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Rawmazing Desserts: Delicious and Easy Raw Food Recipes for Cookies, Cakes, Ice Cream, and Pie

by Susan Powers

When you eat raw, even your dessert can provide you with essential antioxidants, vitamins, phyto-nutrients, and minerals. With Susan Powers’s Rawmazing Desserts, you can indulge your sweet tooth, because all...


Norwegian Cakes and Cookies

by Sverre Saetre

Norway’s most acclaimed pastry chef, Sverre Sætre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate...


The Food Allergy Cookbook: A Guide to Living with Allergies and Entertaining with Healthy, Delicious Meals

by Amra Ibrisimovic & Carmel Nelson

More than 11 million Americans are currently living with food allergies. The Food Allergy Cookbook is for those millions who like to have fun with food, enjoy cooking and playing in the kitchen, and want relief...


Foods That Fight Fibromyalgia: Nutrient-Packed Meals That Increase Energy, Ease Pain, and Move You Towards Recovery

by Deirdre Rawlings & Jacob Teitelbaum

If you are one of the 6 million people suffering from fibromyalgia, what you put on your plate can make or break your health. Featuring the most up-to-date nutritional research currently available, Foods that...


Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue

by Cheryl Alters Jamison & Bill Jamison

Lighten up with fresh, flavorful dishes infused with all the smoky succulence of barbecue! For everyone who savors the husky resonance and deep flavors of wood-smoked barbecue, Sublime Smoke features more than...


The Great Big Burger Book: 100 New and Classic Recipes for Mouthwatering Burgers Every Day Every Way

by Janet Murphy & Liz Yeh Singh

Satisfy your every burger craving with these 100 extraordinary recipes for bodacious burgers!

The Great Big Burger Book features every kind of meat, seafood, poultry, and vegetarian burger you can imagine, plus...


Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas

by Paul Kirk

It’s easy for any backyard chef to serve up tantalizing food from the grill! Paul Kirk offers 175 winning recipes that impart bold, zesty flavor to every cut of meat. Kirk covers the classic American sauces—with...


EAT: Los Angeles: The Food Lover's Guide to Los Angeles

by Colleen Dunn Bates, Linda Burum & Miles Clements

The essential food-lover's handbook to Los Angeles, with expert advice on the best eating, drinking and food shopping.


Celebrating Food: 121 Gluten-Free Recipes for a Healthier You

by Susan Gauen

With the awareness of food allergies on the rise, author Susan Gauen has utilized her passion for cooking and has developed 121 gluten-free recipes to share with the whole family.


Chili From the Southwest: Fixin's, Flavors, and Folklore

by W. C. Jameson

Jameson's book combines the lore of chili with over 125 recipes organized by history, geography, fact, and folklore. His recipes reflect traditional and nontraditional ingredients and include wild game, seafood,...


Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

by Michael Ruhlman, Brian Polcyn & Yevgenity Solovyev

An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal...


The Big Book of Backyard Cooking: 250 Favorite Recipes for Enjoying the Great Outdoors

by Betty Rosbottom

Food just tastes better under an open sky. In this handbook to the alfresco life, one of our best-known cooking teachers shows how to please friends, neighbors, and family with hundreds of delicious dishes suitable...


Marguerite Patten's Best British Dishes

by Marguerite Patten

Marguerite Patten is one of Britain's best known and best loved cookery writers. She is the author of over 170 books and numerous newspaper and magazine articles. Her Cookery in Colour was first published in...


Short and Simple Family Recipes

by Amy Roloff & Chris Cardamone

Millions of fans have watched Amy Roloff prepare meals for her family over the past seven years of TLC's family-friendly reality TV show, Little People, Big World. Cooking for a family of six, Amy developed...


Adventures in Faith & Motherhood

by Barbara Lea Goetz

With 5 children and 15 grandchildren, author Barbara Lea Goetz knows well the peaks and valleys of motherhood. In Adventures in Faith & Motherhood, Barbara invites mothers to a year in God's Word - 52 weeks...


Pieography: Where Pie Meets Biography-42 Fabulous Recipes Inspired by 39 Extraordinary Women

by Jo Packham & Alice Currah

What kind of pie conveys the experience of starting a new job, getting married, becoming a mom? Over 30 of the country's top foodies are here to tell you. Each one has devised a pie recipe that captures the...


Recipes from Historic Texas

by Linda Bauer & Steve Bauer

Recipes from Historic Texas will please your palate and nourish your mind. Enjoy an extraordinary bite of Texas history with visits to restaurants located in unusual historic settings - a gristmill, a church,...


American Wine Economics: An Exploration of the U.S. Wine Industry

by James Thornton

The U.S. wine industry is growing rapidly and wine consumption is an increasingly important part of American culture. American Wine Economics is intended for students of economics, wine professionals, and general...


Banh Mi: 75 Banh Mi Recipes for Authentic and Delicious Vietnamese Sandwiches Including Lemongrass Tofu, Soy Ginger Quail, Suga

by Jacqueline Pham

The quintessential Vietnamese street food--in your own home!

Indulge in the intoxicating aroma and exotic taste of a freshly baked baguette topped with savory pork, bright cilantro, and thin strips of pickled...


Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness

by Joyce Goldstein

In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to...