National Network for Equitable Library Service

Published in New York in 1871 and covering an extensive range of practical and wholesome recipes, De Witt’s Connecticut Cook Book and Housekeeper’s Assistant includes recipes for everything from so

This is the definitive text on Himalayan salt blocks, written by the man who wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!

"Robertson cuts to the chase and puts together good food simply.

“Robin brings her real-life experiences to the page.

Authored by wine connoisseur John James DeFour, who established the first commercial vineyard in the United States, The American Vine-Dresser’s Guide is an amazingly thorough work on grape growing

To celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk and Carolyn We

An important and fascinating document of American social history, The Housekeeper’s Manual, or Complete Housewife is believed to be an adapted version of the British bestseller The Cook’s Oracle; a

Praised by Bon Appetit, DailyCandy and Sunset magazine, the secrets behind Dani Cone's signature handmade, all-natural miniature pies are revealed for the first time inside Cutie Pies: 40 Swee

The vocation of chef is a noble one. It involves providing for others the fuel essential to life in a way that celebrates the senses and enlivens the spirit.

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

Published in 1832 in Philadelphia, Domestic French Cookery by well-known French writer Louis-Eustache Audot was translated and adapted for an American audience by Eliza Leslie, one of the most popu

Have you ever noticed how the words that describe the cooking process also resonate in a more meaningful way to describe the very act of living?

Published in 1861 in Hamilton, Ontario, this volume in the American Antiquarian Cookbook Collection is an early example of Canadian cookery, compiled from the best available English, French and Ame

In the past few decades, many of us have become sophisticated about food, but we have not given the same attention to what we drink.

Published in 1866 in New York, Crumbs From the Round Table is a collection of epicurean poetry, editorials, and articles from a culinary critic of the day, Joseph Barber.