Hardcover (1 to 2 lbs)

Pennsylvania

A Treasury of Great Recipes

Paperback (1 to 2 lbs)

What to Keep on Hand, What to Buy Fresh for the Easiest-Ever 30-Minute Meals: a Cookbook

Rachael Ray Express Lane Meals

7037c9cf-ae95-4078-bdf0-b167ff9c60e5

Taste Of Taste Of Home

Light Paperback (1 lb or less)

Georgia

Eat Right with 501 Family-Favorite Dishes!

Taste of Home Healthy Cooking Cookbook

fb41072a-61f5-4e3f-9b9c-b6a08d50b432-1

Southern Living Editors

Light Hardcover (1 lb or less)

Utah

Readers depend on Southern Living to deliver delicious Christmas memories AND great value. The Southern Living Christmas Cookbook does not disappoint, with versatile menus, 200 recipes, and over 175 photos that are all anyone will need for a perfect holiday season around the family table. A menu section packed with photos of tablescapes and decorating ideas leads the book and inspires the reader. This versatilve cookbook includes dozens of everyday recipes that everyone will love-from make-ahead appetizers, to cookies for Santa, to gifts from the kitchen, this book has everything needed to make the season special.

Southern Living Christmas Cookbook

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Better Homes and Gardens Editors

Oversized Hardcover (4 to 6 lbs)

Features include: more than 1400 recipes; and pages of the popular chapters such as Cookies, Desserts, Slow Cooker recipes, and Grilling. This book covers more than 800 color photos including 150 how-to photos, and ingredient identification. It gives complete nutrition information, and prep and cook times for each recipe.

Better Homes and Gardens New Cook Book

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Theresa Carle-Sanders

Diana Gabaldon

Heavy Hardcover (2 to 4 lbs)

Illinois

The Official Outlander Companion Cookbook

From professional chef, food writer, and die-hard Outlander fan Theresa Carle-Sanders comes the official cookbook inspired by Diana Gabaldon's bestselling series

Outlander Kitchen

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#cooking #cookbook #hardcover #compilation #series

New York

Cook's Illustrated 2005

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Mary Jane Butters

Shelf wear. Corners are dinged. Inside is clean and unused. 
So much fun and entertainment packed in this book; crafting cooking and making.  Beautifully photographed. 

For the Farmgirl in All of Us

This eagerly anticipated book from America's organic lifestyle maven celebrates the joys of rural living for contemporary women, with advice on mastering hundreds of domestic skills, numerous recipes, and fresh ideas for creating community. 100+ photos & illustrations.

Maryjane's Ideabook, Cookbook, Lifebook

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Alain Serres

Una Cocina con el Aroma de Las Sopas Del Mundo Entero

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Jacques Pépin

Léon Perer

Heavy Paperback (2 to 4 lbs)

Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast.

Jacques Pépin's Complete Techniques

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This book has a cut on the back cover (please see photos) Some discolorations on the cover. The pages look almost new. #cookbook #slowcooker #easycooking #timesaver #350recipies #dinnerideas #cooking #momlife #dadlife 

Texas

Deluxe Edition/ 350 Recipes (K16)

Not Your Mother's Slow Cooker Cookbook

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Simone Ortega

Inés Ortega

California

The Bible of authentic Spanish Cooking

Presents a collection of recipes from every region in Spain for appetizers, sauces, stews, soups, main dishes, flans, vegetable dishes, and desserts.

1080 Recipes

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Najmieh Batmanglij

Regional Recipes and Kitchen Secrets

Najmieh Batmanglij was exiled from Iran 39 years ago. She was living in France where she did not speak the language or have proper documents - and above all, she was pregnant. Out of a nostalgia and yearning to connect with her roots, she wrote her first cookbook, Food of Life, as a kind of love letter to her children. She wanted to share with them all the good things she had experienced growing up in a traditional family in Iran. Over the years, Food of Life has been called "the definitive book on Persian cooking" by the Los Angeles Times and "the Persian cookbook Bible" by Iranians and others. Food of Life was followed by six more cookbooks including Silk Road Cooking, which according to the New York Times, read like "a good novel - once you start it's hard to put down." But as she worked on these books at home in America, a fantastical dream took hold - a craving to revisit Iran and celebrate the specialties and traditional dishes of each region. The challenges that faced her - emotional, political, and logistical - were daunting, but she felt she had to do it. She knew from her Silk Road research trip to China twenty years earlier that, under the bulldozer of modernity, Iran too would soon lose many of its traditional ways, special cooking techniques, and small artisanal workshops. Najmieh was determined to capture and preserve them before that happened. After five years of overcoming obstacles, meticulous planning, and ten thousand miles of traveling the length and breadth of Iran - cooking with local cooks, visiting workshops, and developing recipes - Najmieh's dream has been realized with the creation of Cooking in Iran: Regional Recipes and Cooking Secrets. This book is a distillation of those past five years. It is an authoritative exploration of a cuisine whose cultural roots are among the deepest of any in the world. Najmieh takes us with her on an extraordinary culinary journey: from the daily fish market in Bushehr, on the Persian Gulf, where she and her host buy and cook a 14-pound grouper in a tamarind, cilantro, and garlic sauce, to the heart of historical Isfahan, in central Iran, where she prepares lamb necks in a yogurt, saffron, and candied orange peel sauce topped with caramelized barberries. Traveling north to the Caspian Sea, she introduces us to the authentic Gilaki version of slow-cooked duck in a pomegranate and walnut sauce, served over smoked rice; and the unique flavors of a duck-egg omelet with smoked eggplant and baby garlic. Lingering in the north, in tribal Kurdistan, she treats us to lamb-and-bulgur meatballs filled with caramelized onions and raisins in a saffron sauce. Dropping south, to Bandar Abbas on the coast, she teases our palate with rice cooked in date juice and served with spicy fish, while in Baluchistan she cooks spiced goat in a pit overnight and celebrates the age-old method of making bread in hot ashes. At every village and off-the-beaten-track community, Najmieh unearths traditional recipes and makes surprising new discoveries, giving us a glimpse along the way of the places where many of the ingredients for the recipes are grown. She treks through the fields and orchards of Iran, showing us saffron being picked in Khorasan and pomegranates in Yazd, dates harvested by the Persian Gulf, pistachios in Kerman, and tea and rice by the Caspian. With more than 250 recipes and 400 photographs, Cooking in Iran is packed with inspiring ideas and practical tips - everything you'll need for recreating these glorious dishes so that you can embark on a culinary journey of your own.

Cooking in Iran

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Ancient Persian and Modern Iranian Cooking and Ceremonies

Completely redesigned for today's generation of cooks and food enthusiasts, this 25th Anniversary Edition provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. The book provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history and culture. The book's hundreds of full-colour photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. This edition is a labour of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij's children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation. "Food of Life" propels Persian cooking into the 21st Century, even as it honours venerable traditions and centuries of artistic expression. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mosavvar and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to the humour of Mulla Nasruddin are all included. Each recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet. This 25th Anniversary Edition contains 50% more pages than its 2009 predecessor and special added features: New Recipes adapted from Sixteenth-Century Persian cookbooks; Added vegetarian section for most recipes; Comprehensive dictionary of all ingredients; A glance at a few thousand years of the history of Persian Cooking; Master recipes with photographs illustrating the steps; Colour photographs of most recipes with tips on presentation; Updated section on Persian stores and Internet suppliers; Fahrenheit and Centigrade temperatures for all recipes; Choices for cooking recipes such as "kuku" in oven or on stovetop; Encourages use of seasonal and local ingredients from farmers markets, Community Supported Agriculture (CSAs) sources or one's own backyard.

Food of Life -- 25th Anniversary Edition

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Season ~by season ~recipes

Vegetables from an Italian Garden

The Silver Spoon Kitchen

Huge Hardcover (6 to 8 lbs)

" "The quintessential cookbook." – USA Today The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full&hyphen;color photographs. A comprehensive and lively book, its uniquely stylish and user&hyphen;friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone. Il Cucchiaio d’Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. Divided into eleven color&hyphen;coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani. "

The Silver Spoon New Edition

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Pushpesh Pant

Andy Sewell

Cookbook

India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients.

Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle).

India: The Cookbook is the only book on Indian food you'll ever need.

India, the Cookbook

ee01ba92-7347-4f73-9320-680830279b22-1

Mastering The Art of French Cooking Volume Two

The Country Cooking of France

#hardcover #french #cooking #cookbook #recipes

New Jersey

More Than 300 Recipes from My Home to Yours

When Julia Child told Dorie Greenspan, "You write recipes just the way I do," she paid her the ultimate compliment. Julia's praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie's "wonderfully encouraging voice" and "the sense of a real person who is there to help should you stumble."  Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the "top-secret" chocolate mousse recipe that every good Parisian cook knows--but won't reveal.  Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef's Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for "lazy people."  Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.


Around My French Table

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#hardcover #nonfiction #recipes #cooking #cookbook #baking

From My Home to Yours

Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary.

Baking

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Presents a collection of recipes for a variety of baked goods along with information on equipment, ingredients, and baking methods.

The Art and Soul of Baking

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#hardcover #nonfiction #southern #cookbook #cuisine #cooking

Winner of the 2013 James Beard Award for American Cooking!

"Southern cooking is the Mother Cuisine of America." --Nathalie Dupree

Through more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South's fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turningout the perfect biscuit--all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today's healthy lifestyle.

With more than 750 recipes and 650 variations, making a perfect piecrust, a heavenly biscuit, mouthwatering vegetables, or crispy fried chicken is attainable for any home cook. The recipes and directions are easily accessibleto kitchen novices as well as seasoned cooks--there is plenty here for everyone.

Mastering the Art of Southern Cooking

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#hardcover #quickmeals #cookbook #marthastewart #nonfiction #recipes #cooking #cookbook

52 Quick Meals to Cook for Family and Friends: a Cookbook

Whether preparing a Sunday dinner for family or hosting a festive evening with friends, "Martha Stewart's Dinner at Home" offers 52 seasonal menus for nearly every occasion. 225 full-color photographs throughout.

Martha Stewart's Dinner at Home

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Mary & Vincent Price

A Treasury of Great Recipes

Rachael Ray

Rachael Ray Express Lane Meals

Taste Of Taste Of Home

Taste of Home Healthy Cooking Cookbook

Southern Living Editors

Southern Living Christmas Cookbook

Better Homes and Gardens Editors

Better Homes and Gardens New Cook Book

Theresa Carle-Sanders; Diana Gabaldon

Outlander Kitchen

Cook's Illustrated

Cook's Illustrated 2005

Mary Jane Butters

Maryjane's Ideabook, Cookbook, Lifebook

Alain Serres

Una Cocina con el Aroma de Las Sopas Del Mundo Entero

Jacques Pépin; Léon Perer; Jacques Pépin; Léon Perer

Jacques Pépin's Complete Techniques

Beth Hensperger; Julie Kaufmann

Not Your Mother's Slow Cooker Cookbook

Simone Ortega; Inés Ortega

1080 Recipes

Najmieh Batmanglij

Cooking in Iran

Najmieh Batmanglij

Food of Life -- 25th Anniversary Edition

Phaidon

Vegetables from an Italian Garden

The Silver Spoon Kitchen

The Silver Spoon New Edition

Pushpesh Pant; Andy Sewell

India, the Cookbook

Julia Child

Mastering The Art of French Cooking Volume Two

Ann Willan

The Country Cooking of France

Dorie Greenspan

Around My French Table

Dorie Greenspan

Baking

Cindy Mushet; Maren Caruso (Photographer); Sur La Table

The Art and Soul of Baking

Nathalie Dupree; Cynthia Graubart

Mastering the Art of Southern Cooking

Martha Stewart

Martha Stewart's Dinner at Home