18 books like The Sushi Economy

What to read after The Sushi Economy — books similar to it, matched on shared themes.

Cooking Basics for Dummies Bryan Miller · 2004 · ★ 3.9 · 464p · ≈ 15h · Moderate Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th Edition takes the intimidation out of cooking and helps you start cultivating your culinary prowess in no time. From learning fundamental cooking techniques like dicing, chopping, and sauteing to creating delicious, easy-to-follow recipes, you'll discover how to cook up… Shares: Cookery, Cooking

The I Never Cooked Before Cookbook Jo Coudert · 1963 · ★ 4.0 · 227p · ≈ 7h · Moderate Shares: Cookery, Cooking

Joe Tilden's recipes for epicures Joe Tilden · 1907 · 55p · ≈ 1h · Challenging Shares: Cookery, Cooking

An herb and spice cook book Craig Claiborne · 1963 · ★ 4.0 · 334p · ≈ 11h · Moderate Shares: Cookery, Cooking

All-time favorites Betty Crocker · 1971 · ★ 3.5 · 161p · ≈ 5h · Moderate Pie or pastry, fruit or frozen, homey or haute cuisine—160 recipes for sweet treats from the legendary James Beard Award–winning chef. For over four decades, French culinary master Jacques Pépin has been delighting taste buds and teaching home cooks how to dazzle their loved ones with classic and innovative recipes alike. Now collected together in one volume are Pépin’s best confections from his… Shares: Cookery, Cooking

Oysters à la mode, or, The oyster and over 100 ways of cooking it Harriet Anne de Salis · 1888 · 76p · ≈ 2h · Challenging Shares: Cookery, Cooking

Craig Claiborne's Favorites From The New York Times Craig Claiborne · 1975 · ★ 3.9 Shares: Cookery, Cooking Shares: Cookery, Cooking

First Cook Book Angela Wilkes · 1984 · 72p · ≈ 2h · Moderate Shares: Cookery, Cooking

The blender way to better cooking Betty Sullivan · 1965 · 209p · ≈ 6h · Moderate Shares: Cookery, Cooking

Basic flavorings Clare Gordon-Smith · 1996 · 64p · ≈ 2h · Moderate Thirty quick and easy recipes using chiles in appetizers, soups and entrees. Shares: Cookery, Cooking

Theory & practice of good cooking James Beard · 1977 · ★ 4.3 · 465p · ≈ 15h · Moderate Abstract: The fundamental principles of cooking are presented for beginners and expert cooks alike. Each chapter is built around a method of preparation rather than a category of foods, and begins with a detailed description of several techniques, spiced with anecdotes, cooking tips, preparation methods, and equipment descriptions. Thus, the chapter on "Boiling" discusses simmering and reducing,… Shares: Cookery, Cooking

Just a matter of thyme Roxie Kelley · 1992 · ★ 4.0 · 165p · ≈ 5h · Moderate It is the good company of friends and family, as well as the favorite foods we share, that feeds and sustains us." -Roxie Kelley and Shelly Reeves Smith This illustrated cookbook series is available for the first time in paperback. Roxie Kelley and Shelly Reeves Smith nourish the body and soul by combining simple yet satisfying recipes with tips on gracious living and friendly entertaining, all… Shares: Cookery, Cooking

The book of tofu Shurtleff, William · 1975 · 335p · ≈ 11h · Moderate Shares: Cookery, Cooking

How to Cook and Eat in Chinese Buwei Yang Chao · 1945 · 262p · ≈ 8h · Challenging How to Cook and Eat in Chinese is a cookbook and introduction to Chinese cuisine and food culture by Buwei Yang Chao. It was first published in 1945, and appeared in revised and expanded editions in 1949 and 1956; the third and final edition appeared in 1968. It has been called "the first truly insightful English-language Chinese cookbook", Yang Chao introduced new dishes and recipes that she… Shares: Cookery, Cooking

LA Naranja/Oranges Louise Spilsbury · 2002 · 32p · ≈ 1h · Moderate Introduces oranges as a food--where they come from, how they are grown and harvested, and how they fit into the USDA Food Guide Pyramid. Includes a recipe for an orange smoothie. Shares: Cookery, 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: Cookery, Cooking

The Supper of the Lamb...a Culinary Reflection Robert Farrar Capon · 1969 · ★ 4.5 · 277p · ≈ 9h · Moderate Meditations on cooking (mainly Lamb for eight four times) and life, with other recipes as appropriate. Shares: Cookery, Cooking

A Little Cook-Book for a Little Girl Caroline French Benton · 1905 · 98p · ≈ 3h · Challenging Do you have a burgeoning junior chef in your life? Are you trying to avoid the processed ingredients that a lot of modern cookbooks for kids emphasize? If so, this back-to-basics introduction to cooking might be just what you need. Packed with classic, simple recipes that don't skimp on taste, A Little Cook Book for a Little Girl is the perfect way to get kids engaged in the kitchen. Shares: Cookery, Cooking

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