Gastronomy

Whether you're mastering the chemistry behind a perfect sauce, tracing the ancient traditions of a regional cuisine, or surviving the relentless pace of a professional kitchen, Gastronomy books bring the full world of food and drink to life. This section spans everything from hands-on culinary guides and cocktail craft to globe-trotting cookbooks and behind-the-scenes memoirs of restaurant life.

Gastronomy 本の要約

ニュー・ワイン・ルールズ：知っておくべきすべてのことへの本当に役立つガイド

著： ジョン・ボネ • 2017

Drink better wine for less money, skip the fake rules, and order like a pro.

3.86

1,000+

🍷 Wine Appreciation 📗 Wine For Beginners 👃 Wine Tasting 🍽️ Food And Wine Pairing ❓ Wine Myths

ニュー・ワイン・ルールズ：知っておくべきすべてのことへの本当に役立つガイド

Drink better wine for less money, skip the fake rules, and order like a pro.

著： ジョン・ボネ 2017 143 ページ

3.86

1,000+ 件の評価

🍷 Wine Appreciation 📗 Wine For Beginners 👃 Wine Tasting 🍽️ Food And Wine Pairing ❓ Wine Myths

The Flavor Bible

著： Andrew Dornenburg • 2008

The secret of great cooking isn't recipes. It's knowing which ingredients love each other.

4.07

23,000+

🧅 Flavor Pairing 👃 Sensory Cooking 💭 Culinary Philosophy ⚖️ Taste And Balance 📖 Cooking Reference

The Flavor Bible

The secret of great cooking isn't recipes. It's knowing which ingredients love each other.

著： Andrew Dornenburg 2008 380 ページ

4.07

23,000+ 件の評価

🧅 Flavor Pairing 👃 Sensory Cooking 💭 Culinary Philosophy ⚖️ Taste And Balance 📖 Cooking Reference

Sous Chef

著： Michael Gibney • 2014

From morning delivery to last ticket: a sous chef's 24 hours of heat, hierarchy, and precision.

3.64

7,000+

🍳 Professional Kitchens 🧑‍🍳 Kitchen Hierarchy 🍽️ Service Culture 📖 Kitchen Memoirs 🏢 Restaurant Industry

Sous Chef

From morning delivery to last ticket: a sous chef's 24 hours of heat, hierarchy, and precision.

著： Michael Gibney 2014 240 ページ

3.64

7,000+ 件の評価

🍳 Professional Kitchens 🧑‍🍳 Kitchen Hierarchy 🍽️ Service Culture 📖 Kitchen Memoirs 🏢 Restaurant Industry

The Science of Good Cooking

著： Cook's Illustrated • 2012

Skip the recipes. Learn why heat, salt, and time actually work.

4.44

3,000+

🧪 Food Science 🍳 Culinary Techniques 🔧 Technique Over Recipes 🌡️ Precision Cooking 🧑‍🔬 Empirical Cooking

The Science of Good Cooking

Skip the recipes. Learn why heat, salt, and time actually work.

著： Cook's Illustrated 2012 486 ページ

4.44

3,000+ 件の評価

🧪 Food Science 🍳 Culinary Techniques 🔧 Technique Over Recipes 🌡️ Precision Cooking 🧑‍🔬 Empirical Cooking

Ethiopia

著： Yohanis Gebreyesus • 2018

A chef decodes the fermented flatbread, spiced butter, and vegan feasts of a 3,000-year-old cuisine.

4.22

148

🇪🇹 Ethiopian Cooking 🫙 Fermentation 🌶️ Spice Blending 🫂 Communal Eating 🌱 Vegan Traditions

Ethiopia

A chef decodes the fermented flatbread, spiced butter, and vegan feasts of a 3,000-year-old cuisine.

著： Yohanis Gebreyesus 2018 335 ページ

4.22

148 件の評価

🇪🇹 Ethiopian Cooking 🫙 Fermentation 🌶️ Spice Blending 🫂 Communal Eating 🌱 Vegan Traditions

Coffee Nerd

著： Ruth Brown • 2014

A twenty-dollar brewer works fine. A twenty-dollar grinder ruins everything. The rules that matter.

3.83

224

☕ Specialty Coffee 🏠 Home Brewing 🌊 Third Wave Coffee 👅 Coffee Tasting 🌍 Coffee Culture

Coffee Nerd

A twenty-dollar brewer works fine. A twenty-dollar grinder ruins everything. The rules that matter.

著： Ruth Brown 2014 273 ページ

3.83

224 件の評価

☕ Specialty Coffee 🏠 Home Brewing 🌊 Third Wave Coffee 👅 Coffee Tasting 🌍 Coffee Culture

Sheila Lukins All Around the World Cookbook

著： Sheila Lukins • 1994

Two years. Thirty-three countries. A cookbook that treats the whole world as one pantry.

3.63

2,000+

🌍 World Cuisines ✈️ Travel-Inspired Cooking 🛒 Market-To-Table 🌶️ Spice Blending 🫙 Condiment Making

Sheila Lukins All Around the World Cookbook

Two years. Thirty-three countries. A cookbook that treats the whole world as one pantry.

著： Sheila Lukins 1994 591 ページ

3.63

2,000+ 件の評価

🌍 World Cuisines ✈️ Travel-Inspired Cooking 🛒 Market-To-Table 🌶️ Spice Blending 🫙 Condiment Making

The Bar Book

著： Jeffrey Morgenthaler • 2014

Why your cocktail fails: the missing manual for ice, dilution, and the shake that saves it.

4.49

1,000+

🍸 Mixology 🥃 Craft Cocktails 🧰 Cocktail Technique 🔬 Cocktail Science 🍋 Flavor Extraction

The Bar Book

Why your cocktail fails: the missing manual for ice, dilution, and the shake that saves it.

著： Jeffrey Morgenthaler 2014 288 ページ

4.49

1,000+ 件の評価

🍸 Mixology 🥃 Craft Cocktails 🧰 Cocktail Technique 🔬 Cocktail Science 🍋 Flavor Extraction

Workhorse

著： Kim Reed • 2021

She poured wine for celebrities at $11 an hour. A decade later, her body broke down.

3.62

206

🍽️ Restaurant Industry 🗽 Nyc Restaurant Scene 🍷 Food Memoirs 👩‍🍳 Women In Food 🔥 Workplace Burnout

Workhorse

She poured wine for celebrities at $11 an hour. A decade later, her body broke down.

著： Kim Reed 2021 288 ページ

3.62

206 件の評価

🍽️ Restaurant Industry 🗽 Nyc Restaurant Scene 🍷 Food Memoirs 👩‍🍳 Women In Food 🔥 Workplace Burnout

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