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Displaying 1 to 10 of 43124

On food and cooking : the science and lore of the kitchen

by:McGee, Harold

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality, the great diversity of methods by which people in different places and times have prepared the same ingredients, tips for selecting the best ingredients and preparing them successfully, the particular substances that give foods their flavors and that give us pleasure, and our evolving knowledge of the health benefits and risks of foods. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Editions:105  Date:1984 - 2016  Genre(s):Cookbooks, Cookbooks


Cooked : a natural history of transformation

by:Pollan, Michael

"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life."-- Provided by publisher.

Editions:28  Date:2013 - 2014  Genre(s):Cookbooks, Cookbooks


The Fannie Farmer cookbook

by:Cunningham, Marion

Presents 1,990 recipes for a variety of dishes, a guide to wine buying and serving, a glossary of cooking terms and techniques, a list of equipment, sample menus, and microwave information.

Editions:38  Date:1945 - 1996  Genre(s):Cookbooks, Cookbooks


How to cook everything. 2,000 simple recipes for great food

by:Bittman, Mark

Updated to incorporate the latest tastes and cooking trends, a step-by-step guide to cooking includes more than two thousand contemporary recipes complemented by how-to information, tips on cooking techniques, and an expanded coverage of healthy foods.

Editions:33  Date:1998 - 2011  Genre(s):Cookbooks, Cookbooks


The way to cook

by:Child, Julia

A one-of-a-kind, brilliant cookbook which has sold half a million copies. Julia blends classic techniques with free-style American cooking, emphasizing lightness, freshness and simpler preparations. More than 800 recipes and 600 color photographs.

Editions:24  Date:1989 - 2013  Genre(s):Cookbooks, Cookbooks


Southern living annual recipes cookbook

by:Editors of Southern Living (EDT)

Contains every recipe published in "Southern Living" magazine in 2007, featuring over 850 kitchen-tested recipes, grouped by month and theme, and including more than fifty menu plans.

Editions:28  Date:1979 - 2012


Felicity's cookbook : a peek at dining in the past with meals you can cook today

Make the same foods that Felicity made in 1774. This cookbook is filled with recipes, photographs, and party tips.

Editions:4  Date:1994  Type:Juvenile  Genre(s):Juvenile works, Cookbooks, Cookbooks


Recipes tried and true

by:First Presbyterian Church (Marion, Ohio).

Editions:7  Date:1894 - 2006

Book eBook Available

Manly meals and mom's home cooking : cookbooks and gender in modern America

by:Neuhaus, Jessamyn

"In Manly Meals and Mom's Home Cooking, Jessamyn Neuhaus offers an analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly examining the cultural assumptions and anxieties - particularly about women and domesticity - they contain." "Neuhaus's in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers - mainly white, middle-class women - into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken's The I Hate to Cook Book (1960) attests to the limits of this kind of indoctrination. At the same time, she explores the proliferation of cookbooks for bachelors, aimed at "the man in the kitchen," and the biases they display about male and female abilities, tastes, and responsibilities." "Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an account of gender and food in modern America."--Jacket.

Editions:14  Date:2003 - 2012  Genre(s):History


The Des Moines register cookbook

Editions:2  Date:1995  Genre(s):Cookbooks, Cookbooks


Displaying 1 to 10 of 43124