National Network for Equitable Library Service

"Appetizers are the new entrees." –New York Magazine Starters, amuses-bouche, antipasti, hors d'oeuvres, mezes, antojitos, dim sum, tapas, canapes, finger foods—no matter what you c

Mexican Flavors is your chance to learn about contemporary Mexican cuisine from a master teacher, Hugh Carpenter.

This seminal work is probably the most famous bartender’s guide and cocktail book of all time—nostalgic and delicious homage to a drinking era that is gone but not forgotten.

Inside a giftable trim package that is perfect for Father's Day, Everyday Grilling presents 50 deliciously inspired grilling recipes alongside full-color photographs and detailed instructions

With a motto of, “We have more fun than anyone,” Sisters on the Fly member Irene Rawlings introduces readers to the culinary comfort of cooking with cast iron inside Cast-Iron Cooking With Sisters

Practically Raw’s revolutionary practicality and flexible approach let you enjoy Chef Amber’s delicious vegan dishes your own way, according to your budget and taste, every day or every once in a w

Featuring recipes such as Cinnamon Streusel-Sour Cream Coffee Cake, Winter Vegetable Stew with Moroccan Flavors, Savory Meatloaf with Maple-Mustard Glaze and Rich Brown Gravy, Apple and Ginger Spic

Published in 1848 in Boston, The American Family Keepsake contains an enormous variety of information—everything from medicinal cures to common childhood illnesses to recipes to farming to “Indian

Graham’s Treatise on Bread and Bread-Making includes a history of bread, discussion of various grains and which make the best breads, preparation of flour and other ingredients, the process of ferm

In Amish Cooks Across America: Recipes and Traditions from Maine to Montana, the celebrated columnist and cookbook author known as The Amish Cook explores why one Amish community in the Northeast m

Take your backyard cookouts to a whole new level.

Hollywood's go-to vegan chef, mom and founder of Los Angeles' most popular and chic vegan restaurant Real Food Daily, Ann Gentry shares her secret recipes in Real Food for Everyone.

"Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations.

Ever since the first bowl was poured more than a century ago, people the world  over have craved cereal.

“David Alan is the epitome of Oscar Wilde’s good advice: ‘Be yourself; everyone else is already taken.’ You can’t get more ‘yourself’ than David, known far and wide for his unique, creative, and de