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Where schnitzel meets ahi tuna for a beer." —New York Times In The Berghoff Family Cookbook, the fourth generation of Chicago's Berghoff clan presents traditional favorites from the cit

Published in San Francisco in 1875, this volume in the American Antiquarian Cookbook Collection by an unidentified group of ladies from California provides a fascinating historical example of local

Published in New York in 1829, Modern Domestic Cookery, and Useful Receipt Book shares both helpful household managing tips and over 650 recipes that are particularly adapted to combine “economy an

Once life and culture had stabilized in the 19th century and moved beyond the frontier focus on subsistence and survival, Americans began to explore the idea of improving health and creating more c

Historical records assert that in 1840 Moses Atwood of Boston created what became a widely used and very popular patent medicine, Atwood’s Quinine Tonic Bitters.

Published in 1809 when distillation of spirits was legal, The Practical Distiller provides recipes and distillation methods for homemade whiskey, gin, and brandy as well as history of the various w

Bake It in a Cupcake takes the cupcake craze to the next level, operating on the logical assumption that the only thing better than a delicious cupcake is one with a sweet or savory treat—mini pie,

"Steeped is smart, inventive and most of all, inspiring...

In Mary Mac's Tea Room, author and owner John Ferrell brings together over 100 classic recipes from this venerable institution of Southern comfort food.

The original cocktails Eben Klemm creates as master mixologist for B.R. Guest Restaurants in New York City are the talk of the town.

"The mission of the 'Sugar Mommas'... is to bring readers vintage treats and the  stories behind them. The result is a book filled with tempting cakes, pies, cookies and candies.

Lynn Alley, author of The Gourmet Slow Cooker, is famous for creating flavorful homemade meals using the kitchen's most coveted countertop appliance—the slow cooker.

It’s 5:00 PM. Everyone’s hungry. It’s take-out or fake-out, meaning nuking a processed meal from the freezer.

This clever little volume was devised to provide hints on setting a modest but “well-ordered table” for the “young and inexperienced mistress of a household where a moderate income renders economy

With their fifth collaboration, At Our Table, Roxie Kelley and Shelly Reeves Smith set out to create a cookbook seasoned with their insights gleaned over 30 years as friends and business partners.