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Displaying 1 to 10 of 127

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:15  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:15  Date:1992 - 2006


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:7  Date:2013  Genre(s):Cookbooks, Field guides, Cookbooks, Cookbooks



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


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.‡bThis 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


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:7  Date:2017 - 2018


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

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

Fusion Foodways describes the agricultural and cultural history of the Gold Coast (now, Ghana) in the Atlantic era, exploring the historical significance of new food crops and culinary techniques from the Americas, Asia and elsewhere in Africa to the farmers who produced them and to everybody who ate.

Editions:10  Date:2011 - 2012  Genre(s):History


The taste of place : a cultural journey into terroir

by:Trubek, Amy B.

Explains how the complex concepts of terroir and gout de terroir are instrumental to France's food and wine culture. This book explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States.

Editions:11  Date:2004 - 2009


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


Tropical foods : chemistry and nutrition

by:Inglett, G. E., 1928-

V.1: tropical foods of the pacific region. Sensory quality of tropical foods. The chemistry and biochemistry of papaya. Macrocyclic piperidine and piperideine alkaloids in Carica papaya. The development and postharvest physiology of the fruit of the prickly pear. Subtropical fruits of the southern United States. recent studies in flavor chemistry, chemurgy and solar drying technology of some tropical fruits. Citrus juice products. Effect of deaeration on quality of concentrated grapefruit juice. Bioregulation o citrus terpenoid constituents and fruit quality. Raw sugar production from sugarcane and sweet sorghum. Sugar refinability of Hawaiian commercial sugar. Rice and rice foods. Sorghum and pearl millet foods. Using nonwheat flours and starches from tropical crops as bread supplements. Composition, nutritional value and toxic substance of the tropical yams. Aroid root crops. Bread production from pure flours of tropical starchy crops.v2: Nutritional aspects of some tropical foods. Phylipine vegetables. Vegetables production in topical Asia. The role of vegetables in Asian diet. Tropical home gardens as a nutrition intervention. Peanut proteins inf food products. coconut foods. soy protein foods.Easy to prepare soybean foods. tropical vegetable crops. Mirlitons and eggplants. Tropical grain legumes. What and wheat foods in Tropics. Tropical foods in Central America. Avocado. Banana, maize foods, preparation of leaf protein concentrates in lowland humid tropic. some aspects of traditional Africa foods.

Editions:28  Date:1979  Genre(s):Conference papers and proceedings, Congresses


Displaying 1 to 10 of 127