Cookbooks
Label
Cookbooks
Name
Cookbooks
Source
rbgenr
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Incoming Resources
- Focus of2
- Greek revival, cooking for life, Patricia Moore-Pastides ; foreword by Dimitrios Trichopoulos ; with photographs by Keith McGraw
- Cool cakes & cupcakes, easy recipes for kids to bake, Pam Price
- How I pack my lunch, by Jennifer Boothroyd
- Get into smart snacks, Janice Dyer
- Technology you can taste, Jesse Alkire, consulting editor, Diane Craig, MA/Reading Specialist
- The German-Jewish cookbook, recipes and history of a cuisine, Gabrielle Rossmer Gropman and Sonya Gropman
- Green chili & other impostors, Nina Mukerjee Furstenau
- Kitchen mysteries, revealing the science of cooking = Les secrets de la casserole, Hervé This ; translated by Jody Gladding
- Celebrity chefs of New Jersey, their stories, recipes, and secrets, Teresa Politano
- The old fashioned, an essential guide to the original whiskey cocktail, Albert W.A. Schmid
- Uncle Bubba's Savannah seafood, Earl "Bubba" Hiers, with Polly Powers Stramm
- A princess cookbook, simple recipes for kids, by Sarah L. Schuette
- Super pasta and rice dishes, Jennifer S. Larson ; photographs by Brie Cohen
- Get into smoothies, Jaime Winters
- Recovering our ancestors' gardens, indigenous recipes and guide to diet and fitness, Devon A. Mihesuah
- Khabaar, An Immigrant Journey of Food, Memory, and Family, Madhushree Ghosh
- The Kentucky bourbon cookbook, Albert W.A. Schmid ; foreword by Dean Fearing
- Let the meatballs rest, and other stories about food and culture, Massimo Montanari ; translated by Beth Archer Brombert
- Flavors from home, refugees in Kentucky share their stories and comfort foods, Aimee Zaring, University of Kentucky
- The Whole30 cookbook, 150 delicious and totally compliant recipes to help you succeed with the Whole30 and beyond, Melissa Hartwig ; photography by Brent Herrig
- Delicious vegetarian main dishes, Jennifer S. Larson ; photographs by Brie Cohen
- Cool meat-free recipes, delicious & fun foods without meat, Nancy Tuminelly
- Smart cookie, designing creative cookies, by Dana Meachen Rau
- What's up, cupcake?, creating amazing cupcakes, by Dana Meachen Rau
- Cake, by Sara E. Hoffmann
- Eggs, by Sara E. Hoffmann
- The Art of Cooking, the First Modern Cookery Book
- Which fork do I use with my bourbon?, setting the table for tastings, food pairings, dinners, and cocktail parties, Peggy Noe Stevens and Susan Reigler ; foreword by Fred Minnick
- The Cheese Biscuit Queen tells all, Southern recipes, sweet remembrances, and a little rambunctious behavior, Mary Martha Greene
- Gullah home cooking the Daufuskie way, smokin' joe butter beans, ol' 'fuskie fried crab rice, sticky-bush blackberry dumpling, and other Sea Island favorites, by Sallie Ann Robinson, with Gregory Wrenn Smith
- The land of the five flavors, a cultural history of Chinese cuisine, Thomas O. Höllmann ; translated by Karen Margolis
- Adventures in Good Cooking
- The Jemima code, two centuries of African American cookbooks, Toni Tipton-Martin ; forewords by John Egerton and Barbara Haber
- The new art of cookery; according to the present practice;, being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. ... With bills of fare for every month in the year, neatly and correctly printed., By Richard Briggs, many years cook at the Globe Tavern, Fleet-Street, the White Hart Tavern, Holborn, and now principal of the Temple Coffee-House, London
- The frugal housewife, or Complete woman cook., Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... to which are added, twelve new prints, exhibiting a proper arrangement of dinners, two courses, for every month in the year. With various bills of fare., By Susannah Carter, of Clerkenwell
- The locavore's kitchen, a cook's guide to seasonal eating and preserving, Marilou K. Suszko
- Secrets from the Greek kitchen, cooking, skill, and everyday life on an Aegean Island, David E. Sutton
- Homemade, Finnish rye, feed sack fashion, and other simple ingredients from my life in food, Beatrice Ojakangas
- Cool African cooking, fun and tasty recipes for kids, Lisa Wagner
- Perfect pizza recipes, Jennifer S. Larson ; photographs by Brie Cohen
- Gross recipes, by Kelsi Turner Tjernagel
- My Mexico, a culinary odyssey with recipes, by Diana Kennedy, with photographs by the author
- Deleites de la cocina Mexicana, Healthy Mexican American cooking, by María Luisa Urdaneta and Daryl F. Kanter
- Bourbon Desserts
- The frugal housewife, or Complete woman cook., Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... to which are prefixed various bills of fare, for dinners and suppers in every month of the year; and a copious index to the whole., By Susannah Carter, of Clerkenwell
- The cyder-maker's instructor, sweet-maker's assistant, and victualler's and housekeeper's director., In three parts. Part I. Directs the grower to make his cyder in the manner foreign wines are made; to preserve its body and flavour; to lay on a colour, and to cure all its disorders, whether bad flavour'd, prick'd, oily, or ropy. Part II. Instructs the trader or housekeeper to make raisin-wines, at a small expence, little (if anything) inferior to foreign wines in strength or flavour; to cure their disorders; to lay on them new bodies, colour, &c. Part III. Directs the brewer to fine his beer and ale in a short time, and to cure them if prick'd or ropy. : To which is added, a method to make yest to ferment beer, as well as common yest , when that is not to be had. All actually deduced from the author's experience., By Thomas Chapman, wine-cooper
- Creating a stir in the bluegrass and beyond, published by the Fayette County Medical Auxiliary
- Super simple desserts, easy no-bake recipes for kids, Nancy Tuminelly
- Little monsters cookbook, recipes and photographs, by Zac Williams
- The great Minnesota cookie book, award-winning recipes from the Star Tribune's holiday cookie contest, Lee Svitak Dean and Rick Nelson ; photography by Tom Wallace
Outgoing Resources
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