"French Provincial Cooking" by Elizabeth David
A seminal work that introduced English-speaking audiences to the rich traditions of regional French cuisine.

"The Book of Jewish Food" by Claudia Roden
An expansive exploration of Jewish culinary traditions across the diaspora, blending recipes with cultural history.

"The French Menu Cookbook" by Richard Olney
Celebrated for its detailed menus and insights into French cooking techniques.

"On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee
A comprehensive guide to the science behind cooking, explaining the chemistry of ingredients and techniques.

"The Man Who Ate Everything" by Jeffrey Steingarten
A collection of humorous and insightful essays on various culinary adventures and topics.

"Essentials of Classic Italian Cooking" by Marcella Hazan
A definitive guide to authentic Italian cuisine, emphasizing simplicity and quality ingredients.

"Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle, and Simone Beck
A classic cookbook that demystifies French cuisine for American home cooks.

"Kitchen Confidential: Adventures in the Culinary Underbelly" by Anthony Bourdain
A candid memoir revealing the inner workings of restaurant kitchens.

"The Art of Simple Food" by Alice Waters
Emphasizes fresh, seasonal ingredients and straightforward cooking techniques.

"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Samin Nosrat
Explores the four fundamental elements of cooking, providing a framework for creating delicious meals.

"The Omnivore's Dilemma: A Natural History of Four Meals" by Michael Pollan
Investigates the origins of the food we eat and the implications of our dietary choices.

"How to Cook Everything" by Mark Bittman
A comprehensive resource for home cooks, covering a wide range of recipes and techniques.

"Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" by Yotam Ottolenghi
Offers innovative and flavorful vegetarian recipes inspired by diverse culinary traditions.

"The Flavor Bible" by Karen Page and Andrew Dornenburg
A guide to flavor pairings and combinations to inspire creative cooking.

"Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi
Explores the diverse culinary traditions of Jerusalem through recipes and stories.

"The Joy of Cooking" by Irma S. Rombauer
A classic American cookbook offering a vast collection of recipes and cooking advice.

"The Food Lab: Better Home Cooking Through Science" by J. Kenji López-Alt
Combines scientific explanations with recipes to enhance home cooking techniques.

"An Everlasting Meal: Cooking with Economy and Grace" by Tamar Adler
A meditation on cooking and eating that emphasizes resourcefulness and simplicity.

"Nigella Bites" by Nigella Lawson
Shares approachable recipes with a focus on indulgence and comfort.

"The Zuni Cafe Cookbook" by Judy Rodgers
Features recipes and stories from the renowned San Francisco restaurant.

"My Life in France" by Julia Child and Alex Prud'homme
Memoir detailing Julia Child's culinary journey and experiences in France.

"The Taste of Country Cooking" by Edna Lewis
Celebrates Southern cuisine and the author's childhood in Virginia.

"A Book of Mediterranean Food" by Elizabeth David
Introduced British readers to the flavors and recipes of the Mediterranean.

"The Cooking Gene: A Journey Through African American Culinary History in the Old South" by Michael W. Twitty
Explores the deep connections between food, culture, and identity in Southern cuisine.

"The Moosewood Cookbook" by Mollie Katzen
A collection of vegetarian recipes from the famed Moosewood Restaurant.

"The River Cottage Cookbook" by Hugh Fearnley-Whittingstall
Encourages a sustainable and self-sufficient approach to cooking and eating.

"Momofuku" by David Chang and Peter Meehan
Shares recipes and stories from the innovative Momofuku restaurants.

"The Violet Bakery Cookbook" by Claire Ptak
Features recipes from the popular London bakery, emphasizing seasonal ingredients.

"The Art of Fermentation" by Sandor Ellix Katz
A comprehensive guide to the history and techniques of fermentation.

"The Smitten Kitchen Cookbook" by Deb Perelman
Offers accessible and delicious recipes from the popular food blogger.

"Gastronomica: The Journal of Food and Culture" edited by Darra Goldstein
A collection of essays exploring the intersection of food, culture, and society.

"The Cooking Book: A Pictorial Guide to Everyday Cooking" by Victoria Blashford-Snell and Brigitte Hafner
Provides visual step-by-step instructions for a variety of recipes.

"The Nordic Cookbook" by Magnus Nilsson
An extensive exploration of Nordic cuisine, featuring traditional recipes and cultural insights.

"The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making" by Alana Chernila
Encourages making pantry staples from scratch with simple recipes.
Slow Food Magazin - April Mai 2025
Books
Magazines

Advanced Nondestructive Detection Technologies in Food

Nettles and Petals: Grow Food. Eat Weeds. Save Seeds.

Chop Chop: Cooking the Food of Nigeria

BBC Good Food Magazine - April 2025

BBC Good Food UK - April 2025 (True PDF)

Vital Food - No. 42, Mars/Avril/Mai 2025

New Idea Food - April 2025 (True PDF)


New Idea Food - April 2025


BBC Good Food Middle East - March 2025


BBC Good Food Middle East - February 2025


How to Feed the World: The History and Future of Food


Ecologically Mediated Development: Promoting Biodiversity Conservation and Food Security


Made in California, Volume 1: The California-Born Diners, Burger Joints, Restaurants & Fast Food...


Land Edition Food - Nr.02, 2025


Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs and Cosmetics 3rd Edition


Hot Date!: Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts