Published in 1848 in Massachusetts, The People's Manual offers practical and valuable guidance on the daily activities of farming, caring for livestock, cooking, and preparing medicinal cures-all of which provide the entire community with better products and health.
Published in 1866 in New York, Crumbs from the Round Table is a collection of epicurean poetry, editorials, and articles from a culinary critic of the day, Joseph Barber.
Published in 1876 in Michigan, The Hygienic Cook Book was part of the 19th century health reform movement that stressed a vegetarian diet to achieve wellness.
Published in 1851 in Charleston, The Carolina Housewife by "e;A Lady of Charleston"e; was described by Time magazine as an "e;incomparable guide to Southern cuisine"e;.
Originally published in London in 1775, One Thousand Valuable Secrets was Americanized and published in Philadelphia in 1795 in an effort to help the newly established United States become self-sufficient from Europe.
Published in 1846 in New York, Miss Beecher's Domestic Receipt Book was written by Catharine Esther Beecher, one of the most influential women writers and social activists of her time.
Written by Eliza Leslie, or Miss Leslie as she was commonly called, Directions for Cookery was undoubtedly the most popular cookbook in the 19th century.
Giancarlo and Katie Caldesi, the husband-and-wife team behind two Italian restaurants and a cookery school in London, are passionate about food and about Italy.
From trading recipes with the bad boys of American beer to drinking Czech-Mex cerveza in Tijuana and hanging out in the beer gardens of Africa, Charlie Papazian has seen, and tasted, it all.
The follow-up to the #1 New York Times bestseller Deceptively Delicious goes beyond purees and kids' foods to make family mealtime more delicious, more wholesome, and simpler than ever.
An indispensable follow-up to his classic Complete Book of Mixed Drinks, Anthony Dias Blue presents The Complete Book of Spirits, a comprehensive collection of history, lore, and tasting tips, along with recipes for select cocktails.
While there are hundred of cheese books available, most are large, weighty tomes with cheeses arranged by country, which means readers have to know where the cheese is from or search through a confusing index to find it.
The first River Cafe Cook Book was a publishing phenomenon, winning both the Glenfiddich Food Book of the Year and the BCA Illustrated Book of the Year Awards.
A "e;highly entertaining"e; culinary and social history of five immigrant families living in a turn-of-the-twentieth-century New York City tenement house (New York Times).
A certain widely-travelled New Yorker, a gourmet who sometimes prepares his own dishes, was recently asked his opinion of Specialites de la Maison, issued by the American Friends of France.
Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurantsWith legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time.
Beginning as a party house in the forties, the then private home had one of the largest hardwood living room floors around, perfect for dancing the night away.
Everything you never knew about sushi-its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it.
From the celebrated California restaurant comes a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers.
More than a cookbook, this is the story of how a little girl, born in the South of Yankee parents, fell in love with southern cooking at the age of five.
'Every bookshelf needs this - it's Italian food, but not as you know it' The TimesJamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen in his ultimate go-to Italian cookbook.
'National treasure' IndependentLet Nadiya take you on a culinary journey across Britain and discover over 120 fresh, simple and delicious recipes INCLUDES ALL THE RECIPES AND MORE FROM THE HIT BBC2 COOKERY SERIES____________Inspired by her journey around the country to discover the best In British food, Nadiya has created over 120 easy and enticing new recipes that mix local ingredients with her very favourite flavours, not forgetting a nod to her Bangladeshi roots.
Bring Hygge into your home this year with this beautiful and essential guide to the globally celebrated Danish art of happiness 'At these times it is crucial for me to have hygge.
Today, with thousands of TV hours to fill, there's room on television for virtually every product, service, and personality—and no one understands that better than producers Marta Tracy and Terence Noonan.
Jamie Oliver's Food Tube presents The Cake Book, a collection of 50 deliciously inventive and exciting cake and cupcake recipes from Food Tube's own Cupcake Jemma'Split up seasonally, you'll have a wonderfully naughty treat to choose from, whatever the time of year - this book is crammed full of brilliant recipes' Jamie Oliver____________As owner of Crumbs & Doilies, one of London's most creative cake and cupcake bakeries, Jemma shows you the easiest everyday classics alongside four chapters of show-stopping seasonal cake recipes.
Mediterranean Grilling presents a collection of classic and new recipes for flame-kissed dishes from the regions surrounding the Mediterranean Sea, where the great grilling tradition dates back to ancient times, but the flavors are always fresh.
Completely revised and updated with new recipes and information, two classic cookbooks to make the holidays delicious, simple, festive, and fun One of the most popular cooking teachers in America, Rick Rodgers has taught his Thanksgiving 101 classes for years, and now he's collected all of his know-how, classic recipes, menu ideas, timetables, hints, and shortcuts in one indispensable volume.
A new edition of the classic cookbook for groups of six to fifty guestsWhen Cooking for Crowds was first published in 1974, home cooks in America were just waking up to the great foods the rest of the world was eating, from pesto and curries to Ukrainian pork and baklava.
