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The Visual Dictionary of Food & Kitchen

by Jean-Claude Corbeil & Ariane Archambault Les Éditions Québec Amérique (July 20, 2012)

The Visual Dictionary of Food and Kitchen gives readers the opportunity to discover foodstuffs from all around the world and to familiarize themselves with tools used to prepare, preserve or eat food. Convenient...

The Visual Food Encyclopedia

by QA international Collectif Les Éditions Québec Amérique (August 09, 2012)

“The Visual Food Encyclopedia will be a welcome addition to any food reference collection.” Booklist (USA) “By going through The Visual Food Encyclopedia, the first thing you learn is that you still have...

Memphis Barbecue

by Craig David Meek The History Press (June 10, 2014)

Memphis is equal parts music and food--the products of a community marked with grit and resilience.

The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork...

The Florida Cracker Cookbook

by Joy Sheffield Harris The History Press (October 28, 2019)

From a one-story cabin in the piney woods of the Panhandle to a high-rise condo along the glistening waterways, Cracker cooking in Florida has evolved with our tastes and times.

When supplies were limited and...

A History of South Carolina Barbeque

by Lake E. High Jr. The History Press (September 03, 2013)

Taste the history of South Carolina's Barbeque in this delectable history from the 1500s to the present day.

South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants,...

Cincinnati Candy

by Dann Woellert The History Press (November 06, 2017)

For more than a century, Cincinnati's candy industry satisfied our national sweet tooth. Dive into its specialties and past.

Stick and drop candies appeared here long before their Civil War popularity. Opera...

Brunswick Stew

by Joseph R. Haynes The History Press (October 09, 2017)

With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient.

By the nineteenth century, the...

Virginia Barbecue

by Joseph R. Haynes The History Press (September 12, 2016)

With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue.

Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand...

Pie for Everyone

by Petra Paredez Abrams (September 22, 2020)

New York's beloved Petee's Pie Company serves up more than 80 recipes for the best pies you can make at home


Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have...