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The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

by Lauryn Chun & Olga Massov

A DIY cookbook for crafting and cooking with kimchi at home, building on the pungent Korean Pickle's recent rise to stardom among top chefs, adventurous eaters, and connoisseur's of fermented, live-culture foods....


Asian Pickles: Japan: Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono

by Karen Solomon

A DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 16 recipes for traditional tsukemono as well as new favorites with innovative ingredients and techniques.

For...


The Story of Tea: A Cultural History and Drinking Guide

by Mary Lou Heiss & Robert J. Heiss

Whether it's a delicate green tea or a bracing Assam black, a cup of tea is a complex brew of art and industry, tradition and revolution, East and West. In this sweeping tour through the world of tea, veteran...


The Pastry Queen: Royally Good Recipes From the Texas Hill Country's Rather Sweet Bakery and Cafe

by Rebecca Rather & Alison Oresman

The Best Little From-Scratch Bakery in Texas

 

The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with ultra-buttery scones, luscious cakes, cookies the size of saucers, brownies as big as...


The Alzheimer's Prevention Cookbook: 100 Recipes to Boost Brain Health

by Marwan Dr Sabbagh & Beau Macmillan

A full-color cookbook and health guide featuring 100 recipes designed to reduce the risk and delay the onset of Alzheimer's, dementia, and memory loss, for people with a family history of these conditions or...


Steamy Kitchen's Healthy Asian Favorites: 100 Recipes That Are Fast, Fresh, and Simple Enough for Tonight's Supper

by Jaden Hair

Steamy Kitchen creator Jaden Hair, top Asian cooking blogger, gives a healthy and truly inspired overhaul to more than 120 classic Asian recipes, making them accessible and easy for home cooks.

As the creator...


The Foothills Cuisine of Blackberry Farm: Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors

by Sam Beall

Step into the world of top luxury resort Blackberry Farm, where lovers of farm-to-table cuisine and the lost arts of Southern cooking will find bliss in the gorgeous photographs, enticing recipes, and artisanal...


Michael Symon's Carnivore: 120 Recipes for Meat Lovers

by Michael Symon

Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings,...


101 Low Calorie Recipes

by Corinne T. Netzer

A collection of low-calorie recipes for weight-conscious readers.  This cookbook covers everything from simple, one-dish meals to planning a party.


Barefoot in Paris: Easy French Food You Can Make at Home

by Ina Garten & Quentin Bacon

Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle...


Meatless: More Than 200 of the Very Best Vegetarian Recipes

by Martha Stewart Living

For anyone new to a vegetarian diet--flexitarians who adopt plans like Meatless Mondays--as well as committed vegetarians and fans of Power Foods, here is a comprehensive collection of easy, meat-free mains...


Eat This Book: Cooking with Global Fresh Flavors

by Tyler Florence

While traveling the globe as the host of Food Network’s hit TV shows Tyler’s Ultimate and Food 911, Tyler Florence developed a unique perspective on how Americans like to eat and cook today—and on how...


New Recipes from Moosewood Restaurant, rev

by Moosewood Collective Staff

For almost 30 years, Moosewood Restaurant in Ithaca, New York, has been at the epicenter of America's evolving vegetarian cuisine. These 200 classic dishes are as sophisticated and eclectic as the first time...


Very Pesto

by Dorothy Rankin

The ingredients may be few, but the result is bountiful. Learn how to make an array of pestos using such diverse herbs as cilantro, rosemary, mint, and lemon thyme. Then enjoy them year-round with more than...


Pomegranates: 70 Celebratory Recipes

by Ann Kleinberg

The culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the ancient Greeks, and these days the fruit is enjoying the spotlight as one of the hot new culinary...


The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza

by Cheese Board Collective Staff, Cheese Board Colletive & Alice Waters

The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese...


Lost Arts: A Celebration of Culinary Traditions

by Lynn Alley

Hand-cured olives, home-baked bread, fresh goat cheese: Before Whole Foods and Trader Joe's, the only way to enjoy these pure and simple flavors was to make them the old-fashioned way-by hand. This charming...


The Great Chiles Rellenos Book

by Janos Wilder & Laurie Smith

James Beard award-winning chef Janos Wilder offers more than 30 recipes for delicious chiles rellenos, ranging in complexity to suit beginning and expert home cooks alike. Wilder introduces regional Mexican...


The Curiosities of Food: Or the Dainties and Delicacies of Different Nations Obtained from the Animal Kin gdom

by P.L. Simmonds, Peter Lund Simmonds & Alan Davidson

Originally published in London in 1859, this rare treasure of culinary history was recently brought to light in the award-winning Oxford Companion to Food, whose author, Alan Davidson, used it as a primary reference...


Roy's Fish and Seafood: Recipes from the Pacific Rim

by Roy Yamaguchi, John Harrisson & John Demello

Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian...