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PREMIUM

Kiln to Kitchen: Favorite Recipes from Beloved North Carolina Potters

Anyone who has bought a beautiful hand-thrown vessel at an art fair and then wondered what to do with it will appreciate this attractive book, as will home cooks and fans of ceramics in general.
PREMIUM

Weeknight Baking: Recipes To Fit Your Schedule

An optional purchase presenting straightforward recipes that will appeal to fans of Lopez and those who want advice on how to bake with limited free time.
PREMIUM

The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine

Less about archetypal New Orleans than about modern Southern dining, this work combines flavors, techniques, and ingredients from Europe and the Americas into a cuisine all its own. The dishes themselves are not mashups by any means, but the combined result is a tour well beyond Bourbon St. Recommended for regional cookbook collections.
PREMIUM

Natural Wine for the People: What It Is, Where To Find It, How To Love It

Colorful, introductory guidance into the world of natural wines that will be appreciated especially by beginners.

PREMIUM

Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar

Nicely illustrated with close-up color photographs, this book encourages cooks to try new ingredients and techniques to make healthier food but may be a little advanced for some audiences

Bruce Moffett Cooks: A New England Chef in a New South Kitchen

A beautifully produced cookbook that fuses northern and southern cuisine in a mouth-watering collection.

Bazaar: Vibrant Vegetarian Recipes

An ancient cuisine expanded with a world of distinct flavors; readers will find dishes to savor again and again.

Aloha Kitchen: Recipes from Hawai’i

There aren’t many recent titles that cover Hawaiian cooking so thoroughly or beautifully. If you can’t get to Hawaii for a plate lunch soon, this book will set you up.

Getting What We Need Ourselves: How Food Has Shaped African American Life

A must-read for all seriously interested in concepts of black identities and the significance of food in shaping those concepts.

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