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Incoming Resources
- 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
- 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
- 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
- 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
- Naturally healthy Mexican cooking, authentic recipes for dieters, diabetics, & all food lovers, Jim Peyton ; design by Lindsay Starr
- The kentucky barbecue book, Wes Berry
- The Manhattan cocktail, a modern guide to the whiskey classic, Albert W.A. Schmid
- The art of eating cookbook, essential recipes from the first 25 years, Edward Behr ; with James MacGuire
- Kentucky's Cookbook Heritage, Two Hundred Years of Southern Cuisine and Culture
- The Spoonriver Cookbook
- A Quaker woman's cookbook, the Domestic cookery of Elizabeth Ellicott Lea, edited, with an introduction, by William Woys Weaver
- Appalachian Home Cooking, History, Culture, and Recipes
- The insect cookbook, food for a sustainable planet, Arnold van Huis, Henk van Gurp, and Marcel Dicke ; translated by Françoise Takken-Kaminker and Diane Blumenfeld-Schaap
- Nothing fancy, recipes and recollections of soul-satisfying food, Diana Kennedy
- The Kentucky fresh cookbook, Maggie Green
- Festive Ukrainian cooking, Marta Pisetska Farley
- The Fallingwater cookbook, Elsie Henderson's recipes and memories, by Suzanne Martinson ; with Jane Citron and Robert Sendall
- Northern hospitality, cooking by the book in New England, Keith Stavely and Kathleen Fitzgerald
- Cooking for crowds, 40th anniversary edition, Merry White ; drawings by Edward Koren ; with a new foreword by Darra Goldstein and a new introduction by the author