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Ages 6-8
Roderick Hunt, Alex Brychta | Oxford University Press
Roderick Hunt, Alex Brychta | Oxford University Press
Hungry Floppy
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Goodreads rating: 4.32
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Hungry Floppy could be a good read for children who are starting to read on their own. With its fun plots and gradual progression, this book could help build children's confidence and enjoyment of reading. Parents can also find essential support through www.oxfordowl.co.uk where they can find practical advice for helping children learn to read.
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Isabella Beeton
|
Oxford
University
Press
Mrs Beeton's Book of Household Management
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Goodreads rating: 3.83
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If you're intrigued by history and domesticity, Isabella Beeton's guide is a delightful dive into Victorian middle-class life. Though it might strike you as a simple cookery book at first, it's also a cultural artifact that paints a vivid picture of the social norms, culinary preferences, and gender roles of the time. It's an insightful read that combines practical advice with a rich historical context—perfect for anyone with a culinary or historical bent.
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Ages 8-11
Andrea Shavick | Oxford University Press
Andrea Shavick | Oxford University Press
Roald Dahl: True Lives
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Goodreads rating: 4.33
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This book is a must-read for fans of Roald Dahl. It not only provides a captivating glimpse into his life, but also sheds light on the inspiration behind some of his most beloved children's stories. With its mix of humor, intrigue, and fascinating facts, "Roald Dahl: True Lives" is a delightful journey for both young readers and adults alike.
Kenneth F. Kiple
|
Cambridge
University
Press
A Movable Feast: Ten Millennia of Food Globalization
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Goodreads rating: 3.42
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As someone intrigued by both history and gastronomy, you'll find "A Movable Feast" a delightful blend of both worlds. Kenneth Kiple serves a rich course of facts and events that shaped the dining tables across centuries. This book offers more than a delicious peek into global food evolution; it's a thought-provoking discourse on the cultural, economic, and health implications food has had on humanity.
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Jody Gladding, Hervé This |
Columbia
University
Press
Kitchen Mysteries : Revealing the Science of Cooking
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Goodreads rating: 3.76
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"Kitchen Mysteries" is a perfect read for amateur cooks and professional chefs who are interested in exploring the science behind everyday cooking. The book provides practical advice on preparing meals by understanding the underlying science behind it. Herve This explains complex concepts with concrete examples, making it easy for readers to comprehend. The book also offers tips on how to modify methods to utensils at hand and adapt recipes to available ingredients, allowing readers to experiment and improvise with their cooking.
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Craig Stanford
|
Princeton
University
Press
The Hunting Apes - Meat Eating And The Origins Of Human Behavior
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Goodreads rating: 3.58
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Recommendation: The Hunting Apes argues that meat eating drove human evolution, making it a must-read for those interested in anthropology, human biology, and nutrition. The book details the social significance of meat-sharing and consumption, making it a fascinating exploration of the origins and behavior of the human species.
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Hervé This
|
Columbia
University
Press
Molecular Gastronomy : Exploring the Science of Flavor
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Goodreads rating: 3.86
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Molecular Gastronomy is a must-read for food enthusiasts and professional cooks alike, revolutionizing traditional cooking methods by exploring the science behind flavor. This book is perfect for those looking to elevate their cooking skills and experiment with novel cooking techniques, such as making chocolate mousse without eggs or baking a flourless chocolate cake in the microwave. With insights into the physiology of flavor and the molecular properties of common foods, This provides practical tips for perfecting classic dishes while proposing novel culinary creations.
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Alan Davidson
|
Oxford
University
Press
The Oxford Companion to Food
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Goodreads rating: 4.42
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The book, written by renowned food historian Alan Davidson, is an A-Z guide to foods and food products, covering a wide range of national and regional cuisines. With over 2650 entries and 40 feature articles, it offers readers an extensive bibliography of culinary terms, cooking techniques, and food science. The book also highlights staple foods of the world, famous prepared dishes and drinks, including their main ingredients and method of preparation. With exquisite illustrations, it is an essential reference for amateur cooks and professionals in the food industry alike.
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