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Displaying 11 to 20 of 7207

The science chef : 100 fun food experiments and recipes for kids

by:D'Amico, Joan, 1957-

Learn how to make curds and whey (and why it is called "cottage cheese"), why popcorn pops, and why one bad apple can spoil the whole barrel. Have fun cooking and learn a little about science. Includes brief experiments and lots of recipes that range in skill level from novice to intermediate.

Editions:17  Date:1995 - 2008  Type:Juvenile  Genre(s):Juvenile works, Cookbooks, Cookbooks, Literature, Literature


Menus from history : historic meals and recipes for every day of the year

by:Clarkson, Janet

""Janet Clarkson, a food historian and writer in Australia, has created a unique reference source that combines food with history. . . . Menus from History will be useful in both public and academic libraries for culinary students, historians, social scientists, and students doing reports."" - ARBAonline

Editions:5  Date:2009  Genre(s):History, Menus, Menus


Feast : food that celebrates life

by:Lawson, Nigella, 1960-

Presents a festive assortment of delicious recipes for Thanksgiving, Christmas, Hanukah, and other special occasions, along with creative tips, tricks, and shortcuts to make entertaining stylish, fun, and easy.

Editions:18  Date:2004 - 2013  Genre(s):Cookbooks, Cookbooks


The gourmet cookbook : more than 1000 recipes

For beginners and seasoned cooks alike, The Gourmet Cookbook is an eloquent, essential companion in the kitchen - one that will take its place among the classic cookbooks of our generation. Under the discerning eye of the celebrated authority Ruth Reichl, the editors of America's premier cooking magazine sifted through more than 60,000 recipes published over the past six decades.

Editions:7  Date:2004  Genre(s):Cookbooks, Cookbooks


The best recipes in the world : more than 1,000 international dishes to cook at home

by:Bittman, Mark

Collects recipes from more than forty different countries for appetizers, snacks, soups, salads, sauces, condiments, entrees, desserts, and beverages, and provides explanations of unfamiliar techniques and ingredients.

Editions:5  Date:2004 - 2009  Genre(s):Cookbooks, Cookbooks


No reservations : around the world on an empty stomach

by:Bourdain, Anthony

The host of the Travel Channel series "No Reservations" provides a behind-the-scenes account of his global culinary adventures, from New Jersey to New Zealand, offering commentary on food in every corner of the globe.

Editions:8  Date:2007 - 2011  Genre(s):Anecdotes, Cookbooks, Cookbooks, Anecdotes


Desserts around the world

by:Engfer, Lee

Presents recipes for making favorite desserts from around the world and explains the traditions behind them.

Editions:12  Date:2004 - 2014  Type:Juvenile  Genre(s):Juvenile works, Literature, Literature


Entertaining from Ancient Rome to the Super Bowl : an encyclopedia

by:Adamson, Melitta Weiss

From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. With a worldwide focus, entries on Dim Sum and the La Quinceanera Party, Deepavali and Juneteenth, cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what en.

Editions:7  Date:2008  Genre(s):History, Encyclopedias, Encyclopedias


Skinny bitch in the kitch : kick-ass recipes for hungry girls who want to stop cooking crap (and start looking hot!)

by:Freedman, Rory

A vegan cookbook presents over a hundred recipes for everything from breakfast to dessert, including appetizers, snacks, soups, salads, sandwiches, international foods, main courses, and sauces.

Editions:8  Date:2007 - 2010  Genre(s):Cookbooks, Cookbooks


Breaking bread : recipes and stories from immigrant kitchens

by:Anderson, Lynne Christy (1965-)

"Lynne Anderson's portraits of recent immigrant families capture a crucial truth about how real food connects us to our culture, our memories, and to one another. This is an important book." Alice Waters, Chez Panisse Restaurant"Everyone loves talking about food. In this remarkable book, Lynne Anderson lets recent immigrants to America speak in their own words about the foods they most loved from their homelands. Her cook-storytellers use recipes for cherished foods as a way to recall childhood memories, the events that caused them to emigrate, and their efforts to assimilatet.

Editions:8  Date:2010  Genre(s):Anecdotes, Anecdotes


Displaying 11 to 20 of 7207