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Displaying 11 to 20 of 4824

Food and fantasy in early modern Japan

by:Rath, Eric C., 1967-

How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric Rath delves into the writings of medieval and early modern Japanese chefs to answer these and otehr provocative questions.

Editions:10  Date:2010


America eats

by:Algren, Nelson, 1909-1981

Editions:3  Date:1992  Genre(s):Recepten (vorm)


Cooking the Chinese way

by:Yu, Ling

Introduces fundamental of Chinese cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes.

Editions:15  Date:1982 - 2014  Type:Juvenile  Genre(s):Juvenile works, Literature, Recipes, Recipes


Cooking the French way

by:Waldee, Lynne Marie

An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.

Editions:16  Date:1982 - 2014  Type:Juvenile  Genre(s):Juvenile works, Literature, Literature


Cooking the Spanish way

by:Christian, Rebecca

Introduces the history, land, and food of Spain and includes recipes for such dishes as paella, arroz con pollo, gazpacho, and flan.

Editions:13  Date:1982 - 2014  Type:Juvenile  Genre(s):Juvenile works, Literature, Cookbooks, Literature, Cookbooks


Coffee life in Japan

by:White, Merry I., 1941-

"This fascinating book--part ethnography, part memoir--traces Japan's vibrant café society over one hundred and thirty years. Merry White traces Japan's coffee craze from the turn of the twentieth century, when Japan helped to launch the Brazilian coffee industry, to the present day, as uniquely Japanese ways with coffee surface in Europe and America. White's book takes up themes as diverse as gender, privacy, perfectionism, and urbanism. She shows how coffee and coffee spaces have been central to the formation of Japanese notions about the uses of public space, social change, modernity, and pleasure. White describes how the café in Japan, from its start in 1888, has been a place to encounter new ideas and experiments in thought, behavior, sexuality, dress, and taste. It is where a person can be socially, artistically, or philosophically engaged or politically vocal. It is also, importantly, an urban oasis, where one can be private in public"--Provided by publisher.

Editions:13  Date:2012 - 2018


Feast or famine : food and drink in American westward expansion

by:Horsman, Reginald

"Drawing on the journals and correspondence of pioneers, Horsman examines more than a hundred years of history, recording components of the diets of various groups, including travelers, settlers, fur traders, soldiers, and miners. He discusses food-preparation techniques, including the development of canning, and foods common in different regions"--Provided by publisher.

Editions:10  Date:2008  Genre(s):History


A thousand days in Venice : an unexpected romance

by:De Blasi, Marlena

De Blasi, a chef and food writer from St. Louis, begins a whirlwind romance with a man in Venice.

Editions:62  Date:2002 - 2014  Genre(s):Autobiographies, Autobiographies


Cooking the Thai way

by:Harrison, Supenn

An introduction to the cooking of Thailand including such recipes as lemon chicken soup, satay, and Thai spring rolls. Also includes information on the history, geography, customs, and people of Thailand.

Editions:15  Date:1986 - 2014  Type:Juvenile  Genre(s):Juvenile works, Cookbooks, Cookbooks, Literature, Literature


Cooking the Japanese way

by:Weston, Reiko

An introduction to the cooking of Japan featuring basic recipes for soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes, how to set a Japanese table, and how to eat with chopsticks.

Editions:12  Date:1983 - 2014  Type:Juvenile  Genre(s):Juvenile works, Literature, Literature, Cookbooks, Cookbooks


Displaying 11 to 20 of 4824