18 books like Physiologie du goût

What to read after Physiologie du goût — books similar to it, matched on shared themes.

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

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: Feeding Behavior, Gastronomie, Gastronomy, Cooking

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

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, Cookery, Cooking

Grand dictionnaire de cuisine Alexandre Dumas · 1873 · ★ 4.1 · 282p · ≈ 9h · Challenging Original edition. Shares: Gastronomie, Kookkunst, Gastronomy, Food

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, Cookery, Cooking

Will Write for Food Dianne Jacob · 1771 · 352p · ≈ 11h · Demanding Do you love both food and writing and want to know the secrets of bestselling cookbook authors, successful food bloggers and freelance writers?  Noted journalist and writing instructor Dianne Jacob combines over 20 years of experience to teach you how to take your passion from the plate to the page. With tips for crafting your best work, getting published, and turning your passion into cash,… Shares: Restaurants, Cooking

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: Gastronomie, Kookkunst, Food, Cookery

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, Cookery, 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

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: Restaurants, Cookery, Cooking

Delights and Prejudices (On Food) James Beard · 1964 · 338p · ≈ 11h · Moderate viii, 337 p.: 24 cm Shares: Gastronomy, Cookery, 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, Food, Cookery, Cooking

The art of eating M. F. K. Fisher · 1954 · ★ 4.1 · 749p · ≈ 24h · Moderate This book is the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger, she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . .… Shares: Gastronomy, Cookery, Cooking

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

An Omelette and a Glass of Wine (Cookery Library) Elizabeth David · 1984 · ★ 4.8 · 320p · ≈ 10h · Moderate 62 articles about traveling in search of the perfect ingredient, recipe, intelligently written, some recipes. Shares: Gastronomy, Food, Cookery, Cooking

A Cook's Tour Anthony Bourdain · 2001 · ★ 4.4 · 292p · ≈ 9h · Moderate From the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential, this wonderful book sees Bourdain travelling the world discovering exotic foods. Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is… Shares: Food, Cookery, Cooking

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