Cooking Books

American Cooking: The Melting Pot

by James P. Shenton, Angelo M. Pellegrini, Dale Brown, Israel Shenker, Peter Wood

Putting it up with Honey

by Susan Geiskopf

THE Cheesemaker's Manual

by Margaret P. Morris

Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker

by Lorna Sass

Sweet Nothings: Over 50 Luscious, Low Fat, Low Calorie Desserts

by Jill O'Connor

Paul Hollywood's Pies & Puds

by Paul Hollywood

Grill It, Braise It, Broil It and 9 Other Easy Techniques for Making Healthy Meals

by American Heart Association

HOW TO Make Beautiful Food IN A Mold

by Ceil Dyer

KNIFE: The Culture, Craft and Cult of the Cook's Knife

by Tim Hayward

Into the Mix (Dish #4)

by Diane Muldrow

Madame Wu's Art of Chinese Cooking

by Sylvia Wu

Braten und Schmoren im Römertopf

by Eva Exner

Food for Today

The Book of Bread

by Judith & Evan Jones

Grand Diplôme Cooking Course

by Anne Willan (Editor), Rosemary Hume and Muriel Downes (Editorial Board)

Gran libro de la cocina colombiana

by Carlos Ordóñez Caicedo

Restaurant Secrets: Collection Series, 1999 Edition

The Vegetarian Touch

by Introduced by Gail Duff

The Food You Love

The Berkeley Co-op Food Book

by Helen Black

Madame Wu's Art of Chinese Cooking

by Sylvia Wu

Chai, Chaat & Chutney: A Street Food Journey Through India

by Chetna Makan

Grand Diplôme Cooking Course

by Rosemary Hume, Muriel Downes, Anne Willan

Grand Diplôme Cooking Course

by Anne Willan (Editor), Rosemary Hume, Muriel Downes