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Books like The curiosities of food by Peter Lund Simmonds


First publish date: 1859
Authors: Peter Lund Simmonds
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The curiosities of food by Peter Lund Simmonds

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Books similar to The curiosities of food (6 similar books)

Kitchen Confidential by 9733592|Anthony Bourdain book cover

📘 Kitchen Confidential
 by Anthony Bourdain

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

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On food and cooking by 12058739|Harold McGee book cover

📘 On food and cooking
 by Harold McGee

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.

★★★★★★★★★★ 4.5 (8 ratings)
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The man who ate everything by 8168323|Jeffrey Steingarten book cover

📘 The man who ate everything
 by Jeffrey Steingarten

Journalist and food critic Jeffrey Steingarten tackles his culinary fears— from kimchi to blue‑faced foods—while sampling global dishes, experimenting with baking, and defending savory staples in a humorous, food‑centric memoir.

★★★★★★★★★★ 4.0 (3 ratings)
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Where food comes from by 7050790|Dorothy Hinshaw Patent book cover

📘 Where food comes from
 by Dorothy Hinshaw Patent

Shows how all food--grains, vegetables, fruits, and dairy and meat products--begins on the farm as sun, earth, air, and water combine to grow plants.

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Holy Cows And Hog Heaven by 6771385|Joel Salatin book cover

📘 Holy Cows And Hog Heaven
 by Joel Salatin


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Food by 6952601|Brigid Allen book cover

📘 Food
 by Brigid Allen

Brigid Allen’s Food traces the history of eating habits, shopping habits, cooking methods, and meal names across families, restaurants, and travellers, with insights into deprivation, war, and dietary practices.

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Some Other Similar Books

The Literature of Food by Michael Osbaldeston
Food: What the Heck Should I Eat? by Mark Hyman
The Omnivore's Dilemma by Michael Pollan
Food Rules: An Eater's Manual by Michael Pollan
The Taste of Things to Come by Jay McInerney
The Art of Fermentation by Sandor Katz
Salt: A World History by Mark Kurlansky

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