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Taste of Persia
by Naomi Duguid • 2016
A food writer crosses five borders to find what politics cannot erase: the Persian table.
4.14
495
Taste of Persia Summary
Taste of Persia 94%
A food writer crosses five borders to find what politics cannot erase: the Persian table.
by Naomi Duguid 2016
4.14
495 ratings
Arabesque
by Claudia Roden • 2005
Three cuisines, one shared legacy: the recipes and stories that define Morocco, Turkey, and Lebanon.
4.11
2k+
Arabesque Summary
Arabesque 90%
Three cuisines, one shared legacy: the recipes and stories that define Morocco, Turkey, and Lebanon.
by Claudia Roden 2005
4.11
2k+ ratings
Laughing Without an Accent
by Firoozeh Dumas • 2008
First they asked about flying carpets; then bumper stickers read 'Cowboys and Iranians'.
3.81
4k+
Laughing Without an Accent Summary
Laughing Without an Accent 90%
First they asked about flying carpets; then bumper stickers read 'Cowboys and Iranians'.
by Firoozeh Dumas 2008
3.81
4k+ ratings
The Ayatollah Begs to Differ
by Hooman Majd • 2008
Iran's paradoxes are a platform, not a bug, built from Shia ritual and Persian pride.
3.76
2k+
The Ayatollah Begs to Differ Summary
The Ayatollah Begs to Differ 89%
Iran's paradoxes are a platform, not a bug, built from Shia ritual and Persian pride.
by Hooman Majd 2008
3.76
2k+ ratings
Simpel
by Yotam Ottolenghi • 2018
Bold Ottolenghi cooking for weeknights: clever shortcuts and your own definition of simple.
4.30
14k+
Simpel Summary
Simpel 89%
Bold Ottolenghi cooking for weeknights: clever shortcuts and your own definition of simple.
by Yotam Ottolenghi 2018
4.30
14k+ ratings
The Persian Empire
by John W.I. Lee • 2012
Greek histories painted Persia as despotism. The empire's own record tells a different story.
4.10
520
The Persian Empire Summary
The Persian Empire 89%
Greek histories painted Persia as despotism. The empire's own record tells a different story.
by John W.I. Lee 2012
4.10
520 ratings
Ethiopia
by Yohanis Gebreyesus • 2018
A chef decodes the fermented flatbread, spiced butter, and vegan feasts of a 3,000-year-old cuisine.
4.22
148
Ethiopia Summary
Ethiopia 89%
A chef decodes the fermented flatbread, spiced butter, and vegan feasts of a 3,000-year-old cuisine.
by Yohanis Gebreyesus 2018
4.22
148 ratings
Made in Italy
by Giorgio Locatelli • 2006
A fight for real Italian food: protecting the inner bite of pasta and the shared table.
4.35
368
Made in Italy Summary
Made in Italy 89%
A fight for real Italian food: protecting the inner bite of pasta and the shared table.
by Giorgio Locatelli 2006
4.35
368 ratings
Simple French Food
by Richard Olney • 1974
The French cookbook that puts the recipe last, and the why of every step first.
4.20
362
Simple French Food Summary
Simple French Food 88%
The French cookbook that puts the recipe last, and the why of every step first.
by Richard Olney 1974
4.20
362 ratings
Lipstick Jihad
by Azadeh Moaveni • 2005
A pink headscarf, a bugged apartment: she returned to Iran to belong, but the country disagreed.
3.70
5k+
Lipstick Jihad Summary
Lipstick Jihad 88%
A pink headscarf, a bugged apartment: she returned to Iran to belong, but the country disagreed.
by Azadeh Moaveni 2005
3.70
5k+ ratings
A Bite-Sized History of France
by Stephane Henaut • 2018
French cuisine is a global collage. The myth of purity, dismantled one dish at a time.
4.19
2k+
A Bite-Sized History of France Summary
A Bite-Sized History of France 88%
French cuisine is a global collage. The myth of purity, dismantled one dish at a time.
by Stephane Henaut 2018
4.19
2k+ ratings
The Art of Simple Food
by Alice Waters • 2007
The best cooking skill: buying perfect ingredients, then getting out of their way.
3.94
27k+
The Art of Simple Food Summary
The Art of Simple Food 88%
The best cooking skill: buying perfect ingredients, then getting out of their way.
by Alice Waters 2007
3.94
27k+ ratings
The Blue Zones Kitchen
by Dan Buettner • 2019
Beans, greens, grains: a hundred recipes from the five places where living past ninety is ordinary.
4.00
3k+
The Blue Zones Kitchen Summary
The Blue Zones Kitchen 88%
Beans, greens, grains: a hundred recipes from the five places where living past ninety is ordinary.
by Dan Buettner 2019
4.00
3k+ ratings
Pok Pok
by Andy Ricker • 2013
A chef spent years copying Thai street vendors. His manual: mortar, wok, pantry, and real flavor.
4.21
1k+
Pok Pok Summary
Pok Pok 88%
A chef spent years copying Thai street vendors. His manual: mortar, wok, pantry, and real flavor.
by Andy Ricker 2013
4.21
1k+ ratings
An Everlasting Meal
by Tamar Adler • 2011
The case for simpler cooking: boil water, batch-cook vegetables, save every scrap, trust yourself.
4.20
8k+
An Everlasting Meal Summary
An Everlasting Meal 88%
The case for simpler cooking: boil water, batch-cook vegetables, save every scrap, trust yourself.
by Tamar Adler 2011
4.20
8k+ ratings
Sheila Lukins All Around the World Cookbook
by Sheila Lukins • 1994
Two years. Thirty-three countries. A cookbook that treats the whole world as one pantry.
3.63
2k+
Sheila Lukins All Around the World Cookbook Summary
Sheila Lukins All Around the World Cookbook 88%
Two years. Thirty-three countries. A cookbook that treats the whole world as one pantry.
by Sheila Lukins 1994
3.63
2k+ ratings
Cooked
by Michael Pollan • 2013
Cooking made us human, then we stopped. What starting over from scratch reveals.
4.08
26k+
Cooked Summary
Cooked 88%
Cooking made us human, then we stopped. What starting over from scratch reveals.
by Michael Pollan 2013
4.08
26k+ ratings
Food Rules
by Michael Pollan • 2008
Sixty-four rules that replace dieting with common sense, home cooking, and enjoying your food.
3.99
49k+
Food Rules Summary
Food Rules 88%
Sixty-four rules that replace dieting with common sense, home cooking, and enjoying your food.
by Michael Pollan 2008
3.99
49k+ ratings
Food Matters
by Mark Bittman • 2008
Put plants at the center, meat on the side, and guilt off the table entirely.
3.97
11k+
Food Matters Summary
Food Matters 88%
Put plants at the center, meat on the side, and guilt off the table entirely.
by Mark Bittman 2008
3.97
11k+ ratings
Eating for Beginners
by Melanie Rehak • 2010
A food writer butchered a lamb and worked a fishing boat. Her toddler still refused broccoli.
3.62
285
Eating for Beginners Summary
Eating for Beginners 88%
A food writer butchered a lamb and worked a fishing boat. Her toddler still refused broccoli.
by Melanie Rehak 2010
3.62
285 ratings
Persians
by Lloyd Llewellyn-Jones • 2022
Herodotus told one story. Persian tablets and reliefs tell another, and they survive.
4.07
2k+
Persians Summary
Persians 88%
Herodotus told one story. Persian tablets and reliefs tell another, and they survive.
by Lloyd Llewellyn-Jones 2022
4.07
2k+ ratings
Fermentation for Beginners
by Drakes Press • 2013
Better digestion starts on your countertop. The complete fermentation guide, from kraut to kombucha.
3.88
341
Fermentation for Beginners Summary
Fermentation for Beginners 88%
Better digestion starts on your countertop. The complete fermentation guide, from kraut to kombucha.
by Drakes Press 2013
3.88
341 ratings
Tex-Mex Cookbook
by Ford Fry • 2019
From breakfast tacos to backyard grilling, the essential guide to Tex-Mex cooking.
4.21
107
Tex-Mex Cookbook Summary
Tex-Mex Cookbook 88%
From breakfast tacos to backyard grilling, the essential guide to Tex-Mex cooking.
by Ford Fry 2019
4.21
107 ratings
Iran
by Abbas Amanat • 2017
Shi'ism became Iran's state religion in 1501, creating a unique nation and centuries of conflict.
4.23
829
Iran Summary
Iran 88%
Shi'ism became Iran's state religion in 1501, creating a unique nation and centuries of conflict.
by Abbas Amanat 2017
4.23
829 ratings
Understanding Iran
by William R. Polk • 2009
Start with Cyrus, not Khomeini. Iran's long civilizational memory drives everything the news misses.
3.84
391
Understanding Iran Summary
Understanding Iran 88%
Start with Cyrus, not Khomeini. Iran's long civilizational memory drives everything the news misses.
by William R. Polk 2009
3.84
391 ratings
How to Make Bread
by Emmanuel Hadjiandreou • 2011
Master the science behind flour and water, and transform your kitchen into an artisan bakery.
4.38
182
How to Make Bread Summary
How to Make Bread 88%
Master the science behind flour and water, and transform your kitchen into an artisan bakery.
by Emmanuel Hadjiandreou 2011
4.38
182 ratings
Sasanian Persia
by Touraj Daryaee • 2007
Rome's greatest rival invented an Iranian identity that outlived the empire itself.
3.84
180
Sasanian Persia Summary
Sasanian Persia 88%
Rome's greatest rival invented an Iranian identity that outlived the empire itself.
by Touraj Daryaee 2007
3.84
180 ratings
All Consuming
by Ruby Tandoh • 2025
Supermarket design, viral queues, and ice cream science: the hidden forces behind modern appetite.
3.61
2k+
All Consuming Summary
All Consuming 88%
Supermarket design, viral queues, and ice cream science: the hidden forces behind modern appetite.
by Ruby Tandoh 2025
3.61
2k+ ratings
Better Homes and Gardens New Cook Book
by Better Homes and Gardens • 1953
Recipes tested so yours won't fail: an all-in-one manual that builds a cook from scratch.
4.15
140k+
Better Homes and Gardens New Cook Book Summary
Better Homes and Gardens New Cook Book 88%
Recipes tested so yours won't fail: an all-in-one manual that builds a cook from scratch.
by Better Homes and Gardens 1953
4.15
140k+ ratings
Persian Girls
by Nahid Rachlin • 2006
One sister left Iran for America. One stayed through revolution. Letters bridged the distance.
3.92
4k+
Persian Girls Summary
Persian Girls 88%
One sister left Iran for America. One stayed through revolution. Letters bridged the distance.
by Nahid Rachlin 2006
3.92
4k+ ratings
Cooking with Nonna
by Rossella Rago • 2017
100 Italian grandmother recipes. Pasta that forgives, sauce that remembers, cannoli worth the mess.
4.44
150
Cooking with Nonna Summary
Cooking with Nonna 88%
100 Italian grandmother recipes. Pasta that forgives, sauce that remembers, cannoli worth the mess.
by Rossella Rago 2017
4.44
150 ratings
The 5 Factor Diet
by Harley Pasternak • 2004
A diet built from the habits of the world's healthiest cultures: five meals, one free day.
3.35
248
The 5 Factor Diet Summary
The 5 Factor Diet 88%
A diet built from the habits of the world's healthiest cultures: five meals, one free day.
by Harley Pasternak 2004
3.35
248 ratings
The Flavour Thesaurus
by Niki Segnit • 2010
Pair what you have into something new: a flavor map that replaces recipes with relationships.
4.26
3k+
The Flavour Thesaurus Summary
The Flavour Thesaurus 88%
Pair what you have into something new: a flavor map that replaces recipes with relationships.
by Niki Segnit 2010
4.26
3k+ ratings
Eating on the Wild Side
by Jo Robinson • 2013
We spent millennia breeding nutrients out of our food. The rules for getting them back.
4.19
4k+
Eating on the Wild Side Summary
Eating on the Wild Side 88%
We spent millennia breeding nutrients out of our food. The rules for getting them back.
by Jo Robinson 2013
4.19
4k+ ratings
Cook, Eat, Repeat
by Nigella Lawson • 2020
The case for brown food, anchovies, and leftovers: essays and recipes for pleasure without apology.
4.11
1k+
Cook, Eat, Repeat Summary
Cook, Eat, Repeat 88%
The case for brown food, anchovies, and leftovers: essays and recipes for pleasure without apology.
by Nigella Lawson 2020
4.11
1k+ ratings
Cooking for Kings
by Ian Kelly • 2003
Abandoned at ten on Paris streets. He became the pastry architect for Napoleon, tsars, and kings.
3.75
291
Cooking for Kings Summary
Cooking for Kings 88%
Abandoned at ten on Paris streets. He became the pastry architect for Napoleon, tsars, and kings.
by Ian Kelly 2003
3.75
291 ratings
Ratio
by Michael Ruhlman • 2009
Cooking is built on a handful of ratios. Master them, and cook anything.
4.09
7k+
Ratio Summary
Ratio 88%
Cooking is built on a handful of ratios. Master them, and cook anything.
by Michael Ruhlman 2009
4.09
7k+ ratings
Eat Nordic
by Trine Hahnemann • 2016
Rye bread, herring, home baking: how Nordic eating sheds pounds without counting a single calorie.
3.19
16
Eat Nordic Summary
Eat Nordic 88%
Rye bread, herring, home baking: how Nordic eating sheds pounds without counting a single calorie.
by Trine Hahnemann 2016
3.19
16 ratings
The Flavor Bible
by Andrew Dornenburg • 2008
The secret of great cooking isn't recipes. It's knowing which ingredients love each other.
4.07
24k+
The Flavor Bible Summary
The Flavor Bible 88%
The secret of great cooking isn't recipes. It's knowing which ingredients love each other.
by Andrew Dornenburg 2008
4.07
24k+ ratings
Essentials of Classic Italian Cooking
by Marcella Hazan • 1976
The best Italian cooking was never invented in a restaurant. Three techniques unlock the rest.
4.07
26k+
Essentials of Classic Italian Cooking Summary
Essentials of Classic Italian Cooking 87%
The best Italian cooking was never invented in a restaurant. Three techniques unlock the rest.
by Marcella Hazan 1976
4.07
26k+ ratings
Iran Awakening
by Shirin Ebadi • 2006
Iran stripped her of her judgeship. She became the regime's most dangerous opponent: a lawyer.
4.18
6k+
Iran Awakening Summary
Iran Awakening 87%
Iran stripped her of her judgeship. She became the regime's most dangerous opponent: a lawyer.
by Shirin Ebadi 2006
4.18
6k+ ratings
The Art of Fermentation
by Sandor Ellix Katz • 2012
Vegetable fermentation has zero documented illnesses. The science of why, and how to start yourself.
4.43
5k+
The Art of Fermentation Summary
The Art of Fermentation 87%
Vegetable fermentation has zero documented illnesses. The science of why, and how to start yourself.
by Sandor Ellix Katz 2012
4.43
5k+ ratings
French Women Don't Get Fat
by Mireille Guiliano • 2004
The French stay slim while eating butter and drinking wine. The cultural rules that replace dieting.
3.56
20k+
French Women Don't Get Fat Summary
French Women Don't Get Fat 87%
The French stay slim while eating butter and drinking wine. The cultural rules that replace dieting.
by Mireille Guiliano 2004
3.56
20k+ ratings
Real Food
by Nina Planck • 2006
The foods you were told to avoid (butter, whole milk, liver) are exactly what your body needs.
4.04
5k+
Real Food Summary
Real Food 87%
The foods you were told to avoid (butter, whole milk, liver) are exactly what your body needs.
by Nina Planck 2006
4.04
5k+ ratings
How to Cook Everything
by Mark Bittman • 1998
Stock a simple pantry, learn a handful of techniques, and cook anything. No recipe required.
4.00
102k+
How to Cook Everything Summary
How to Cook Everything 87%
Stock a simple pantry, learn a handful of techniques, and cook anything. No recipe required.
by Mark Bittman 1998
4.00
102k+ ratings
Stuff Every Tea Lover Should Know
by Candace Rose Rardon • 2020
A pocket guide to tea: six families, five millennia of ritual, and getting every cup right.
4.04
274
Stuff Every Tea Lover Should Know Summary
Stuff Every Tea Lover Should Know 87%
A pocket guide to tea: six families, five millennia of ritual, and getting every cup right.
by Candace Rose Rardon 2020
4.04
274 ratings
Masala Lab
by Krish Ashok • 2020
The science of Indian cooking: why water, heat, and acid matter more than your grandmother's recipe.
3.82
3k+
Masala Lab Summary
Masala Lab 87%
The science of Indian cooking: why water, heat, and acid matter more than your grandmother's recipe.
by Krish Ashok 2020
3.82
3k+ ratings
Reading Lolita in Tehran
by Azar Nafisi • 2003
Risking arrest, seven Iranian women gather weekly to read forbidden classics.
3.66
141k+
Reading Lolita in Tehran Summary
Reading Lolita in Tehran 87%
Risking arrest, seven Iranian women gather weekly to read forbidden classics.
by Azar Nafisi 2003
3.66
141k+ ratings
Moosewood Restaurant Book of Desserts
by The Moosewood Collective • 1997
Moosewood's tested kitchen: simple, fruit-forward desserts that work every time, for any home cook.
4.13
249
Moosewood Restaurant Book of Desserts Summary
Moosewood Restaurant Book of Desserts 87%
Moosewood's tested kitchen: simple, fruit-forward desserts that work every time, for any home cook.
by The Moosewood Collective 1997
4.13
249 ratings
The Mediterranean Table
by Sonoma Press • 2015
Master your spice rack, blend global flavors, and cook without a recipe from anywhere.
3.80
330
The Mediterranean Table Summary
The Mediterranean Table 87%
Master your spice rack, blend global flavors, and cook without a recipe from anywhere.
by Sonoma Press 2015
3.80
330 ratings
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