Foundations of Flavor: The Noma Guide to Fermentation
By: René Redzepi
4.56
Format: 456 pages, Hardcover
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New Y…
Want to Read $ 2.99If you liked the culinary plot in Foundations of Flavor: The Noma Guide to Fermentation by René Redzepi , here is a list of 19 books like this:
1. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
By: Karen Page , Andrew Dornenburg
4.05
Format: 380 pages, Hardcover
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking g… read more
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- culinary
- cookbooks
- cooking
- food
- nonfiction
- gastronomy
- food and drink
2. On Food and Cooking: The Science and Lore of the Kitchen
By: Harold McGee
4.46
Format: 896 pages, Hardcover
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor master… read more
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- health
- culinary
- cookbooks
- cooking
- food
- nonfiction
- food and drink
- science
3. Larousse Gastronomique
By: Larousse , None
4.37
Format: 1360 pages, Hardcover
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In o… read more
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- cuisine
- culinary
- cookbooks
- cooking
- food
- nonfiction
- gastronomy
- food and drink
4. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
By: Wendy MacNaughton , Samin Nosrat
4.39
Format: 480 pages, Hardcover
A visionary new master class in cooking that distills decades of professional experience into just … read more
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- health
- culinary
- cookbooks
- cooking
- food
- nonfiction
- food and drink
- science
5. Momofuku
By: David Chang , Peter Meehan
3.95
Format: 269 pages, Hardcover
Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synony… read more
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- culinary
- cookbooks
- cooking
- food
- nonfiction
6. The French Laundry Cookbook
By: Deborah Jones , Thomas Keller
4.67
Format: 48 pages, Hardcover
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley-… read more
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- culinary
- cookbooks
- cooking
- food
- nonfiction
7. Six Seasons: A New Way with Vegetables
By: Martha Holmberg , Joshua McFadden
3.32
Format: 344 pages, Hardcover
"The flavors are big. . . . Trust me: Read this book and you'll never look at cabbage the same way … read more
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- health
- culinary
- cookbooks
- cooking
- food
- nonfiction
8. The Third Plate: Field Notes on the Future of Food
By: Dan Barber
3.32
Format: 344 pages, Hardcover
Barber explores the evolution of American food from the 'first plate,' or industrially-produced, me… read more
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- health
- cooking
- food
- nonfiction
- science
9. The Food Lab: Better Home Cooking Through Science
By: J. Kenji López-Alt
3.75
Format: 272 pages, Hardcover
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-r… read more
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- culinary
- cookbooks
- cooking
- food
- nonfiction
- science
10. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
By: Nancy Singleton Hachisu
4.15
Format: 333 pages, Hardcover
Preserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook c… read more
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- culinary
- cookbooks
- cooking
- food
- nonfiction
11. Heritage
By: Sean Brock
3.69
Format: 88 pages, Hardcover
Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book … read more
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- culinary
- cookbooks
- cooking
- food
- nonfiction
12. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
By: Ken Forkish
3.64
Format: None pages, Hardcover
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recip… read more
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- culinary
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- cooking
- food
- nonfiction
- food and drink
13. The Nordic Cookbook
By: Magnus Nilsson
4.22
Format: 72 pages, Hardcover
The Nordic Cookbookoffers an unprecedented look at the rich culinary offerings of the Nordic region… read more
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- cookbooks
- cooking
- food
- nonfiction
14. Tartine Bread
By: Chad Robertson , Eric Wolfinger
3.87
Format: None pages, Hardcover
For the home or professional bread-maker, this is the book of the season. It comes from a man many … read more
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15. The Professional Chef
By: Culinary Institute of America
3.74
Format: 168 pages, Hardcover
The Professional Chef, the official text of The Culinary Institute of America's culinary degree pro… read more
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16. The Drunken Botanist: The Plants That Create the World's Great Drinks
By: Amy Stewart
3.44
Format: 326 pages, Hardcover
Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley.… read more
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17. City on Fire
By: Garth Risk Hallberg
2.00
Format: 232 pages, Hardcover
New York City, 1976. Meet Regan and William Hamilton-Sweeney, estranged heirs to one of the city's … read more
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18. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
By: Sally Fallon Morell , Sandor Ellix Katz
3.66
Format: 384 pages, Paperback
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every … read more
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19. The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
By: Sandor Ellix Katz
1.00
Format: 64 pages, Hardcover
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York … read more
Want to ReadSimilar categories in Sandor Ellix Katz's The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World book and René Redzepi's Foundations of Flavor: The Noma Guide to Fermentation
20. Jerusalem: A Cookbook
By: Yotam Ottolenghi , Sami Tamimi
4.29
Format: 120 pages, Hardcover
With Jerusalem, Ottolenghi re-teams with his friend and co-owner of his restaurants, Sami Tamimi. B… read more
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21. The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen
By: Joanne Lee Molinaro
4.50
Format: 336 pages, Hardcover
THE INSTANT NEW YORK TIMES BESTSELLER - NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurio… read more
Want to Read $ 4.99Similar categories in Joanne Lee Molinaro's The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen book and René Redzepi's Foundations of Flavor: The Noma Guide to Fermentation
- cuisine
- culinary
- cookbooks
- cooking
- food
- nonfiction
22. Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: A Cookbook
By: Yotam Ottolenghi
4.18
Format: 256 pages, Paperback
From the New York Times bestselling author and his superteam of chefs, this is Ottolenghi unplugged… read more
Want to Read $ 4.99Similar categories in Yotam Ottolenghi's Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: A Cookbook book and René Redzepi's Foundations of Flavor: The Noma Guide to Fermentation
- cuisine
- culinary
- cookbooks
- cooking
- food
- nonfiction
- food and drink
23. The Wok: Recipes and Techniques
By: J. Kenji López-Alt
4.67
Format: 672 pages, Hardcover
J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than h… read more
Want to Read $ 30.39Similar categories in J. Kenji López-Alt's The Wok: Recipes and Techniques book and René Redzepi's Foundations of Flavor: The Noma Guide to Fermentation
- culinary
- cookbooks
- cooking
- food
- nonfiction
- food and drink
24. Ottolenghi Simple
By: Yotam Ottolenghi
4.34
Format: 320 pages, Hardcover
A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottoleng… read more
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- health
- cuisine
- culinary
- cookbooks
- cooking
- food
- nonfiction
- food and drink
25. Ottolenghi Flavor: A Cookbook
By: Yotam Ottolenghi
4.36
Format: 320 pages, Hardcover
The New York Times bestselling author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfra… read more
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- health
- cuisine
- culinary
- cookbooks
- cooking
- food
- nonfiction
- food and drink
26. Foundations of Flavor: The Noma Guide to Fermentation
By: René Redzepi
4.56
Format: 456 pages, Hardcover
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New Y… read more
Want to Read $ 2.99Similar categories in René Redzepi's Foundations of Flavor: The Noma Guide to Fermentation book and René Redzepi's Foundations of Flavor: The Noma Guide to Fermentation
- health
- cuisine
- culinary
- cookbooks
- cooking
- food
- nonfiction
- gastronomy
- food and drink
- science
27. An Unapologetic Cookbook
By: Joshua Weissman
4.39
Format: 256 pages, Hardcover
As Weissman once said… "...can we please stop with the barrage of 2.3 second meals that only nee… read more
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- cuisine
- culinary
- cookbooks
- cooking
- food
- nonfiction
- food and drink
28. The Food of Sichuan
By: Fuchsia Dunlop
4.67
Format: 495 pages, Hardcover
Almost twenty years after the publication of Land of Plenty, considered by many to be one of the gr… read more
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- cuisine
- culinary
- cookbooks
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- food
- nonfiction
29. Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
By: Jeremy Umansky
4.52
Format: 352 pages, Hardcover
Techniques and Recipes for Transforming Vegetables, Meat, Dairy, and More Koji Alchemy is devoted … read more
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- cookbooks
- cooking
- food
- nonfiction
30. Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans
By: Kirsten K. Shockey
4.39
Format: 408 pages, Paperback
Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of prob… read more
Want to Read $ 14.99Similar categories in Kirsten K. Shockey's Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans book and René Redzepi's Foundations of Flavor: The Noma Guide to Fermentation
- cookbooks
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- food
- nonfiction
31. Rintaro: Japanese Food from an Izakaya in California
By: Sylvan Mishima Brackett
4.13
Format: 304 pages, Hardcover
“I think this might be the most beautiful cookbook I have ever seen! Sylvan is not only an artist i… read more
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- cookbooks
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- food
- nonfiction