National and regional cuisine

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This beautifully illustrated Vietnamese cookbook offers over 80 authentic, mouthwatering recipes and simple, accessible instructions along with a trove of information about the "e;world's healthiest food"e;.

A collection of delectable recipes embodying the essence of one of the world's great cuisines, from a James Beard Award-winning author.

The President's Table offers a sweeping visual history of the American Presidency as seen through Presidential entertaining from George Washington to George W.

Why are most of us so woefully uninformed about our kitchen knives?

From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers.

A definitive guide to Moroccan cooking from a James Beard Award-winning author.

Fusion cooking broke the rules firstnow Gower's breaking fusion's rules with The Breakway Cook.

A hilariously funny cookbook-cum-how-I-did-it memoir by the chef/restaurateur who created New York's dazzling Apizz restaurant.

"e;Full in flavor, redolent of fresh herbs and crushed spices .

Learn to prepare delicious Asian dishes from the beloved restaurant at home with this collection of authentic, accessible recipes.

"e;Fascinating explanations of traditions, historical developments and ingredients that make the book a good read as well as a good cookbook.

"e;An informed and enthusiastic culinary tour of the northern Italian region of Emilia-Romagna .

More than 200 recipes-from meat pies to plum pudding-adapted for American cooks.

The acclaimed Boston chef teaches how to be a better home cook with this collection of Italian- and Mediterranean-inspired dishes.

Love Asian food but too intimidated to make it at home?

Rome is the most beloved city in Italy, if not the world.

You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine bar?

We do not have specific information about how Mrs.

Although many sources cite The Texas Cook Book by the Ladies Association of the First Presbyterian Church of Houston (1883) as the first cookbook published in Texas, Caroline Chase's slim volume was published a year earlier and thus predates the established title.

The first edition of this very popular nineteenth century cookbook was published in 1839 as The American Housewife, later expanded to The Kitchen Directory and American Housewife and often republished as The American Housewife and Kitchen Directory.

The category of "e;charity cookbook"e; is a favorite in American culinary history.

This first cookbook published in Indiana was originally titled in its first edition Mrs.

Published in New Orleans in 1885, one of the great classics of Creole cuisine, believed to be the first Creole cookbook in print.

For most of its early history, America was awash in cider, the most popular drink of the 18th and 19th centuries.

We do not have specific information about how Mrs.

Although the author of this collection is anonymous, her intention was clearly stated on the title page of the book-a thousand practical ways to make good cakes, pies, puddings, and more for the young, inexperienced cook.

The author of this fascinating mid-nineteenth century collection is not credited, but hints suggest that the material is not original and was compiled by the publisher from other sources.

The category of "e;charity cookbook"e; is a favorite in American culinary history.

Published in New Orleans in 1885, one of the great classics of Creole cuisine, believed to be the first Creole cookbook in print.

Historical records assert that in 1840 Moses Atwood of Boston created what became a widely used and very popular patent medicine, Atwood's Quinine Tonic Bitters.

There is no information available about Laura Trowbridge, but her goal in compiling Excelsior Cook Book is clear.

Although we have no biographical information about Mrs.

Mary Mann, one of the famous Peabody sisters-reformers and pioneers of modern educational theory-believed that good digestion was synonymous with virtue, and dyspepsia was equated with sin.

This first cookbook published in Indiana was originally titled in its first edition Mrs.

Although there is no biography available for author Philomelia Ann Maria Antoinette Hardin, the subtitle of her book, "e;But More Particularly Designed for Buckeyes [Ohio], Hoosiers [Indiana], Wolverines [Michigan], Corncrackers [Kentucky], Suckers [Illinois], and All Epicures Who Wish to Live with the Present Times,"e; beautifully demonstrates the down-to-earth, local quality of this regional Midwestern cookbook-reputedly the first cookbook printed west of the Allegheny Mountains.

The Frugal Housewife, or Complete Woman Cook was the only cookbook published in the United States during the 50-year period before publication of American Cookery by Amelia Simmons-the first truly American cookbook.

For too long, Indian cuisine has been perceived as complex and time-consuming to prepare.

Brava, Ms.

This beautifully illustrated cookbook and travelogue features 100 authentic recipes gathered from Shanghai to Xinjiang and beyond.

A nineteenth-century cookbook by the founder of New York's first cooking school providing affordable recipes and kitchen skills for working class American women.

As the scientific revolution gathered steam in the nineteenth century, advocates of various healthy diet principles and cooking methods used science to justify their claims for new ways of cooking and eating.

During the Civil War, this edition of Florence Nightingale's classic volume on nutrition for the military was published by the Army of Virginia, but the book was also published in the North by order of the surgeon general.

Born in 1811 to a prominent Philadelphia Quaker family, Hannah Bouvier was particularly concerned with making her recipes as useful and practical as possible, drawing them up in the "e;most concise and simple manner,"e; sacrificing "e;style to minute detail; not even avoiding repetition where it might render directions more explicit.

With mid-nineteenth century advances in scientific studies of health and nutrition, diet-based cookbooks like Dr.

Although many sources cite The Texas Cook Book by the Ladies Association of the First Presbyterian Church of Houston (1883) as the first cookbook published in Texas, Caroline Chase's slim volume was published a year earlier and thus predates the established title.

In this fascinating volume, which contains material from his second book, How Not to Be Sick, Bellows presents the argument that science has supplied practical treatises on agriculture and horticulture so that every intelligent farmer or gardener can cultivate his fruits, vegetables, and grains to supply high nutritional content in foods.

This volume in the American Antiquarian Cookbook Collection, published in Philadelphia in 1850, is an exhaustive compilation of hundreds of methods, formulas, and recipes for culinary, housekeeping, agricultural, and medical issues of importance in nineteenth century households, assembled by an unknown physician.

Cowan's earlier works dealt with sexual hygiene and the evils of tobacco, but in What to Eat, and How to Cook It he turned to diet.

Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish.