched on shared themes.

Larousse gastronomique Montagné, Prosper · 1938 · ★ 4.6 · 1098p · ≈ 36h · Challenging Since its original publication, larouusse gastronomique has been one of the most important book in any food library. A combination of an encylopedia and a cookbook. Have been explained with pictures. I recommend. Shares: Aliments, Gastronomie, Kookkunst, Cuisine

A guide for the greedy by a greedy woman Elizabeth Robins Pennell · 1923 · 179p · ≈ 5h · Challenging This is surely the most extraordinary book on food and eating ever published in the English language. Miss Pennell, who was a correspondent for the Pall Mall Gazette at the height of its amusement and fashionability, was obviously the inspiration of the ‘Two Fat Ladies’. Writing about good food with good writing has never been done so successfully. Beginning with an essay on the virtue of… Shares: Gastronomie, Gastronomy, Cooking

European Gastronomy into the 21st Century Cailein Gillespie · 2001 · 224p · ≈ 7h · Moderate Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: the development of European gastronomic tradition, and the social, economic, philosophical and geographical… Shares: Gastronomie, Gastronomy, Cooking

On food and cooking Harold McGee · 1984 · ★ 4.5 · 684p · ≈ 22h · Moderate Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth… Shares: Aliments, Cuisine, Food, Cooking

Physiologie du goût Jean Anthelme Brillat-Savarin · 1826 · 357p · ≈ 11h · Challenging Jean-Anthelme Brillat-Savarin, Mayor of Bellay, cousin of Madame Recamier, Chevalier de l'Empire, author of A History of Duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his "Physiologie du Gout", which was first published in December 1825. The work has a… Shares: Gastronomie, Kookkunst, Gastronomy, Food

An alphabet for gourmets M. F. K. Fisher · 1949 · ★ 4.2 · 255p · ≈ 8h · Challenging An Alphabet for Gourmets A playful, thoughtful, and delicious A to Z of M.F.K. Fisher’s food writing.In An Alphabet for Gourmets, M.F.K. Fisher creates a wide-ranging, whimsical, and profound miscellany of food that moves readers from A (for dining alone) to Z (zakuski, the classic accompaniments to a shot of Russian vodka), traversing a broad swath of human history, taste, and sensation along… Shares: Gastronomy, Food, 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: Gastronomy, Encyclopedias, Food, Cooking

Supercook Marye Cameron-Smith · 1985 · 148p · ≈ 4h · Moderate Shares: Encyclopedias, Cooking

Hering's dictionary of classical and modern cookery Richard Hering · 1958 · 852p · ≈ 28h · Moderate Shares: Food, Dictionaries, Cooking

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: Kookkunst, Food, Cooking

Le répertoire de la cuisine Louis Saulnier · 1914 · ★ 4.6 · 239p · ≈ 7h · Challenging 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, French language, Dictionaries, Cooking

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

The unprejudiced palate Angelo M. Pellegrini · 1948 · ★ 3.0 · 242p · ≈ 8h · Challenging First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for… Shares: Gastronomy, Cooking

Dictionnaire des symboles Chevalier, Jean · 1969 · ★ 4.5 · 1060p · ≈ 35h · Challenging This remarkable and wide-ranging book is an inventory of symbols and the symbolic imagination. The editors and their fifteen contributors are drawn from a variety of scholarly backgrounds - including anthropology, ethnology, psychotherapy and art history. This diversity of approach is responsible for the book's unique character, a reflection of the multiplicity of symbols and signs and the… Shares: Dictionnaires, French, Dictionaries

Culinary taste Donald Sloan · 2003 · 208p · ≈ 6h · Moderate Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors… Shares: Gastronomie, Gastronomy, Cooking

Food in history Reay Tannahill · 1973 · ★ 4.0 · 424p · ≈ 14h · Moderate Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background. Shares: Aliments, Food, Cooking

Everyman's dictionary of non-classical mythology Egerton Sykes · 1952 · 280p · ≈ 9h · Moderate Shares: Dictionnaires, Dictionaries

Food and feeding Sir Henry Thompson · 1879 · ★ 4.0 · 657p · ≈ 21h · Demanding The present work is the outcome of two lectures on the Books of the Tuat, i.e., the Egyptian Underworld, or "Other World," which I had the honour to deliver at the Royal Institution in the spring of 1904, and it has been prepared at the suggestion of many who wished to continue their inquiries into the beliefs of the Egyptians concerning the abode of the departed, and the state of the blessed and… Shares: Gastronomy, Food, Cooking

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