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Displaying 1 to 10 of 38565

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:103  Date:1984 - 2016  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:37  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:29  Date:1998 - 2011  Genre(s):Cookbooks, Cookbooks


New cook book

by:Better Homes and Gardens Books (Firm)

Features more than one thousand kitchen-tested recipes, menu suggestions, nutrition facts, and cooking tips with a special section on healthful recipes and up-to-date breast health and breast cancer information.

Editions:55  Date:1950 - 2008  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:29  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


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


Recipes tried and true

by:Presbyterian Ladies Aid

Editions:7  Date:1894 - 2006


The Des Moines register cookbook

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


Displaying 1 to 10 of 38565