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2. The Food Lab - Wikipedia

   en.wikipedia.org/wiki/The_Food_Lab

   The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. [3][4] The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. [3] Lopez-Alt uses the scientific method in the cookbook to improve popular ...

3. The Art of Cookery Made Plain and Easy - Wikipedia

   en.wikipedia.org/wiki/The_Art_of_Cookery_Made...

   384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...

4. Cuisines of the Axis of Evil and Other Irritating States

   en.wikipedia.org/wiki/Cuisines_of_the_Axis_of...

   Inspired by George W. Bush's 2002 State of the Union address, the book utilizes recipes for dishes from the so-called Axis of Evil countries such as Iran, Iraq and North Korea [1] as well as other nations such as Cuba, Israel and the United States mixed with political humor.

5. Joy of Cooking - Wikipedia

   en.wikipedia.org/wiki/Joy_of_Cooking

   Joy of Cooking, often known as " The Joy of Cooking ", [1] is one of the United States' most-published cookbooks. It has been in print continuously since 1936 and has sold more than 20 million copies. [2] It was published privately during 1931 by Irma S. Rombauer (1877–1962), a homemaker in St. Louis, Missouri, after her husband's suicide the ...

6. On Food and Cooking - Wikipedia

   en.wikipedia.org/wiki/On_Food_and_Cooking

   ISBN. 978-0-684-80001-1 (U.S.) 9780340831496 (UK) On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [1][2] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An ...

7. A Book of Mediterranean Food - Wikipedia

   en.wikipedia.org/wiki/A_Book_of_Mediterranean_Food

   A Book of Mediterranean Food was an influential [1] cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann.After years of rationing and wartime austerity, the book brought light and colour [2] back to English cooking, with simple fresh ingredients, [2] from David's experience of Mediterranean cooking while living in France, Italy and Greece.

8. Modernist Cuisine - Wikipedia

   en.wikipedia.org/wiki/Modernist_Cuisine

   711381030. LC Class. TX651 .M94 2011. Followed by. Modernist Bread. Website. modernistcuisine.com /books /modernist-cuisine /. Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.

9. Julia's Kitchen Wisdom - Wikipedia

   en.wikipedia.org/wiki/Julia's_Kitchen_Wisdom

   Julia's Kitchen Wisdom (Knopf, 2000) is the final cookbook authored by chef and television personality Julia Child. Co-authored by David Nussbaum and edited by Judith Jones, the book covers basic cooking principles and techniques and was designed to serve as a reference point for amateur cooks. Julia's Kitchen Wisdom was the 17th book written ...