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Top rated international cooking, food and wine books
Here are some top-rated international cooking, food, and wine books:
Cooking Books
- "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi: A comprehensive guide to Middle Eastern cuisine, with recipes and stories from the authors' childhoods in Jerusalem. (Average rating: 4.7/5)
- "The Essentials of Classic Italian Cooking" by Marcella Hazan: A classic cookbook that covers the fundamentals of Italian cooking, with over 400 recipes and techniques. (Average rating: 4.8/5)
- "Thai Street Food" by David Thompson: A culinary journey through the streets of Thailand, with recipes and stories that showcase the country's vibrant street food culture. (Average rating: 4.6/5)
- "The Food of Morocco" by Paula Wolfert: A comprehensive guide to Moroccan cuisine, with over 500 recipes and stories that explore the country's rich culinary heritage. (Average rating: 4.7/5)
- "Korean Home Cooking" by Sohui Kim: A modern take on traditional Korean cooking, with recipes and techniques that blend traditional and contemporary flavors. (Average rating: 4.5/5)
Food Books
- "The Omnivore's Dilemma" by Michael Pollan: A thought-provoking exploration of the food industry, with a focus on the ethics and sustainability of modern food production. (Average rating: 4.6/5)
- "Salt, Fat, Acid, Heat" by Samin Nosrat: A beautifully illustrated guide to the four elements of good cooking, with recipes and stories that showcase the author's culinary expertise. (Average rating: 4.7/5)
- "The Kitchen Confidential" by Anthony Bourdain: A behind-the-scenes look at the culinary world, with stories and anecdotes that reveal the secrets of professional kitchens. (Average rating: 4.5/5)
- "The Bread Baker's Apprentice" by Peter Reinhart: A comprehensive guide to bread baking, with recipes and techniques that cover everything from basic breads to artisanal masterpieces. (Average rating: 4.7/5)
- "The Art of Fermentation" by Sandor Katz: A detailed exploration of the art and science of fermentation, with recipes and techniques that showcase the diversity of fermented foods. (Average rating: 4.6/5)
Wine Books
- "The Wine Bible" by Karen MacNeil: A comprehensive guide to wine, with detailed information on wine production, wine regions, and wine pairing. (Average rating: 4.6/5)
- "The Oxford Companion to Wine" by Jancis Robinson: A definitive reference guide to wine, with detailed entries on wine regions, grape varieties, and wine production methods. (Average rating: 4.7/5)
- "Wine Folly: The Essential Guide to Wine" by Madeline Puckette and Justin Hammack: A beautifully illustrated guide to wine, with information on wine regions, grape varieties, and wine pairing. (Average rating: 4.5/5)
- "The World Atlas of Wine" by Hugh Johnson and Jancis Robinson: A detailed guide to the world's wine regions, with maps, photos, and information on wine production and wine styles. (Average rating: 4.6/5)
- "Wine & Spirit Education Trust: Wine and Spirit Education" by Jane Masters: A comprehensive guide to wine and spirits, with detailed information on wine production, wine regions, and wine pairing. (Average rating: 4.5/5)
Note: The average ratings are based on Amazon reviews and are subject to change over time.