Curated

Collections

12 collections · 103 books
Largest collection
Fine Dining
27volumes
$2627est. value
1989–22span
01
wd~50
Wylie Dufresne
2017
02
COI
Daniel Patterson
2013
03
Ad Hoc At Home
Thomas Keller
2009
04
ABaC
Jordi Cruz
2019
05
Alinea
Grant Achatz
2008
Nouvelle Série
27 books
La cuisine immédiate — Pierre GagnaireRecettes Pour Alexis — Jean-Pierre BillouxLa Grande Cuisine Minceur — Michel Guérard
Est. $4496→
L'inventaire du Patrimoine Culinaire de la France
15 books
Martinique — Conseil National des Arts CulinairesLanguedoc-Roussillon — Conseil National des Arts CulinairesProduits du Terroir et Recettes Traditionnelles Rhône-Alpes — Conseil National des Arts Culinaires
Est. $356→
Deipnosophistae
8 books
The Learned Banqueters Vol. IV — Athenaeus of NaucratisThe Learned Banqueters Vol. VI — Athenaeus of NaucratisThe Learned Banqueters Vol. V — Athenaeus of Naucratis
Est. $306→
Science
8 books
Gastrophysics — Spence, CharlesKitchen Mysteries — Hervé ThisWhat Einstein Told His Cook 2: The Sequel — Robert L. Wolke
Est. $149→
Anthropology
5 books
Catching Fire — Richard W. WranghamUncorking the Past — Patrick E. McGovernThe Archaeology of Food — Katheryn C. Twiss
Est. $106→
Turkish
4 books
YEMEK MUTFAK SINIF — Jack GoodyAnadolu'nun Tadi Tuzu Kardes Mutfaklar — Raife PolatGeleneksel Turk Icecekleri — Mehmet Baslar
Est. $42→
N/A
3 books
Zero — Gerant AchatzThe Big Book of Kombucha — Hannah CrumKombucha, Kefir, and Beyond — Raquel Guajardo
Est. $138→
James Beard’s
2 books
James Beard's Theory & Practice of Good Cooking — James BeardThe James Beard Cookbook — Isabel E. Callvert
Est. $31→
Levant
2 books
Honey & Co: Chasing Smoke — Itamar SrulovichLevantine Table — Ghillie Basan
Est. $48→
Fermentation
1 book
Quick & Easy Tsukemono — Ikuko Hisamatsu
Est. $23→
Sociology
1 book
The Rise of French Cuisine — Susan Pinkard
Est. $9→