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🍽️ Fine Dining Philosophy

Explorations of the ideas and aesthetics behind elite gastronomy, asking what fine dining reveals about culture, pleasure, and the pursuit of perfection.
The French Laundry, Per Se
by Thomas Keller • 2020
Great kitchens last on tiny daily refinements, purveyor partnerships, and a dishwasher's discipline.
4.29
170
👨‍🍳 Restaurant Leadership📖 Culinary Memoir🔄 Kitchen Refinement
The French Laundry, Per Se Summary
The French Laundry, Per Se 92%
Great kitchens last on tiny daily refinements, purveyor partnerships, and a dishwasher's discipline.
by Thomas Keller 2020
4.29
170 ratings
👨‍🍳 Restaurant Leadership📖 Culinary Memoir🔄 Kitchen Refinement
Simple French Food
by Richard Olney • 1974
The French cookbook that puts the recipe last, and the why of every step first.
4.20
362
🥐 French Cuisine🌿 Provencal Cooking🍷 Culinary Philosophy
Simple French Food Summary
Simple French Food 91%
The French cookbook that puts the recipe last, and the why of every step first.
by Richard Olney 1974
4.20
362 ratings
🥐 French Cuisine🌿 Provencal Cooking🍷 Culinary Philosophy
Eating for Beginners
by Melanie Rehak • 2010
A food writer butchered a lamb and worked a fishing boat. Her toddler still refused broccoli.
3.62
285
🌱 Farm To Table🔪 Restaurant Kitchens🌍 Sustainable Eating
Eating for Beginners Summary
Eating for Beginners 91%
A food writer butchered a lamb and worked a fishing boat. Her toddler still refused broccoli.
by Melanie Rehak 2010
3.62
285 ratings
🌱 Farm To Table🔪 Restaurant Kitchens🌍 Sustainable Eating
The Flavor Bible
by Andrew Dornenburg • 2008
The secret of great cooking isn't recipes. It's knowing which ingredients love each other.
4.07
24k+
🧅 Flavor Pairing👃 Sensory Cooking💭 Culinary Philosophy
The Flavor Bible Summary
The Flavor Bible 90%
The secret of great cooking isn't recipes. It's knowing which ingredients love each other.
by Andrew Dornenburg 2008
4.07
24k+ ratings
🧅 Flavor Pairing👃 Sensory Cooking💭 Culinary Philosophy
Sous Chef
by Michael Gibney • 2014
From morning delivery to last ticket: a sous chef's 24 hours of heat, hierarchy, and precision.
3.64
8k+
🍳 Professional Kitchens🧑‍🍳 Kitchen Hierarchy🍽️ Service Culture
Sous Chef Summary
Sous Chef 90%
From morning delivery to last ticket: a sous chef's 24 hours of heat, hierarchy, and precision.
by Michael Gibney 2014
3.64
8k+ ratings
🍳 Professional Kitchens🧑‍🍳 Kitchen Hierarchy🍽️ Service Culture
Made in Italy
by Giorgio Locatelli • 2006
A fight for real Italian food: protecting the inner bite of pasta and the shared table.
4.35
368
🍽️ Culinary Memoir🇮🇹 Regional Italian🐌 Slow Food Movement
Made in Italy Summary
Made in Italy 90%
A fight for real Italian food: protecting the inner bite of pasta and the shared table.
by Giorgio Locatelli 2006
4.35
368 ratings
🍽️ Culinary Memoir🇮🇹 Regional Italian🐌 Slow Food Movement
Cook, Eat, Repeat
by Nigella Lawson • 2020
The case for brown food, anchovies, and leftovers: essays and recipes for pleasure without apology.
4.11
1k+
🏠 Home Cooking📖 Food Memoirs✍️ Cooking Essays
Cook, Eat, Repeat Summary
Cook, Eat, Repeat 90%
The case for brown food, anchovies, and leftovers: essays and recipes for pleasure without apology.
by Nigella Lawson 2020
4.11
1k+ ratings
🏠 Home Cooking📖 Food Memoirs✍️ Cooking Essays
An Everlasting Meal
by Tamar Adler • 2011
The case for simpler cooking: boil water, batch-cook vegetables, save every scrap, trust yourself.
4.20
8k+
🏠 Home Cooking📝 Food Essays🥡 Batch Cooking
An Everlasting Meal Summary
An Everlasting Meal 90%
The case for simpler cooking: boil water, batch-cook vegetables, save every scrap, trust yourself.
by Tamar Adler 2011
4.20
8k+ ratings
🏠 Home Cooking📝 Food Essays🥡 Batch Cooking
Why I Cook
by Tom Colicchio • 2024
Before Top Chef and three stars, a restless kid found himself in a greasy snack shack.
3.91
1k+
🍳 Chef Memoirs🍽️ Restaurant Industry🔥 Kitchen Culture
Why I Cook Summary
Why I Cook 90%
Before Top Chef and three stars, a restless kid found himself in a greasy snack shack.
by Tom Colicchio 2024
3.91
1k+ ratings
🍳 Chef Memoirs🍽️ Restaurant Industry🔥 Kitchen Culture
French Women Don't Get Fat
by Mireille Guiliano • 2004
The French stay slim while eating butter and drinking wine. The cultural rules that replace dieting.
3.56
20k+
🥖 Food Culture🍽️ Mindful Eating😊 Joyful Eating
French Women Don't Get Fat Summary
French Women Don't Get Fat 90%
The French stay slim while eating butter and drinking wine. The cultural rules that replace dieting.
by Mireille Guiliano 2004
3.56
20k+ ratings
🥖 Food Culture🍽️ Mindful Eating😊 Joyful Eating
Unreasonable Hospitality
by Will Guidara • 2022
Extraordinary service: how one restaurant made every guest feel like the only guest.
4.41
38k+
🍽️ Restaurant Management🛎️ Service Industry✨ Guest Experience
Unreasonable Hospitality Summary
Unreasonable Hospitality 90%
Extraordinary service: how one restaurant made every guest feel like the only guest.
by Will Guidara 2022
4.41
38k+ ratings
🍽️ Restaurant Management🛎️ Service Industry✨ Guest Experience
Cooking for Kings
by Ian Kelly • 2003
Abandoned at ten on Paris streets. He became the pastry architect for Napoleon, tsars, and kings.
3.75
291
🥐 French Cuisine📜 Culinary History👨‍🍳 Celebrity Chefs
Cooking for Kings Summary
Cooking for Kings 90%
Abandoned at ten on Paris streets. He became the pastry architect for Napoleon, tsars, and kings.
by Ian Kelly 2003
3.75
291 ratings
🥐 French Cuisine📜 Culinary History👨‍🍳 Celebrity Chefs
Manual de gastronomía molecular
by Mariana Koppmann • 2011
The science recipes omit: why greens fade, batters crisp, and ice cream turns creamy or icy.
4.50
24
🧪 Food Science🍳 Molecular Gastronomy🔬 Modernist Cuisine
Manual de gastronomía molecular Summary
Manual de gastronomía molecular 89%
The science recipes omit: why greens fade, batters crisp, and ice cream turns creamy or icy.
by Mariana Koppmann 2011
4.50
24 ratings
🧪 Food Science🍳 Molecular Gastronomy🔬 Modernist Cuisine
The Art of Simple Food
by Alice Waters • 2007
The best cooking skill: buying perfect ingredients, then getting out of their way.
3.94
27k+
🥬 Farm-To-Table🗓️ Seasonal Cooking🏡 Home Cooking
The Art of Simple Food Summary
The Art of Simple Food 89%
The best cooking skill: buying perfect ingredients, then getting out of their way.
by Alice Waters 2007
3.94
27k+ ratings
🥬 Farm-To-Table🗓️ Seasonal Cooking🏡 Home Cooking
The Science of Good Cooking
by Cook's Illustrated • 2012
Skip the recipes. Learn why heat, salt, and time actually work.
4.44
3k+
🧪 Food Science🍳 Culinary Techniques🔧 Technique Over Recipes
The Science of Good Cooking Summary
The Science of Good Cooking 89%
Skip the recipes. Learn why heat, salt, and time actually work.
by Cook's Illustrated 2012
4.44
3k+ ratings
🧪 Food Science🍳 Culinary Techniques🔧 Technique Over Recipes
Eat Nordic
by Trine Hahnemann • 2016
Rye bread, herring, home baking: how Nordic eating sheds pounds without counting a single calorie.
3.19
16
🧊 Nordic Cuisine🍂 Seasonal Eating🍞 Home Baking
Eat Nordic Summary
Eat Nordic 89%
Rye bread, herring, home baking: how Nordic eating sheds pounds without counting a single calorie.
by Trine Hahnemann 2016
3.19
16 ratings
🧊 Nordic Cuisine🍂 Seasonal Eating🍞 Home Baking
Meat Planet
by Benjamin Aldes Wurgaft • 2019
Cultured meat promised to end slaughter and save the planet. The real problem was the dream.
3.34
73
🏭 Food Systems🐄 Animal Ethics🔮 Future Of Food
Meat Planet Summary
Meat Planet 89%
Cultured meat promised to end slaughter and save the planet. The real problem was the dream.
by Benjamin Aldes Wurgaft 2019
3.34
73 ratings
🏭 Food Systems🐄 Animal Ethics🔮 Future Of Food
Food Rules
by Michael Pollan • 2008
Sixty-four rules that replace dieting with common sense, home cooking, and enjoying your food.
3.99
49k+
🥦 Whole Foods🧘 Mindful Eating🍳 Home Cooking
Food Rules Summary
Food Rules 89%
Sixty-four rules that replace dieting with common sense, home cooking, and enjoying your food.
by Michael Pollan 2008
3.99
49k+ ratings
🥦 Whole Foods🧘 Mindful Eating🍳 Home Cooking
Ratio
by Michael Ruhlman • 2009
Cooking is built on a handful of ratios. Master them, and cook anything.
4.09
7k+
🍳 Cooking Fundamentals🔬 Culinary Science📖 Cooking Without Recipes
Ratio Summary
Ratio 89%
Cooking is built on a handful of ratios. Master them, and cook anything.
by Michael Ruhlman 2009
4.09
7k+ ratings
🍳 Cooking Fundamentals🔬 Culinary Science📖 Cooking Without Recipes
The Flavour Thesaurus
by Niki Segnit • 2010
Pair what you have into something new: a flavor map that replaces recipes with relationships.
4.26
3k+
📚 Flavor Pairing🍳 Improvisational Cooking♻️ Food Waste Reduction
The Flavour Thesaurus Summary
The Flavour Thesaurus 89%
Pair what you have into something new: a flavor map that replaces recipes with relationships.
by Niki Segnit 2010
4.26
3k+ ratings
📚 Flavor Pairing🍳 Improvisational Cooking♻️ Food Waste Reduction
All Consuming
by Ruby Tandoh • 2025
Supermarket design, viral queues, and ice cream science: the hidden forces behind modern appetite.
3.61
2k+
🍽️ Food Culture📜 Food History🛒 Consumer Culture
All Consuming Summary
All Consuming 89%
Supermarket design, viral queues, and ice cream science: the hidden forces behind modern appetite.
by Ruby Tandoh 2025
3.61
2k+ ratings
🍽️ Food Culture📜 Food History🛒 Consumer Culture
In Defense of Food
by Michael Pollan • 2008
Forget superfoods and nutrient math. The healthiest diet rules are older than science and simpler.
4.07
120k+
🔬 Nutrition Science🏛️ Food Politics🌍 Traditional Diets
In Defense of Food Summary
In Defense of Food 89%
Forget superfoods and nutrient math. The healthiest diet rules are older than science and simpler.
by Michael Pollan 2008
4.07
120k+ ratings
🔬 Nutrition Science🏛️ Food Politics🌍 Traditional Diets
A Bite-Sized History of France
by Stephane Henaut • 2018
French cuisine is a global collage. The myth of purity, dismantled one dish at a time.
4.19
2k+
🍴 Culinary History🇫🇷 French Gastronomy🏳️ Food And Identity
A Bite-Sized History of France Summary
A Bite-Sized History of France 89%
French cuisine is a global collage. The myth of purity, dismantled one dish at a time.
by Stephane Henaut 2018
4.19
2k+ ratings
🍴 Culinary History🇫🇷 French Gastronomy🏳️ Food And Identity
The Omnivore's Dilemma
by Michael Pollan • 2006
Corn and oil, not sunlight, power what we eat. Four meals traced to their hidden origins.
4.19
211k+
🏭 Food Systems🌽 Industrial Agriculture🌾 Sustainable Farming
The Omnivore's Dilemma Summary
The Omnivore's Dilemma 89%
Corn and oil, not sunlight, power what we eat. Four meals traced to their hidden origins.
by Michael Pollan 2006
4.19
211k+ ratings
🏭 Food Systems🌽 Industrial Agriculture🌾 Sustainable Farming
Food Matters
by Mark Bittman • 2008
Put plants at the center, meat on the side, and guilt off the table entirely.
3.97
11k+
🏛️ Food Politics🥬 Plant-Based Eating🔬 Nutrition Science
Food Matters Summary
Food Matters 89%
Put plants at the center, meat on the side, and guilt off the table entirely.
by Mark Bittman 2008
3.97
11k+ ratings
🏛️ Food Politics🥬 Plant-Based Eating🔬 Nutrition Science
Cooked
by Michael Pollan • 2013
Cooking made us human, then we stopped. What starting over from scratch reveals.
4.08
26k+
📜 Culinary History🔬 Food Science🫙 Fermentation
Cooked Summary
Cooked 89%
Cooking made us human, then we stopped. What starting over from scratch reveals.
by Michael Pollan 2013
4.08
26k+ ratings
📜 Culinary History🔬 Food Science🫙 Fermentation
The Way We Eat
by Peter Singer • 2006
What three American meals reveal about the hidden moral cost of your dinner.
4.09
4k+
🥕 Food Ethics🐷 Animal Welfare🏭 Factory Farming
The Way We Eat Summary
The Way We Eat 89%
What three American meals reveal about the hidden moral cost of your dinner.
by Peter Singer 2006
4.09
4k+ ratings
🥕 Food Ethics🐷 Animal Welfare🏭 Factory Farming
On Food and Cooking
by Harold McGee • 1984
Fish spoils fast and overcooks in seconds. The culprit is water, and the solution is science.
4.46
16k+
🐟 Fish And Seafood🔬 Scientific Cooking⚗️ Food Chemistry
On Food and Cooking Summary
On Food and Cooking 89%
Fish spoils fast and overcooks in seconds. The culprit is water, and the solution is science.
by Harold McGee 1984
4.46
16k+ ratings
🐟 Fish And Seafood🔬 Scientific Cooking⚗️ Food Chemistry
The Omnivore's Dilemma
by Richie Chevat • 2015
Most of what you eat begins as corn, and the price tag hides the real cost.
4.03
4k+
🍽️ Food Systems🐄 Factory Farming🇺🇸 American Diet
The Omnivore's Dilemma Summary
The Omnivore's Dilemma 89%
Most of what you eat begins as corn, and the price tag hides the real cost.
by Richie Chevat 2015
4.03
4k+ ratings
🍽️ Food Systems🐄 Factory Farming🇺🇸 American Diet
The Apprentice
by Jacques Pépin • 2003
From kitchen boy at thirteen to de Gaulle's chef. Then a car crash changed everything.
4.19
11k+
🍳 Chef Memoirs🥖 French Cuisine🔪 Culinary Apprenticeship
The Apprentice Summary
The Apprentice 89%
From kitchen boy at thirteen to de Gaulle's chef. Then a car crash changed everything.
by Jacques Pépin 2003
4.19
11k+ ratings
🍳 Chef Memoirs🥖 French Cuisine🔪 Culinary Apprenticeship
Kitchen Confidential
by Anthony Bourdain • 2000
Drugs, knives, and butter: a chef's 25-year journey through the hidden world that feeds you.
4.19
385k+
🍽️ Restaurant Industry👨‍🍳 Chef Memoirs🔪 Kitchen Secrets
Kitchen Confidential Summary
Kitchen Confidential 89%
Drugs, knives, and butter: a chef's 25-year journey through the hidden world that feeds you.
by Anthony Bourdain 2000
4.19
385k+ ratings
🍽️ Restaurant Industry👨‍🍳 Chef Memoirs🔪 Kitchen Secrets
Tell Me How You Eat
by Amber Husain • 2026
Stopping eating was not about thinness but a world she could no longer stomach.
3.34
112
🍽️ Food Politics🥄 Eating Disorders🤝 Collective Care
Tell Me How You Eat Summary
Tell Me How You Eat 89%
Stopping eating was not about thinness but a world she could no longer stomach.
by Amber Husain 2026
3.34
112 ratings
🍽️ Food Politics🥄 Eating Disorders🤝 Collective Care
Restaurant Man
by Joe Bastianich • 2012
Why every restaurant survives on a lie: appear generous, but run your books like a miser.
3.66
1k+
🍽️ Restaurant Business📖 Culinary Memoirs🏨 Hospitality Industry
Restaurant Man Summary
Restaurant Man 88%
Why every restaurant survives on a lie: appear generous, but run your books like a miser.
by Joe Bastianich 2012
3.66
1k+ ratings
🍽️ Restaurant Business📖 Culinary Memoirs🏨 Hospitality Industry
The One-Straw Revolution
by Masanobu Fukuoka • 1975
A manifesto that argues plowing, weeding, and fertilizing are optional. Thirty years of proof.
4.33
9k+
🌱 Sustainable Agriculture☮️ Zen Philosophy🧱 Soil Health
The One-Straw Revolution Summary
The One-Straw Revolution 88%
A manifesto that argues plowing, weeding, and fertilizing are optional. Thirty years of proof.
by Masanobu Fukuoka 1975
4.33
9k+ ratings
🌱 Sustainable Agriculture☮️ Zen Philosophy🧱 Soil Health
Food IQ
by Daniel Holzman • 2022
100 kitchen truths: crisp broccoli needs space, frozen fish wins, all salt tastes the same.
3.81
317
🧑‍🍳 Cooking Fundamentals📚 Kitchen Reference🔬 Food Science
Food IQ Summary
Food IQ 88%
100 kitchen truths: crisp broccoli needs space, frozen fish wins, all salt tastes the same.
by Daniel Holzman 2022
3.81
317 ratings
🧑‍🍳 Cooking Fundamentals📚 Kitchen Reference🔬 Food Science
Gordon Ramsay's Ultimate Cookery Course
by Gordon Ramsay • 2012
The few techniques that unlock every dish: a home cook's course in craft and confidence.
4.27
2k+
🏠 Home Cooking🔪 Culinary Fundamentals💪 Kitchen Confidence
Gordon Ramsay's Ultimate Cookery Course Summary
Gordon Ramsay's Ultimate Cookery Course 88%
The few techniques that unlock every dish: a home cook's course in craft and confidence.
by Gordon Ramsay 2012
4.27
2k+ ratings
🏠 Home Cooking🔪 Culinary Fundamentals💪 Kitchen Confidence
The Way of Nagomi
by Ken Mogi • 2022
The Japanese secret to balance: stop before full, blend opposites, and find strength in what breaks.
3.44
1k+
🏯 Japanese Philosophy💛 Self-Acceptance🍱 Mindful Eating
The Way of Nagomi Summary
The Way of Nagomi 88%
The Japanese secret to balance: stop before full, blend opposites, and find strength in what breaks.
by Ken Mogi 2022
3.44
1k+ ratings
🏯 Japanese Philosophy💛 Self-Acceptance🍱 Mindful Eating
How to Dunk a Doughnut
by Len Fisher • 2002
A physicist unpacks the hidden forces inside a doughnut dunk, a boiled egg, and a boomerang.
3.34
277
🧪 Everyday Science🍞 Food Science🔬 Applied Physics
How to Dunk a Doughnut Summary
How to Dunk a Doughnut 88%
A physicist unpacks the hidden forces inside a doughnut dunk, a boiled egg, and a boomerang.
by Len Fisher 2002
3.34
277 ratings
🧪 Everyday Science🍞 Food Science🔬 Applied Physics
French Kids Eat Everything ( And Yours Can, Too )
by Karen Le Billon • 2012
Picky eaters become adventurous in France. The rules any family can steal, no passport required.
3.94
10k+
🥦 Picky Eating🍎 Child Nutrition🍽️ Family Meals
French Kids Eat Everything ( And Yours Can, Too ) Summary
French Kids Eat Everything ( And Yours Can, Too ) 88%
Picky eaters become adventurous in France. The rules any family can steal, no passport required.
by Karen Le Billon 2012
3.94
10k+ ratings
🥦 Picky Eating🍎 Child Nutrition🍽️ Family Meals
Salt, Fat, Acid, Heat
by Samin Nosrat • 2017
A Chez Panisse chef reveals the four simple levers behind all great cooking, no recipe required.
4.39
96k+
🍳 Culinary Fundamentals🏠 Home Cooking⚖️ Flavor Balancing
Salt, Fat, Acid, Heat Summary
Salt, Fat, Acid, Heat 88%
A Chez Panisse chef reveals the four simple levers behind all great cooking, no recipe required.
by Samin Nosrat 2017
4.39
96k+ ratings
🍳 Culinary Fundamentals🏠 Home Cooking⚖️ Flavor Balancing
Eat a Peach
by David Chang • 2020
A chef bets everything on a doomed noodle bar. It thrives; his mind unravels.
3.88
28k+
🍜 Chef Memoir🍽️ Restaurant Industry🧠 Bipolar Disorder
Eat a Peach Summary
Eat a Peach 88%
A chef bets everything on a doomed noodle bar. It thrives; his mind unravels.
by David Chang 2020
3.88
28k+ ratings
🍜 Chef Memoir🍽️ Restaurant Industry🧠 Bipolar Disorder
The Third Plate
by Dan Barber • 2014
Forget farm-to-table. A chef's plan for a cuisine that restores the land it comes from.
4.28
7k+
🚜 Food Systems🌱 Regenerative Agriculture🦠 Soil Biology
The Third Plate Summary
The Third Plate 88%
Forget farm-to-table. A chef's plan for a cuisine that restores the land it comes from.
by Dan Barber 2014
4.28
7k+ ratings
🚜 Food Systems🌱 Regenerative Agriculture🦠 Soil Biology
The Kitchen Counter Cooking School
by Kathleen Flinn • 2011
Nine kitchen-phobic novices learn basics from a chef. What changes isn't just their cooking.
4.09
5k+
🏠 Home Cooking📖 Culinary Memoir📚 Food Literacy
The Kitchen Counter Cooking School Summary
The Kitchen Counter Cooking School 88%
Nine kitchen-phobic novices learn basics from a chef. What changes isn't just their cooking.
by Kathleen Flinn 2011
4.09
5k+ ratings
🏠 Home Cooking📖 Culinary Memoir📚 Food Literacy
I Quit Sugar for Life
by Sarah Wilson • 2014
A fat-fueled, four-week reset for breaking sugar's hold for good, without hunger or denial.
3.87
588
🍬 Sugar-Free Diet🥗 Whole Foods Diet🦠 Gut Health
I Quit Sugar for Life Summary
I Quit Sugar for Life 88%
A fat-fueled, four-week reset for breaking sugar's hold for good, without hunger or denial.
by Sarah Wilson 2014
3.87
588 ratings
🍬 Sugar-Free Diet🥗 Whole Foods Diet🦠 Gut Health
Blood, Bones & Butter
by Gabrielle Hamilton • 2001
Her parents threw lamb roasts for a hundred guests. Then they left. She found kitchens anyway.
3.77
38k+
🍽️ Restaurant Memoirs🌱 Culinary Coming Of Age👩‍🍳 Women In Kitchens
Blood, Bones & Butter Summary
Blood, Bones & Butter 88%
Her parents threw lamb roasts for a hundred guests. Then they left. She found kitchens anyway.
by Gabrielle Hamilton 2001
3.77
38k+ ratings
🍽️ Restaurant Memoirs🌱 Culinary Coming Of Age👩‍🍳 Women In Kitchens
Gordon Ramsay's Playing with Fire
by Gordon Ramsay • 2007
One restaurant lost a fortune. The brutal postmortem that followed built a global empire.
3.52
1k+
👨‍🍳 Chef Memoirs🍽️ Restaurant Business🔪 Kitchen Leadership
Gordon Ramsay's Playing with Fire Summary
Gordon Ramsay's Playing with Fire 88%
One restaurant lost a fortune. The brutal postmortem that followed built a global empire.
by Gordon Ramsay 2007
3.52
1k+ ratings
👨‍🍳 Chef Memoirs🍽️ Restaurant Business🔪 Kitchen Leadership
The Elements of Cooking
by Michael Ruhlman • 2007
Salt, heat, and stock do more for your cooking than a hundred new recipes will.
3.96
1k+
🧱 Cooking Fundamentals🧂 Salt And Seasoning🍲 Stocks And Sauces
The Elements of Cooking Summary
The Elements of Cooking 88%
Salt, heat, and stock do more for your cooking than a hundred new recipes will.
by Michael Ruhlman 2007
3.96
1k+ ratings
🧱 Cooking Fundamentals🧂 Salt And Seasoning🍲 Stocks And Sauces
KitchenWise
by Shirley O. Corriher • 2020
A biochemist's kitchen: why food sticks, cakes fall, chocolate seizes, and how to fix it.
3.77
150
🔬 Culinary Science📚 Kitchen Reference🧪 Flavor Science
KitchenWise Summary
KitchenWise 88%
A biochemist's kitchen: why food sticks, cakes fall, chocolate seizes, and how to fix it.
by Shirley O. Corriher 2020
3.77
150 ratings
🔬 Culinary Science📚 Kitchen Reference🧪 Flavor Science
The New Wine Rules
by Jon Bonne • 2017
Drink better wine for less money, skip the fake rules, and order like a pro.
3.86
1k+
🍷 Wine Appreciation📗 Wine For Beginners👃 Wine Tasting
The New Wine Rules Summary
The New Wine Rules 88%
Drink better wine for less money, skip the fake rules, and order like a pro.
by Jon Bonne 2017
3.86
1k+ ratings
🍷 Wine Appreciation📗 Wine For Beginners👃 Wine Tasting
The End of Animal Farming
by Jacy Reese Anthis • 2018
Ending factory farming depends less on your diet than on what happens in labs and boardrooms.
4.07
529
🧪 Food Technology🐄 Animal Agriculture💡 Effective Altruism
The End of Animal Farming Summary
The End of Animal Farming 88%
Ending factory farming depends less on your diet than on what happens in labs and boardrooms.
by Jacy Reese Anthis 2018
4.07
529 ratings
🧪 Food Technology🐄 Animal Agriculture💡 Effective Altruism
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38% OFF
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only $4.16 per month
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