Cookbooks Book List · 
Cookbooks titles sorted by book title (or by release date):
America’s Collectible Cookbooks
The History, the Politics, the Recipes
By Mary Anna DuSablonAmerica's Collectible Cookbooks is a wonderful concoction of gossipy morsels and serious reflection about cookbooks and cookbook authors. Although the names Fannie Merritt Farmer, Eliza Leslie, Sarah Josepha Hale, and Irma Rombauer are familiar to generations of American books, few know how really extraordinary these women were.…
Chuck Wagon Cookbook
By Beth McElfreshNo chuck wagon feed is complete without its basic ingredients of beans, beef, hot biscuits, apple pie, and lots of coffee. Beth McElfresh shows you how to host the all–time chuck wagon feed with easy–to–follow recipes.…
Cincinnati Recipe Treasury
The Queen City’s Culinary Heritage
By Mary Anna DuSablonWhat better way to discover Cincinnati’s culture than by its recipes? From daily fare to savoir faire, the kitchens of this tri–state area have been producing a unique cuisine throughout its 200-year history.…
The Locavore’s Kitchen
A Cook’s Guide to Seasonal Eating and Preserving
By Marilou K. SuszkoMore and more Americans are becoming dedicated locavores, people who prefer to eat locally grown or produced foods and who enjoy the distinctive flavors only a local harvest can deliver. The Locavore’s Kitchen invites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers’ markets through cooking and preserving the freshest ingredients.…
Rare Bits
Unusual Origins of Popular Recipes
By Patricia Bunning StevensIn terms of geological time, good cooks are a young species. They've been evolving for a scant half a million years, since fire was first tamed and tended. Rare Bits is a delightful and illuminating account of humankind's progression from skewering meat to whipping up a batch of Strawberries Sarah Bernhardt.…
Stirring the Pot
A History of African Cuisine
By James C. McCannAfrica's art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape.…
