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Sweet Sixteen: 16 Sweet Herbal Infusions

by Sonya Rene

Sonya Rene (aka Sonya Smokes) has compiled her favorite infused recipes into a DIY recipe book for beginner and advanced bakers! These sweet 16 infused recipes are a delightful addition to any baker's book shelf...

The Farmer and the Chef

by Minnesota Farmers Union, Bruce Miller, Katie Cannon & Claudine Arndt

Over 90 recipes reflecting Minnesota’s revered farm-to-table values.

The Farmer and the Chef: Farm Fresh Minnesota Recipes and Stories is a collection of farmer-forward writings and chef-driven recipes, giving...

American Agriculture

by Mark V. Wetherington

American Agriculture tells the story of farming in American from contact between Native Americans and Europeans to the present. Agricultural historian Mark V. Wetherington provide a narrative overview of significant...


by Julia Rutland

The Cookbook for Enjoying Summer’s Quintessential Food

Easy to grow and delicious to eat, tomatoes can be enjoyed raw and are commonly cooked in recipes. Ranging from the size of a grape to that of a softball,...

BBQ Revolution

by Mitch Benjamin

From classic, competition-winning recipes to boundary-pushing 'que, join the founder of Meat Mitch competition BBQ team and Char Bar Smoked Meat and Amusements for a BBQ Revolution!

Mitch Benjamin has helped...

Mediterranean diet cookbook

by Céline Claire

Pros of eating a Mediterranean diet.

•    It lets you eat only what you love. The Mediterranean diet comprises a variety of whole, fresh foods, making it easy for you to build some good food options from...

The Calm Kitchen

by Lorna Salmon

'Let food be thy medicine and medicine be thy food'

– Hippocrates 

Our lives have never been so hectic, so controlled by technology, so commodified. We find ourselves with less and less time to invest in nourishment...

Chasing Smoke: Cooking over Fire Around the Levant

by Sarit Packer & Itamar Srulovich of Honey & Co.

The award-winning Honeys are back with more delicious dishes from the Middle East, and this time their focus is firmly on the grill. Join Sarit and Itamar on a journey filled with flavour and fire as they visit...

Food by Fire

by Derek Wolf

In Food by Fire, join live fire cooking expert Derek Wolf to discover the secrets to great flavor.


Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of...

Canning & Preserving For Dummies

by Amelia Jeanroy

Get your food preservation skills in the can

Craving a juicy peach in the barren midwinter? Yearning for a cupful of home-grown tomato soup before the seeds are even in the ground? Canning makes you the ultimate...

Plant-Based Buddha Bowls

by Kelli Foster

Plant-Based Buddha Bowls delivers 100 beautiful, nutritious, tasty, and easy one-bowl, one-plate meals for vegans and for anyone adding plant-based meals to their weekly routine.

Chile Peppers

by Roby Jose Ciju

This small book explains in detail about various domesticated and wild species of Chile pepper plants. Though there are about 30 species of Chile pepper plants have been recognized so far, only FIVE species...

Roots as Vegetables

by Agrihortico Cpl

Root vegetables are those vegetables where edible portion of the plant is a modified storage root. Popular root vegetables are carrots, beetroots, rutabaga, turnips, radish, sweet potatoes and cassava. Parsnips...

Bulbous Vegetables

by Roby Jose Ciju

This is a small book, which mainly deals with SIX bulb vegetables namely onion, garlic, shallots, leek, chives, and scallions and spring onions. All bulb vegetables are known for their characteristic pungent...

Bell Peppers

by Roby Jose Ciju

This small book on "Bell Peppers" explains in detail ideal growing practices and nutritional information of various types of bell peppers such as green bell peppers, red bell peppers, orange bell peppers, white...

21 Culinary Herbs

by Roby Jose Ciju

The book ’21 Culinary Herbs’ explains in detail growing practices and nutritional information of following 21 herbs: Spinach, Malabar Spinach or Ceylon Spinach, Mustard Spinach Tendergreen, New Zealand Spinach,...

5 Popular Perennial Vegetables

by Roby Jose Ciju

Generally cultivated crops are grouped into any of the three categories based on their growing cycle. These categories are annuals, biennials and perennials. Annuals complete both their vegetative and reproductive...

5 Popular Leafy Salad Vegetables

by Roby Jose Ciju

Some freshly harvested leafy vegetables may be consumed as such in its raw form just after washing them. They may also be consumed after minimal processing such as chopping and adding in salads and in other...

Leek, Shallots and Spring Onions

by Agrihortico Cpl

Leek belongs to the family Amaryllidaceae and genus Allium. Scientific name of leek is Allium porrum. Leek is believed to have originated in the Mediterranean region. Leek is a non-bulb forming member of the...

Jerusalem Artichokes

by Roby Jose Ciju

Jerusalem artichoke plants are grown for its edible nutritious tubers which are actually modified underground stems called ‘rhizomes’. Jerusalem artichoke tubers are high in potassium, iron, dietary fibers,...