The Bakery at the Edge of the World: A Whispered Recipe Laura Merrick
Food books that aren't cookbooks
- Chile Peppers: A Global History Dave DeWitt
5
- Food Americana: The Remarkable People and Incredible Stories behind America’s Favorite Dishes: The Remarkable People and Incredible Stories behind America's Favorite Dishes David Page
- Appetite: A Memoir in Recipes of Family and Food Ed Balls4.7
- Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France Katie Quinn3
- Delicious: The Evolution of Flavor and How It Made Us Human Rob Dunn4.3
- What's the Difference?: Recreational Culinary Reference for the Curious and Confused Brette Warshaw4.5
- Chop Suey Nation Ann Hui4.5
- Garlic, Mint, & Sweet Basil: Essays on Marseilles, Mediterranean Cuisine, and Noir Fiction Jean-Claude Izzo5
- The Kitchen Whisperers: Cooking with the Wisdom of Our Friends Dorothy Kalins
- Romyokotha ভদ্ৰ বৰা5
- Nola Kaushik Majumdar4.6
- Mango, Mambo and Murder Raquel V. Reyes3.6
- Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry Pat LaFrieda
- Bourdain: The Definitive Oral Biography Laurie Woolever4.2
- Once Upon a Time We Ate Animals: The Future of Food Roanne van Voorst3.7
- Technically Food: Inside Silicon Valley’s Mission to Change What We Eat Larissa Zimberoff
- Wine Talks: 23 Conversations to Becoming a Wine Connoisseur Laura Levy Shatkin3.8
- Beer: A Global Journey through the Past and Present John W. Arthur
- Why Food Matters Paul Freedman4
- The Dorito Effect - The Surprising New Truth About Food and Flavor Mark Schatzker4.5
- What’s Good?: A Memoir in Fourteen Ingredients Peter Hoffman
- The Wilderness Cure Mo Wilde4
- Salty: Lessons on Eating, Drinking, and Living from Revolutionary Women Alissa Wilkinson3.3
- Distilled: A Natural History of Spirits Rob DeSalle4.3
- Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat Jonathan Kauffman1.5
- What She Ate: Six Remarkable Women and the Food That Tells Their Stories Laura Shapiro3.3
- The Man Who Ate The World: In Search of the Perfect Dinner Jay Rayner4.3
- What Your Food Ate: How to Heal Our Land and Reclaim our Health David R. Montgomery4.2
- Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession Andrew Friedman3.8
- Steven Spurrier: A Life in Wine (unabridged) Steven Spurrier
- Real Food, Fake Food: Why You Don't Know What You're Eating and What You Can Do About It Larry Olmsted3.8
- Murder Below the Mistletoe Kaz Delaney3.9
- The Baker's Man: An Enchanting and Whimsical Novel from a USA TODAY Bestselling Author Jennifer Moorman2.5
- The Soul of a Chef: The Journey toward Perfection Michael Ruhlman4.4
- Pilsner: How the Beer of Kings Changed the World Tom Acitelli5
- The One-Straw Revolution: An Introduction to Natural Farming Masanobu Fukuoka4.6
- My First Popsicle: An Anthology of Food and Feelings Zosia Mamet
- The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart Emily Nunn3.8
- Lemon Curd Killer Laura Childs4.7
- Pink Lemonade Cake Murder Joanne Fluke3
- Stuffed: A History of Good Food and Hard Times in Britain Pen Vogler
- Honey Drop Dead Laura Childs3.8
- The Kamogawa Food Detectives Hisashi Kashiwai3.9
- A Natural History of Wine Rob DeSalle4.3
- Chop Suey: A Cultural History of Chinese Food in the United States Andrew Coe3
- The Way We Eat Now: Strategies for Eating in a World of Change Bee Wilson4.2
- Savage Feast: Three Generations, Two Continents, and a Dinner Table (a Memoir with Recipes) Boris Fishman5
- Halal Food: A History Febe Armanios3
- First Bite: How We Learn to Eat Bee Wilson3.5
Useful links
Language and region
English
India
