18 books like Through the Kitchen Window

What to read after Through the Kitchen Window — books similar to it, matched on shared themes.

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

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

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

Dimensions of food Vickie A. Vaclavik · 1992 · 344p · ≈ 11h · Moderate Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching.A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab… Shares: Food, Cookery, Cooking

Food for Today Helen Kowtaluk · 1977 · 192p · ≈ 6h · Moderate Focuses on food habits and nutrition in relation to good health, consumer decisions in the market place; and basic and creative food preparation. Shares: Food, Cookery, Cooking

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, Cookery, Cooking

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 Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this… 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 A homemade birthday cake can be the perfect way to make a celebration special, and Betty Crocker makes it easy for anyone to bake a cake that’s beautiful and impressive. This lighthearted book is bursting with 80 fresh ideas for birthday cakes, cupcakes, and other sweets, each with a full-color photo. Find inspiration for kids’ parties in a Flip Flops Cake, Guitar Cake, or Princess Castle Cake;… 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 A perfect first cookbook with 60 recipes for young chefs to tryStart your kitchen adventure with 60 delicious and simple recipes from around the world.Feel right at home in the kitchen with this first cookbook for budding chefs. It is packed with simple but varied recipes, so young cooks can discover new dishes, learn new skills, and perfect great meals that the whole family will enjoy. And for… 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

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