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All books
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- Culinary Artistry (9)
- By Andrew Dornenburg, Karen Page
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Finished
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- 1000 Chairs (62)
- By Simone Philippi, Charlotte Fiell, Peter Fiell
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Reference
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- Anthony Bourdain's Les Halles Cookbook (25)
- Strategies, Recipes, and Techniques of Classic Bistro Cooking
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Finished
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- Heat (54)
- An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting …
- By Bill Buford
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Finished
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- My Life in France (151)
- By Julia Child, Alex Prud'Homme
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Finished
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- Down and Out in Paris and London (276)
- By George Orwell
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Finished
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- Salt (64)
- A World History
- By Mark Kurlansky
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Finished
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- Food in History (10)
- By Reay Tannahill
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Finished
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- The Making of a Chef (17)
- Mastering Heat at the Culinary Institute
- By Ruhlman, Michael Ruhlman, Michael D'Antonio
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Finished
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- Will Write for Food (10)
- The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More
- By Dianne Jacob
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Not Started
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- Mastering the Art of French Cooking, Volume One (52)
- By Julia Child, Louisette Bertholle, Simone Beck
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Not Started
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- The All Purpose Joy of Cooking (2)
- By Marion Rombauer Becker, Ethan Becker, Irma S. Rombauer
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Not Started
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- Essentials of Classic Italian Cooking (15)
- By Marcella Hazan
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Not Started
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- On Food and Cooking (77)
- The Science and Lore of the Kitchen
- By Harold McGee
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Not Started
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- Wine For Dummies (20)
- (For Dummies (Cooking))
- By Mary Ewing-Mulligan, Ed McCarthy
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Not Started
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