Food 43 books by Blue sky, green trees.

Position	Details	Rating
#1	Garlic and Sapphires Ruth Reichl	4.05
#2	The Omnivore's Dilemma: A Natural History of Four Meals Michael Pollan	4.11
#3	Heat Bill Buford	3.89
#4	Kitchen Confidential: Adventures in the Culinary Underbelly Anthony Bourdain	4.16
#5	Animal, Vegetable, Miracle: A Year of Food Life Barbara Kingsolver	3.9
#6	Food Rules Michael Pollan Greta Thunberg Naomi Klein Timothy Morton George Monbiot Bill McKibben Amitav Ghosh Tim Flannery Terry Tempest Williams Robin Wall Kimmerer Dai Qing Wangari Maathai Jared Diamond Wendell Berry Edward O. Wilson James Lovelock Masanobu Fukuoka Arne Næss Rachel Carson Aldo Leopold	4.09
#7	The Book of Tea Kakuzō Okakura	3.6
#8	Save the Deli Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen David Sax	3.5
#9	Sideways 3 Chile Rex Pickett	4.5
#10	Cooked Cooked: From the Streets to the Stove, from Cocaine to Foie Gras Jeff Henderson	3
#11	Chocolat Joanne Harris	3.7
#12	The Three Sisters Indian Cookbook: Delicious, Authentic and Easy Recipes to Make at Home Sereena Kaul Alexa Kaul Priya Kaul	4
#13	Comfort Me with Apples Ruth Reichl	4.57
#14	Tender at the Bone Ruth Reichl	4.13
#15	Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa Matthew Fort	2
#16	Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook Anthony Bourdain	3.82
#17	Lost Crafts: Rediscovering Traditional Skills Chambers (ed.)	3
#18	The flavor thesaurus Niki Segnit	5
#19	My Life in France Julia Child	4.02
#20	Hungry Monkey Hungry Monkey: A Food-Loving Father's Quest to Raise an Adventurous Eater Matthew Amster-Burton	4
#21	Gumbo tales finding my place at the New Orleans table Sara Roahen	5
#22	Blood, Bones, and Butter Gabrielle Hamilton	3.46
#23	The Making of a Chef: Mastering Heat at the Culinary Institute of America Michael Ruhlman	3.8
#24	Curry Lizzie Collingham	4
#25	Home Cooking: A Writer in the Kitchen Laurie Colwin	4
#26	Food Heroes Food Heroes: Sixteen Culinary Artisans Preserving Tradition Georgia Pellegrini	5
#27	The Man Who Ate Everything Jeffrey Steingarten	2.88
#28	Homegrown Honey Bees Alethea Morrison	4
#29	Fresh Off the Boat Eddie Huang	4.11
#30	My Berlin Kitchen My Berlin Kitchen: Adventures in Love and Life Luisa Weiss	4
#31	Pretty Good Number One Matthew Amster-Burton	4.4
#32	Oishinbo a la carte, Volume 1 - Japanese Cuisine Tetsu Kariya	4
#33	Yes, Chef Marcus Samuelsson	3.82
#34	The Language of Baklava: A Memoir Diana Abu-Jaber	4
#35	Dearie: The Remarkable Life of Julia Child Bob Spitz	4
#36	Food in History Food in History Reay Tannahill	3.67
#37	A Year in Provence Peter Mayle	3.95
#38	A History of the World in 6 Glasses Tom Standage Ρούλα Κοκκολιού (Translator)	3.55
#39	An Appetite for Violets Martine Bailey	4
#40	Epitaph for a Peach David M. Masumoto	4.5
#41	Toujours Provence Peter Mayle	3.83
#42	Oishinbo, a la carte. Izakaya: pub food Tetsu Kariya	4.5
#43	The Botany of Desire Michael Pollan	4.03

Position	Details	Rating
#1	Garlic and Sapphires Ruth Reichl	4.05
#2	The Omnivore's Dilemma: A Natural History of Four Meals Michael Pollan	4.11
#3	Heat Bill Buford	3.89
#4	Kitchen Confidential: Adventures in the Culinary Underbelly Anthony Bourdain	4.16
#5	Animal, Vegetable, Miracle: A Year of Food Life Barbara Kingsolver	3.9
#6	Food Rules Michael Pollan Greta Thunberg Naomi Klein Timothy Morton George Monbiot Bill McKibben Amitav Ghosh Tim Flannery Terry Tempest Williams Robin Wall Kimmerer Dai Qing Wangari Maathai Jared Diamond Wendell Berry Edward O. Wilson James Lovelock Masanobu Fukuoka Arne Næss Rachel Carson Aldo Leopold	4.09
#7	The Book of Tea Kakuzō Okakura	3.6
#8	Save the Deli Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen David Sax	3.5
#9	Sideways 3 Chile Rex Pickett	4.5
#10	Cooked Cooked: From the Streets to the Stove, from Cocaine to Foie Gras Jeff Henderson	3
#11	Chocolat Joanne Harris	3.7
#12	The Three Sisters Indian Cookbook: Delicious, Authentic and Easy Recipes to Make at Home Sereena Kaul Alexa Kaul Priya Kaul	4
#13	Comfort Me with Apples Ruth Reichl	4.57
#14	Tender at the Bone Ruth Reichl	4.13
#15	Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa Matthew Fort	2
#16	Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook Anthony Bourdain	3.82
#17	Lost Crafts: Rediscovering Traditional Skills Chambers (ed.)	3
#18	The flavor thesaurus Niki Segnit	5
#19	My Life in France Julia Child	4.02
#20	Hungry Monkey Hungry Monkey: A Food-Loving Father's Quest to Raise an Adventurous Eater Matthew Amster-Burton	4
#21	Gumbo tales finding my place at the New Orleans table Sara Roahen	5
#22	Blood, Bones, and Butter Gabrielle Hamilton	3.46
#23	The Making of a Chef: Mastering Heat at the Culinary Institute of America Michael Ruhlman	3.8
#24	Curry Lizzie Collingham	4
#25	Home Cooking: A Writer in the Kitchen Laurie Colwin	4
#26	Food Heroes Food Heroes: Sixteen Culinary Artisans Preserving Tradition Georgia Pellegrini	5
#27	The Man Who Ate Everything Jeffrey Steingarten	2.88
#28	Homegrown Honey Bees Alethea Morrison	4
#29	Fresh Off the Boat Eddie Huang	4.11
#30	My Berlin Kitchen My Berlin Kitchen: Adventures in Love and Life Luisa Weiss	4
#31	Pretty Good Number One Matthew Amster-Burton	4.4
#32	Oishinbo a la carte, Volume 1 - Japanese Cuisine Tetsu Kariya	4
#33	Yes, Chef Marcus Samuelsson	3.82
#34	The Language of Baklava: A Memoir Diana Abu-Jaber	4
#35	Dearie: The Remarkable Life of Julia Child Bob Spitz	4
#36	Food in History Food in History Reay Tannahill	3.67
#37	A Year in Provence Peter Mayle	3.95
#38	A History of the World in 6 Glasses Tom Standage Ρούλα Κοκκολιού (Translator)	3.55
#39	An Appetite for Violets Martine Bailey	4
#40	Epitaph for a Peach David M. Masumoto	4.5
#41	Toujours Provence Peter Mayle	3.83
#42	Oishinbo, a la carte. Izakaya: pub food Tetsu Kariya	4.5
#43	The Botany of Desire Michael Pollan	4.03

Food

Footer links

Food