Raymond Sokolov (Author of Why We Eat What We Eat)

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Raymond Sokolov

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Average rating: 3.44 · 419 ratings · 72 reviews · 16 distinct works 鈥� Similar authors

	Why We Eat What We Eat: How Columbus Changed the Way the World Eats 3.86 avg rating — 125 ratings — published 1991 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Steal the Menu: A Memoir of Forty Years in Food 2.79 avg rating — 156 ratings — published 2013 — 7 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home 4.29 avg rating — 55 ratings — published 1976 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Cook's Canon: 101 Classic Recipes Everyone Should Know 3.37 avg rating — 35 ratings — published 2003 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	How to Cook: An Easy and Imaginative Guide for the Beginner 3.57 avg rating — 23 ratings — published 1995 — 7 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	A Canon of Vegetables: 101 Classic Recipes 3.44 avg rating — 9 ratings — published 2007 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Jewish-American Kitchen 3.83 avg rating — 6 ratings — published 1989 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	With the Grain: 200 Delectable Recipes Using Wheat, Corn, Rice, Oats, Barley and Other Grains 3.33 avg rating — 6 ratings — published 1996 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Great Recipes from the New York Times (book Club Edition) liked it 3.00 avg rating — 3 ratings — published 1973 — 8 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The New Cook Cookbook: An Easy and Imaginative Guide for Getting Started in the Kitchen really liked it 4.00 avg rating — 1 rating — published 1991	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Quotes by Raymond Sokolov (?)

“Manhattan is a narrow island off the coast of New Jersey devoted to the pursuit of lunch.”
― Raymond Sokolov

tags: eating, lunch, manhattan, nyc

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“Sichuan food would not be Sichuanese without the hot chilies that arrived before 1700 from South America.”
― Raymond Sokolov, Why We Eat What We Eat: How Columbus Changed the Way the World Eats

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“The exchange of foodstuffs began as a deliberate policy of the Spanish crown. Old World crops and livestock were introduced to Mexico and Peru to support a civilized (that is, Spanish) way of live for the colonists, and New World exotica were sent to Spain as novelties and for agricultural exploitation. But once tomatoes had taken root in Italy, once cattle provided beef and gave milk in Mexico, then local cooks put these wonderful new foods to new uses. And the world changed.”
― Raymond Sokolov, Why We Eat What We Eat: How Columbus Changed the Way the World Eats

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Raymond Sokolov鈥檚 Followers (4)

Raymond Sokolov

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