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The Allinson Vegetarian Cookery Book

by Thomas R. Allinson

Today, vegetarian and vegan lifestyles are increasingly popular. As more people begin to turn away from the regular consumption of animal products due to health, environmental, and ethical concerns, vegetarian...


The Boston Cooking School Cook Book

by Fannie Merritt Farmer

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern...


The Dessert Book

by Duncan Hines, Louis Hatchett & Michael Stern

Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of 59. This best-selling collection featured recipes from select...


The Perfect Keg: Sowing, Scything, Malting and Brewing My Way to the Best-Ever Pint of Beer

by Ian Coutts

The perfect keg. Filled with perfect beer. A symphony of flavors in the mouth. The right blend of sweet and bitter. The fluid in that keg represents a year’s work. Actually brewing it took a few weeks. But...


Charred & Scruffed

by Peter Kaminsky, Adam Perry Lang & Simon Wheeler

With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine...


Cooking In High Cotton: The Cotton Country Collection

by Inc., The Junior League of Monroe

The Junior League of Monroe encourages you to begin Cooking In High Cotton with their third cookbook filled with 221 recipes. This cookbook not only features southern recipes for all occasions, but also great...


Social Suppers

by Jason Atherton

'Jason is one of the greats. He's the best of both worlds: the prowess of a Michelin-starred chef with accolades from every corner of the globe, but also the person you want to be preparing your Sunday supper.�...


Noodle!: 100 Amazing Authentic Recipes

by MiMi Aye

Popular food blogger and veteran noodle eater MiMi Aye celebrates the addictive power of the noodle in this wonderful collection of 100 authentic recipes from around the world. From udon to soba and from reshteh...


Food in War Time - Vegetarian Recipes for 100 Inexpensive Dishes: And Helpful Suggestions for Providing Two Course Dinners for Six People for One Shil

by George W. Hall

Originally published during WWI, this is one of the early vegetarian cook books, issued to help deal with rationing and the meat crisis. It contains many recipes and much advice that is still of practical use...


What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, Etc. ..

by Abby Fisher

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Hesperides Press are republishing these classic works in affordable, high...


Wheat And The Flour Mill : A Handbook For Practical Flour Millers

by Edward Bradfield

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Hesperides Press are republishing these classic works in affordable, high...


50 Easy Party Cakes

by Debbie Brown

These 50 fun, gorgeous cake designs will be a brilliant centrepiece for any child's party.


The Book of Tripe

by Stephane Reynaud

Gizzards, kidneys, feet, brains and all the rest


The Cocktail Club: A Year of Recipes and Tips for Spirited Tasting Parties

by Maureen Christian Petrosky

With a little bit of history and a lot of flavor, The Cocktail Club is a guide for connecting with your friends over the best-tasting therapy around--cocktails! Using a format reminiscent of your favorite book...


Jam It, Pickle It, Cure It: And Other Cooking Projects

by Karen Solomon

Do you relish the joys of hot toast spread with your own homemade butter and jam? Love to dazzle your friends with jars and tins of choice goodies–all created by you? The kitchen is a paradise for crafty cooks,...


Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond

by Karen Solomon

From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible...


Taste of Home Backyard Barbecues: Fire Up Great Get-Togethers

by Editors of Taste of Home

Whether you’re whipping up a sizzling weeknight family dinner or planning a warm-weather menu for friends, Taste of Home Backyard Barbecues has you covered. Turn here for all of your fiery favorites…from...


A Guide To Modern Cookery - Part I.

by G. A. Escoffier

PREFACE If the art of Cookery in all its branches were not undergoing a process of evolution, and if its canons could be once and for ever fixed, as are those of certain scientific operations and mathematical...


Brew Britannia: The Strange Rebirth of British Beer

by Jessica Boak & Ray Bailey

In a barn in Somerset, plans are afoot to ferment a beer-cider hybrid with wild yeast that blows on the wind, while in Yorkshire an almost extinct style of 'salty 'n' sour' wheat beer is being resurrected for...


Meat & Two Veg

by Fiona Beckett

Fiona Beckett, author of the bestselling Sausage & Mash, has now focused her award-winning skills on another of the great British classic dishes, Meat & Two Veg. Wonderful recipes for grills, roasts, casseroles...