Books like The lost art of real cooking by Ken Albala

Anthony Bourdain tells the candid, behind‑the‑pan stories of his rise from dishwasher to celebrated chef, mixing culinary insight with personal anecdotes.

On Food and Cooking offers a definitive, science‑backed look at ingredients, techniques and the history of eating, with updated explanations and rich illustrations for chefs and home cooks alike.

The Art of Fermentation is a definitive guide that translates the science, history, and practical techniques of fermentation into clear, step‑by‑step instructions for beginners and experts alike.

957 pages : 28 cm

The Flavor Bible is a definitive culinary reference that teaches chefs and home cooks how to season ingredients for maximum flavor, drawing on the expertise of leading chefs and offering thousands of ingredient pairings.

A cookbook that merges culinary science and inventive experimentation, guiding readers through cooking principles, handy techniques, and quirky research interviews to help them improvise and master dishes of any flavor.

Seldom has the subject of eating and drinking—from the Bronze Age to the recent past—been treated to a full- length history. It deserves better. Part I of The HORIZON COOKBOOK AND ILLUSTRATED HISTORY OF EATING AND DRINKING THROUGH THE AGES is a history of civilized man’s long culinary heritage. Woven into the historical narrative are hundreds of anecdotes and incidents that make intriguing reading and bear mealtime retelling. THE RECIPES: The more than 600 recipes in Part II are the largest collection of historical recipes ever assembled in a single volume. The collection gives every cook – from novice - to cordon bleu chef - a chance to create savory and unusual dishes from a wide range of periods and places. The recipes have been tested and adapted for use in modern home kitchens by a special staff headed by Tatiana McKenna, a leading food authority and Contributing Food Editor of Vogue magazine. Mimi Sheraton, the book’s Historical Foods Consultant, has helped the editors re-create 19 menus from great historic occasions. THE ILLUSTRATIONS: There are pictures on every page of the historical narrative, and ten picture portfolios. All told, the book contains some 570 illustrations, 110 in color. It is probably the largest collection ever brought together on the subject. BOOK JACKET

A collection of travel-inspired essays and recipes that explores the quest for the perfect ingredient across the globe, written in Elizabeth David’s witty, insightful style.