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Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts

by Fran Costigan

Vegan, organic, and fair-trade ingredients are utilized to produce delicious chocolate treats that everyone can enjoy.


Best Food Writing

by Holly Hughes

The fourteenth annual edition of this classic food writing anthology—the book that will “delight anyone who enjoys the pleasures of a good read and a good meal” ( Library Journal, starred review)—with...


Cooking Well: Mediterranean: Secrets of the World's Healthiest Diet, Over 125 Quick & Easy Recipes

by Marie-Annick Courtier

You have the power to reduce your risk of heart disease and stroke, and lessen symptoms of hypertension, depression, attention deficit hyperactivity disorder (ADHD), joint pain and other rheumatoid problems,...


Easy As Pie Pops

by Andrea Smetona

Cute, Delicious & Fun Mini Desserts for Every Occasion

Whether you want something sweet, fruity or savory, Easy as Pie Pops has the perfect bite-sized treats that’ll be a hit with family and friends.

Andrea...


Desserts from an Herb Garden

by Sharon Kebschull Barrett

Still in her 20s and the owner/operator of a successful catering business called Dessert First, Sharon Barrett loves her garden almost as much as her kitchen. She brings the two together in this fresh, sophisticated...


The Best Craft Cocktails & Bartending with Flair

by Jeremy LeBlanc & Christine Dionese

Hand-Crafted, Delicious Cocktail Recipes From One of the Best Bartenders in the World

Jeremy LeBlanc, lead bartender at a bar praised by Conde Nast as one of the top 10 roof top bars in the world, is sharing...


Healthy Clean Eating Recipes: Free Range Chicken: Discover the Secrets of Cooking Healthy Chicken

by Annie Deeter

Learn how to prepare delicious free range chicken recipes with healthy nutrient-dense ingredients for superb eating and good health. In this book you'll learn about free range chickens, labeling, how to find...


The Complete Idiot's Guide to Snack Cakes

by CMB, Leslie Bilderback & James O. Fraioli

All the tempting decadence-homemade! Includes color photos.

Master Baker Leslie Bilderback shows readers how to make their favorite treats in their own kitchens, then goes on to introduce dozens of other mouth-watering...


Staff Meals from Chanterelle

by Melicia Phillips & David Waltuck

It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature seafood sausage....


The True History of Chocolate

by Sophie D. Coe & Michael D. Coe

“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws...


Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated  Recipes

by Alissa Cohen & Leah J. Dubois

Just as Deborah Madison's Vegetarian Cooking for Everyone took meatless cooking mainstream, here's the complete guide to raw cuisine.

Connoisseurs of raw cuisine know how hearty and flavorful it can be; what...


Drink This: Wine Made Simple

by Dara Moskowitz Grumdahl

Ever been baffled by a wine list, stood perplexed before endless racks of bottles at the liquor store, or ordered an overpriced bottle out of fear of the scathing judgment of a restaurant sommelier? Before she...


Simca's Cuisine

by Simone Beck

Simone (“Simca”) Beck is known to millions of Americans as Julia Child’s French partner in the creation of the two classic volumes of Mastering the Art of French Cooking. Now, she gives us her own delectable...


Punch: The Delights (and Dangers) of the Flowing Bowl

by David Wondrich

An Authoritative, historically informed tribute to the punch bowl, by the James Beard Award-winning author of Imbibe!.

Replete with historical anecdotes, expert observations, notes on technique and ingredients,...


Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint

by Chris Ying, Ivan Orkin & David Chang

The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.

     While scores of people line up outside American ramen powerhouses like Momofuku Noodle...


Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand

by JJ Goode, Andy Ricker & David Thompson

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.     After decades spent traveling throughout Thailand, Andy Ricker...


Roberta's Cookbook

by Carlo Mirarchi, Brandon Hoy & Chris Parachini

The Brooklyn destination the New York Times called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its...


The A.O.C. Cookbook

by Suzanne Goin

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now,...


The Herbfarm Cookbook

by Jerry Traunfeld

Not so long ago, parsley was the only fresh herb available to most American cooks. Today, bunches of fresh oregano and rosemary can be found in nearly every supermarket, basil and mint grow abundantly in backyards...


The Winemaker: George Fistonich and the Villa Maria Story

by Kerry Tyack

Biography of New Zealand's most awarded wine-industry leader. Over the last 15 years, the New Zealand industry has increasingly globalised, as international corporates take a dominant role in our wine production....