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Milk Street: The New Rules

by Christopher Kimball Voracious (October 14, 2019)

JAMES BEARD AWARD FINALIST -- Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's New Rules, with 200 game-changing recipes driven by simple but transformative...

Canal House: Cook Something

by Christopher Hirsheimer & Melissa Hamilton Voracious (September 09, 2019)

Learn to cook well with this Joy of Cooking for the Instagram generation from James Beard Award-winning cookbook studio Canal House, "the 1600 Pennsylvania Avenue of the food world" (Bon Appetit), with 300 simple...

Milk Street: Tuesday Nights

by Christopher Kimball Voracious (October 15, 2018)

WINNER OF THE JAMES BEARD AWARD AND IACP AWARD FOR BEST GENERAL COOKBOOK -- One of Epicurious' Greatest Home Cooks of All Time delivers creative, delicious weeknight dinners with this quick and easy cookbook...

Secrets of the Butcher

by Arthur Le Caisne Black Dog & Leventhal (April 30, 2018)

This modern manual for the meat lover reveals the best-kept secrets of the world's best breeders and butchers along with the latest culinary and scientific research on how to select, butcher, prepare, and cook...

The Kitchen Shortcut Bible

by Bruce Weinstein & Mark Scarbrough Little, Brown and Company (June 18, 2018)

The ultimate collection of recipes to make real food, real fast -- with hundreds of ways to cook smarter, not harder.

The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough...

Wine Isn't Rocket Science

by Ophelie Neiman & Yannis Varoutsikos Black Dog & Leventhal (April 24, 2017)

This fully illustrated and highly informative guide is an exciting introduction to the world of wine for anyone who has ever wanted to learn but didn't know where to begin.Rocket science is complicated, wine...

Bold & Healthy Flavors

by Steven Raichlen Black Dog & Leventhal (January 30, 2017)

Now in paperback, Steven Raichlen?s collection of classic, full-flavor recipes?from Japanese Steak House-Style Chicken to Chipotle Chili-Marinated Pork Loin?that use healthy, low-fat ingredients to create memorable...

Harold Dieterle's Kitchen Notebook

by Harold Dieterle & Andrew Friedman Grand Central Life & Style (October 14, 2014)

Many chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold...

The I Hate to Cook Book

by Peg Bracken & Johanna Bracken Grand Central Publishing (July 25, 2010)

"There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of I Hate to Cook Book, and the other kind...the I Hate to Cook people consist mainly of those who find...


by Hillary Davis & David Montiel Grand Central Publishing (October 30, 2009)

Over 70 recipes help you create memorable dishes in moments - and even inspire you to come up with inventions of your own.

Compassionate Cook

by Ingrid Newkirk Grand Central Publishing (June 03, 2008)

From PETA, the largest animal rights organization in the world, comes a repackaged collection of over 200 healthy and humane vegan recipes that cover everything from breakfast to dinner and beyond.

The Compassionate...

A History of Food in 100 Recipes

by William Sitwell Little, Brown and Company (June 17, 2013)

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine.

We all love to eat, and most people have a favorite ingredient or dish. But how many of us...

The Food Lover's Guide to Wine

by Karen Page & Andrew Dornenburg Little, Brown and Company (November 16, 2011)

A wine book unlike any other,The Food Lover's Guide to Wine offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor.

At the heart of this indispensable reference, formatted...

James Beard's American Cookery

by James Beard Voracious (February 27, 2009)

The classic, must-have American cookbook from one of our greatest authorities on food.

James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking...

James Beard's New Fish Cookery

by James Beard Little, Brown and Company (February 27, 2009)

A healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.

It's All American Food

by David Rosengarten Little, Brown and Company (February 27, 2009)

This volume features the best recipes for more than 400 new American classics.

The Flavor Bible

by Karen Page & Andrew Dornenburg Little, Brown and Company (September 15, 2008)

Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants...