Cookbook: books tagged “cookbook” @ BookFinder.com

ISBN 9780553562910 (0-553-56291-6, 0553562916)

ISBN 0553562916 (0-553-56291-6)
Softcover, Bantam Books

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Book summary:

Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. [via]

More editions of Better Homes and Gardens New Cook Book:

Better Homes and Gardens New Cook Book: ISBN 0696008262 (0-696-00826-2)
Softcover, Meredith Books
Better Homes and Gardens New Cook Book: ISBN 0696206145 (0-696-20614-5)
Softcover, Meredith Books
Better Homes and Gardens New Cook Book: ISBN 0696000105 (0-696-00010-5)
Hardcover, Meredith Corp
Better Homes and Gardens New Cook Book: ISBN 0696000113 (0-696-00011-3)
Hardcover, Meredith Books
Better Homes and Gardens New Cook Book With Test Kitchen Tips: ISBN 0696000121 (0-696-00012-1)
Hardcover, Meredith Books
Better Homes and Gardens New Cook Book: ISBN 0696008912 (0-696-00891-2)
Hardcover, Meredith Books
Better Homes and Gardens New Cook Book: ISBN 0696201887 (0-696-20188-7)
Hardcover, Meredith Books
Better Homes and Gardens New Cook Book: ISBN 0696215322 (0-696-21532-2)
Hardcover, Meredith Books
Better Homes and Gardens New Cook Book: ISBN 0553562916 (0-553-56291-6)
Softcover, Bantam Books

ISBN 9780696217166 (0-696-21716-3, 0696217163)

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Better Homes and Gardens New Cook Book

by Better Homes and Gardens

ISBN 0696217163 (0-696-21716-3)
Softcover, Meredith Books

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Book summary:

Pink is back with a story to tell! On the heels of the successful New Cook Book Pink Plaid Limited edition, Better Homes and Gardens is proud to release this New Cook Book Special Edition to continue to support the fight against breast cancer.

An all-new special 32-page supplement includes heart-warming, soul-nourishing personal stories and reflections collected from readers and their family members who have survived breast cancer as well as more than 60 recipes from the Limited Edition Pink Plaid back by popular demand containing wholesome super foods to help prevent chronic diseases, such as cancer.

With more than 1,200 kitchen-tested recipes and 700 color photos the new edition brings all the goodness and reliability that's made the Red Plaid a bestseller.

[via]

More editions of Better Homes and Gardens New Cook Book:

ISBN 9780553577952 (0-553-57795-6, 0553577956)

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Better Homes and Gardens New Cook Book

by Jennifer Darling

ISBN 0553577956 (0-553-57795-6)
Softcover, Bantam Books

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Book summary:

Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. [via]

More editions of Better Homes and Gardens New Cook Book:

Better Homes and Gardens New Cook Book

by BH&G Editors

ISBN 0553267663 (0-553-26766-3)
Softcover, Bantam Books

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Book summary:

Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. [via]

More editions of Better Homes and Gardens New Cook Book:

ISBN 9780696225659 (0-696-22565-4, 0696225654)

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Better Homes and Gardens New Cook Book

by Jan Miller

ISBN 0696225654 (0-696-22565-4)
Softcover, Meredith Books

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Book summary:

With more than 38 million copies sold since 1930, the New Cook Book is one of America's most trusted sources for cooking information.

Now with more than 1,400 recipes, 800 color photos and the latest nutrition information the 14th edition combines tradition, flavor, speed and convenience for today's busy cooks.

A special 20-Minute Meals chapter includes more than 45 fast meal solutions for time-crunched cooks and new at-a-glance icons identify Easy, Whole Grain, and Vegetarian recipes, in addition to the helpful icons for Fast, Low-Fat, No-Fat and Favorite recipes.

[via]

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ISBN 9780471753087 (0-471-75308-4, 0471753084)

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Betty Crocker Cookbook: Bonus Edition

by Betty Crocker

ISBN 0471753084 (0-471-75308-4)
Hardcover, John Wiley & Sons Inc

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Book summary:

The perfect holiday gift-a bonus edition of Betty Crocker's beloved Big Red cookbook

Rediscover the holidays and Betty Crocker with this fresh edition of America's most trusted cookbook. This festive bonus edition gives cooks a special boost this fall and winter with an extra 32-page holiday section chock-full of recipes, photos, menus and tips for Halloween, Thanksgiving, Hanukkah, Christmas and New Year's. For each holiday, there is a range of ideas to suit different needs. Couples planning a Thanksgiving dinner for two, health-conscious eaters looking for alternatives to traditional holiday fare, parents looking for homemade Halloween treats, busy cooks wanting do-ahead party tips-all will find recipes and how-to's to celebrate the season in style. Delicious and appealing approaches to Giftable Cookies and Easy Party Platters will help readers make their holidays shine. A handsome new cover design calls attention to this bonus edition, giving it an attractive and gifty appeal.

Of course, this edition also includes all of the terrific content and features that make it a kitchen essential-over 1,000 classic and contemporary recipes, more than 300 color photos, clear instructions, helpful tips and more. A comprehensive cookbook with holiday flair, the Betty Crocker Cookbook, Bonus Edition is ideal for both new and experienced cooks on everyone's list. [via]

More editions of Betty Crocker Cookbook: Bonus Edition:

Betty Crocker Cookbook: Bonus Edition: ISBN 0471753084 (0-471-75308-4)
Hardcover, John Wiley & Sons Inc

ISBN 9780764576744 (0-7645-7674-7, 0764576747)

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Betty Crocker Cookbook: Bridal Edition

by Betty Crocker

ISBN 0764576747 (0-7645-7674-7)
Hardcover, John Wiley & Sons Inc

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Book summary:

Begin your new life together with this beautiful keepsake version of the tenth edition of the "Big Red" Betty Crocker Cookbook. A book to be used and cherished, it includes all of the trusted recipes (more than 1,000 in all) and helpful advice of "Big Red," plus a 32-page color bonus section just for newlyweds. It's filled with information on organizing the kitchen, entertaining friends and relatives for different occasions (including your first Thanksgiving!) and creating romantic meals for two. Specially designed memory plates offer space to record holiday meals and other memorable moments. This bridal edition of the Betty Crocker Cookbook is the gift you will count on--and treasure--as you create memories that last a lifetime. [via]

More editions of Betty Crocker Cookbook: Bridal Edition:

Betty Crocker Cookbook: Bridal Edition: ISBN 0764576747 (0-7645-7674-7)
Hardcover, John Wiley & Sons Inc

ISBN 9780764576737 (0-7645-7673-9, 0764576739)

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Betty Crocker Cookbook: Everything You Need to Know to Cook Today

by Betty Crocker

ISBN 0764576739 (0-7645-7673-9)
Softcover, John Wiley & Sons Inc

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Book summary:

Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.

Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm [via]

More editions of Betty Crocker Cookbook: Everything You Need to Know to Cook Today:

ISBN 9780307098146 (0-307-09814-1, 0307098141)

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Betty Crocker's Cookbook

by Betty Crocker

ISBN 0307098141 (0-307-09814-1)
Softcover, Random House Childrens Books

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Book summary:

Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.

Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm [via]

More editions of Betty Crocker's Cookbook:

ISBN 9780671850395 (0-671-85039-3, 0671850393)

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Betty Crocker's Cookbook

by Anne Ficklen

ISBN 0671850393 (0-671-85039-3)
Softcover, Macmillan General Reference

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Book summary:

Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.

Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm [via]

More editions of Betty Crocker's Cookbook:

Betty Crocker's Cookbook: ISBN 0671850393 (0-671-85039-3)
Softcover, Macmillan General Reference

ISBN 9780130737687 (0-13-073768-2, 0130737682)

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Betty Crocker's Cookbook/40th Anniversary Edition

by Betty Crocker

ISBN 0130737682 (0-13-073768-2)
Hardcover, Macmillan General Reference

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Book summary:

This bestselling classic has been completely updated, modernized and redesigned to be the one-stop kitchen reference for today's cook. New in this edition:
-- All new design, including two-color text
-- Recipes with numbered steps for easy use
-- Preparation and cooking times with each recipe
-- Lighter versions of favorite recipes
-- Timesaving tips to make recipes even quicker
-- 200 all-new color photographs
-- All-new line art to make learning techniques easy
-- Complete nutrition information with each recipe, including percentage of calories from fat
-- Back cover of the book shows sample pages of the interior, so you can see the design even though it is shrink-wrapped

People really rely on Betty Crocker, and all the information they have come to expect is here, revised to be up-to-the-minute.
-- Over 900 recipes, from how to make coffee to rolling a fajita
-- Recipes that call for readily available ingredients
-- Definitions of cooking terms
-- Microwave basics and tips
-- The best -- and easiest -- way to cook anything, from oysters to apple pie to spaghetti squash
-- Photographs to help identify foods, such as types of mushrooms and pasta
-- Step-by-step photographs illustrating cooking techniques
-- Complete roasting, broiling and microwaving charts for meat and poultry
-- Trouble-shooting guides for successful baking
-- Food safety facts
-- High altitude cooking information

Trust Betty Crocker to make cooking easy, fun, and up-to-the-minute! [via]

More editions of Betty Crocker's Cookbook/40th Anniversary Edition:

Betty Crocker's Cookbook/40th Anniversary Edition: ISBN 0130737682 (0-13-073768-2)
Hardcover, Macmillan General Reference

ISBN 9780898150780 (0-89815-078-7, 0898150787)

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Enchanted Broccoli Forest

by Mollie Katzen

ISBN 0898150787 (0-89815-078-7)
Softcover, Ten Speed Pr

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Book summary:

In this revision of her classic vegetarian cookbook, Katzen introduces many new ideas which reflect current cooking trends and offers a wealth of revised recipes. She includes changes that will simplify steps, additions and combinations, always keeping in mind her continuing attention to fat and cholesterol content. Illustrations. [via]

More editions of Enchanted Broccoli Forest:

ISBN 9780553568813 (0-553-56881-7, 0553568817)

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The Fannie Farmer Cookbook

by Marion Cunningham, Lauren Jarrett

ISBN 0553568817 (0-553-56881-7)
Softcover, Bantam Books

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Book summary:

Marion Cunningham's brilliant revision of this classic home cooking reference addresses "good everyday cooking." Cunningham states that "every meal should be a small celebration," and she eases the preparation of those celebrations with clear, straightforward instructions and hints on how to make the most of every meal through beautiful presentation and balanced nutrition. The chapter on microwaved foods is clear and presents recipes that are simple and taste great. Cunningham's work especially shines in the chapters on baking, as might be expected from her work on The Fannie Farmer Baking Book and The Breakfast Book. Your piecrusts will always be crisp and flaky under her tutelage. [via]

More editions of The Fannie Farmer Cookbook:

ISBN 9781561483174 (1-56148-317-6, 1561483176)

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Fix-It and Forget-It Cookbook: Feasting With Your Slow Cooker

by Dawn J. Ranck, Phyllis Pellman Good

ISBN 1561483176 (1-56148-317-6)
Softcover, Good Books

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Book summary:

Bring an element of simplicity and quality to your pressure life! [via]

More editions of Fix-It and Forget-It Cookbook: Feasting With Your Slow Cooker:

ISBN 9780471789185 (0-471-78918-6, 0471789186)

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How to Cook Everything: Simple Recipes for Great Food

by Mark Bittman, Alan Witschonke

ISBN 0471789186 (0-471-78918-6)
Softcover, John Wiley & Sons Inc

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Book summary:

Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.

Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.

Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle [via]

More editions of How to Cook Everything: Simple Recipes for Great Food:

ISBN 9781584790839 (1-58479-083-0, 1584790830)

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I'm Just Here for the Food: Food + Heat = Cooking

by Alton Brown

ISBN 1584790830 (1-58479-083-0)
Hardcover, Harry N Abrams Inc

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Book summary:

Alton Brown, host of Food Network's Good Eats, is not your typical TV cook. Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).

I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations--his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you'll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler--the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I'm Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. --Agen Schmitz [via]

More editions of I'm Just Here for the Food: Food + Heat = Cooking:

I'm Just Here for the Food: Food + Heat = Cooking: ISBN 1584790830 (1-58479-083-0)
Hardcover, Harry N Abrams Inc

I'm Just Here for the Food: Kitchen User's Manual

by Alton Brown

ISBN 1584792981 (1-58479-298-1)
Hardcover, Harry N Abrams Inc

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More editions of I'm Just Here for the Food: Kitchen User's Manual:

I'm Just Here for the Food: Kitchen User's Manual: ISBN 1584792981 (1-58479-298-1)
Hardcover, Harry N Abrams Inc

ISBN 9781584795599 (1-58479-559-X, 158479559X)

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I'm Just Here for the Food: The Director's Cut

by Alton Brown

ISBN 158479559X (1-58479-559-X)
Hardcover, Stewart Tabori & Chang

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Book summary:

Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was "Good Eats", one of Food Network's most popular programmes. Four years ago, when Alton Brown set out to write "I'm Just Here for the Food", he wanted to create a cookbook unlike any other - a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting edge graphics and a fresh take on preparing food, "I'm Just Here for the Food" became one of the best-selling cookbooks of the year - and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this more-than-300-thousand-copies-sold success story, STC is pleased to announce "I'm Just Here for the Food: The Director's Cut". This special edition features 10 brand-new recipes, 20 pages of material not included in the original book, a jacket that folds out into a poster and a removable refrigerator magnet - all wrapped around the material that made the original a classic instruction manual for the kitchen. The book now combines more than 90 recipes with a wealth of information that allow anyone - at any level of expertise - to understand the whys and wherefores of cooking. [via]

More editions of I'm Just Here for the Food: The Director's Cut:

I'm Just Here for the Food: The Director's Cut: ISBN 158479559X (1-58479-559-X)
Hardcover, Stewart Tabori & Chang

ISBN 9780026045704 (0-02-604570-2, 0026045702)

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Joy of Cooking

by Irma S. Rombauer

ISBN 0026045702 (0-02-604570-2)
Hardcover, Scribner

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Book summary:

Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.

Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931. [via]

More editions of Joy of Cooking:

ISBN 9780684833583 (0-684-83358-1, 0684833581)

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Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chat

by Irma S. Rombauer

ISBN 0684833581 (0-684-83358-1)
Hardcover, Simon & Schuster

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Book summary:

Suddenly Aunt Eunice is on the phone explaining, "Aunt Mabel won't be with us for Christmas dinner, she's taking a holiday cruise with her bridge club. So would you be a dear and bring the Cheese Custard Pie this year? The family sure loves that pie." You ponder a moment and remember that the Cheese Custard Pie wasn't half bad, a stout and hearty dish with heavy Midwestern overtones, a bit like Aunt Mabel, in fact. You've eaten the same pie every year for as long as you can remember, your parents ate the same pie, and chances are your grandparents got a little crazy and had a slice or two à la mode. Small wonder Mabel has been wowing the family with Cheese Custard Pie since 1931.

Warm fuzzy memories go suddenly bad when you realize that the success or failure of the family holiday has just been placed squarely upon your shoulders in the form of a dessert you haven't a clue how to cook. Damn that bridge club! A quick call back to Aunt Eunice reveals, "It's simple, honey, all you need is The Joy of Cooking."

In 1931, Mrs. Irma von Starkloff Rombauer was newly widowed and in need of a way to support her family. The celebrated St. Louis hostess struck on the idea of turning her personal recipes and cooking techniques into a book. She self- published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat, and the legend was born. Aunt Mabels everywhere related to Irma's sensible, fearless approach to the culinary arts, and Chicken à la King, Risotto, and Roasted Spanish Onions found their way onto our tables. The Joy of Cooking quickly became a modern masterpiece, the stuff of legends, the foundation of family dinners everywhere.

This facsimile of the original 1931 edition offers ample proof why The Joy of Cooking, at 15 million copies and counting, remains one of the most popular cookbooks of all time. This is where it all began, and while her Shrimp Wiggle may not be in vogue anymore, a certain pie recipe just might save your family holiday. --Mark O. Howerton [via]

More editions of Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chat:

Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chat: ISBN 0684833581 (0-684-83358-1)
Hardcover, Simon & Schuster

The Joy of Cooking: The American Household Classic

by Irma S. Rombauer, Marion Rombauer Becker, Ginnie Hofmann, Ikki Matsumoto

ISBN 0452279151 (0-452-27915-1)
Softcover, Plume

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More editions of The Joy of Cooking: The American Household Classic:

The Joy of Cooking: The American Household Classic: ISBN 0452279151 (0-452-27915-1)
Softcover, Plume

ISBN 9780451168252 (0-451-16825-9, 0451168259)

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The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods

by Irma S. Rombauer, Marion R. Becker

ISBN 0451168259 (0-451-16825-9)
Softcover, Penguin Group (Canada)

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More editions of The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods:

The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods: ISBN 0451168259 (0-451-16825-9)
Softcover, Penguin Group (Canada)

ISBN 9780517702109 (0-517-70210-X, 051770210X)

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Low-Fat Favorites : Flavorful Recipes for Healthful Meals

by Moosewood Collective Staff

ISBN 051770210X (0-517-70210-X)
Hardcover, Crown Publishing Group

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Book summary:

The first Moosewood Cookbook--loved for its cozy, comforting food--mused oil, eggs, and dairy products so lavishly that it was extensively revised in 1992 to fit our changing diet. Now, the Moosewood Collective takes an even more extreme step: recipes in Moosewood Restaurant Low-Fat Favorites are so intentionally healthful that they put the word right on the cover of this chubby book filled with lean recipes (many dishes get the fat down to a modest 16-17% of their total calories). Still, the 280-plus recipes offer the bold, pan-ethnic flavors that have won the Moosewood Collective cookbooks so many fans. [via]

More editions of Low-Fat Favorites : Flavorful Recipes for Healthful Meals:

Low-Fat Favorites : Flavorful Recipes for Healthful Meals: ISBN 051770210X (0-517-70210-X)
Hardcover, Crown Publishing Group

ISBN 9780898154900 (0-89815-490-1, 0898154901)

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The Moosewood Cookbook

by Mollie Katzen

ISBN 0898154901 (0-89815-490-1)
Softcover, Ten Speed Pr

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Book summary:

A fifteenth-anniversary edition of a collection of healthful recipes features recipes that contain less fat and fewer dairy products and eggs and have been retested and rewritten. Simultaneous. [via]

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ISBN 9780913668689 (0-913668-68-0, 0913668680)

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The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York

by Mollie Katzen, Moosewood Restaurant

ISBN 0913668680 (0-913668-68-0)
Softcover, Ten Speed Press

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Book summary:

Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper wi th it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated. [via]

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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day

by Moosewood Collective

ISBN 0671679929 (0-671-67992-9)
Softcover, Fireside

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ISBN 9780517884942 (0-517-88494-1, 0517884941)

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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals

by Pam Krauss

ISBN 0517884941 (0-517-88494-1)
Softcover, Random House Inc

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Book summary:

The first Moosewood Cookbook--loved for its cozy, comforting food--mused oil, eggs, and dairy products so lavishly that it was extensively revised in 1992 to fit our changing diet. Now, the Moosewood Collective takes an even more extreme step: recipes in Moosewood Restaurant Low-Fat Favorites are so intentionally healthful that they put the word right on the cover of this chubby book filled with lean recipes (many dishes get the fat down to a modest 16-17% of their total calories). Still, the 280-plus recipes offer the bold, pan-ethnic flavors that have won the Moosewood Collective cookbooks so many fans. [via]

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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals: ISBN 0517884941 (0-517-88494-1)
Softcover, Random House Inc

ISBN 9780894803413 (0-89480-341-7, 0894803417)

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The New Basics Cookbook

by Julee Rosso, Sheila Lukins

ISBN 0894803417 (0-89480-341-7)
Softcover, Workman Pub Co

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Book summary:

While it won't tell you how to boil an egg, Lukins and Rosso's The New Basics has proved itself a modern classic, fit to reside on your shelves next to The Joy of Cooking and The Fannie Farmer Cookbook. Aspiring chefs can use this 850-page tome to plan their next cocktail party (try the Raspberry Dip with Crudites), make brunch for the in-laws (how about Smoked Salmon and Leek Frittata and a Chicory and Bacon Salad?), or even bake up a batch of Pinwheel Cookies for the office. The "basics" include tips for entertaining, a glossary of cooking and wine terms, suggestions for a well- stocked pantry, and instructions on how to pick the best seasonal ingredients. Menus and delightful culinary quotes are sprinkled throughout the book, and the chatty tone will inspire confidence in every kitchen. [via]

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ISBN 9780936184746 (0-936184-74-4, 0936184744)

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The New Best Recipe: All-New Edition

by Editors of Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van Ackere

ISBN 0936184744 (0-936184-74-4)
Hardcover, Cooks Illustrated

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Book summary:

Flagship book of award-winning series with more than 1000 pages and 800 illustrations. Would you make 38 versions of creme caramel to find the absolute best version? The editors of Cook's Illustrated did. Along with 20 versions of simple recipes such as coleslaw. Now fully revised and expanded this new edition offers more than 1000 recipes for all your favourite dishes from roast chicken and macaroni cheese to creme caramel and chocolate chip cookies. There are also expanded tutorials on grilling, baking, stir frying and much more. This is the ultimate cooking resource for novice and experienced cooks alike. [via]

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The New Best Recipe: All-New Edition: ISBN 0936184744 (0-936184-74-4)
Hardcover, Cooks Illustrated

ISBN 9780696230288 (0-696-23028-3, 0696230283)

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New Cook Book, Pink Plaid, Canadian Edition

by Tricia Laning

ISBN 0696230283 (0-696-23028-3)
Hardcover, Meredith Books

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Book summary:

The complete 12th edition New Cook Book with all the goodness and reliability thats made the Red Plaid a trusted kitchen resource for millions of families.

Inspiration at its finest, with more than 1,200 delicious recipes and 700 full-color photos.
Hundreds of hints and tips.
Easy-to-read cooking charts.
Complete nutrition and exchange information for every recipe.
Plus all the "best-loved" recipes found in the Red Plaid version.

All new remarkable 64-page "pink" section that includes:

Healthful dietary and lifestyle suggestions.
More than 60 delicious recipes containing wholesome "super foods" associated with a reduced risk of cancer.

Triple gift impact: a sought-after limited edition cookbook, meaningful cancer-fighting information, and a significant contribution to a highly-visible, respected foundation. [via]

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New Cook Book, Pink Plaid, Canadian Edition: ISBN 0696230283 (0-696-23028-3)
Hardcover, Meredith Books

ISBN 9781580081269 (1-58008-126-6, 1580081266)

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The New Moosewood Cookbook

by Mollie Katzen

ISBN 1580081266 (1-58008-126-6)
Softcover, Ten Speed Pr

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Book summary:

The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) [Paperback] [via]

More editions of The New Moosewood Cookbook:

ISBN 9780060160104 (0-06-016010-1, 0060160101)

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The New York Times Cook Book

by Craig Claiborne

ISBN 0060160101 (0-06-016010-1)
Hardcover, Harpercollins

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Book summary:

Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.

Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts.

Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

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The New York Times Cook Book: ISBN 0060160101 (0-06-016010-1)
Hardcover, Harpercollins

The Silver Palate Cookbook

by Michael McLaughlin, Julee Rosso, Sheila Lukins

ISBN 1563052830 (1-56305-283-0)
Softcover, Workman Pub Co

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More editions of The Silver Palate Cookbook:

ISBN 9780671679903 (0-671-67990-2, 0671679902)

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Sundays at Moosewood Restaurant

by Moosewood Collective

ISBN 0671679902 (0-671-67990-2)
Softcover, Simon & Schuster

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Book summary:

In Sundays at Moosewood Restaurant, 18 of the Moosewood Collective's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine. Recipes are straightforward, and sources (and substitutes!) are given for hard-to-find ingredients. In addition to the Asian cuisine one might expect to find in an international vegetarian cookbook, there are some surprising and tasty options from Eastern Europe, Armenia, and the Middle East, as well as both Ashkenazi and Sephardic Jewish recipes. The suggested menus encourage mixing; tomorrow's dinner could include Sopa de Ajo (garlic soup) from Chile, Spinach Nori Rolls from Japan, and Mango with Yogurt from India. The main dishes are so hearty that your guests may not notice they're meatless. [via]

More editions of Sundays at Moosewood Restaurant:

Sundays at Moosewood Restaurant: ISBN 0671679902 (0-671-67990-2)
Softcover, Simon & Schuster

Sundays at Moosewood Restaurant/Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant

by Moosewood Collective

ISBN 0671679899 (0-671-67989-9)
Hardcover, Simon & Schuster

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More editions of Sundays at Moosewood Restaurant/Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant:

Sundays at Moosewood Restaurant/Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant: ISBN 0671679899 (0-671-67989-9)
Hardcover, Simon & Schuster

ISBN 9780767921220 (0-7679-2122-4, 0767921224)

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Vegetarian Cooking for Everyone

by Deborah Madison

ISBN 0767921224 (0-7679-2122-4)
Softcover, Bantam Dell Pub Group

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Book summary:

The elegant simplicity and exquisite flavor of Deborah Madison's food make her one of America's leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled "Vegetables: The Heart of the Matter" is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables. Madison provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts. [via]

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