Cuisine

Cuisine (pronounced "quizeen") (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a characteristic style of cooking practices and traditions,often associated with a specific culture. Cuisines are often named after the geographic areas or regions from which they originate. ...more

Cook This Book: Techniques That Teach and Recipes To Repeat
Ottolenghi Flavor: A Cookbook
Antoni In The Kitchen
East: 120 Vegan and Vegetarian recipes from Bangalore to Beijing
Salmon: A Fish, the Earth, and the History of a Common Fate
Las recetas de las películas de Studio Ghibli
New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More
Veg: Easy and Delicious Meals For Everyone
Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks
Old World Italian: Recipes and Secrets from Our Travels in Italy
Recipes from the World of Tolkien: Inspired By the Legends
One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet
The Turkish Cookbook
The Food of Sichuan
The Necronomnomnom: Recipes and Rites from the Lore of H. P. Lovecraft
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Mastering the Art of French Cooking
Kitchen Confidential: Adventures in the Culinary Underbelly
Joy of Cooking
Jerusalem: A Cookbook
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Plenty
The Omnivore's Dilemma: A Natural History of Four Meals
On Food and Cooking: The Science and Lore of the Kitchen
Famille futée 3
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy
A Cook's Tour: Global Adventures in Extreme Cuisines
Let's Eat Italy!: Everything You Want to Know About Your Favorite Cuisine (Let's Eat Series, 2)
Foundations of Flavor: The Noma Guide to Fermentation
Flavour Thesaurus
Thai Food by David ThompsonMaangchi's Real Korean Cooking by MaangchiLand of Plenty by Fuchsia DunlopJapanese Cooking by Shizuo TsujiThai Street Food by David Thompson
Best Asian Cookbooks
170 books — 28 voters
Ani's Raw Food Kitchen by Ani PhyoMindful Eating with delicious raw vegan recipes by Nataša PantovićRaw Food Made Easy by Jennifer CornbleetRaw Food/Real World by Matthew KenneyAni's Raw Food Essentials by Ani Phyo
Raw Food Recipes
50 books — 38 voters

From My Mexican Kitchen by Diana KennedyThe Essential Cuisines of Mexico by Diana KennedyPati's Mexican Table by Pati JinichYucatán by David SterlingThe Mexican Home Kitchen by Mely Martinez
Best Mexican Cookbooks
52 books — 14 voters
Chocolat by Joanne HarrisLike Water for Chocolate by Laura EsquivelThe School of Essential Ingredients by Erica BauermeisterJulie and Julia by Julie PowellFried Green Tomatoes at the Whistle Stop Cafe by Fannie Flagg
Nouvelle Cuisine
366 books — 255 voters

False Tongues and Sunday Bread by Copeland MarksAmalia's Guatemalan Kitchen - Gourmet Cuisine with a Cultural... by Amalia Moreno-DamgaardFavorite Recipes from Guatemala by Laura Lynn Woodward (1999)... by Laura Lynn WoodwardA Culinary Tour of Central America by Tony TrentDelicious El Salvador by Alicia Maher
Best Central American Cookbooks
29 books — 6 voters
My Paris Kitchen by David LebovitzMastering the Art of French Cooking by Julia ChildFrench Provincial Cooking by Elizabeth DavidThe Cooking Of Southwest France by Paula WolfertPatricia Wells at Home in Provence by Patricia Wells
Best French Cookbooks
73 books — 4 voters


Related Genres

Food is language; cuisine is a dialect.
Odale Cress, Cuisine is a Dialect, A Leisurely Stroll Through the Edible History of Provincetown

Jeff Swystun
Culinary history is rife with controversy and debate. Ketchup on steak and pineapple on pizza are quaint discussions compared to outright fights over adding salt to the water when boiling pasta or the balance of peanut butter and jam in a sandwich. Foodies now wonder whether a Pop-Tart can be considered a ravioli.
Jeff Swystun, TV DINNERS UNBOXED: The Hot History of Frozen Meals

More quotes...
The Breakfast Club We all probably rarely read anymore right? Too busy working, schooling, blogging, reading blogs,…more
18 members, last active 12 years ago
The Food Lab artist: Marisol Ortega /// A popup group for the Summer of 2021. We're no longer active, but y…more
22 members, last active 2 years ago
Q&A with Jessica Kerwin Jenkins, author of "Encyclopedia of the Exquisite." I'd love to answer any and all questions about my book from now until Christmastime. Ask me anyt…more
1 member, last active 13 years ago
Do you love to bake or cook? Do you like trying different cuisines? Do you find experimenting wi…more
16 members, last active 9 years ago