Set of 5 Williams Sonoma cookbooks.  All are in great condition and each has approximately 120 pages.  Recipies all have beautiful photographs.  There is writing on the inside page of the chicken book as this must have been given as a gift.  The author is different for each cookbook

Mammoth Hardcover (8 to 10 lbs)

Maine

Desserts, Chicken, Breakfast, Vegetables, Salad

Williams Sonoma Cookbooks Set of 5

Heavy Paperback (2 to 4 lbs)

Wisconsin

Vintage Cookbook Bundle

Elsie's CookBook : Tested Recipes of Every Variety

Paperback – January 1, 1952

Author: Elsie the Cow (with the Aid of Harry Botsford)

Publisher ‏ : ‎ The Bond Wheelwright Company; First Edition (January 1, 1952)

Language ‏ : ‎ English

Item Weight ‏ : ‎ 1.4 pounds

A 1952 Cookbook Celebrates Brand Icon Elsie the Cow

Very Good original softcover 1952 pages fragile

Edition: First Edition

Binding: Softcover

gently edge-worn; Pages completely free of markings;  Moderately edge-worn, yellowish pages.



Paperback (1 to 2 lbs)

Rhode Island

Elsie's Cook Book

Culinary Institute of America  Staff

Light Hardcover (1 lb or less)

Georgia

at Home with the Culinary Institute of America

The CIA brings healthy, modern, and flavorful cooking techniques and recipes to home cooks everywhere The Culinary Institute of America's Healthy Cooking at Home brings vibrant, modern, flavorful cooking techniques to the health-minded home cook. Familiar favorites like Chicken Burritos are remade the healthy way, and exotic dishes like Pumpkin, Zucchini, and Chickpea Tagine show how exciting to the palate healthful food can be. With step-by-step techniques from the experts at the CIA, plus detailed information on nutrition and ingredients and lavish full-color photographs throughout, this is the essential guide to cooking tasty, healthy food at home. More than 235 recipes, ranging from casual lunch fare and easy weeknight dinners to luxurious, succulent modern cuisine Recipes include quick and simple dishes like Black Bean Burgers and exciting and distinctive fare like Grilled Quail Wrapped in Prosciutto with Figs and Wild Mushrooms Features 80 vibrant, dramatic photos that illustrate the richness and variety of recipes and teach simple step-by-step techniques Recipes are based on the new USDA food guide pyramid and the latest dietary guidelines, doctor recommendations, and research in health and fitness Healthy Cooking at Home is ideal for home cooks of all skill levels who want to keep the entire family healthy, happy, and well fed.

Healthy Cooking 

513410e8-ab4c-41a8-8823-6595ac76c65e-1

Chelsea Monroe-Cassel

Heavy Hardcover (2 to 4 lbs)

Indiana

Cook up more than ninety recipes inspired by the heroes of Blizzard Entertainment's hit game with Overwatch: The Official Cookbook.

Based on Blizzard Entertainment's global phenomenon Overwatch, this official cookbook is packed with scores of authentic recipes inspired by the game's diverse heroes hailing from all corners of the universe.

Building from the game's compelling narrative and variety of characters, this cookbook features international food and drink recipes from each hero's homeland. Each recipe includes straightforward step-by-step instructions, mouthwatering full-color photos, pairing suggestions, and more. 

Overwatch: The Official Cookbook is the ultimate compendium of Overwatch delicacies and is sure to satisfy even the hungriest gamer with fun and delicious recipes.

Overwatch: the Official Cookbook

16699143-4032-4b53-a420-c7f6afd90564-1

Joshua Weissman

This is NEW! I bought one for myself and then was gifted another. 

Minnesota

Fresh off of his #1 New York Times bestseller, Joshua Weissman: An Unapologetic Cookbook, Joshua Weissman is back with a bold and exciting new cookbook that will take your cooking to an entirely different level! Hey, everyone knows flavor is important, right? But what's that secret sauce that turns flavor into something even more amazing? It's texture! When flavor meets textures like creamy, chewy, or crunchy, the eating experience evolves into something entirely new and utterly fantastic. Flavor is one thing, but texture is what really makes the experience complete. In Joshua Weissman: Texture Over Taste, Joshua Weissman introduces you to the elements of flavor, but then digs deeper to show you how flavor interacts with six fundamental textures to create over 75 spectacular recipes. In the "Crunchy" chapter, you'll learn how to make recipes like the most amazing fried chicken you've ever tasted, french fries (of course), and arancini. "Chewy" is where you'll discover recipes like New York bagels, jjolmyeon (spicy chewy noodles), and brown sugar boba tea. "Aerated" features a cheese foam, challah bourbon french toast casserole, and a lighter-than-air glazed donut. "Creamy" is where you'll indulge in 1-pound butter potatoes, perfectly baked mac and cheese, and decadent tres leches. In "Fluid" you'll dive into birria tacos, diner-style milkshakes, and matzo ball soup. Finally, "Fatty" features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. Each chapter opens with an irreverent introduction to the featured texture that explains how it impacts flavor, written from the unique perspective that only Joshua can provide. With Joshua Weissman, there is no compromising; he'll challenge you to think about cooking and food in an entirely different way. You'll experience cooking exactly as it's supposed to be--fun and maybe even a little dangerous!

Joshua Weissman: Texture over Taste

3b3a64d9-ed02-47c8-b532-689df79e5fce-1

Thug Kitchen

Eat Like You Give a F*ck

Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur’s Best New Food blog of 2013--with half a million Facebook fans and counting--Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell--and most people can’t afford the hype. Thug Kitchen lives in the real world. In their first cookbook, they’re throwing down more than 100 vegan recipes for their best-loved meals, snacks, and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they’re going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own. This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.

Thug Kitchen: the Official Cookbook

a5b8a60a-c733-4575-953d-254b78b04cd0-1

Lisa Lillien

Florida

The Easiest, Most Delicious, Guilt-Free Recipes on the Planet

Hungry Girl 1-2-3

513e08e6-f915-4823-9fb0-e64b2525b7f4

Joanne Lee Molinaro

Reflections and Recipes from Omma's Kitchen

Korean cooking is synonymous with fish sauce and barbecue. But it's also all about ingredients like doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more - ingredients that are fully plant-based, unbelievably flavourful, and totally Korean. In her debut cookbook, Korean Vegan Tiktok star Joanne Lee Molinaro shows how you can make delicious vegan food. With the intimate storytelling and stunning photography she's become known for on social media, The Korean Vegan Cookbook celebrates how deeply food and family shape our identity.

The Korean Vegan Cookbook

e5e4a462-9404-4daa-88a9-225c98e8f81c-1

Toni Tipton-Martin

Hardcover (1 to 2 lbs)

California

Recipes from Two Centuries of African American Cooking: a Cookbook

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste

Jubilee

545a88ca-beeb-4adb-87b4-73aceb920c19-1

Rosanna Pansino

Specialty items with some basic recipes as well. Never been used.

Holidays and Special Occasions

NOW STARRING ON HBO MAX'S BAKETOPIA

New York Times bestselling author of The Nerdy Nummies Cookbook and beloved YouTube star Rosanna Pansino is back with a delicious and inspired new collection of recipes!

In this book you will find more than 85 recipes for many of the holidays and special occasions that Rosanna Pansino's family celebrates, such as Christmas, New Year's, Valentine's Day, birthdays, Mother's Day, Father's Day, and more. It will be your guide for years to come with fun, creative, and delicious ideas to make and share. This book has everything you'll need to make a lasting impression. It's also sprinkled with several recipes that are either gluten-free, dairy-free, or vegan, so there's something for everyone to enjoy and celebrate all year round!

Baking All Year Round

8fd4ff2e-215b-46e3-bbe9-24173e12e659-1

Christopher Kimball

Illinois

Offers an introduction to old-fashioned, country-style cooking with a collection of 300 all-American recipes, focusing on cooking with inexpensive ingredients such as grains, vegetables, pasta, poultry & low-fat cuts of meat that are synonymous with good nutrition.

The Yellow Farmhouse Cookbook

fde3e726-938f-4c38-ac4f-405290ef5f1f-1

Judith M. Fertig

400 Recipes That Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland

The food of the Midwest is the flavor of America itself, a marriage of tradition and innovation, comfort and creativity, abundence and thrift. in Prairie Home Cooking, Judith Fertig serves up a warmhearted invitation to savor the best flavors of America's breadbasket.

Prairie Home Cooking

587ac583-4d19-484d-b656-1054cc9f7b47-1

The Culinary Institute of America

Huge Hardcover (6 to 8 lbs)

Ninth edition

"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

The Professional Chef

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This cookbook is in great condition with out any writing, rips or tears.  The cover does have a lot of stains and age discoloration.  

This is a first edition of the book and includes certificate.

Ohio

🍲📚The General Foods Kitchens Cookbook 🥗🫕

Andy Ricker

J. J. Goode

David Thompson

Colorado

Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand [a Cookbook]

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of theNew York Times and Gourmetmagazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home- that it's too spicy for the American palate or too difficult to source ingredients.Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants-ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai-style papaya salad) to Pok Pok's now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes- it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends.

Filled with thoughtful, colorful essays about Ricker's travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.

Pok Pok

a35aa8be-085b-49f0-a739-bb528f324255-1

Rachael Ray

Great Meals for Couples or Crowds

Introduces a collection of menus and recipes that can be expanded or decreased whether one is serving a crowd or a couple, all of which can be prepared in the author's signature thirty minutes.

Rachael Ray 2, 4, 6, 8

d0a8b173-1ec1-45ae-a0fe-d5c6449639a4

Betty Crocker Editors

40th Anniversary Edition 

Betty Crocker's Cookbook

26b37a98-1e4b-46a9-9606-6a26af7344d0-0

Reba McEntire

Garth Brooks

AUTOGRAPHED by Reba McEntire.
Will include brand new unopened CD of her new album Not that Fancy as well as bookmark shown in picture. 

Alabama

Simple Lessons on Living, Loving, Eating, and Dusting off Your Boots

In Not That Fancy, GRAMMY-award winning singer and actress Reba McEntire shares life lessons, behind-the-scenes stories and photos, and her favorite comfort food recipes to inspire you to enjoy the simple things in life.

Not That Fancy

50feb146-dc48-4804-89f4-4aee28bf32dd-1

Julia Child

Brian Leatart

Jim Scherer

Oversized Hardcover (4 to 6 lbs)

In her most creative and instructive cookbook, Julia Child distills a lifetime of cooking into 800 recipes emphasizing lightness, freshness, and simplicity. Chapters are structured around master recipes, followed by innumerable variations that are easily made once the basics are understood. For example, make Julia's simple but impeccably prepared saut#65533; of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Proven#65533;ale, Chicken Pip#65533;rade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and you'll soon be including Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese on your menu. Here home cooks will find a treasure trove of poultry and fish recipes, as well as a vast array of fresh vegetables prepared in new ways, along with bread doughs and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on a cake, there are more than 600 color photographs to entice and instruct you along the way. A brilliant, inspiring, one-of-a-kind, book from the incomparable Julia Child, The Way to Cook is a testament to the satisfactions of good home cooking.

The Way to Cook

b9804011-3189-4271-9415-aa70aa851e95-1

Light Paperback (1 lb or less)

Aaron Franklin

Jordan MacKay

Michigan

Wood. Fire. Food. [a Cookbook]

The ultimate guide tolive-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler-from theJames Beard Award-winning team behind the New York Times bestseller Franklin Barbecue.

Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along withaward-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two.This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight-and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements.

The trick is in treating fire as an ingredient, not a medium.Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you're an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.

Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions-from "How do I smoke a whole turkey?" to "What kind of wood should I use?"-while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.

Franklin Smoke

c0953a4c-3ed7-412e-8ce6-a99134380b5b-1

#hardcover #cookbook #cooking #thomaskeller #nonfiction #recipes #cookbook

New Jersey

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

Bouchon

f89cf0d7-6ee0-426a-a48b-b2cf1d078350-1

Sheila Lukins

Includes recipes for all-American breakfasts, lunches, dinners, snacks, and desserts

U. S. A. Cookbook

6ed827ca-6961-4592-846d-69a1c51a48dc-1

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Brigit Binns

Williams Sonoma Cookbooks Set of 5

Misc.

Vintage Cookbook Bundle

Elsie the Cow with the aid of Harry Botsford

Elsie's Cook Book

Culinary Institute of America Staff

Healthy Cooking

Chelsea Monroe-Cassel

Overwatch: the Official Cookbook

Joshua Weissman

Joshua Weissman: Texture over Taste

Thug Kitchen

Thug Kitchen: the Official Cookbook

Lisa Lillien

Hungry Girl 1-2-3

Joanne Lee Molinaro

The Korean Vegan Cookbook

Toni Tipton-Martin

Jubilee

Rosanna Pansino

Baking All Year Round

Christopher Kimball

The Yellow Farmhouse Cookbook

Judith M. Fertig

Prairie Home Cooking

The Culinary Institute of America

The Professional Chef

The Women of General Foods Kitchens

🍲📚The General Foods Kitchens Cookbook 🥗🫕

Andy Ricker; J. J. Goode; David Thompson

Pok Pok

Rachael Ray

Rachael Ray 2, 4, 6, 8

Betty Crocker Editors

Betty Crocker's Cookbook

Reba McEntire; Garth Brooks

Not That Fancy

Julia Child; Brian Leatart; Jim Scherer

The Way to Cook

Rachael Ray

Rachael Ray 2, 4, 6, 8

Aaron Franklin; Jordan MacKay

Franklin Smoke

Deborah Jones (Photographer); Michael Ruhlman (As told to); Jeffrey Cerciello (As told to); Susie Heller (As told to); Thomas Keller; Deborah Jones (Photographer); Michael Ruhlman (As told to); Jeffrey Cerciello (As told to); Susie Heller (As told to); Thomas Keller

Bouchon

Sheila Lukins

U. S. A. Cookbook