Books Books on Food and CuisineUpdated on September 22, 2025 Chinese Italian Japanese Mexican Iberian Southeast Asian Other Spirits & Cocktails Restaurants Chinese The Food of Sichuan Fuchsia Dunlop Land of Fish and Rice Fuchsia Dunlop [The Vanishing Flavours of Cantonese Cuisine] Agnes Chee [Hong Kong Food Stories - A Hundred Flavors of Chinese Cuisine] Kyle Xu [Bing Sutt Flavor] Yuen Chi Cooking South of the Clouds Georgia Freedman Revolutionary Chinese Cookbook: Recipes from Hunan Province Georgia Freedman My Shanghai Betty Liu Made in Taiwan Clarissa Wei The Food of Taiwan Cathy Erway Hong Kong Siumaipedia Hong Kong Siumai Concern Group Hong Kong Egg Wafflepedia Zao Fan: Breakfast of China Michael Zee Invitation to a Banquet: The Story of Chinese Food Fuchsia Dunlop China in Seven Banquets: A Flavourful History Thomas David DuBois The Buried Archive of Cantonese American Cooking Kristie Chow Italian Tasting Rome Katie Parla Rome Katie Parla Food of the Italian South Katie Parla Food of the Italian Islands Katie Parla The Food of Sicily Fabrizia Lanza Sicily: The Cookbook Melissa Muller Acquacotta: Recipes and Stories from Tuscany's Silver Coast Emiko Davies Liguria: Recipes & Wanderings Along the Italian Riviera Liguria: The Cookbook Laurel Evans Adriatico Paola Bacchia The Classic Food of Northern Italy Anna Del Conte Veneto Valeria Necchio Istria Paola Bacchia Bitter Honey: Recipes and Stories from Sardinia Letitia Clark Italian Street Food Paola Bacchia Italian Scraps Valentina Raffaelli and Luca Boscardin La Merenda Italiana Sabatino Sorrentino Pasta ItaliaSquisita Rice, the Italian Way ItaliaSquisita Classics ItaliaSquisita The Discovery of Pasta: A History in Ten Dishes Luca Cesari Naples at Table: Cooking in Campania Arthur Schwartz Japanese – Edomae Sushi Sushi Shokunin Andrea Fazzari [Understanding the New Era of Edomae Sushi] Hikaru Hayakawa The Art and Science of Sushi Jun Takahashi, Hidemi Sato, and Mitose Tsuchida Edomae Sushi Kikuo Shimizu A Sushi Handbook Yosuke Imada Sushi Secrets: A Japanese Master's Ultimate Guide Seiichi Sakanishi Sushi Kazuo Nagayama Sushi Chef: Sukiyabashi Jiro Shinzo Satomi Mexican Tacos CDMX Guía Domingo Tacos Tijuana Guía Domingo Tacos Guadalajara Guía Domingo La República Democrática del Cerdo Pedro Reyes Made in Mexico: The Cookbook Danny Mena Oaxaca Bricia Lopez The Food of Oaxaca Alejandro Ruiz CDMX: The Food of Mexico City Rosa Cienfuegos Mexico: The Cookbook Margarita Carrillo Arronte Spanish & Portuguese Basque Country Marti Buckley The Book of Pintxos Marti Buckley The Catalan Kitchen Emma Warren Andalusia Jose Pizarro Islas: Food of the Spanish Islands Emma Warren Grape, Olive, Pig: Deep Travels Through Spain's Food Culture Matt Goulding Portugal: The Cookbook Leandro Carreira Porto: Stories from Portugal’s Historic Bolhão Market Gabriella Opaz and Sonia Andresson Nolasco Thai / Indonesian / Vietnamese / Singaporean / Malaysian Pok Pok Andy Ricker and JJ Goode Pok Pok: The Drinking Food of Thailand Andy Ricker and JJ Goode The Food of Northern Thailand Austin Bush The Food of Southern Thailand Austin Bush Fire Islands: Recipes from Indonesia Eleanor Ford Paon: Real Balinese Cooking Tjok Maya Kerthyasa Vietnam: The Cookbook Anaïs Ca Dao van Manen Street Food Vietnam Jerry Mai Vietnam: Morning to Midnight Jerry Mai The Food of Singapore Malays Khir Johari Penang Local Aim Aris Other Italian American Angie Rito and Scott Tacinelli Red Sauce: How Italian Food Became American Ian MacAllen The British Cookbook Ben Mervis The Turkish Cookbook Musa Dagdeviren The Korean Cookbook Junghyun Park and Jungyoon Choi My Korea Hooni Kim Jang: The Soul of Korean Cooking Mingoo Kang Rambutan: Recipes from Sri Lanka Cynthia Shanmugalingam Peru: The Cookbook Gastón Acurio Escoffier Auguste Escoffier Let's Eat France! François-Régis Gaudry Steak: The Whole Story Tim Hayward Steak House: The People, the Places, the Recipes Eric Wareheim and Gabe Ulla The Great American Burger Book George Motz Franklin Barbecue: A Meat-Smoking Manifesto Aaron Franklin Franklin Steak Aaron Franklin The Fortune Cookie Chronicles Jennifer 8. Lee Chopsticks or Fork? Jennifer Wong and Lin Jie Kong Ice Creams, Sorbets and Gelati: The Definitive Guide Caroline and Robin Weir Taco USA: How Mexican Food Conquered America Gustavo Arellano Modernist Cuisine: The Art and Science of Cooking Nathan Myhrvold Eaten: The Food History Magazine Magazine F Whetstone Magazine Spirits & Cocktails A Sense of Place Dave Broom The Way of Whisky Dave Broom Sake Elliot Faber The Aviary Cocktail Book Allen Hemberger, Nick Kokonas, Micah Melton, Grant Achatz The Office: Classic Cocktails Grant Achatz, Micah Melton, Allen Hemberger The Aviary: Holiday Cocktails Allen Hemberger, Micah Melton, Nick Kokonas The Aviary: Summer Cocktails Grant Achatz, Nick Kokonas, Allen Hemberger Restaurants Alinea Grant Achatz Armando al Pantheon – La Mia Cucina Romana Claudio Gargioli L'Arpège – The Art of Cooking with Vegetables Alain Passard Black Axe Mangal Lee Tiernan Burnt Ends Dave Pynt Carbone Gabe Ulla Slow Food, Fast Cars: Casa Maria Luigia Massimo Bottura and Lara Gilmore Central Virgilio Martinez Chez Panisse Vegetables Alice Waters Chi Spacca: A New Approach to American Cooking Nancy Silverton Contramar – My Mexico City Kitchen Gabriela Camara Dishoom Shamil Thakrar, Kavi Thakrar, and Naved Nasir D.O.M.: Rediscovering Brazilian Ingredients Alex Atala El Celler De Can Roca Joan Roca, Jordi Roca, and Josep Roca (Author) elBulli 2005-2011 Ferran Adrià Eleven Madison Park Daniel Humm and Will Guidera Estela Ignacio Mattos and Gabe Ulla Etxebarri Juan Pablo Cardenal and Jon Sarabia Fäviken Magnus Nilsson Firedoor – Finding Fire Lennox Hastie Franco Pepe: Pizza Chef Franco Pepe and Elisia Menduni Hoppers: The Cookbook Karan Gokani Ikoyi Jeremy Chan Mangal II Ferhat and Sertaç Dirik Mirazur Mauro Colagreco The Mission Chinese Food Cookbook Danny Bowien Momofuku David Chang and Peter Meehan Narisawa – Satoyama Yoshihiro Narisawa Noma René Redzepi Noma 2.0 René Redzepi, Mette Søberg, and Junichi Takahashi Noma Guide to Fermentation René Redzepi Osteria Francescana – Never Trust A Skinny Italian Chef Massimo Bottura Pujol – Mexico from the Inside Out Enrique Olvera Quality Chop House Shaun Searley, Dan Morgenthau, Will Lander Rich Table Sarah Rich and Evan Rich Roscioli Elisia Menduni SantoPalato Sarah Cicolini Seven Fires: Grilling the Argentine Way Francis Mallmann Septime, La Cave, Clamato, D'une île Bertrand Grébaut, Théophile Pourriat, and Benoit Cohen Slippurinn Gísli Matt The Fat Duck Cookbook Heston Blumenthal The Four Horsemen Nick Curtola, Gabe Ulla, James Murphy The French Laundry Cookbook Thomas Keller Via Carota Jody Williams and Rita Sodi Win Son – A Taiwanese American Cookbook Josh Ku and Trigg Brown wd~50 Wylie Dufresne Yardbird – Chicken and Charcoal Matt Abergel Zahav: A World of Israeli Cooking Michael Solomonov
