WorldCat Cookbook FinderCookbook Finder

Explore cookbooks and more from libraries around the world.


Search Title, Title by Author, ISBN or OCLC #

Current Search

Genres & Subject
  • Food crops

Narrow Your Results


Audience Level



Decade published

Search Results

Displaying 1 to 10 of 126

The multicultural cookbook for students

by:Albyn, Carole Lisa

Presents a collection of recipes from over 120 countries and briefly discusses the culture and culinary habits of each country.

Editions:14  Date:1993 - 2011  Type:Juvenile  Genre(s):Juvenile works, Cookbooks


Chilies to chocolate : food the Americas gave the world

by:Foster, Nelson

Cob is sweeter for knowing the long, winding way by which it has come into one's hands," observe Foster and Cordell. Featuring contributions by Gary Nabhan, Alan Davidson, and others, Chilies to Chocolate will increase readers' appreciation of the foods we all enjoy, of the circuitous routes by which they have become part of our diets, and of the vital role that Native Americans have played in this process.

Editions:14  Date:1992 - 2006

Book eBook Available


by:Meltzer, Milton, 1915-2009

Discusses the social, political, economic, and gastronomic aspects of food in its many forms.

Editions:3  Date:1998  Type:Juvenile  Genre(s):Juvenile works


Vegetable literacy : cooking and gardening with twelve families from the edible plant kingdom, with over 300 deliciously simple recipes

by:Madison, Deborah

Shows how vegetables from the same family can be interchanged to complement other flavors and includes over three hundred recipes, including griddled asparagus with tarragon butter, potato cake with red chile molido, and chive and saffron crepes.

Editions:6  Date:2013  Genre(s):Cookbooks, Identification guides, Cookbooks, Cookbooks


The taste of place : a cultural journey into terroir

by:Trubek, Amy B.

"How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and gout de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices."-- Provided by publisher.

Editions:14  Date:2004 - 2009


Total food : sustainability of the agri-food chain

by:Waldron, K. W. (Keith W.)

This book is the proceedings of Total Food 2009 which focused on the sustainable exploitation of agri-food co-products and related biomass, This Proceedings Volume provides an overview of current research and development presented at the Total Food 2009 International Conference in Norwich, April 2009. The Total Food series of biennial, international conferences was initiated in 2004 by the Royal Society of Chemistry Food Group and the Institute of Food Research, Norwich. The aim of Total Food is to debate global research and development relevant to exploiting the whole food crop rather than the limited proportion that is consumed at present. The book is multidisciplinary and international in nature, presenting the latest expertise and covers a broad spectrum of R&D which is being brought to bear in the quest for sustainability. Areas covered include the minimisation of waste through water recycling and energy recovery, value added products from plants and food chain wastes, and the exploitation of low value residues for the production of biofuels. Since the Total Food series began, the issue of food security has become prominent. The increasing global population in conjunction with the use of crops for biofuel production mean that the more efficient exploitation of biomass will be required. The Total Food conferences are well placed to provide regular forums to highlight recent developments and to facilitate knowledge transfer between representatives of the agri-food (and increasingly non-food) industries, scientific research community, legal experts on food-related legislation and waste management, and consumer organisations

Editions:15  Date:2009 - 2010  Genre(s):Conference papers and proceedings, Periodicals


Fusion foodways of Africa's Gold Coast in the Atlantic era

by:La Fleur, J. D. (James Daniel), 1969-

Editions:8  Date:2011 - 2012  Genre(s):History


Never out of season : how having the food we want when we want it threatens our food supply and our future

by:Dunn, Rob R.

The bananas we eat today aren't our parents' bananas: We eat a recognizable, consistent fruit that was standardized in the 1960s from dozens into one basic banana. But because of that, the banana we love is dangerously susceptible to a pathogen that might wipe them out. That's the story of our food today: Modern science has brought us produce in perpetual abundance--once-rare fruits are seemingly never out of season, and we breed and clone the hardiest, best-tasting varieties of the crops we rely on most. As a result, a smaller proportion of people on earth go hungry today than at any other moment in the last thousand years, and the streamlining of our food supply guarantees that the food we buy, from bananas to coffee to wheat, tastes the same every single time. Our corporate food system has nearly perfected the process of turning sunlight, water and nutrients into food. But our crops themselves remain susceptible to nature's fury. And nature always wins.-- Source other than the Library of Congress.

Editions:5  Date:2017 - 2018


Where food comes from

by:Patent, Dorothy Hinshaw

Shows how all food--grains, vegetables, fruits, and dairy and meat products--begins on the farm as sun, earth, air, and water combine to grow plants.

Editions:1  Date:1991  Type:Juvenile  Genre(s):Juvenile works


The carrot purple and other curious stories of the food we eat

by:Denker, Joel

How many otherwise well-educated readers know that the familiar orange carrot was once a novelty? It is a little more than 400 years old. Domesticated in Afghanistan in 900 AD, the purple carrot, in fact, was the dominant variety until Dutch gardeners bred the young upstart in the seventeenth century. After surveying paintings from this era in the Louvre and other museums, Dutch agronomist Otto Banga discovered this stunning transformation. The story of the carrot is just one of the hidden tales this book recounts. Through portraits of a wide range of foods we eat and love, from artichokes to strawberries, The Carrot Purple traces the path of foods from obscurity to familiarity. Joel Denker explores how these edible plants were, in diverse settings, invested with new meaning. They acquired not only culinary significance but also ceremonial, medicinal, and economic importance. Foods were variously savored, revered, and reviled. This entertaining history will enhance the reader's appreciation of a wide array of foods we take for granted. From the carrot to the cabbage, from cinnamon to coffee, from the peanut to the pistachio, the plants, beans, nuts, and spices we eat have little-known stories that are unearthed and served here with relish.

Editions:4  Date:2015 - 2017  Genre(s):Anecdotes


Displaying 1 to 10 of 126