4,125円 A culinary exploration of Barbuto’s menuーa unique blend of rustic Italian and modern California cuisineーfrom legendary chef Jonathan Waxman There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the ï〓?...

562円 Flavors of St. Augustine, an Historic Cookbook offers over 200 extraordinary recipes and more than 100 beautiful pen and ink sketches for your enjoyment of St. Augustine, America’s oldest continuously occupied city, a city of five flags and a thousand flavors. At last recipes from all of St. Augu...

3,979円 Discover the joy of cooking for yourself with more than 160 perfectly portioned, easy-to-execute recipes, flexible ingredient lists to accommodate your pantry, and ideas for improvising to your taste. Taking care to prepare a meal for yourself is a different experience than cooking for others. It...

2,912円 With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n’ Cheese, the Midwest eats pretty well and feeds the nation on the side. But there’s more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to...

0円 Cajun 101: An Introduction to Louisana Cooking Get your copy of the best and most unique Cajun recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In t...

643円 Over 190 recipes, spanning 35 years, that my mom collected and kept in a photo album. She sadly passed away in 2012, but left behind this treasure trove. There are plenty for desserts, different types of fish, poultry, and more. As well as for family classics like sweet and sour stuffed cabbage a...

300円 In "French Dishes for American Tables," Pierre Caron deftly bridges the culinary traditions of France and America, advocating for the adaptation of classic French recipes to fit the American palate. Written at the cusp of the modern culinary movement in the late 19th century, this book presents a...

150円 In the ninth edition of "The National Cook Book," Hannah Mary Peterson presents a compelling compilation of culinary wisdom that reflects the diverse tapestry of American cuisine at the turn of the twentieth century. Richly illustrated and thoughtfully organized, the book features a plethora of m...

661円 "The recipes are clearly expressed, easy to follow, and not at all expensive. The suggestions about household affairs are chic. On a test comparison with three other American cook-books, it comes out ahead upon every count. Beyond this expert credo, nothing more need be said."-- Christian Union.

993円 "First edition, second printing. 48pp. Woodcut decoration. Contemporary wraps (frayed), probably original. This is a perfect copy in superb condition: crisp, entirely untrimmed and wide-margined; a single owner's signature else unmarked and without blemish. Early editions of this work are exceedi...

661円 Henriette Davidis' practical cookbook is about Midwestern food is the provincial cooking of the American Midwest. It draws its culinary roots most fundamentally from the cooking styles of Central, Northern and Eastern Europe, and Native North America

661円 This book is an incredible purchase for cooks who need to cook African American food and appreciate the delights of conventional American cooking. Cooks who figure they've done everything will find great plans to impart to loved ones, and absolute amateurs will be OK with Farmer's reasonable guid...