55 Cookbooks

A cookbook or cookery book is a kitchen reference containing recipes.

Indian cookbooks are cookbooks written in India, or about Indian cooking. Some of the oldest cookbooks were written in India Indian cooking varies regionally and has evolved over the centururies due to various influences. Vegetarianism has made a significant impact on Indian cooking. Spices play a major role in Indian cooking.

The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food is a cookbook on bacon by James Villas. It was published by Wiley in 2007. Villas is a former food editor for Town & Country magazine, and The Bacon Cookbook is his 15th book on food. He notes on the book's jacket that he was "beguiled by bacon since he was a boy." He describes the appeal of bacon in the book's preface, and in the introduction recounts the history of the product, as well as its variations from different locations internationally. Chapters are structured by type of recipe and food course, and in total the book includes 168 recipes.

Bacon: A Love Story, A Salty Survey of Everybody's Favorite Meat is a 2009 non-fiction book about bacon, written by American writer Heather Lauer. Lauer started the blog Bacon Unwrapped and a social networking site about bacon in 2005, after the idea came to her while she was out drinking with her two brothers; her online success inspired her to write the book, which describes curing and cooking bacon, gives over 20 bacon recipes, and analyzes the impact of bacon on popular culture. The text is interspersed with facts about bacon and bacon-related quips from comedian Jim Gaffigan.

Baking With Julia is an American television cooking program produced by Julia Child and the name of the book which accompanied the series. Each episode featured one pastry chef or baker who demonstrates professional techniques that can be performed in a home kitchen. It was taped primarily in Child's Cambridge, Massachusetts house and was aired over four television seasons from 1996 to 1999; it is still occasionally aired in reruns on Create on PBS digital stations.

The Barbecue Bible by Steven Raichlen, is the flagship title in a series of cookbooks written on grilling, barbecue, and other forms of outdoor cooking. Rather than focusing specifically on one style of barbecue, Raichlen documented four years worth of travels along what he considered the great "barbecue belts" in the world, which he categorized as North America/Caribbean, South America, Central Asia/Middle East, Mediterranean Europe, the western regions of Africa from Morocco to South Africa, and the eastern Pacific Rim from Korea to Indonesia. In addition to grill recipes for both meat and vegetables, the book includes substantial information on side dishes, drinks, and desserts, as well as numerous sidebars detailing Raichlen's experiences while researching the book.

Katherine Golden Bitting was a food chemist for the United States Department of Agriculture, and the National Canners Association. She was a prolific author on the topic of food preservation. To facilitate her investigations, as the Annual Report of the Librarian of Congress (1940) states, she collected "materials on the sources, preparation, and consumption of foods, their chemistry, baterriology, preservations, etc., from earliest times to the present day." She and her husband, Arvril Bitting, donated a significant collection of materials related to cookery to the Library of Congress. The Bitting Collection containing numerous English and American publications on food preparation from the eighteenth and nineteenth centuries and a sampling of notable French, German, and Italian works. Many modern food safety practices and techniques result directly from research conducted by the couple.

The BLT Cookbook is a cookbook about the preparation of bacon, lettuce, and tomato (BLT) sandwiches. It was written by Michele Anna Jordan and was published by William Morrow Cookbooks in the United States in June 2003. Jordan is a food writer and has written for The Press Democrat; The BLT Cookbook is her 14th published book. She researched the book for ten years and in the process she taste-tested hundreds of variations on the sandwich, describing it as America's most beloved sandwich. She instructs the reader on how to acquire and prepare the best ingredients for the sandwich. The book includes recipes with varying ingredients, though each recipe includes tomatoes. Many recipes in the book are not sandwiches, and include appetizers, soups, salads, and desserts. Jordan also suggests wines to accompany the sandwich.

This is a bibliography of works about bacon, including cookbooks and history books.Seduced by Bacon Everything Tastes Better with Bacon Bacon and Hams Bacon: A Love Story Snake 'n' Bacon The Bacon Cookbook The BLT Cookbook I Love Bacon!

Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the method of charcuterie. Because of the high amount of interest, copies of the book sold out for a period of a few months at Amazon and Barnes & Noble.

Consider the Oyster is a book by M. F. K. Fisher that deals in the history, preparation and eating of oysters. The work was first published in the United States in 1941 and has been in print ever since.

Cook and Enjoy It is the English version of the original Afrikaans cookbook, Kook en Geniet, which became known as the definitive cookbook representing authentic South African food culture and heritage. Kook en Geniet was originally published by S.J.A. (Ina) de Villiers in 1951 in her private capacity after South African publishers expressed indifference.

The Cooks and Confectioners Dictionary: or, the Accomplish'd Housewives Companion was a cookery book written by John Nott and first published in London in 1723.

Betty Crocker is a brand and fictional character used in advertising campaigns for food and recipes. The character was originally created by the Washburn-Crosby Company in 1921 following a contest in the Saturday Evening Post. In 1954, General Mills, an American Fortune 500 corporation, branded the red spoon logo, giving various food-related merchandise the Betty Seal of Approval. A portrait of Betty Crocker, first commissioned in 1936 and revised several times since, appears on printed advertisements and product packaging. On television and radio broadcasts, Betty Crocker was portrayed by several actresses, on radio by Marjorie Husted for twenty years, and on television by Adelaide Hawley Cumming between 1949 and 1964.

Cuisines of the Axis of Evil and Other Irritating States: A Dinner Party Approach to International Relations is a political satire-based cook book written with a left-leaning point of view authored by C. Christine Fair. Inspired by George W. Bush's 2002 State of the Union address, the book utilizes recipes for dishes from the so-called Axis of Evil countries such as Iran, Iraq and North Korea as well as other nations such as Cuba, Israel and the United States mixed with political humor.

Delightes for Ladies is a book of recipes and household hints for women, written by Sir Hugh Plat and published in London in 1600 by Peter Short. Its full title is Delightes for ladies: to adorn their persons, tables, closets, and distillatories with beauties, banquets, perfumes and waters. A successful book in its day, some of the recipes have survived to be in relatively common use even 400 years later, in particular the various mixed alcoholic beverages.

The Edmonds Cookery Book is a recipe book focusing on traditional New Zealand cuisine. It was first published as The Sure to Rise Cookery Book in 1908 as a marketing tool by baking powder manufacturer Thomas Edmonds, but it is now known as a Kiwi icon.

The English Art of Cookery is a cookery book of English cuisine by the tavern cook Richard Briggs, first published in 1788.

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes is a cookbook written by Canadian author Jennifer McLagan. In Fat, McLagan discusses the history of the shift from diets that were high in animal fat to low-fat foods, which has not resulted in an appreciable increase in overall health. The trend to lower fat foods is a result of studies conducted in the 1940s, which McLagan disputes. Included in Fat are instructions for fat rendering, recipes for its use, and a description of the health benefits of eating animal fat.

The Five Roses Cook Book was first published in 1913 by Lake of the Woods Milling Company. It is the longest-running recipe collection from a Canadian flour company. The cookbook features Five Roses branded Flour. In 2003, a printed copy of the 1967 edition was produced, with an historical introduction by Elizabeth Driver, a food historian who has written extensively on cookbooks. The original edition had recipes submitted by women in a contest run by the Lake of the Woods Milling Company and cost approximately 40 cents.

Food in England is a 1954 book by the social historian Dorothy Hartley. It is both a cookery book and a history of English cuisine. It was acclaimed on publication; the contemporary critic Harold Nicolson described the book as a classic. It has remained in print ever since.

Food Lover’s Companion is a book containing culinary terminology and conversion tables for cooking. Five editions have been published as of 2019.

Fork Me, Spoon Me: The sensual cookbook is a cookbook by Amy Reiley. It was published in 2006 by Life of Reiley, the author's publishing, consulting and speaking company.

Gastronomicon is a short story and recipe collection published by the Canberra Speculative Fiction Guild. Printed in 2005 and edited by Stuart Barrow, it contains stories and recipes from several Australian speculative fiction authors. It is also the title of a short story by Joanne Harris, published in March 2005 in her collection Jigs & Reels.

The Gefilte Manifesto: New Recipes for Old World Jewish Foods is a "narrative cookbook" written by Jeffrey Yoskowitz and Liz Alpern, and published by Flatiron Books in 2016. It is primarily a cookbook which attempts to modernize Ashkenazic Jewish cuisine. The book contains 98 recipes.

Gordon Ramsay's Ultimate Fit Food is a cookbook written by chef Gordon Ramsay. The book is collection of food recipes for the purpose of cooking and eating.

The Grocer's Encyclopedia is a book about the growing, preparation, and marketing of foods that was written and published by Artemas Ward, an author and an advertising and marketing innovator who also developed several other successful businesses that brought him great wealth with which he was very generous, becoming noted as a philanthropist.

Hellbent for Cooking: The Heavy Metal Cookbook (978-09796163-7-2) is a cookbook by Annick Giroux. It contains 101 recipes by metal bands from 32 countries. The book was published in December 2009 by Bazillion Points.

How to Cook in Palestine is a 1936 cookbook written by Dr. Erna Meyer and published by the Women's International Zionist Organization (WIZO), and is widely considered the first Jewish cookbook printed in Palestine during the British Mandate. The book urged immigrant housewives to use local ingredients including eggplant, vegetable marrow, ketchup, and olive oil that were widely available in Eretz Israel. For example, the book states:"The Palestinian housewife, whose duty is to support home industries, naturally buys Tnuva butter, but if for reasons of economy she cannot do so, why should the only alternative be to buy foreign butter or margarine when there are such excellent vegetable fats produced locally?"

How to Eat is a 1998 book of English cuisine by the celebrity cook Nigella Lawson. It features culinary tips on preparation and saving time, and sold 300,000 copies in Britain. It was praised by critics as a valuable guide to cooking.

I Love Bacon! is a cookbook with over fifty recipes devoted to bacon and bacon dishes, many of them from celebrity chefs. The book was written by Jayne Rockmill and photography was provided by Ben Fink. Broken down into eight sections, the book covered how to make homemade bacon and moves onto "brunch" and "small bites" before covering soups, salads and sides, pasta, fish, meat, and desserts. I Love Bacon! was published in October 2010 by Andrews McMeel Publishing and met with favorable reviews for its unique dishes and helpful culinary tips for novices.

Julia's Kitchen Wisdom is the final cookbook authored by chef and television personality Julia Child. Co-authored by David Nussbaum and edited by Judith Jones, the book covers basic cooking principles and techniques and was designed to serve as a reference point for amateur cooks. Julia's Kitchen Wisdom was the 17th book written by Child and gained widespread popularity following the release of the 2009 film, 'Julie and Julia'.

Kafka's Soup is a literary pastiche in the form of a cookbook. It contains 14 recipes each written in the style of a famous author from history. As of 2007 it had been translated into 18 languages and published in 27 countries. Excerpts from the book have appeared in the Sydney Morning Herald and the New York Times. Theatrical performances of the recipes have taken place in France and Canada.

Memories with Food at Gipsy House is a collection of anecdotes and recipes by Roald Dahl and his second wife, Felicity, first published in 1991.

The Modern Cook was the first cookery book by the Anglo-Italian cook Charles Elmé Francatelli (1805–1876). It was first published in 1846. It was popular for half a century in the Victorian era, running through 29 London editions by 1896. It was also published in America.

Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.

Momofuku (ISBN 030745195X) is a cookbook by American chef David Chang, The New York Times food writer Peter Meehan and Chris Ying, who was the editor-in-chief of food quarterly Lucky Peach.

The More-with-Less Cookbook is a cookbook commissioned by Mennonite Central Committee in 1976 with the goal of "helping Christians respond in a caring-sharing way in a world with limited food resources" and "to challenge North Americans to consume less so others could eat enough". The first edition of the book has received forty-seven printings, with over 847,000 copies sold worldwide, including Bantam Press, British English and German editions.

Nanny Ogg's Cookbook is a recipe book written from the in-world perspective of Discworld character Nanny Ogg. Nanny Ogg's Cookbook was written by Terry Pratchett, Stephen Briggs and Tina Hannan, and illustrated by Paul Kidby.

On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.

Lancelot de Casteau or de Chasteau or de Chestea, also known as Anseau de Chestea was the master chef for three prince-bishops of Liège in the 16th century: Robert de Berghes, Gérard de Groesbeek, and Ernest of Bavaria and the author of a cookbook, the Ouverture de cuisine, often considered the first cookbook to go beyond medieval recipes and to codify haute cuisine.

Ratner's was a famous Jewish kosher dairy (milkhik) restaurant on the Lower East Side of New York City. Since it did not serve meat in deference to the kosher prohibition against mixing milk and meat products, it was often regarded as a complement to Katz's Deli.

The Redwall Cookbook is a cookbook based on food from the Redwall series. It contains recipes mentioned in the books, from Deeper'n'Ever Pie and Summer Strawberry Fizz to Abbey Trifle and Great Hall Gooseberry Fool.

Le Répertoire de la Cuisine is a professional reference cookbook written by Théodore Gringoire and Louis Saulnier and published originally in 1914, and translated into multiple languages. It is intended to serve as a quick reference to Le guide culinaire by Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material.

Salted: A Manifesto on the World's Most Essential Mineral, with Recipes is a reference book and cookbook written by food writer Mark Bitterman. In May 2011 Salted won the James Beard Foundation Award for Reference and Scholarship Cookbook. It has also been nominated for the International Association of Culinary Professionals Cookbook Awards for the Food & Beverage Reference/Technical category and First Book: The Julia Child Award. It is available both in hardcover and on the Kindle.

Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence is a cookbook about bacon written by Joanna Pruess with her husband Bob Lape. It was first published by The Lyons Press in 2006 and contains 90 recipes using bacon for breakfast, lunch, and dinner, and even desserts.

Shaberu! DS Oryōri Navi is a cooking simulator for the Nintendo DS. It was released on July 20, 2006 in Japan.

The Sisters Family Cookbook is a cookbook written by seven sisters. It is known for its southern style recipes. After its initial publication, proceeds from sales of the book were redirected to pay for the kidney transplant of one of the writers.

The Supper of the Lamb is a food book by Robert Farrar Capon. It was first published in 1969, and has been republished several times. It has been included in the Modern Library Food series.

A Taste of Greece: Recipes, Cuisine & Culture is an illustrated cookbook coordinated by Princess Tatiana of Greece and edited by the food writer Diana Farr Louis. It is a non-profit publication whose sales benefit the Greek charity Boroume, supporting food supplies both to refugees in Greece and to Greeks suffering poverty due to the country's economic crisis. The idea of publishing a book of this kind originated with the founder of Boroume, Xenia Papastavrou, according to Maria Karamitsos. Daisy Dunn, reviewing A Taste of Greece in The Spectator, commented that "Greece’s food crisis has wrought such feelings of exclusion and isolation as can only exist in a culture that has always placed food at the centre of civilisation. Over 17 per cent of the population of Greece is said to be suffering from food insecurity."

The Queen-like Closet, Or, Rich Cabinet was a cookery book published in 1670 by the English writer on household management, Hannah Woolley. It ran through five English editions by 1684. At least two German editions were also printed.

The Way To Cook is a cookbook and series of instructional videos written by the television personality and cooking teacher Julia Child; Child saw it as her magnum opus and considered it the culmination of her career as a cooking teacher. The book was published by Knopf, the firm that published almost all of Child's work from the beginning to the end of her career. The video series was produced with and marketed by the WGBH Educational Foundation in Boston but was shot at Child's home in Santa Barbara, California.

White Heat is a cookbook by chef Marco Pierre White, published in 1990. It features black-and-white photographs by Bob Carlos Clarke. It is partially autobiographical, and is considered to be the chef's first memoir. The book is cited today as having influenced the careers of several Michelin starred and celebrity chefs, and was described by one critic as "possibly the most influential recipe book of the last 20 years".

The Whole Beast: Nose to Tail Eating is a 2004 book by Fergus Henderson that deals with how to cook every part of a pig, including parts rarely used in western cuisine, such as offal. It was originally released as Nose to Tail Eating: A Kind of British Cooking in England in 1999, but was updated and revamped to be more comprehensive for the American edition, which was also re-released in the UK. The updated release featured a foreword written by Anthony Bourdain, author of Kitchen Confidential. The New Yorker has described the book as the "'Ulysses' of the whole Slow Food movement" because of its international readership and the New York Magazine considered it to be a "cult cookbook".

You Deserve a Drink: Boozy Misadventures and Tales of Debauchery is a memoir and cookbook written by YouTube personality and comedian Mamrie Hart. The book was published by Plume and released on May 26, 2015.