National and regional cuisine

Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century.

Authored by wine connoisseur John James DeFour, who established the first commercial vineyard in the United States, The American Vine-Dresser's Guide is an amazingly thorough work on grape growing and wine making specifically adapted to the American climate and soil.

Published in 1874 in Leavenworth, Kansas, during the post-Civil War charity cookbook boom, The Kansas Home Cook-Book is a fascinating, genuine example of how women during this time were able to express their political influence through sales of cookbook collections.

Published in 1829 in Philadelphia, Mackenzie's Five Thousand Receipts in All the Useful and Domestic Arts was an unknown "e;American physician's"e; adaptation of a best-selling British reference book by Colin Mackenzie.

Published in 1867 in New York, Hand-Book of Practical Cookery was authored by the first American celebrity chef, Pierre Blot.

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;.

Published in 1841 in Philadelphia, the Total Abstinence Cookery is an appealing example of a mid-19th century temperance cookbook.

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.

"e;This beautiful memoire will beguile everyone who loves France and should be essential reading for anyone going there for the first time.

Now your gifts can reflect your warm, caring thoughts and reflect the beautiful and comforting style that is Shabby Chic.

A collection of outstanding recipes-arranged alphabetically by vegetable-from the acclaimed restaurant that launched the farm-to-table movement.

The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes.

Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better.

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.

A compendium of delicious, signature recipes from thirty-one bold Brooklyn restaurants that you can cook up in your own kitchen.

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.

My name is Christy Jordan and I like to feed people.

Why is Prosecco so popular?

Ruth Rogers and Rose Gray have created yet another superb recipe book taking easy Italian cooking even further.

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.

Most Asian restaurants are really two restaurants: one where outsiders eat, and one where insiders dine.

The definitive guide to Italy's best wines by foremost expert Ian D'Agata, the director of the International Wine Academy of RomaThe Ecco Guide to the Best Wines of Italy is a simple, user-friendly guide to the top Italian wines packed with information on purchasing it in America, with tips for visiting wineries in Italy.

Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simpler?

When it comes to Asian desserts, most Americans think of fortune cookies.

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.

This book is an exciting fusion of old and new - the recipes for the best traditional breads from across the UK for the very contemporary kitchen machine, the breadmaker.

Quick and easy Italian sandwich recipes that offer maximum flavor with minimum cooking.

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.

THE NO.

At Elizabeth David's Table is the very best from the woman who who changed the face of British cooking.

'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.

Claudia Roden's A New Book of Middle Eastern Food is the classic must-have guide to the rich and exotic recipes of the Middle East.

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.

"e;Rice comforts the body, calms the heart, and lifts the spirit .

Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems.

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.

Healthy food doesn't have to be boring and bland.

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.