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Displaying 1 to 10 of 62879

Joy of cooking

by:Rombauer, Irma S., 1877-1962

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America - the one upon which millions of cooks have confidently relied for more than sixty-five years. This, the first revision in more than twenty years, is better than ever. Here's why:. Every chapter has been rethought with an emphasis on freshness, convenience, and health. All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported. The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. An all-new "RULES" section in many chapters gives essential cooking basics at a glance. Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chilis, bean casseroles, and make-ahead lasagnes. New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons. All new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy. Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.

Editions:97  Date:1931 - 2006  Genre(s):Cookbooks, Cookbooks, Recipes, Recipes

Book eBook Available

Nancy Clark's sports nutrition guidebook

by:Clark, Nancy, 1951-

Offers advice on good nutrition for athletes and non-athletes, discussing how proper eating can reduce health risks, promote weight loss, and help improve performance before, during, and after exercise, and includes 131 recipes and references for additional study.

Editions:53  Date:1990 - 2015  Genre(s):Popular Works, Cookbooks


Mastering the art of French cooking

by:Child, Julia

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.

Editions:132  Date:1961 - 2013  Genre(s):Cookbooks, Cookbooks

Book eBook Available

Food politics : how the food industry influences nutrition and health

by:Nestle, Marion

[In this book, the author] examines what she sees as the industry's manipulation of America's eating habits while enumerating many conflicts of interest among nutritional authorities. Combining the scientific background of a researcher and the skills of a teacher, she has made a complex subject easy to understand.-Back cover.

Editions:52  Date:2002 - 2013  Genre(s):Cookbooks, Cookbooks


Diabetes for dummies

by:Rubin, Alan L.

This updated edition offers those with diabetes all the facts they need to put together a state-of-the-art treatment program with a doctor. The book also incorporates new information on diet and exercise, suggesting ways to reduce diabetes risk by promoting a healthy diet and weight loss-- Source other than Library of Congress.

Editions:89  Date:1999 - 2015  Genre(s):Popular works, Popular Works, Cookbooks


Betty Crocker Christmas cookbook

by:Crocker, Betty

Every imaginable Christmas dish is here--cakes, candies, breads, meats, and, lots of vegetarian dishes.

Editions:60  Date:1969 - 2017  Genre(s):Cookbooks, Cookbooks


WeightWatchers new complete cookbook

by:Weight Watchers International

A low-fat, low-calorie cookbook filled with a variety of recipes encompasses quick after-work meals, fancy dinners, family favorites, and exotic new entrees, along with tips for leftovers and hints on getting meals on the table faster.

Editions:42  Date:1997 - 2016  Genre(s):Recipes, Cookbooks, Cookbooks, Popular Works, Cookbooks


French women don't get fat

by:Guiliano, Mireille, 1946-

A gourmand's guide to the slim life shares the principles of French gastronomy, the art of enjoying all edibles in proportion, arguing that the secret of being thin and happy lies in the ability to appreciate and balance pleasures.

Editions:103  Date:2004 - 2017  Genre(s):Cookbooks


Atkins for life : the complete controlled carb program for permanent weight loss and good health

by:Atkins, Robert C.

Outlines a low-carbohydrate eating program designed to encourage weight loss and improve health and provides two hundred menu plans with controlled carbohydrate counts and more than one hundred recipes.

Editions:35  Date:2002 - 2015  Genre(s):Cookbooks, Cookbooks


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


Displaying 1 to 10 of 62879