Top 10 Books on Cuisine

 

The cuisine is a manner or style of cooking with distinctive ingredients, techniques and dishes. Every place has its own variety of ingredients and speciality. With time many changes have occurred in cuisines, and some new cuisines have been created over time with innovations and experiment. Every country and place has its own essence of food. There are varieties of cuisine, and chefs from all around the world have put in great efforts in creating these styles of cooking. It is rightly said, “Chefs don’t make mistakes; they create new dishes.”

 

The Way To Cook

The Way to Cook is a cookbook and series of instructional videos written by the television personality and cooking teacher Julia Child. Julia Child distils a lifetime of cooking into 800 recipes emphasizing lightness, freshness, and simplicity. Chapters are structured around master recipes, followed by innumerable variations that are easily made once the basics are understood. A brilliant, inspiring, one-of-a-kind, a book from the incomparable Julia Child, The Way to Cook is a testament to the satisfaction of good home cooking.

Read it For:
You would like this book if you would like to cook keeping in mind every tiny detail regarding the ingredients being used and the way to do it.
Don't Read it For:
You would not like it if you don’t cook with a passion. This book can only serve its purpose for those who are passionate about cooking.

Modernist Cuisine: The Art and Science of Cooking

The book is an encyclopaedia and a guide to the science of contemporary cooking. Its six volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and a kitchen manual containing brief information on useful topics.

Read it For:
This book provides detailed knowledge on gastronomy and gives useful illustrations.
Don't Read it For:
It has been criticised for being dryly written and making home cooks look useless without having expensive tools in their kitchen.
What makes this book stand out?:
It has been considered as being the most astonishing cookbook by Katy McLaughlin, Wall Street Journal. This book is written based on research and development conducted by chefs alongside chemists, physicists, and machinists in order to innovate new cooking styles.

Good and Cheap: Eat Well on $4/Day

This book shows that kitchen skills, and not budget, is the key to great food. Everyone can afford good food even with a low budget. This book will help you eat well in the strictest of the budget

Read it For:
Created for people who have to watch every dollar. This book will help you in preparing a low budget delicious meal.
Don't Read it For:
If you are looking to prepare for a high budget meal.
What makes this book stand out?:
This book could change the way you shop, cook, and eat busting up the myth that eating healthy meals entails spending a ton of money.

The Man Who Ate Everything

This book is a detailed one. It tells us about food history and food science with humour and prose which makes it easily digestible.

Read it For:
It will be beneficial only if you are interested in Paris and Ancient Egypt.
Don't Read it For:
You will not like this book if you are not interested in the history.
What makes this book stand out?:
The author gives you a blow-by-blow narrative of his own attempts and makes you feel the joy of cooking.
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How to Eat: The Pleasures and Principles of Good Food

Nigella Lawson has emerged as one of the world’s most seductive personalities. This book has it all- her signature, all-purpose cookbook, easy-going mealtime strategies and 350 mouth-watering recipes. This book lays bare her secrets for finding pleasure in the simplest things that we cook and eat every day.

Read it For:
This book advices you to entertain over the holidays, quick cooking, cooking for yourself and weekend lunches for 6 to 8 people.
What makes this book stand out?:
She demonstrates how everyone can explore and savour the world of food every day weathers it fitting cooking into a busy schedule or improvising with whatever ingredients are on hand.

The Omnivore’s Dilemma

Pollan asks the seemingly straightforward question of what we should have for dinner. As omnivores, the most unselective eaters, humans are faced with a wide variety of food choices, resulting in a dilemma. Pollan suggests that, prior to modern food preservation and transportation technologies, this particular dilemma was resolved primarily through cultural influences.

Read it For:
America’s farmers have succeeded, and their crop production methods have improved. You should read it if you are interested in learning those methods
Don't Read it For:
If you are a vegan don’t go for this book.
What makes this book stand out?:
Author’s luscious sentences deliver so much pleasure and humour and surprise as they carry one from dinner table to cornfield to feedlot to forest floor, and then back again

Better Baking: Wholesome Ingredients, Delicious Desserts

Genevieve Ko was determined to create treats that were just as indulgent as their original counterparts, as well as more full flavoured and nourishing. In a word, better. Healthful oils prove superior to butter, giving Mocha Chip Cookies crisp shells and molten insides, liberating the citrus in Lemon Layer Cake with Olive Oil Curd, and tenderizing Melting Walnut Snowballs. More such recipes are given in this wonderful book with alternatives to not so easily available ingredients

Read it For:
Ms Ko does an amazing job of incorporating whole grains and sugar alternatives and healthy fats in the recipes. The recipes don't just swap in these ingredients for "normal" ingredients but maximize the flavour and texture of the baked goods with these ingredients.
Don't Read it For:
This book won’t help those who don’t like to eat healthily and would instead love the flavour of the original recipe.
What makes this book stand out?:
The premise of the book is to use healthier alternatives like whole wheat flour and olive oil in place of butter.

Curry: A Tale of Cooks and Conquerors

This book tells us the story of the well-known Indian dish,  is actually a product of a long history of invasion and the mixture of different food traditions. The book tells us of the  arrival of the Portuguese explorers, and the huge Mughal horde, the various cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today.

Read it For:
Like a fragrant biryani studded with bits of sweet and savoury relishes, every page of this history of Indian cuisine offers some revelation about the origins of Indian food and its spread to the West.
Don't Read it For:
If you don’t love spicy and ‘tadkedaar’ food
What makes this book stand out?:
This delightful book is liberally sprinkled with colourful historical facts and anecdotes, adding spice to the fascinating story of one of India's signature gifts to the world.

Eight Flavours: The Untold Story of American Cuisine

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavours changed how we eat. Eight Flavours introduces the chefs, merchants, farmers, botanists, writers, and explorers whose choices had an effect on the American palate. The book takes you on a journey through the past and educates the reader about our present and our future.

Read it For:
A unique and surprising view of American history and is richly researched elegantly written. It gives detailed information on each ingredient.
Don't Read it For:
This book might make you hungry and crave for more.
What makes this book stand out?:
Lohman will win you over with her detailed exploration of how each ingredient was introduced to the country and how it’s impacted our cooking over time.

A Historical Dictionary of Indian Food

This Dictionary in the alphabetical order provides, vast amounts of information on the food culture ,the food, recipes, and cuisine of India. It covers other areas such as history, literature, botany, genetics, and archaeology and places Indian food in time and context. Details covered include migration of food plants from the New World to India through European influences and their rapid integration into Indian cuisine.

Read it For:
This book will provide you with a rich history of India along with its flavours
Don't Read it For:
If you are not a history buff and would only like to know the recipes.
What makes this book stand out?:
This book is well compiled with enormous data about the history of food, giving origin place and till date info of all kinds of Indian foods. It even covers food like kadi, appam, rasam, imli, dhokla, etc.

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