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Eat Your Greens

by David Kennedy

Turn over a new leaf with these nutritional powerhouses for your kitchen garden

Our industrialized food system is failing us, and as individuals we must take more responsibility for our own health and food...


Food of Jamaica

by DeMers,John & Eduardo Fuss

This collection offers the island's best recipes, both traditional and the new, from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans...


The With or Without Meat Cookbook

by Jackie Newgent

With the growing evidence that vegetarian meals are great for your health, more people with diabetes are looking to build vegetarian dishes into their meal plans. However, not everyone is ready to give up meat...


Mini Delicious Hong Kong Style Recipes

by Au-Yang,Cecilia

With its clear defined photos and easy to read recipes, Delicious Hong Kong Style Recipes contains everything you need to know to create over 30 delicious and authentic Hong Kong dishes. This cookbook contains...


Wild Game Cookbook

by David Kasabian & Anna Kasabian

80 delicious, easy-to-use, and fully tested recipes from North America's premier hunting lodges and resorts. For hunting enthusiasts, participants, and "foodies," finding ways to prepare, cook, and enjoy the...


African Cuisine

by Dahlia & Marlène

New Edition.

Recipes African preparations are absolutely details and characteristics of the territory, which symbolize, along with the ingredients and cooking methods, the deep gastronomic culture of this wonderful...


Thai Cuisine

by Dahlia & Marlène

New Edition.

The Thai cuisine is characterized by its flavors and its extraordinary variety of ingredients, which make it look like one of the most interesting and fascinating of Asian culture.

It is a cuisine...


Lebanese Cuisine

by Dahlia & Marlène

New Edition.

Lebanese cuisine is perhaps one of the most typical expression of Middle Eastern cuisine, extremely diverse and heavily influenced by the Arab-Muslim tradition.

This is especially noticeable in the...


Indian Cuisine

by Dahlia & Marlène

New Edition.

India is one of the most fascinating and magical in the world, is characterized, in fact, as a territory extraordinarily rich mixtures of religions and traditions, mixture that is found and is in...


Food of Morocco

by Hal,Fatema

Stunning location photography and a fascinating introduction to the culture of Morocco makes this book the perfect companion for your adventure into Moroccan cuisine.

This beautifully crafted Moroccan cookbook...


Cupcake Envy

by Eilert,Amy & Norm Ford

Never bake a boring cupcake again — by learning how to turn mini cakes into eye-catching cakelet sculptures!

This cupcake cookbook dares you to think beyond the traditional cupcake mold to make incredibly...


The Flavorful Kitchen Cookbook

by Robert Krause & Molly Krause

The Cook's Book of Intense Flavors is an indispensable guide to exotic and decadent flavor combinations for the advanced chef. Filled with more than 100 extraordinary combinations, The Cook's Book of Intense...


How It All Vegan! 10th Anniversary Edition

by Tanya Barnard & Sarah Kramer

Since it was first published in 1999, How It All Vegan! has become a bible for vegan cooks, both diehard and newly converted; its basic introduction to the tenets of vegan living and eating, combined with Sarah...


The Garden of Vegan

by Tanya Barnard & Sarah Kramer

Get tempted by an inspiring array of vegan recipes from the authors of How It All Vegan!

When How It All Vegan!: Irresistible Recipes for an Animal-Free Diet was published in 1999, authors Tanya Barnard and Sarah...


Vegan à Go-Go!

by Sarah Kramer

Sarah Kramer is a vegan superstar; she was named “The World’s Coolest Vegan” by Herbivore Magazine, and her first three cookbooks have sold a combined total of over two hundred thousand copies. Vegan a...


Eat, Drink & Be Vegan

by Dreena Burton

In Dreena Burton’s first two best-selling vegan cookbooks, The Everyday Vegan and Vive le Vegan!, she offered a dazzling array of healthy, animal-free recipes, many of which were based on her experience as...


Food on the Rails

by Jeri Quinzio

In roughly one hundred years – from the 1870s to the 1970s – dining on trains began, soared to great heights, and then fell to earth.

The founders of the first railroad companies cared more about hauling...


Small Batch

by Suzanne Cope

Artisanal foods are making a comeback as more and more people seek to stock their pantries, and their bellies, with handcrafted or locally grown and made foods. Specialty markets and sections at grocery stores...


Canadians at Table

by Dorothy Duncan

Here is one of the most unique and fascinating food histories in the world, exploring the diverse culinary history of Canada.

Winner of the 2007 Canadian Culinary Book Award for Canadian Food Culture

In Canadians...


Stirring the Pot

by James C. McCann

Africa?s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes...