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Cooking - Guides, Cookbooks, Recipes, Information and References

a very extensive collection to the cooking body of knbowledge:

[to quickly find a topic, use the CTRL+F if you know how to use it].

1. Better homes and gardens encyclopedia of cooking. 1970, [New York,: Meredith Corp. v. illus. (part col.) 27 cm.

2. Better homes and gardens fondue and tabletop cooking. 1970, New York,: Meredith Corp. 96 p. illus. (part col.) 27 cm.

3. McCall's introduction to French cooking. 1971, New York,: Galahad Books. 115 p. 22 cm. main themes: Cookery, French.

5. McCall's introduction to Italian cooking. 1971, New York,: Galahad Books. 121 p. 22 cm. main themes: Cookery, Italian.

7. Better homes and gardens golden treasury of cooking. 1st ed. 1973, [Des Moines]: Meredith Corp. 302 p. ill. ; 32 cm.

8. How to dry fruits and vegetables at home, and 50 good recipes for cooking with them. 1975, Philadelphia

9. Leisure living guide to slow cooking. 1975, New York: Books for Leisure Living Inc. iii, 139 p. ill. (some col.) ; 29 cm. main themes: Electric cookery.

11. Great home cooking in America : heirloom recipes treasured for generations. 1st ed. 1976, Garden City, N.Y.: Doubleday. 312 p., [8] leaves of plates edited by the food editors of Farm journal ; photographic design by Al J. Reagan.

12. Scandinavian cooking : recipes from Sweden, Norway, Denmark, and Finland. 1976, New York: Crown Publishers. 127 p. selected and tested by the WezŤata test kitchen.

13. Woman's day cooking for two. 1976, Boston: G. K. Hall. 357 p. from the editors of Woman's day.

14. Woman's day Cooking for two. 1st ed. 1976, New York: Random House. 249 p. from the editors of Woman's day.

15. The Best of French cooking. 1978, New York: Larousse. 319 p. col. ill. ; 31 cm.

16. Family cooking. 1978, [London]: [Octopus Books]. 72 p. col. ill. ; 30 cm. main themes: Cookery, British.

19. Soup and stew cooking. Creative Cooking Institute series. 1979, [New York]: Weathervane Books. 64 p. edited by Jane Solmson.

20. Chinese cooking class cookbook. 1980, Skokie, Ill.: Publications International. 96 p. by the editors of Consumer guide.

23. Appetizers. Cooking with Bon app‚etit. 1982, Los Angeles: Knapp Press. 119 p. col. ill. ; 29 cm.

28. Mr. Boston cordial cooking guide. 1982, New York, N.Y.: Warner Books. v, 138 p., [16] p. of plates col. ill. ; 19 x 21 cm.

29. 32 super salads. Easy cooking. 1983, Woodbury, N.Y.: Barron's. 63 p. col. ill. ; 19 x 22 cm.

30. Breakfasts and brunches. Cooking with Bon app‚etit. 1983, Los Angeles: Knapp Press. 119 p., [16] p. of plates ill. ; 28 cm.

33. Farm journal's cooking and entertaining in America. 1983, New York: Greenwich House : Distributed by Crown Publishers. 596 p. edited by the food editors of Farm journal.

35. Seafood. Cooking with Bon app‚etit. 1983, Los Angeles: Knapp Press. 118 p., [16] p. of plates col. ill. ; 29 cm.

36. Soups and salads. Cooking with Bon app‚etit. 1983, Los Angeles: Knapp Press. 119 p., [8] leaves of plates col. ill. ; 29 cm.

37. Vegetables. Cooking with Bon app‚etit. 1983, Los Angeles: Knapp Press. 117 p., [16] p. of plates col. ill. ; 29 cm.

40. Beef, veal, lamb & pork. Cooking with Bon app‚etit. 1984, Los Angeles: Knapp Press. 120 p., [16] p. of plates col. ill. ; 28 cm.

42. Buffets. Cooking with Bon app‚etit. 1984, Los Angeles: Knapp Press. 119 p. ill. ; 28 cm.

43. A Celebration of cooking in America : timeless recipes from the kitchens of Pet. 1984, Elmsford, N.Y.: Benjamin. 224 p. ill. (some col.) ; 24 cm. main themes:



47. Poultry. Cooking with Bon app‚etit. 1984, Los Angeles: Knapp Press. 120 p., [16] p. of plates ill. (some col.) ; 29 cm.

48. American regional favorites. Cooking with Bon app‚etit. 1985, Los Angeles: Knapp Press. 119 p. coll. ill. ; 28 cm.

49. Breads. Cooking with Bon app‚etit. 1985, Los Angeles: Knapp Press. 118 p., [16] p. of plates col. ill. ; 28 cm.

50. Kenmore microwave cooking : auto sensor. 1985, Elmsford, N.Y.: Benjamin. 224 p. col. ill. ; 27 cm.

51. Pasta and pizza. Cooking with Bon app‚etit. 1985, Los Angeles: Knapp Press. 117 p., [16] p. of plates col. ill. ; 28 cm.

52. Special occasion desserts. Cooking with Bon app‚etit. 1985, Los Angeles: Knapp Press. 119 p., [16] p. of plates col. ill. ; 29 cm.

54. Oriental favorites. Cooking with Bon app‚etit. 1986, Los Angeles: Knapp Press. 119 p., [16] p. of plates col. ill. ; 28 cm.

55. Picnics and barbecues. Cooking with Bon app‚etit. 1986, Los Angeles: Knapp Press. 113 p., [16] p. of plates col. ill. ; 28 cm.

56. Pies and tarts. Cooking with Bon app‚etit. 1986, Los Angeles: Knapp Press. 118 p., [16] p. of plates col. ill. ; 28 cm.

57. Salads. 1st ed. Great cooking made easy. 1986, Des Moines, Iowa: Meredith Corp. 128 p. col. ill. ; 28 cm.

58. Best of Maine recipes : from the Maine Sunday Telegram Cooking Contest. 1st ed. 1987, Portland, Me.: Gannett Books. vii, 72 p. ill. ; 23 cm. main themes:



60. Cakes. Cooking with Bon app‚etit. 1987, Los Angeles: Knapp Press. 118 p., [16] p. of plates col. ill. ; 28 cm.

61. Cavalier cooking. 1987, Louisville: Harmony House. 351 p. [executive editors, William Strode and William Butler].

62. Cookies. Cooking with Bon app‚etit. 1987, Los Angeles: Knapp Press. 119 p., [16] p. of plates col. ill. ; 28 cm.

64. Easy entr‚ees. Cooking with Bon app‚etit. 1987, Los Angeles: Knapp Press. 118 p., [16] p. of plates col. ill. ; 28 cm.

65. French country favorites. Cooking with Bon app‚etit. 1987, Los Angeles: Knapp Press. 119 p., [16] p. of plates col. ill. ; 28 cm.

66. Gifts from the kitchen. Cooking with Bon app‚etit. 1987, Los Angeles: Knapp Press. 119 p., [16] p. of plates col. ill. ; 29 cm.

67. Oriental recipes. 1st ed. Great cooking made easy. 1987, Des Moines, Iowa: Meredith Corp. 128 p. col. ill. ; 29 cm.

68. Pasta. 1st ed. Great cooking made easy. 1987, Des Moines, Iowa: Meredith Corp. 128 p. col. ill. ; 29 cm.

69. Soups & stews. 1st ed. Great cooking made easy. 1987, Des Moines, Iowa: Meredith Corp. 128 p. col. ill. ; 28 cm.

70. Great moments in cooking. 1988, Montreal, Canada: Brimar. 447 p. col. ill. ; 29 cm.

71. Let's pretend. 1st ed. Fun projects for kids to do. 1988, Des Moines, Iowa: Meredith Corp. 32 p. ill. (some col.) ; 28 cm.

72. Cooking with Old Bay : award winning recipes featuring Old Bay seasoning. The collector's series ; vol. 27. 1989, Gaithersburg, Md,: American Cooking Guild. 63 p. edited by Marian Levine.

73. Cooking with country music stars. 1990, Gretna: Pelican Pub. Co. 219 p. col. ill. ; 27 cm.

74. Southwest cooking. 1990, New York, NY: Beekman House : Distributed by Crown Publishers. 96 p. col. ill. ; 28 cm.

76. Complete guide to food and cooking. 1st ed. 1991, Des Moines, IA: Better Homes and Gardens Books. 480 p. ill. (some col.) ; 26 cm.

77. Cooking class appetizers cookbook. 1993, Lincolnwood, IL: Publications International. 94 p. col. ill. ; 23 cm.

78. Cooking class Mexican cookbook. 1993, Lincolnwood, IL: Publications International. 94 p. col. ill. ; 23 cm.

81. Shortcut cooking for the holidays. 1993, Nashville, Tenn.: Favorite Recipes Press. 160 p. ill. ; 23 cm. main themes:



83. Cooking class cakes cookbook. 1994, Lincolnwood, Ill.: Publications International. 94 p. Cakes cookbook

84. Cooking class garnishes cookbook. 1994, Lincolnwood, Ill.: Publications International. 94 p. Garnishes cookbook

86. Picture perfect home cooking. 1st ed. 1994, Des Moines, Iowa: Better Homes and Gardens Books. 288 p. At head of title: Better homes and gardens picture perfect home cooking

87. Taming fire : volcanoes, lightning, cooking, blacksmithing, rockets, and fireworks. Scholastic voyages of discovery. Science and technology. 1994, New York: Scholastic. 47 p. Feu, ami ou ennemi? English.

88. Cooking & eating green : best of the best : a recipe collection from Veggie Life. 1995, Concord, CA: EGW Pub. p. Margo M. Lemas, Cynthia Putnam, editor.

90. Pizza primer. Cole's cooking companion series. 1995, Santa Rosa, CA: Cole Group. 96 p. col. ill. ; 21 cm.

92. Treasury of creative cooking. 1995, Lincolnwood, IL: Publications International. p. cm. main themes:



94. Cooking light annual recipes 1997. 1996, Birmingham, AL: Oxmoor House. p. Cathy A. Wesler, editor.

95. The Lazy gourmet. Today's gourmet. 1997, Birmingham, Ala.: Oxmoor House. 240 p. Cooking light, The lazy gourmet.

97. Recipes from Across Indiana : the best of heartland cooking. 1998, Carmel, Indiana: Guild Press of Indiana. x, 267 p. Best of heartland cooking

99. Traditional Italian cooking. 1998, London: Prion. 312 p. At head of title: La cucina italiana

100. Cooking Italian. Antipasti. 1999, San Diego, Calif.: Thunder Bay Press. 123 p. Quaderni di cucina. English.

101. Cooking Italian. Main dishes. 1999, San Diego, Calif.: Thunder Bay Press. 123 p. Quaderni di cucina. English

102. Easy home cooking. Baking secrets. 1999, Lincolnwood, Ill.: Publications International. 240 p. 28 cm. main themes:



105. It's Rhode Island cookbook : a cookbook. It's America cooking series. 1999, Nashville, Tenn.: FRP. 78 p. by Barbara Sherman Stetson.

106. Kansas cook book. Cooking across America cook book series. 2000, Phoenix, AZ: Golden West Publishers. 93 p. ill. ; 22 cm.

107. Cooking at a glance. 2001, San Francisco, CA: Weldon Owen main themes:



109. Diabetic cooking. 2001, Lincolnwood, Ill.: Publications International. 95 p. 29 cm. main themes:



111. Indiana cook book. Cooking across America cook book series. 2001, Phoenix, AZ: Golden West Publishers. 93 p. ill.; 22 cm.

112. The main event : member recipes. 2001, Minnetonka, Minn.: Cooking Club of America. 176 p. col. ill. ; 29 cm.

113. Missouri cook book. Cooking across America cook book series. 2001, Phoenix, AZ: Golden West Publishers. 93 p. Missouri cookbook

114. Comforts of home cooking. 1st ed. 2002, Des Moines, IA: Midwest Living Books. p. cm. main themes:



116. Creative cooking collection (spanish edition). 2002, Lincolnwood, IL: Publications International. p. cm. main themes:



118. Favorite brand name vegetarian cooking. 2002, Lincolnwood, IL: Publications International. p. cm. main themes:



120. It's all about dessert. Cooking arts collection. 2002, Minnetonka, MN: Cooking Club of America. 192 p. 29 cm. main themes:



122. Light cooking (spanish). 2002, Lincolnwood, IL: Publications International. p. cm. main themes:



124. Pressure cooking for all seasons : using 5, 10 and 15 lbs. PSI. 2002, Davenport, IA: INNOVA. xiii, 194 p. [by] Ultrex.

126. Quick and easy Chinese & Oriental cooking. 2002, Naples, FL: Trident Press International. 80 p. 28 cm. main themes:



128. Cooking light annual recipes 2004. 1st ed. 2003, Birmingham, AL: Oxmoor House. p. cm. main themes:



130. Cooking the Costco way : across the country and around the world. 2003, Issaquah, AK: Costco Wholesale Corporation. p. [edited by] David Fuller.

131. Cooking with goodwill. 2003, Wilmington , DE: Goodwill Industries of Delaware & Delaware Count. p. [edited by] Charles

132. Favorite brand name collection diabetic cooking. 2003, Lincolnwood, IL: Publications International. p. cm. main themes:



134. More easy everyday cooking. 1st ed. 2003, Des Moines, IA: Better Homes and Gardens Books. p. cm. main themes:



136. Secrets of slow cooking. 2003, Lincolnwood, IL: Publications International. p. cm. main themes:



138. Tennessee cook book. Cooking across America cookbook collection. 2003, Phoenix, AZ: Golden West Publishers. 93 p. 22 cm. main themes:



140. Roux to do : the art of cooking in Southeast Louisiana. 2004, Covington, La.: Junior League of Greater Covington. 208 p. the Junior League of Greater Covington.

141. Simple slow cooking. 1st ed. 2004, Des Moines, IA: Better Homes and Gardens Books. p. cm. main themes:



144. Abdennour, S., Egyptian cooking : a practical guide. 1996, Cairo, Egypt: American University in Cairo Press. 199 p., [16] p. of plates Samia Abdennour ; photographs by Ola Seif.

145. Abdennour, S., Middle Eastern cooking : a practical guide. 1997, Cairo, Egypt: American University in Cairo Press. 131 p. Samia Abdennour ; photographs by Ola Seif.

146. Abehsera, M., Zen macrobiotic cooking. 2001, New York: Citadel Press. p. Michel Abehsera.

147. Abel, D., Cooking with the bad guys : recipes from the world's most notorious kitchens. 1995, Woodstock, N.Y.: Overlook Press. 108 p. Don Abel.

150. Ackart, R.C., Fruits in cooking. 1974, New York,: Macmillan. xxi, 480 p. [by] Robert Ackart. Illustrations by Marjorie Zaum.

151. Ackart, R.C., Spirited cooking : an introduction to wines in the kitchen. 1st ed. 1984, New York: Atheneum. xiii, 364 p. Robert Ackart.

152. Adams, C., The ABCs of cooking. 1983, Garden City, N.Y.: Doubleday. xii, 274 p. by Charlotte Adams ; drawings by Mona Mark.

153. Adams, E., The professor's table; the intelligent woman's guide to good cooking. 1970, South Brunswick,: A. S. Barnes. 280 p. Illus. by H. Peter Kahn.

154. Adams, J. and K. Rivard, In the hands of a chef : cooking with Jody Adams. 1st ed. 2002, New York: William Morrow. x, 374 p. Jody Adams and Ken Rivard.

155. Adams, M., Cooking from quilt country : hearty recipes from Amish and Mennonite kitchens ; photographs by Alexandra Avakian. 1989, New York: C.N. Potter ;

156. Adams, R.G., Food from America's bravest : a North American experience in firehouse cooking. 1993, Rochester, N.Y.: Islandog Publications. 230 p. by R.G. Adams.

157. Adams, R.G., Firehouse cooking : food from North America's bravest. 1998, New York: Gramercy Books R.G. Adams.

158. Adare, S., Backcountry cooking : feasts for hikers, hoofers, and floaters. [1st ed. 1996, [Boise, ID]: Tamarack Books. 224 p. by Sierra Adare ; [photos by Jeff Corney].

159. Aftoora, W.F., Cooking in the comfort zone : the new family cookbook. 2002, Cleveland, OH: Astor Pub. p. William F. Aftoora.

162. Agnelli, S. and J. Wright, The Encyclopedia of Italian cooking. 1981, New York: Crescent Books. 192 p. general editor, Jeni Wright ; [authors, Susanna Agnelli ... et al. ; translator, Erica Propper].

163. Agostini, P. and V. Benedetto, The encyclopedia of Italian cooking. 1st ed. 1998, San Diego, CA: Laurel Glen. 416 p. edited by Pino Agostini ; produced by Victor Benedetto.

164. Agranoff, R.B., Cooking in porcelain. 1996, San Leandro, Calif.: Bristol Pub. Enterprises. 155 p. Raquel B. Agranoff.

165. Ahrends, F.E., Good cooking from Grandma Ahrends and her family. 1st ed. 1996, Pontiac, IL: Propagation Pub. 326 p. recipes, Frances E. Ahrends ; compilation, James R. Jones ; supervising editor, Margaret H. Jones.

166. Aidells, B. and D. Kelly, Hot links & country flavors : sausages in American regional cooking. 1st ed. The Knopf cooks American. 1990, New York: Knopf : Distributed by Random House. xii, 380 p. Bruce Aidells & Denis Kelly ; illustrations by John King.

167. Aidells, B. and D. Kelly, Flying sausages : simple, savory recipes for creating and cooking with chicken and turkey sausages. 1995, San Francisco: Chronicle Books. 232 p. by Bruce Aidells and Denis Kelly ; illustrations by Steven Guarnaccia.

169. Aidells, B., et al., Classic American cooking from the Academy. California Culinary Academy series. 1993, Santa Rosa, CA: Cole Group. 127 P. Regional American classics

171. Ainbinder, S.E., The legends of Louisiana cookbook. 1st Fireside ed. 1991, New York: Simon & Schuster. 288 p. by Sheila E. Ainbinder.

172. Al Hashimi, M. and G.D. Kifayeh, Traditional Arabic cooking. 1993, Reading, UK: Garnet Pub. 200 p. Miriam Al Hashimi ; photographs by Gloria Darina Kifayeh.

173. Aland, K.L., Chinese cooking : the easy wok method. 1977, New York: Trafalgar House Pub. 180 p. Karen Lee Aland ; [ill. by Bob Kelly].

174. Albrectsen, L., Tepee and moccasin; Indian craft for young people. 1972, New York,: Van Nostrand Reinhold. 94 p.Instructions for making Indian costumes, necklaces, and drums are accompanied by advice on Indian cooking and a discussion of smoke signals. illus. 22 cm.

176. Algar, A.E., The complete book of Turkish cooking. 1st pbk. ed. 1988, London ; New York

177. Algar, A.E., Classical Turkish cooking : traditional Turkish food for the American kitchen. 1st ed. 1991, New York, NY: HarperCollins. xii, 306 p. Ayla Algar.

178. Algar, A.E., The complete book of Turkish cooking. 1995, London ; New York: Kegan Paul International. 335 p. Ayla Esen Algar.

179. Allan Publishers., Chinese cooking. 1991 ed. 1991, [Baltimore]: Allan Publishers. 96 p. col. ill. ; 18 cm.

180. Allan Publishers., French cooking. 1991 ed. 1991, [Baltimore]: Allan Publishers. 96 p. col. ill. ; 18 cm.

181. Allan Publishers., Italian cooking. 1991 ed. 1991, [Baltimore]: Allan Publishers. 96 p. col. ill. ; 18 cm.

182. Allen, A. and R. Scott, Cooking with grass; an arresting collection of pot dishes. 1971, [New York]: Random House. 60 p. by Ardis Allen & Ramona Scott.

183. Allen, B., A guide to collecting cookbooks and advertising cookbooks : a history of people, companies, and cooking. 1990, Paducah, Ky.: Collector Books. 213 p. Bob Allen.

184. Allen, D., Irish traditional cooking. 1995, London: Kyle Cathie. 288 p. Darina Allen ; with a foreword by Regina Sexton.

185. Allen, D., The complete book of Irish country cooking : traditional and wholesome recipes from Ireland. 1st American ed. 1996, New York: Penguin Studio. 288 p. Darina Allen ; with a foreword by Regina Sexton.

186. Allen, D., Ballymaloe seasons : cooking from an Irish country house. 1997, Boulder, CO: Roberts Rinehart. p. Darina Allen.

187. Allen, J. and V. McKenzie, A taste of the past : early Australian cooking. 1977, Terrey Hills, N.S.W.: Reed. 136 p. [by] Joyce Allen and Valerie McKenzie.

189. Allen, M., Myrtle Allen's cooking at Ballymaloe House. 1990, New York: Stewart Distributed by Workman Pub. 158 p. photographs by Mick Hales.

190. Allen, T., Queer eye for the straight guy : the fab 5's guide to looking better, cooking better, dressing better, behaving better, and living better. 2004, New York: Clarkson Potter Ted Allen ... [et al.].

191. Allison, S., Brighter budget cooking. 1970, London,: Dent. xiv, 156 p. 20 cm. main themes: Cookery, English.



193. Allison, S., European cooking. 1977, Glasgow: Collins. 256 p. [by] Sonia Allison.

194. Allison, S. and U. Bielfeldt, The gourmet's guide to Italian cooking. 1973, London,: Octopus Books. 144 p. [by] Sonia Allison and Ulrike Bielfeldt.

195. Allison, S. and U. Bielfeldt, The gourmet's guide to Italian cooking. 1975, [Secaucus, N.J.]: Derbibooks : distributed by Book Sales. 144 p. Sonia Allison and Ulrike Bielfeldt.

196. Allrich, K., Cooking by moonlight : a witch's guide to culinary magic. 2003, St. Paul, MN: Llewellyn Publications. xv, 224 p. Karri Ann Allrich.

197. Aloni, N., Cooking for company : all the recipes you need for simple elegant entertaining at home. 1st ed. 2003, New York: HP Books Nicole Aloni.

199. Alvarez, J., All about Cuban cooking. 1991, Los Angeles: AACC Publisher. 1 v. (various pagings) by Josefina Alvarez.

201. Ambler, W.S. and C.L. Christensen, Garden harvest cookbook : growing & cooking vegetables. 1997, Lincolnwood, Ill.: Publications International. 192 p. contributing writers, Wayne Ambler, Carol Landa Christensen ; illustrators, Roberta Simonds, Mike Wanke.

203. American Angus Association. Certified Angus Beef., The Art of cooking with certified Angus beef : a collection of recipes by distinguished chefs. 1989, [West Salem, Ohio?]: Published by Culinaire for Certified Angus Beef. 80 p. col. ill. ; 31 cm. main themes: Cookery (Beef)



205. American Cooking Guild., Potatoes! : recipes for America's favorite vegetable. 1994, Gaithersburg, Md.: American Cooking Guild, in association with Current. 64 p. 22 cm.

206. American Cooking Guild., More cooking with Old Bay : great new recipes featuring Old Bay seasoning. 1997, Boynton Beach, FL: American Cooking Guild. 63 p. 22 cm.

207. American Diabetes Association., Month of meals : classic cooking : quick & easy menus for people with diabetes. 1998, Alexandria, VA: American Diabetes Association. 57 p. Classic cooking

208. American Red Cross in Delaware., What's cooking in Delaware. 1994, [Wilmington, DE]: American Red Cross in Delaware. 222 p. ill. ; 24 cm.

210. Anders, R. and G. Overlie, Camping out. 1976, Minneapolis: Lerner Publications Co. 32 p.Provides information about camping such as necessary clothing, camp sites, cooking outdoors, and what to do if you get lost. by Rebecca Anders ; pictures by G. Overlie.

211. Anderson, A.P., Corfu cooking : family recipes and stories from the Greek island of Corfu. 2003, Columbia, MO: Athena Pub. Co. 252 p. by Alice Padova Anderson ; illustrations by John Pyle.

212. Anderson, D., Easy gourmet cooking with 5 ingredients. 2002, Highland Village, TX: Cookbook Resources. p. Deborah Anderson.

213. Anderson, D., Gourmet cooking with 5 ingredients. 2002, Highland Village, Tex.: Cookbook Resources. 288 p. Deborah Anderson.

214. Anderson, J., Jean Anderson's Processor cooking. 1st ed. 1979, New York: Morrow. 446 p. by Jean Anderson.

215. Anderson, J., Jean Anderson's New processor cooking. Rev. ed. 1983, New York: W. Morrow. 480 p. by Jean Anderson.

217. Anderson, J., Jean Anderson's processor cooking. 1988, New York: Weathervane Books : Distributed by Crown Publishers. 446 p. by Jean Anderson.

218. Anderson, J. and E. Hanna, The Doubleday cookbook : complete contemporary cooking. 1975, Garden City, N.Y.: Doubleday. xiii, 1325 p., [16] leaves of plates Jean Anderson and Elaine Hanna ; ill. by Mel Klapholtz ; photos. by Will Rousseau.

219. Anderson, R. and J. Allen, Sinabouda lily : a folk tale from Papua New Guinea. 1979, Melbourne ; New York: Oxford University Press. [24] p.When Sinabouda Lily eats the last of the bananas over which her father worked a magic spell to protect her, a wicked witch grabs her and puts her in a cooking pot. told by Robin Anderson ; pictures by Jennifer Allen.

221. Andrews, C., Flavors of the Riviera : discovering real Mediterranean cooking. 1996, New York: Bantam Books. xlv, 313 p. Colman Andrews.

222. Andrews, G., Impromptu cooking. [1st ed. 1973, New York,: Atheneum. ix, 275 p. 23 cm. main themes: Cookery.



230. Angel, G., Sephardic holiday cooking : recipes and traditions. 1986, Mount Vernon, N.Y.: Decalogue Books. 284 p. by Gilda Angel ; introduction by Marc Angel ; illustrated by Rosemary Campion.

231. Angers, T. and S. McDonough, Cajun cooking : from the kitchens of south Louisiana. 5th ed. 2001, Lafayette, LA: Acadian House Publishing. v. [edited by] Trent Angers, Sue McDonough.

232. Angier, B., Gourmet cooking for free. 1970, [Harrisburg, Pa.]: Stackpole Books. 190 p. Illustrated by Don Berger.

233. Angier, B., Home book of cooking venison and other natural meats. 1975, Harrisburg, Pa.: Stackpole Books. 192 p. Bradford Angier.

234. Angier, B., Home cookbook of wild meat and game. 1982, Harrisburg, Pa.: Stackpole Books. 192 p. Bradford Angier.

236. Anson, S., Bone app‚etit! : gourmet cooking for your dog. 1989, New York, N.Y.: New Chapter Press. 215 p. by Suzan Anson ; illustrated by Bunny Matthews.

237. Antell, S., Backpacker's recipe book : inexpensive, gourmet cooking for the backpacker. 1st ed. 1980, Boulder, CO: Pruett Pub. Co. 106 p. by Steve Antell.

238. Anthony, F., Cooking with love. 1st ed. 1990, New York

239. Anthony, F., Cooking pasta with love : more than 200 delicious recipes from the love chef. 1st ed. 1998, New York: William Morrow. xiv, 210 p. Francis Anthony.

240. Antonucci, F., M. Pulini, and G. Salvaterra, Art of Italian regional cooking. 1995, New York: Sterling Pub.Co. 223 p. Francesco Antonucci, Marta Pulini, Gianni Salvaterra.

241. Antreassian, A. and M. Jebejian, Classic Armenian recipes : cooking without meat. 1st ed. 1981, New York: Ashod Press. ix, 308, xxxi p. Alice Antreassian, Mariam Jebejian ; designed and illustrated by Adrina Zanazanian.

243. Araldo, J., Cooking with Josephine. 1982, New York: Dial Press. vi, 218 p., [8] p. of plates Josephine Araldo.

245. Armentrout, D., Camping. 1998, Vero Beach, Fla.: Rourke Press. 24 p.Discusses the popularity and different kinds of camping and covers such aspects as supplies, equipment, setting up, cooking, and safety factors. David Armentrout.

247. Armstrong, C., Charlotte's table : down home cooking from an uptown girl. 1st ed. 1998, Hopewell, N.J.: Ecco Press. xx, 257 p. Charlotte Armstrong.

248. Arnold, J.C., Y2kitchen : the joy of cooking in a crisis. 1st ed. 1999, Federal Way, Wash.: Summit Resources. 300 p. J. Candy Arnold.

250. Artusi, P., Italianissimo : Italian cooking at its best. 1975, New York: Liveright. 552 p. Pellegrino Artusi ; translated by Elisabeth Abbott.

252. Arum, N., Ice cream & ices. 1st Harper & Row ed. 1983, New York: Harper & Row : Irena Chalmers Cookbooks. 83 p. Nancy Arum ; illustrated by Isadore Seltzer.

255. Atkins, B., Poultry. 1st ed. Great cooking made easy. 1986, Des Moines, Iowa: Meredith Corp. 128 p. [editor, Barbara Atkins ; photographers, Michael Jensen and Sean Fitzgerald].

256. Atkinson, G., The Northwest essentials cookbook : cooking with the ingredients that define a regional cuisine. 1999, Seattle, Wash.: Sasquatch Books. ix, 262 p. Greg Atkinson.

257. Augl, C., Adventures in cooking : a gourmet primer. 1993, Owings Mills, Md.: American Literary Press with Christel Augl.

258. Augustus Barnett & Son. and D. Williams, Augustus Barnett's cooking with wine. 1973, London,: Elm Tree Books. ix, 131, [8] p. edited by Derek Williams; with an introduction by Brian Barnett.

259. Aulicino, A., The new French cooking : minceur cuisine extraordinaire. 1976, New York: Grosset & Dunlap. xiv, 293 p. Armand Aulicino.

261. Ayele, T., Ethiopian cooking in the American kitchen. 1st ed. 1998, New York: Vantage Press. 68 p. Tizita Ayele.

262. Ayrton, E., English provincial cooking. 1st U.S. ed. 1980, New York: Harper & Row. 224 p. Elisabeth Ayrton.

263. Aziz, K., Step by step guide to Indian cooking. 1974, London ; New York: Hamlyn. 80 p. Khalid Aziz.

268. Babington, C.H., Cooking creatively for your diabetic child. 1st ed. 1979, Garden City, N.Y.: Doubleday. xiv, 224 p. Caroline Hastings Babington ; foreword by Charles A. Carabello ; illustrated by Mona Mark.

269. Bacon, J., Jewish cooking from around the world. 1986, Woodbury, N.Y.: Barron's. 188 p. Josephine Levy Bacon.

271. Bailey, L., Lee Bailey's cooking for friends. 1st ed. 1992, New York: C. Potter. 199 p. by Lee Bailey ; photographs by Tom Eckerle ; design by Impress ; recipe testing and development with Lee Klein.

272. Bailey, L., Lee Bailey's cooking for friends. 1998, New York: Gramercy Books by Lee Bailey ; photographs by Tom Eckerle ; design by Impress ; recipe testing and development with Lee Klein.

273. Bailey, L. and L. Klein, Lee Bailey's California wine country cooking. 1st ed. 1991, New York: C. Potter. 176 p. by Lee Bailey ; photographs by Tom Eckerle ; design by Impress ; recipe development and research with Lee Klein.

274. Baird, E., Classic Canadian cooking : menus for the seasons. 1974, Toronto: J. Lorimer. 200 p. Elizabeth Baird.

275. Baird, E., Canadian living's country cooking. 1991, Mississauga, Ont.: Random House of Canada. 191 p. by Elizabeth Baird and the food writers of Canadian living magazine.

276. Baird, E., Elizabeth Baird's classic Canadian cooking : menus for the seasons. Anniversary ed. 1995, Toronto: J. Lorimer. 200 p. Elizabeth Baird.

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496. Browne, M., Through my kitchen window : a diary of seasonal cooking in Ballymakeigh House with Margaret Browne. 1996, Cork, Ireland: Published by Ballymakeigh Press. ii, 126 p. col. ill. ; 24 cm.

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555. Campbell, G., Meals for all seasons : the best of contemporary Irish cooking. 1992, Dublin: Wolfhound Press. 248 p. Georgina Campbell.

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564. Cantrell, R., Creative sourdough cooking. 1977, [Barre, Mass.]: Weathervane Books. 144 p. Rose Cantrell.

565. Cantrell, R., Creative cake decorating. 1978, [New York]: Weathervane Books. 144 p. Rose Cantrell.

566. Cantrell, R., Polish cooking. 1978, [New York]: Weathervane Books. 80 p. Rose Cantrell.

567. Cantrell, R., Creative outdoor cooking. 1979, [New York]: Weathervane Books. 128 p. Rose Cantrell.

568. Cantrell, R., Spanish cooking. 1979, [Barre, Mass.]: Weathervane Books. 64 p. Rose Cantrell.

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570. Cantrell, R. and R. Kershner, Microwave cooking stand up and cook book. Stand up and cook book. 1979, New York: Crown Publishers. 62 p. Rose Cantrell and Ruth Kershner.

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683. Claiborne, C., Craig Claiborne's Southern cooking. 1992, New York: Wings Books. xix, 364 p. ill. ; 25 cm.

684. Claiborne, C. and P. Franey, The master cooking course. 1982, New York: Coward, McCann & Geoghegan. 126 p. Craig Claiborne & Pierre Franey.

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688. Clark, M. and G. Clark, Cooking with strawberries. 1994, La Crescenta, CA: Bearly Cooking. 112 p. Margaret [and] Virginia Clark.

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690. Clark, M.G., The wide, wide world of Texas cooking. 1984, New York: Bonanza Books : Distributed by Crown. vi, 371 p. Morton Gill Clark.

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695. Clavin, T., Comida y cocina. 1995, Vero Beach, FL: Rourke Publications.Discusses different types of Latino food and cooking. texto de Tracy Clavin ; versi‚on en espašnol de Argentina Palacios.

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701. Clifford, M., Irish bistro cooking. 1995, Cork

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742. Conlan, T., Fresh : healthy cooking and living from Lake Austin Spa Resort. 2003, Austin, Tex.: Lake Austin Spa Resort. 207 p. [recipes by Terry Conlan].

743. Conlin, M., Marion Conlin's cooking school. 1972, Minneapolis,: Dillon Press. 212 p. Illustrated by Henning Jensen.

744. Connery, C., Irish cooking. 1999, London: Hamlyn Octopus. 128 p.p. Clare Connery. main themes:



746. Conran, C., Under the sun : Caroline Conran's French country cooking. 2002, San Diego, CA: Laurel Glen. 288 p. col. ill. ; 24 cm. main themes: Cookery, French.



748. Constant, C., Everyday French cooking. 2001, New York: Stewart, Tabori & Chang. 144 p. by Christian Constant ; introduction by Linda Dannenberg ; illustrations by Franūcois LachŠeze.

749. Cooke, A. and F.E. Cooke, Cooking with music. 1983, [Santa Barbara, Calif.]: Fiesta City Publishers. 292 p. [compiled] by Ann & Frank Cooke ; introduction by Rod McKuen.

750. Cooking Club of America., Celebrate! : the holiday cookbook. 2000, Minnetonka, Minn.: Cooking Club of America. 191 p. col. ill. ; 28 cm.

751. Cooking Club of America., Favorites around the table : member recipes. 2000, Minnetonka, Minn.: Cooking Club of America. 160 p. col. ill. ; 29 cm.

752. Cooking Club of America., You deserve dessert : member recipes. 2000, Minnetonka, MN: Cooking Club of America. 176 p. col. ill. ; 29.cm.

753. Cooking Club of America., The art of cooking : recipes & techniques. 2001, Minnetonka, MN: Cooking Club of America. 192 p. col. ill. ; 29 cm.

755. Cooking Club of America., Appetizer appeal : member recipes. 2002, Minnetonka, Minn.: Cooking Club of America. 176 p. Cooking Club of America.

756. Cooking Club of America., Festive creations : holiday entertaining. 2002, Minnetonka, Minn.: Cooking Club of America. 176 p. col. ill. ; 29 cm.

757. Cooking Club of America., Something new! : the ethnic entertaining cookbook. 2002, Minnetonka, Minn.: Cooking Club of America. 192 p. col. ill. ; 29 cm.

758. Cooking Club of America., Home & heritage : member recipes. 2003, Minnetonka, Minn.: Cooking Club of America. 160 p. Home and heritage

759. Cooking Club of America., Splendid salads. Cooking arts collection. 2003, Minnetonka, MN: Cooking Club of America. 176 p. chiefly col. ill. ; 29 cm. main themes: Salads.



761. Coombes, M. and S. Wakelin, Good Housekeeping's advanced cooking is fun. 1971, London,: Ebury Press. 256 p. by Margaret Coombes and Suzanne Wakelin.

762. Cooper, E., A primer of cooking and housekeeping. 1979, Berkeley, Calif.: Ross Books. 186 p. by Elizabeth Cooper.

763. Cooper, J. and S. Streeter, Love at first bite : snacks and mealtime treats the quick and easy way. 1977, New York: Knopf : distributed by Random House. x, 93 p.Presents easy recipes that use basic cooking techniques and need little adult supervision. by Jane Cooper ; designed and illustrated by Sherry Streeter.

765. Cooper, S. and J. Blume, Soups & salads. 1st ed. 1983, New York: Harper & Row : Chalmers Cookbooks. 82 p. Sandi Cooper ; illustrated by Joan Blume.

766. Cooper, T.T., T. Chen, and M. Ratner, Many hands cooking : an international cookbook for girls and boys. 1974, New York: Crowell. xiii, 50 p.Recipes from forty different lands including menu ideas, a list of terms, and other reference material. cooked and written by Terry Touff Cooper and Marilyn Ratner ; illustrated by Tony Chen.

769. Corbin, P.S., Cajun cooking, Southern style : five generations of family recipes. 2000, Franklin, Tenn.: Hillsboro Press. x, 150 p. Pat Saizan Corbin.

772. Corn, E., Now you're cooking : everything a beginner needs to know to start cooking today. 1994, Emeryville, Calif.: Harlow & Ratner. 319 p. by Elaine Corn.

773. Corn, E., Now you're cooking for company : everything a beginner needs to know to have people over. 1996, Emeryville, CA: Harlow & Ratner. 318 p. by Elaine Corn.

780. Cornwell, D. and Stephen, Cooking in the nude : for barbecue bufss. Cooking in the nude. 2003, Charlottesville, VA: Howell Press. p. Debbie and Stephen Cornwell ... [et al.].

781. Coronado, R., et al., Cooking the Mexican way. Easy menu ethnic cookbooks. 1982, Minneapolis: Lerner Publications Co. 47 p.Introduces fundamentals of Mexican cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes. Rosa Coronado ; [photographs by Robert L. and Diane Wolfe ; drawings and maps by Jeanette Swofford].

785. Cost, B., Bruce Cost's Asian ingredients : buying and cooking the staple foods of China, Japan, and Southeast Asia ; foreword by Alice Waters. 1st ed. 1988, New York: W. Morrow. 333 p. ill. ; 27 cm.

786. Cost, B., M. McMillin, and Big Bowl (Firm), Big bowl : noodles and rice : fresh Asian cooking from the renowned restaurant. 1st ed. 2000, New York: William Morrow. 176 p. Bruce Cost, with Matt McMillin ; photographs by Zeva Oelbaum.

787. Costella, D., Cooking with granddad. 2002, Phoenix, AZ: Inkwell Productions. p. Deborah Costella.

791. Counter, C. and K. Tani, Palette in the kitchen; cooking with New Mexican artists. [1st ed. 1974, Santa Fe, N.M.,: Sunstone Press. 112 p. by Constance Counter and Karl Tani. With introd. by Vincent Price.

792. Courtine, R.J., The hundred glories of French cooking. 1973, New York,: Farrar. 505 p. by Robert Courtine. Translated from the French by Derek Coltman.

795. Cox, A. and Kroger Company., What's cooking with Kroger?. 1987, [Nashville, Tenn.]: Favorite Recipes Press. 184 p. featuring Ann Cox.

796. Cox, B., Spirit of the west : cooking from ranch house and range. 2002, New York: Stewart, Tabori & Chang. 224 p. Beverly Cox and Martin Jacobs.

797. Cox, B. and M. Jacobs, Spirit of the harvest : North American Indian cooking. 1991, New York: Stewart Distributed in the U.S. by Workman Pub. 255 p. Beverly Cox and Martin Jacobs.

798. Cox, B. and M. Jacobs, Spirit of the West : cooking from ranch house and range. 1996, New York: Artisan. 224 p. Beverly Cox and Martin Jacobs.

799. Cox, B. and M. Jacobs, Spirit of the earth : native cooking from Latin America. 2001, New York: Stewart, Tabori & Chang. 240 p. Beverly Cox & Martin Jacobs.

800. Cox, B. and J. Whitman, Cooking techniques : how to do anything a recipe tells you to do. 1981, Boston: Little, Brown. 576 p. by Beverly Cox, with Joan Whitman ; photographed by Steven Mays.

801. Cox, N., Country cooking from Farthinghoe : a calendar of recipes. 1984, London: V. Gollancz in association with P. Crawley. 288 p. by Nicola Cox ; with line illustrations by David Green.

802. Coyle, L.P., Cooks' books : an affectionate guide to the literature of food and cooking. 1985, New York, N.Y.: Facts on File. xi, 239 p. L. Patrick Coyle.

803. Cradock, F., Cooking is fun. 1978, London: W. H. Allen. 134 p. Fanny Cradock ; illustrated by Kate Simunek.

804. Crafton, H., D. Lindgren, and Elsah Landing Restaurant., Elsah Landing heartland cooking [compiled by]. 1984, Elsah, Ill.: Elsah Landing Restaurant. 209 p. Helen Crafton, Dorothy Lindgren.

805. Craig, E., The art of Irish cooking. 1969, London, Sydney,: Ward Lock. 120 p. 17 plates, illus. (incl. 1 col.) 25 cm. main themes: Cookery, Irish.



807. Cranshaw, K., New England cooking. 1995, Philadelphia: Courage Books. 79 p. Kate Cranshaw.

809. Creasy, R., Cooking from the garden. 1988, San Francisco: Sierra Club Books. xi, 547 p. Rosalind Creasy.

810. Creative Educational Society (Mankato Minn.) and M. Mickelson, How to have fun cooking breakfast. 1974, [Mankato, Minn.,: Creative Education; distributed by Childrens Press, Chicago. 31 p.Includes simple breakfast recipes and suggestions for serving and setting the table. by the editors of Creative [Educational Society] Illustrated by Melva Mickelson.

811. Creative Homemaker's Academy., The creative cooking course. 1973, Montgomery, [Ala.]: Fuller & Dees. 1 v. (unpaged) col. illus. 30 cm. main themes: Cookery.



813. Creel, H.L., Cooking for one is fun. 1976, New York: Quadrangle/The New York Times Book Co. xi, 244 p. Henry Lewis Creel ; foreword by Craig Claiborne.

814. Creel, H.L., Cooking on your own. 1980, New York, N.Y.: NYT, Times Books. xiii, 242 p. Henry Lewis Creel ; foreword by Craig Claiborne.

815. Cremona, M., Cooking with Maltese olive oil : Maltese and Mediterranean dishes. 1st ed. 2002, Ta'Xbiex, Malta: Proximus PR. iii, 97, [2] p. by Matty Cremona.

818. Criswell, A., Houston is cooking at home. 1998, [Houston, Tex.?]: Houston Gourmet, Fran Fauntleroy. 142 p. by Ann Criswell ; nutrionist, Linda McDonald ; wine consultant, Denman Moody ; editor, Ann Steiner ; foreword, Ron Stone.

819. Criswell, A., Houston is cooking 2000. 1999, Houston, TX: Houston Gourmet, Fran Fauntleroy. 155 p. by Ann Criswell ; nutritionist, Linda McDonald ; wine consultant, Denman Moody ; editor, Ann Steiner ; foreword, Don D. Jourdan.

820. Crocker, B., Betty Crocker's Cooking with wine. 1974, New York: Golden Press. 76 p. director of photography, George Ancona ; illustrator, Murray Tinkelman.

821. Crocker, B., Betty Crocker's Cookbook for boys & girls. 1975, New York: Golden Press. 160 p.Introduces basic cooking techniques and utensils and includes simple recipes for salads, breads, main dishes, desserts, and snacks. ill. (some col.) ; 26 cm.

822. Crocker, B., Betty Crocker's Cooking American style : a sampler of heritage recipes. 1975, New York: Golden Press. 160 p. col. ill. ; 26 cm.

823. Crocker, B., Betty Crocker's Microwave cooking. 1977, New York: Golden Press. 64 p. 29 cm.

825. Crocker, B., Betty Crocker's New American cooking. 1st ed. 1983, New York: Random House. 256 p. col. ill. ; 27 cm.

826. Crocker, B., Betty Crocker's Cookbook for boys and girls. Rev. ed. 1984, New York: Golden Press. 94 p.Introduces basic cooking techniques and utensils and includes simple recipes for salads, breads, main dishes, desserts, and snacks. ill. (some col.) ; 28 cm.

829. Crocker, B., Betty Crocker's American country cooking. 1st ed. 1987, New York: Random House. 96 p. ill. (some col.) ; 27 cm.

830. Crocker, B., Betty Crocker's Southwest cooking. 1st ed. 1989, New York: Prentice Hall. 222 p. col. ill. ; 27 cm.

831. Crocker, B., Betty Crocker's casual country cooking. 1st ed. 1993, New York: Prentice Hall. v, 122 p. col. ill. ; 26 cm.

832. Crocker, B., Betty Crocker's new Italian cooking. 1st ed. 1994, New York: Macmillan. 176 p. [easy and authentic recipes by Antonio Cecconi].

833. Crocker, B., Betty Crocker's vegetarian cooking. 1994, New York: Prentice Hall. 96 p. col. ill. ; 28 cm.

834. Crocker, B., Betty Crocker's cooking with kids. 1st ed. 1995, New York, NY: Macmillan. 176 p. Cooking with kids

835. Crocker, B., Betty Crocker's vegetarian cooking : easy meatless main dishes your family will love!. 1st ed. 1997, New York, NY: Macmillan USA. 256 p. col. ill. ; 27 cm. main themes: Vegetarian cookery.



838. Crocker, B., Betty Crocker's kids cook!. 1st ed. 1999, New York: Macmillan. 160 p.Provides information on safety in the kitchen, cooking terms, measuring, nutrition, and more along with recipes designed for young people to make. Kids cook!

839. Crocker, B., Betty Crocker's Italian cooking. 3rd ed. 2000, Foster City, CA: IDG Books Worldwide. 336 p. recipes by Antonio Cecconi.

842. Crocker, B., Betty Crocker's cook book for boys and girls. Facsimile ed. 2003, New York: Wiley Pub. 191 p.Introduces basic cooking techniques and utensils and includes simple recipes for salads, breads, main dishes, desserts, and snacks. Cook book for boys and girls

843. Crocker, B. and A. Cecconi, Betty Crocker's Italian cooking. 1st ed. 1991, New York: Prentice Hall Press. xxiii, 229 p. recipes by Antonio Cecconi.

844. Crocker, B. and R.N. Iyer, Betty Crocker's Indian home cooking. 2001, New York: Hungry Minds, Inc. 336 p. recipes and written by Raghavan Iyer.

845. Cronan, M.L. and J.C. Atwood, First foods. 1971, Peoria, Ill.,: C. A. Bennett Co. 286 p.Tips on cooking, planning menus, marketing, nutrition, weight watching, and career opportunities in nutrition. [by] Marion L. Cronan [and] June C. Atwood.

846. Cronan, M.L. and J.C. Atwood, Foods in homemaking. Rev. ed. 1972, Peoria, Ill.,: C. A. Bennett. 558 p.A textbook introduction to foods, including discussions of cooking terminology, kitchen utensils and sanitation, nutrition, shopping, and eating out. [by] Marion L. Cronan [and] June C. Atwood.

847. Cronan, M.L. and J.C. Atwood, First foods. Rev. ed. 1976, Peoria, Ill.: C. A. Bennett Co. 286 p.Tips on cooking, planning menus, marketing, nutrition, weight watching, and career opportunities in nutrition. Marion L. Cronan, June C. Atwood.

848. Cross, B.J., Cooking wild game & fish southern style. 4th ed. 2000, Nashville, Tenn.: Favorite Recipes Press. 200 p. Billy Joe Cross.

849. Croxford, J., Cheese : cooking and entertaining. 1975, London: Pelham. 111 p. [by] Jill Croxford.

852. Cruz, I., Bite this! : foodgirl's guide to healthy shopping, cooking, and eating. 2003, San Diego, CA: Jodere Group by Isabel Cruz. main themes: Cookery.



854. Culinary Arts Institute., The New World encyclopedia of cooking. [1st ed. 1972, New York,: World Pub. 768 p. Edited by the staff of Culinary Arts Institute. Melanie De Proft, director.

855. Culinary Arts Institute., Encyclopedia of nutrition & cooking. 1st ed. 1974, Chicago: Culinary Arts Institute. 415 p. by the staff of the Culinary Arts Institute ; foreword by Philip L. White.

857. Culinary Arts Institute., The budget cookbook. 1976, Chicago: The Institute. 96 p., [4] leaves of plates The Culinary Arts Institute staff ; ill. by Deborah Glaubke.

860. Culinary Arts Institute., Nutrition cookbook. 1977, Melrose Park, Ill.: The Institute. 96 p., [4] leaves of plates the Culinary Arts Institute staff ; ill. by Seymour Fleishman.

863. Culinary Arts Institute., The Ground meat cookbook. Adventures in cooking series. 1982, New York, N.Y.: Culinary Arts Institute. 80 p., [8] p. of plates illustrations by Karen Rolnick.

864. Culinary Arts Institute., Hungarian cookbook. Adventures in cooking series. 1982, New York, N.Y.: Culinary Arts Institute. 80 p., [8] p. of plates illustrations by Karen Rolnick.

866. Culinary Arts Institute., Scandinavian cookbook. Adventures in cooking series. 1982, New York, N.Y.: Culinary Arts Institute. 80 p., [8] p. of plates illustrations by Kimanne Core Uhler.

869. Culinary Arts Institute., Family favorites. Adventures in cooking series. 1983, New York, N.Y.: Culinary Arts Institute. 80 p., [8] p. of plates ill. (some col.) ; 27 cm.

870. Culinary Arts Institute., The Fish & shellfish cookbook. Adventures in cooking series. 1983, [New York]: Culinary Arts Institute. 80 p., [8] p. of plates illustrated by Sally Sisson Anderson.

872. Culinary Arts Institute. and M.H. De Proft, Cooking with sour cream and buttermilk. 1973, Chicago. 68 p. [by] staff home economists, Melanie De Proft, director [and others] Illustrated by Davi Botts.

873. Culinary Arts Institute. and S. Weary, Wok, fondue & chafing dish cookbook. 1980, New York: The Institute. 96 p., [4] leaves of plates the Culinary Arts Institute staff ; Sherrill Weary, editor, Helen Lehman, assistant editor ; ill. by Laura Lee Lizak ; photos. by Bob Scott Studios.

875. Culinary Editors Guild., Cooking with kids!. The everyday chef. 1997, Nashville, Tenn.: Celebrity Press. 64 p. [the Culinary Editors Guild].

876. Culinary Institute of America., Cooking secrets of the CIA. 1995, San Francisco: Chronicle Books. 132 p. by the Culinary Institute of America ; photography by Pavlina Eccless.

880. Cullen, N., Savouring Ireland : cooking through the seasons. 1998, Dublin: Gill & Macmillan. 140 p. Nuala Cullen.

881. Cunningham, M. and E. Lisker, Cooking with children : fifteen lessons for children, age 7 and up, who really want to learn to cook. 1st ed. 1995, New York: A.A. Knopf : Distributed by Random House. xiii, 171 p., [8] p. of plates Marion Cunningham ; with illustrations by Emily Lisker.

882. Curnonsky, Larousse traditional French cooking. 1st ed. 1989, New York: Doubleday. 703 p., [124] p. of plates Curnonsky.

883. Curry, M.M., The world of Mexican cooking. 1971, Los Angeles,: Nash Pub. 101 p. Illustrated by Betty Stiff.

885. Curtis, S., D. Hoyer, and R.A. Smith, Tacos / Susan Curtis and Daniel Hoyer, with R. Allen Smith ; photography by Lois Ellen Frank. 1st ed. Santa Fe School of Cooking series. 2000, Salt Lake City, Utah: Gibbs Smith. iv, 44 p. col. ill. ; 19 cm. main themes: Tacos.



887. Cusick, H.H., Soul and spice : African cooking in the Americas. 1995, San Francisco: Chronicle Books. 301 p. Heidi Haughy Cusick.

888. Cy DeCosse Incorporated., Traditional Christmas cooking, crafts & gifts. 1994, Minnetonka, Minn., USA: C. DeCosse. 316 p. col. ill. ; 29 cm.

889. ÁZera‚nska, A., The art of Polish cooking. 1988, Gretna: Pelican Pub. Co. by Alina ÁZera‚nska ; illustrated by Janina Domanska.

891. Daelemans, K., Cooking thin with chef Kathleen : 200 easy recipes for healthy weight loss. 2001, New York: Regan Books Kathleen Daelemans.

892. Daelemans, K., Cooking thin with Chef Kathleen : 200 easy recipes for healthy weight loss. 2002, Boston: Houghton Mifflin. xvi, 400 p. Kathleen Daelemans.

893. D‚elu, C., The Guinness guide to French country cooking. 1976, [Enfield, Eng.: Guinness Superlatives. 173 p. Christian Roland D‚elu.

894. D'Agostino, G., Mama D's homestyle Italian cookbook. 1975, New York: Golden Press. 96 p., [4] leaves of plates Giovanna D'Agostino.

895. Dalal, T., Easy gourmet cooking : a collection of fusion recipes. 1999, Mumbai: Sanjay & Co. 64 p. Tarla Dalal.

897. D'Amato, A., Cooking and canning with mamma D'Amato. 1st ed. 1997, New York: ReganBooks. xvii, 142 p. Antoinette D'Amato ; with a foreword by Alphonse D'Amato.

900. Danford, N., The complete idiot's guide to cooking pasta. 1999, New York: Alpha Books. xv, 287 p. by Natalie Danford.

901. Dangerfield, R., I couldn't stand my wife's cooking, so I opened a restaurant. 1972, Middle Village, N.Y.,: J. David Publishers. 244 p. Illustrated by Lil Goldstein.

902. Daniluk, D., Private cuisine : an executive chef's secrets to gourmet cooking made easy. 1st ed. 1999, Cleveland, Ohio: Greenleaf Enterprises, Inc. 183 p. David Daniluk.

903. Dannenbaum, J., Julie Dannenbaum's Creative Cooking School. 1971, New York,: McCall Pub. Co. 266 p. Illus. by Tom Funk.

904. Dannenbaum, J., Julie Dannenbaum's Complete Creative Cooking School cookbook, combined with Menus for all occasions ; [ill. by Tom Funk, Regina Shekerjian]. Bonanza 1980 ed. 1980, New York: Bonanza Books. 266, 304 p. ill. ; 24 cm.

905. Dannenberg, L., Fresh herb cooking. 2001, New York: Stewart, Tabori & Chang. 160 p. Linda Dannenberg ; photographs by Ellen Silverman.

906. Dannenberg, L. and G. Bouchet, Paris bistro cooking. 1st ed. 1991, New York: Clarkson Potter. 160 p. by Linda Dannenberg ; photographs by Guy Bouchet.

907. Dard, P., R. Wilson, and D. Czap, Microwave cooking. 1986, Montreal, Canada: Brimar Pub. 256 p. Patrice Dard ; photography, Ray Wilson and Daniel Czap.

908. Darling, J., M. Brown, and L. Henry, Mexican cooking. 1st ed. 1997, Des Moines, Iowa: Better Homes and Gardens Books. 96 p. [editor, Jennifer Darling ; recipe writers, Marlene Brown, Linda J. Henry].

909. Darling, J. and S. Granseth, Make believe. 1st ed. Fun projects for kids to do. 1989, Des Moines, Iowa: Meredith Corp. 32 p.Provides instructions for imaginative projects involving paper work, picture puzzles, or cooking. ill. (some col.) ; 29 cm.

910. Darroch, N., Cooking with coffee. 1978, New York: Hart Pub. Co. 112 p. Nadina Darroch.

911. Dave's, M. and J. Cagle, Home cookin' with Dave's Mom. 1996, New York: Pocket Books. 176 p. by Dave's Mom, Dorothy with Jess Cagle ; photographs by Christopher Little ; foreword by David Letterman.

913. David, E., Spices, salt and aromatics in the English kitchen. 1970, Harmondsworth,: Penguin. 279 p. 20 cm.

914. David, E., Elizabeth David classics : Mediterranean food, French country cooking, Summer cooking. 1st American ed. 1980, New York: Knopf : distributed by Random House. vii, 244 p. ill. ; 21 cm.

919. Davis, E.G., A taste of Mexico : a primer of Mexican cooking. 2d ed. 1976, San Diego, Calif.: Tofua Press. 94 p. by Esther Gonzales Davis ; illustrated by Esther Gonzales Davis and Diane Polster.

921. Dawson, A.G., Herbs, partners in life : a guide to cooking, gardening, and healing with wild and cultivated plants. 1991, Rochester, Vt.

923. Day, I.F., Kitchen in the Kasbah : Moroccan cooking. 1976, London: Deutsch. 155 p. Irene F. Day.

924. De Domizio Durini, L., Joseph Beuys : the art of cooking : la cucina di Beuys. Charta risk ; 11. 1999, Milano: Charta. 205 p. Lucrezia De Domizio Durini ; photographs by Buby Durini.

925. De' Medici Stucchi, L., The heritage of Italian cooking. 1st American ed. 1990, New York: Random House. 256 p. Lorenza de' Medici.

926. De' Medici Stucchi, L. and F. Plotkin, Italy today the beautiful cookbook : contemporary recipes reflecting simple, fresh Italian cooking. 1997, New York, NY: Collins Publishers. 256 p. recipes by Lorenza de' Medici ; text by Fred Plotkin ; food photography by Peter Johnson; food styled by Janice Baker; scenic photography by Steven Rothfeld.

927. De' Medici Stucchi, L. and J.F. Sims, The Renaissance of Italian cooking. 1st American ed. 1989, New York: Fawcett Columbine. 192 p. Lorenza de' Medici ; photographs by John Ferro Sims.

929. De Ruggieri, L., Italian cooking; a treasury of Italian dishes for every occasion; recipe contributions. 1973, Newton Abbott,: David and Charles. 100 p. illus. (chiefly col.), map. 26 cm.

930. De Sola, R. and D. De Sola, A dictionary of cooking; approximately eight thousand definitions of culinary ingredients, methods, terms, and utensils. [1st ed. 1969, New York,: Meredith Press. 246 p. compiled by Ralph and Dorothy De Sola. With an introd. by Peg Bracken.

931. Deal, J., Cooking with beer and cider. 1973, Wirral,: Foremost Press. 78 p. illus. 18 cm.

932. Dean, S.W., Cooking American. Rev. ed. 1975, New York: Noonday Press. xxv, 421 p. by Sidney W. Dean ; ill. by Dorothy Maas.

933. Dean, S.W., Cooking American. Rev. ed. 1975, New York: Hill and Wang. xxv, 421 p. Sidney W. Dean ; ill. by Dorothy Maas.

935. DeClouet, F., Cooking with St. Clair. 2nd ed. 2002, Bloomington, IN: F. DeClouet. xxi, 213 p. by Fredric DeClouet ; with an introduction by Will Jones.

936. DeFonseka, T., Easy vegetarian cooking with herbs and spices. 2000, Cincinnati, OH: T.W. De Fonseka, Inc. 8, 156, 4 p. by Triset De Fonseka.

937. Deighton, L., Basic French cooking : including chapters on l'art culinaire, les viandes, les fromages, les corps gras, la carte des vins, la cuisine franūcaise et le froid, le lexique, la batterie de cuisine and 50 cookstrips. 1979, London: Cape. 222 p. Len Deighton.

939. Del Conte, A., A casa : seasonal Italian home cooking. 1st ed. 1992, New York, NY: HarperCollins Publishers. 357 p. Anna Del Conte.

940. Della Croce, J., Pasta classica : the art of Italian pasta cooking. 1987, San Francisco: Chronicle Books. 160 p. Julia della Croce.

941. Delmar, C., The essential cook : everything you really need to know about foods and cooking except the recipes. 1989, Chapel Hill, N.C.: Hill House Pub. Co. xiii, 530 p. Charles Delmar ; [illustrators, Ronald G. Grauer, Carole Minou, Rolland Dingman].

942. Delton, J. and L. McCue, Hired help for rabbit. 1st American ed. 1988, New York

943. Delton, J. and L. McCue, Hired help for Rabbit. 1st Aladdin Books ed. 1992, New York

945. DeMers, J., Caribbean cooking. 1989, Los Angeles: HPBooks. 160 p. John DeMers.

946. DeMers, J., Caribbean cooking. Rev. and updated ed. 1997, New York, NY: HPBooks. viii, 232 p. John DeMers.

947. Dent, H., The feast of Santa Fe : cooking of the American Southwest. 1985, New York: Simon and Schuster. 397 p. Huntley Dent ; illustrations by Susan Gaber.

948. Desaulniers, M., The Trellis cookbook : contemporary American cooking in Williamsburg, Virginia. 1st ed. 1988, New York: Weidenfeld & Nicolson. xiii, 336 p., [16] p. of plates Marcel Desaulniers ; photographs by Taylor Biggs Lewis, Jr.

949. Desaulniers, M., The Trellis cookbook : contemporary American cooking in Williamsburg, Virginia. Expanded ed. 1992, New York: Simon & Schuster. xiii, 383 p. Marcel Desaulniers.

950. Deutch, Y., Cooking for two. 1978, London ; New York: Marshall Cavendish. 152 p. [edited by Yvonne Deutch].

951. DeWald, L. and R.C. Dyer, Outdoor cooking. 1991, [Phoenix, Ariz.: Arizona Highways. 175 p. text by Louise DeWald ; edited by Robert C. Dyer ; color photography, Richard Embery ; photographic food stylist, Pamela Rhoads Embery.

953. Dhamija, J., The joy of vegetarian cooking. 2000, New Delhi ; New York, NY: Penguin Books. xxxv, 401 p. Jasleen Dhamija.

954. Dhar, S., The cooking of music and other essays. 2001, New Delhi

956. Diat, L., French country cooking for Americans. 1978, New York: Dover Publications. xi, 309 p. Louis Diat.

957. Dickerman, A.C., The mushroom growing and cooking book. 1978, Santa Barbara, Calif.: Woodbridge Press Pub. Co. 128 p. by Alexandra Dickerman ; illustrated by Tyrell Collins.

958. Dickson Wright, C., Cooking up history. 1998, Edinburgh: National Museums of Scotland. 245 p. Clarissa Dickson Wright at large in the Museum of Scotland. main themes:



960. Dille, C. and S. Belsinger, Classic Southwest cooking : over 200 succulent recipes celebrating America's great regional cuisine. 1994, Rocklin, CA: Prima Pub. vi, 263 p. Carolyn Dille & Susan Belsinger ; illustrations by Kathleen Gray Farthing.

962. Dimbleby, J., The cooking enthusiast / an illustrated culinary encyclopedia. 2000, Nashville, TN: Rutledge Hill Press. 320 p. Josceline Dimbleby.

963. DiNapoli, C. and R. Constantine, All I ever wanted to know about cooking I learned from momma. 1991, Longboat Key, FL: Hawk Publications. v, 185, viii p. author/illustrator, Carlo DiNapoli ; edited by R. Constantine.

964. DiResta, D., Cooking with parchment paper. 1994, San Leandro, Calif.: Bristol Pub. Enterprises. 171 p. David DiResta.

966. Dobelis, I. and Reader's Digest Association., Quick, thrifty cooking. 1985, Pleasantville, N.Y.: Reader's Digest Association. 256 p. [editor, Inge Dobelis].

967. Dobrin, A. and B. Potter, Peter Rabbit's natural foods cookbook. 1977, New York: F. Warne. 112 p.Includes recipes for sandwiches, soups, salads, and desserts with hints on cooking techniques and handling kitchen equipment. by Arnold Dobrin ; illustrated by Beatrix Potter.

968. Dobrowolski, J., Cheap and easy cooking : the survival guide for college students. Rev. ed. 1996, Davis, CA: S.K.I. Pub. Co. 46 p. Joe Dobrowolski.

970. Doeser, L., Supercook's cooking under pressure. 1977, London ; New York: Marshall Cavendish. [2], 88 p. [editor Linda Doeser].

972. Dominioni, V.A., Great Italian cooking. 1st ed. 1987, Garden City, N.Y.: Doubleday. 155 p. Valerie A. Dominioni.

976. Donovan, M.D., The Professional chef's techniques of healthy cooking. 1993, New York: Van Nostrand Reinhold. xxv, 614 p. Mary Deirdre Donovan, editor ; with forewords by Craig Claiborne and L. Timothy Ryan.

977. Donovan, M.D. and Food and Beverage Institute (Culinary Institute of America), Cooking essentials for the New professional chef. 1997, New York: Van Nostrand Reinhold. xiv, 799 p. the Food and Beverage Institute ; Mary Deirdre Donovan, editor.

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1195. Gaeddert, L.B. and E. Weiss, Your night to make dinner. 1977, New York: Watts. 116 p.Includes time saving and budget recipes for a variety of dishes and tips on meal planning, shopping, cooking safety, and nutrition. by LouAnn Gaeddert ; illustrated by Ellen Weiss.

1196. Gandhi, J., Indian flavor : curry leaves, cumin seeds, and the spice of healthy cooking. 2002, San Diego, Calif.: Laurel Glen Pub. 127 p. Jeeti Gandhi ; photography by Dirk Pieters ; food styling by Abigail Donnelly.

1198. Gardner, A., Karibu : welcome to the cooking of Kenya. 1993, Nairobi, Kenya: Kenway Publications, Ltd. x, 234 p. An Gardner.

1199. Garfunkel, T., The kosher companion : a guide to food, cooking, shopping, and services. 1997, Secaucus, N.J.: Carol Pub. Group. x, 166 p. Trudy Garfunkel.

1200. Garmey, J., Great British cooking, a well kept secret. 1st ed. 1981, New York: Random House. xvi, 295 p. by Jane Garmey ; foreword by Calvin Trillin.

1201. Garmey, J., Great new British cooking. 1985, New York: Simon and Schuster. 243 p. Jane Garmey ; the decorations by Christopher Wormell.

1202. Garrison, H., N. Kotsoni, and S. Tzolis, The Periyali cookbook : new classic Greek cooking. 1st ed. 1992, New York: Villard Books. xvi, 318 p. Holly Garrison with Nicola Kotsoni and Steve Tzolis ; illustrated by Kathleen M. Shelly.

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1209. Gauthier, G., My life among the aliens. 1996, New York: Putnam's Sons. 104 p.Two brothers begin to wonder if it is their mother's unusual cooking that is attracting the aliens that keep showing up at their house. Gail Gauthier.

1210. Gavin, P., Italian vegetarian cooking. 1987, London: Optima. 204 p. Paola Gavin ; illustrated by Sarah Allison.

1211. Gavin, P., Italian vegetarian cooking. 1990, New York: M. Evans Paola Gavin. main themes: Vegetarian cookery.

1217. Gekas, G.J., Opaa! : Greek cooking Chicago style. 1991, Chicago, Ill.: Bonus Books. 171 p. George J. Gekas.

1218. Gekas, G.J., Opaa! Greek cooking Detroit style!. 1993, Chicago: Bonus Books. 173 p. George J. Gekas.

1220. Gelber, I., Asian cooking. 1996, New York: Van Nostrand Reinhold. xxii, 409 p. Irwin Gelber ; photography by J. Gerard Smith.

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1224. General Motors Corporation. Frigidaire Division. Home Economics Dept., Microwave cooking in 3 speeds : low, medium, high. 1977, [Garden City, N.Y.]: Doubleday. v, 247 p. from Frigidaire Division of General Motors.

1225. General Motors Corporation. Frigidaire Division. Home Economics Dept. and General Motors Corporation. Frigidaire Division Dayton Ohio. Home Economics Dept., Microwave cooking in multiple speeds. Rev. and updated ed. 1980, [Chicago]: Ferguson. v, 247 p. chiefly col. ill. ; 27 cm.

1227. Gennis, R., Lots of ģcots : (cooking with apricots). 2nd ed. 1989, Carmichael, CA: Ben Ali Books. 62 p. compiled by Rita Gennis ; illustrations, Sari Gennis.

1228. Genthner, N.M. and K. Leichtman, What's cooking at Moody's Diner : 60 years of recipes and reminiscences. 1st ed. 1989, West Rockport, Me.

1229. Genthner, N.M. and K. Leichtman, What's cooking at Moody's diner : 75 years of recipes & reminiscences. 2nd ed. 2003, West Rockport, Me.

1234. Gerstl, L., Jewish cooking secrets from here & far : traditions & memories from our mothers' kitchens. 1996, Monterey, CA: Millennium Publishing Group. 192 p. edited and compiled by Lorraine Gerstl.

1236. Gethers, J., Italian country cooking : for the American kitchen. 1st ed. 1984, New York: Villard Books. xvi, 234 p. Judy Gethers ; illustrations by Susan Gaber.

1237. Ghazarian, B., Pilaf & shish kebab : naturally healthy armenian cooking made easy. 2003, Monterey, CA: Mayreni Pub. p. Barbara Ghazarian.

1238. Ghedini, F., Northern Italian cooking. 1979, New York: Gramercy Pub. viii, 212 p. by Francesco Ghedini ; decorative drawings by Ed Nuckolls.

1241. GiannoulŚe, A., Greek calendar cookbook : a seasonal guide to cooking in Greece. 1988, Athens: Lycabettus Press. ix, 209 p. Anne Yannoulis ; illustrations by Abigail Camp.

1242. Giedt, F.T., Breads. Heartland cooking. 1996, Pleasantville, N.Y.: Reader's Digest Association. 144 p. by Frances Towner Giedt ; photographs by Eleanor Thompson.

1243. Giedt, F.T., Casseroles. Heartland cooking. 1996, Pleasantville, N.Y.: Reader's Digest Association. 144 p. Frances Towner Giedt ; photographs by Eleanor Thompson.

1244. Giedt, F.T., Crockery favorites. Heartland cooking. 1996, Pleasantville, N.Y.: Reader's Digest. 144 p. Frances Towner Giedt ; photographs by Eleanor Thompson.

1245. Giedt, F.T., Soups & salads. Heartland cooking. 1996, Pleasantville, N.Y.: Reader's Digest Association. 144 p. Frances Towner Giedt ; photographs by Eleanor Thompson.

1246. Gielisse, V., M.E. Kimbrough, and K.G. Gielisse, In good taste : a contemporary approach to cooking. 1999, Upper Saddle River, NJ: Prentice Hall. xix, 444 p. Victor Gielisse, Mary E. Kimbrough, Kathryn G. Gielisse.

1247. Gieysztor de Gorgey, M., Art of Lithuanian cooking. 1998, New York: Hippocrene Books. 230 p. Maria Gieysztor de Gorgey.

1248. Gilbertie, S. and F.T. Giedt, Kitchen herbs : the art and enjoyment of growing herbs and cooking with them. 1988, Toronto ; New York: Bantam Books. x, 251 p. Sal Gilbertie ; photographs by Joseph Kugielsky ; culinary text and recipes by Frances Towner Giedt.

1253. Ginsburg, A., Cookin' quickies. 2002, Birmingham, Ala.: Oxmoor House. 208 p. Cooking quickies

1254. Giobbi, E., Italian family cooking. 1971, New York,: Random House. xviii, 252 p. With illus. by Cham, Lisa and Gena Giobbi.

1255. Giordano, F.R., Vintage Texas cooking with lone star wines. 1996, Houston, Tex.: Gulf Pub. Co. xii, 211 p. Frank R. Giordano, Jr.

1256. Girl Scouts of Shawnee Council., Generations of cooking : a cookbook celebrating the fortieth anniversary of Girl Scouts of Shawnee Council, Inc. 2003, Nashville

1257. Gisslen, W., Professional cooking. 1983, New York: Wiley. xxiv, 680 p. Wayne Gisslen.

1258. Gisslen, W., Professional cooking. 2nd ed. 1989, New York: Wiley. xxxii, 808 p. Wayne Gisslen ; photography by J. Gerard Smith ; illustrations by Steve Jenkins.

1262. Gjerstad, S., Stefan Gjerstad's easy elegance : classic cooking for two. 1988, Columbia, Calif.: Pine Cone Press. 138 p. ill. ; 28 cm.

1263. Gladney, M.G. and L.A. Brook, Cooking to a degree. 1972, Great Neck, N.Y.,: Hearthside Press. 1 v. (unpaged) by Mario N. Glasserow & Lois A. Brook. Drawings by Tom DeLapp.

1264. Glass, P.K., Home cooking sampler : family favorites from A to Z. 1st ed. 1989, New York: Prentice Hall Press. xix, 316 p. Peggy K. Glass.

1266. Glazer, P. and M. Glazer, The essential book of Jewish festival cooking : 200 seasonal holiday recipes and their traditions. 1st ed. 2004, New York: HarperCollins Phyllis Glazer and Miriyam Glazer. main themes: Cookery, Jewish.

1268. Goldberg, B.S., Chinese kosher cooking. 1984, Middle Village, NY: J. David Publishers. xiv, 351 p. Betty S. Goldberg.

1269. Goldberg, B.S., International cooking for the kosher home. 1988, Middle Village, N.Y.: J. David Publishers. 364 p. by Betty S. Goldberg.

1270. Goldberg, B.S., Traditional Jewish cooking. 1994, Middle Village, N.Y.: J. David Publishers. 427 p. by Betty S. Goldberg.

1271. Golden West Publishers., Minnesota cook book. 2000, Phoenix, AZ: Golden West Publishers. 93 p. 22 cm.

1272. Golden West Publishers., Seafood lovers cook book. Cooking across America cook book series. 2001, Phoenix, AZ: Golden West Publishers. 93 p. ill. ; 22 cm.

1273. Goldstein, J.E., Taverna : the best of casual Mediterranean cooking. Casual cuisines of the world. 1996, Menlo Park, CA: Sunset Pub. Corp. 128 p. Joyce Goldstein.

1274. Goldstein, J.E., Sephardic flavors : Jewish cooking of the Mediterranean. 2000, San Francisco: Chronicle Books. 205 p. by Joyce Goldstein ; photographs by Beatriz da Costa.

1276. Gollan, A., The tradition of Australian cooking. 1978, Canberra ; Norwalk, Conn.

1277. Gooch, A. and Cole Group., Cooking from the column : recipes, techniques & tips from "Cole's cooking A to Z, LA times syndicate newspaper column. 1st ed. 1997, Santa Rosa, Calif.: Cole Group Annette Gooch.

1278. Good Housekeeping Institute (Great Britain), Fish and shellfish. 1969, London,: Sphere Books. 191 p. 16 plates, 16 col. illus. 19 cm.

1279. Good Housekeeping Institute (Great Britain), Sweets, puddings and desserts. 1969, London,: Sphere. 175 p. 16 col. illus. 19 cm.

1280. Good Housekeeping Institute (Great Britain), Good housekeeping cooking is fun. Metric ed. 1977, London: Ebury Press. 256 p. compiled by Good Housekeeping Institute.

1281. Good Housekeeping Institute (Great Britain) and A. Atha, Good housekeeping caravan cooking. 1977, London: Ebury Press. 160 p. compiled by Good Housekeeping Institute ; [editor, Amanda Atha].

1282. Good Housekeeping Institute (Great Britain), C. Kent, and Schwartz Spices Ltd., Good housekeeping cooking with herbs and spices. 1975, London: Ebury Press. 160 p., [4] leaves of plates compiled by Good Housekeeping Institute, and produced in collaboration with Schwartz Spices ; drawings by Julia Killingback ; colour photos. by Barry Bullough.

1284. Good, P.P., The best of Amish cooking : traditional and contemporary recipes adapted from the kitchens and pantries of old order Amish cooks. 1988, Intercourse, Pa.: Good Books. 224 p., [12] p. of plates Phyllis Pellman Good.

1285. Goode, J., The world guide to cooking with fruit & vegetables. 1973, London,: Macdonald and Co. xiii, 199 p. illus. (chiefly col.). 22 x 26 cm.

1286. Goode, J., The world guide to cooking with fruit & vegetables. 1973, South Melbourne, Vic.,: Macmillan. xiii, 196 p. [by] John Goode.

1287. Goode, J., The world guide to cooking with fruit & vegetables. 1974, New York: Dutton. xiii, 197 p., [4] leaves of plates John Goode.

1288. Goodman, H., Jewish cooking around the world; gourmet and holiday recipes. [1st ed. 1973, Philadelphia,: Jewish Publication Society of America. viii, 256 p. Introductions by Philip Goodman. Drawings by Gayle Miller.

1289. Goodrich, D., Michigan cook book. 1999, Phoenix, AZ: Golden West Publishers. 94 p. compiled by Donna Goodrich.

1290. Goodrich, D., Ohio cook book. 2002, Phoenix, Ariz.: Golden West Publishers. 93 p. [compiled by Donna Goodrich].

1292. Gordon, The lazy way to cooking vegetarian. 1st ed. 1999, New York: Alpha Books. p. [edited by] Gordon.

1293. Gore, L., Game cooking. 1974, London,: Weidenfeld & Nicolson. xiv, 162 p. illus. 23 cm. main themes: Cookery (Game)



1295. Gorman, M., F. Padilla de Alba, and D. Lucas, The Dione Lucas book of natural French cooking. 1st ed. 1977, New York: Dutton. xii, 302 p. Marion Gorman and Felipe P. de Alba.

1296. Gould, J. and R. Koretsky, Brew cuisine : cooking with beer. 1989, Toronto

1300. Graham, E.L., Creative crockery cooking. 1977, [New York?]: Weathervane Books. 144 p. Ethel Lang Graham.

1301. Graham, E.L., Creative food processor cooking. 1977, [ ]: Weathervane Books. 144 p. Ethel Lang Graham.

1302. Graham, E.L., Creative yogurt cooking. 1978, [New York?]: Weathervane Books. 144 p. Ethel Lang Graham.

1303. Graham, E.L. and R.A. Ahrens, Creative wok cooking. 1976, [New York?]: Weathervane Books. 144 p. Ethel Graham and Richard Ahrens.

1304. Graham, E.L. and B. Frank, Food processor cooking stand up and cook book. Stand up and cook book. 1979, New York: Crown Publishers. 63 p. Ethel Graham and Beryl Frank.

1305. Grant, R., Caribbean and African cooking. 1st American ed. 1993, New York: Interlink Books. 160 p. Rosamund Grant.

1307. Great American Opportunities Inc. (Nashville Tenn.) and Favorite Recipes Press., More for your money cookbook : a carousel of thrifty cooking ideas. 1990, Nashville, TN: Favorite Recipes Press. 128 p. Great American Opportunities, Inc./Favorite Recipes Press.

1308. Great American Opportunities Inc. (Nashville Tenn.) and Favorite Recipes Press., Wild about Southwest cooking. 1994, Nashville, Tenn.: The Press. 96 p. [Great American Opportunities, Inc., Favorite Recipes Press].

1309. Great Britain. Dept. of Health and Social Security., Great Britain. Ministry of Agriculture Fisheries and Food., and Great Britain. Welsh Office., Hygiene in microwave cooking. 1972, London,: H.M.S.O. [2], 33 p. [by the] Department of Health and Social Security [and the] Ministry of Agriculture, Fisheries and Food [and the] Welsh Office.

1311. Greco, G., Great cooking with country inn chefs : a culinary journey across America. 1992, Nashville, Tenn.: Rutledge Hill Press. 255 p. Gail Greco.

1313. Greco, G., World class cuisine : great adventures in European regional cooking. 1995, Nashville, Tenn.: Rutledge Hill Press. 223 p. Gail Greco ; photography by Tom Bagley ; photo art direction by Gail Greco.

1315. Greco, G., Great cooking with country inn chefs : a culinary journey across America. 1998, New York, NY: Galahad Books. p. Gail Greco.

1316. Green, K., Japanese cooking for the American table. 1st ed. 1982, Los Angeles

1318. Green, S., Good Housekeeping's cooking for company. 1970, London,: Ebury P. 264 p., 24 plates [written by Shirley Green; line drawings by Yvonne Skargon].

1320. Greene, A. and S. Hunter, Tropical appetites : fine cooking and dining in Tanzania. 1995, Dar es Salaam, Tanzania: Gecko Pub. x, 172 p. by Arlin Greene and Susan Hunter.

1323. Greer, A.L., Creative Mexican cooking : recipes from great Texas chefs. 1985, Austin, Tex.: Texas Monthly Press. 236 p. Anne Lindsay Greer.

1324. Greer, A.L., Creative Mexican cooking : recipes from great Texas chefs. 1991, Houston, Tex.: Lone Star Books. 236 p. Anne Lindsay Greer.

1326. Gregory, P.R., Italian home cooking for family and friends. 1997, Tucson, Ariz.: Fisher Books Pasqualina Rio Gregory.

1327. Greig, D., Cooking with herbs. 1991, Kenthurst, NSW: Kangaroo Press. 88 p. Denise Greig ; [illustrated by Jane Stapleford].

1328. Grey, S., Complete Italian cooking. 2002, London

1330. Grodnick, S., Accents of the Orient : Eastern influence on Western cooking. 1989, Los Angeles: HPBooks. 207 p. Susan Grodnick ; photography by Teri Sandison.

1333. Groene, J., Cooking on the go. 1971, New York,: Grosset & Dunlap. ix, 148 p. 22 cm. main themes: Outdoor cookery.

1334. Groene, J., Cooking on the go. 1980, Boston: Sail Books. 235 p. Janet Groene.

1336. Groene, J., Cooking aboard your RV. 1993, Camden, Me.: Ragged Mountain Press. vi, 218 p. Janet Groene.

1338. Groff, B. and J. Wilson, Good earth & country cooking. 1974, [Harrisburg, Pa.]: Stackpole Books. 253 p. [by] Betty Groff and Jos‚e Wilson.

1340. Gross, K.J., et al., Cooking. 1st ed. Chic simple. 1995, New York: Knopf. 287 p. [edited by Kim Johnson Gross, Jeff Stone ; recipes with Sally Sampson ; written by Todd Lyon ; photographs by Gentl and Hyers].

1341. Groveman, L., The I love to cook book : rediscovering the joy of cooking for family and friends. 1st ed. 2004, New York: Clarkson Potter/Publishers Lauren Groveman. main themes: Cookery.



1344. Guermont, C. and P. Frumkin, The Norman table : the traditional cooking of Normandy. 1985, New York: Scribner. 297 p. Claude Guermont with Paul Frumkin.

1345. Guggisberg, R. and E. Mwango, Cooking with an African flavour. 1st ed. Sapra safari guide ; no. 10. 1993, Nairobi, Kenya: Mount Kenya Sundries Ltd. 26 p. recipes from Rosanne Guggisberg and traditional sources ; compiled and illustrated by Elaine Mwango.

1347. Guillaume, M., French cooking made easy. 1969, London,: Dent. xiv, 218 p., 25 plates. edited with a foreword by Theodora FitzGibbon; drawings by Christiane Neuville; photographic illustrations by Tabard Vernet and Kobel; [translated from the French]

1348. Guion, D.T., Grandma's hands : the heart and soul of New Orleans cooking. 1998, Forestville, MD: Cap Publ. & Literary Co. viii, 117 p. Deirdre T. Guion.

1349. Gunderson, M., Cowboy cooking. Exploring history through simple recipes. 2000, Mankato, Minn.: Blue Earth Books. 32 p.Discusses the everyday life, cooking methods, and common foods of cowboys who moved cattle across the American West in the late nineteenth century. Includes recipes. by Mary Gunderson ; consultant, Don Reeves.

1350. Gunderson, M., Oregon trail cooking. Exploring history through simple recipes. 2000, Mankato, Minn.: Blue Earth Books. 32 p.Discusses the everyday life, family roles, cooking methods, and common foods of pioneers who traveled west on the Oregon Trail during the nineteenth century. Includes recipes. by Mary Gunderson.

1351. Gunderson, M., Pioneer farm cooking. Exploring history through simple recipes. 2000, Mankato, MN: Blue Earth Books. 32 p.Discusses the everyday life, family roles, cooking methods, and common foods of pioneers who settled in the Midwest during the late 1800s and early 1900s. Includes recipes. by Mary Gunderson ; consultant, Anita Sue Clement.

1352. Gunderson, M., Southern plantation cooking. Exploring history through simple recipes. 2000, Mankato, Minn.: Blue Earth Books. 32 p.Discusses everyday life, family roles, cooking methods, most important foods, and celebrations of people on southern plantations before the Civil War. Includes recipes. by Mary Gunderson ; consultants, Melodie Andrews, Catherine White.

1353. Gunderson, M. and E.B. Kavasch, American Indian cooking before 1500. Exploring history through simple recipes. 2001, Mankato, MN: Blue Earth Books. 32 p. by Mary Gunderson ; consultant, E. Barrie Kavasch.

1355. Gusman, J., Vegetables from the sea : everyday cooking with sea greens. 1st ed. 2003, New York, NY: William Morrow. ix, 131 p. Jill Gusman.

1356. Habitat for Humanity International Inc., Blueprints for cooking. 1991, Nashville, Tenn.: Favorite Recipes Press. 166 p. Habitat for Humanity.

1357. Habitat for Humanity International Inc., Simple, decent cooking : partners in the kitchen. 1997, Americus, Ga.: Habitat for Humanity International. 206 p. Habitat for Humanity.

1358. Hadamuscin, J., John Hadamuscin's down home : a year of cooking, entertaining, and living easy. 1st ed. 1993, New York: Harmony Books. 192 p. photographs by Randy O'Rourke.

1359. Hadamuscin, J., John Hadamucin's home for Christmas : decorating, cooking, entertaining, and giving. 1st ed. 1995, New York: Harmony Books. 95 p. photographs by Randy O'Rourke.

1360. Hadijah Abdullah, T., Masakan tradisi Irranum = Irranum traditional cooking. 1989, Singapore: Manhattan Press. 114 p. Hadijah Abdullah Teng.

1363. H‚eriteau, J., The best of electric crockery cooking. 1976, New York: Grosset & Dunlap. 319 p. Jacqueline H‚eriteau.

1365. Hafner, D., A taste of Africa : traditional & modern African cooking. 2002, Berkeley, CA: Ten Speed Press. viii, 232 p. Dorinda Hafner.

1366. Hagen, U., Love for cooking. 1976, New York: Macmillan. x, 400 p. Uta Hagen.

1368. Halacy, B. and D.S. Halacy, Cooking with the sun. 1992, La Fayette, CA: Morning Sun Press. viii, 114 p. by Beth and Dan Halacy.

1370. Halfmann, A., The Saladmaster guide to healthy & nutritious cooking. 2nd ed. 1999, Amherst, WI: Palmer Publications. 1 v. (various pagings) [by Adeline Halfmann].

1371. Halfmann, A. and S. Claessens, Kitchen nutrition : healthy cooking made easy. 1997, Kewaskum, WI: Regal Ware. 1 v. (various pagings) [by Adeline Halfmann].

1372. Halfmann, A. and K. Filgo, The Saladmaster guide to healthy & nutritious cooking : from the kitchen of Saladmaster. 1st ed. 1998, Arlington, TX: Summit Publishing Group. p. Adeline Halfmann ; [edited by] Kathy Filgo.

1375. Haller, J. and J. Paige, Cooking in the Shaker spirit. 1990, Camden, Me.: Yankee Books. xxi, 202 p. James Haller, with Jeffrey Paige.

1377. Hamelcourt, J.E., A Belgian cookbook. Hippocrene pbk. ed. Hippocrene international cooking classics. 1996, New York: Hippocrene Books. 224 p. by Juliette Elkon.

1379. Hamersley, G. and J.M. Smart, Bistro cooking at home. 2003, New York: Broadway Books Gordon Hamersley with Joanne McAllister Smart. main themes: Cookery, American.



1381. Hanbury Tenison, M., Cooking with vegetables : original recipes. 1980, London: Cape. xii, 284 p., [12] p. of plates by Marika Hanbury Tenison ; illustrations by John Miller.

1382. Hanes, P., Old American favorites. 1984, Woodbury, N.Y.: Barron's. [65] p. by Phyllis Hanes.

1383. Hanle, Z., Cooking wild game. 1974, New York,: Liveright. x, 225 p. [by] Zack Hanle. Illustrated by Grambs Miller.

1384. Hann, J., Salads. Cooking with style. 1994, San Diego, Calif.: Thunder Bay Press. 96 p. [author and home economist, Jane Hann ; photographer, Rowan Fotheringham].

1385. Hansen, B.J., Southeast Asian cooking : menus and recipes from Thailand, Singapore, Vietnam, Brunei, Malaysia, Indonesia, and the Philippines. 1992, Tucson, Ariz.: Fisher Books. 144 p. by Barbara Hansen.

1387. Hansen, D.W., Microwave magic. 1986, Gaithersburg, MD: American Cooking Guild. 64 p. by Diana Williams Hansen.

1388. Hansen, M., Cooking by the calendar : a Family weekly cookbook edited by Marilyn Hansen. 1978, New York: Times Books. viii, 308 p., [6] leaves of plates ill. ; 24 cm.

1389. Happel, M., Cool cooking cookbook : cool kitchen, cool cook, great food!. 1980, New York: Butterick Pub. 136 p. Margaret Happel.

1391. Hargreaves, B., The sporting wife: a guide to game and fish cooking. 1971, London,: H. F. Witherby. 336 p. edited by Barbara Hargreaves.

1392. Harlech, P., Pamela Harlech's Practical guide to cooking, entertaining, and household management. 1st ed. 1981, New York: Atheneum. xii, 436 p. Pamela Harlech ; drawings by Sharon Finmark.

1393. Harlow, J., Story play : costumes, cooking, music, and more for young children. 1992, Englewood, Colo.: Teacher Ideas Press. xii, 202 p. Joyce Harlow.

1395. Harlow, J., S. Gray, and California Culinary Academy., Cuisines of Southeast Asia : Thai, Vietnamese, Indonesian, Burmese & more. California Culinary Academy series. 1994, Santa Rosa, CA: Cole Group : Distributed to the book trade by Publishers Group West. 127 p. Jay Harlow, writer ; Sandra Gary, editor.

1397. Harrington, G., Summer garden, winter kitchen : growing and cooking the nourishing root. 1st ed. 1976, New York: Atheneum. xvi, 297 p. Geri Harrington.

1398. Harris, A. and T. Harris, A taste of the Aegean : Greek cooking and culture. 1st American ed. 1992, New York: Abbeville Press. 152 p. by Andy Harris ; with photographs by Terry Harris.

1399. Harris, B., Let's cook microwave. 3d ed. 1979, Portland, Or.: B. Harris Microwave Cooking Services. 208 p. by Barbara Harris.

1400. Harris, C.C. and M. Howells, Modern ways of growing and cooking vegetables. 1972, London,: Pelham. 224, [4] p. [by] Cyril C. Harris and Marion Howells.

1401. Harris, D.A., Island cooking : recipes from the Caribbean. 1988, Freedom, Calif.: Crossing Press. 162 p. Dunstan A. Harris.

1403. Harris, G., The essential cooking planning kit. 2003, Los Angeles: America's Group Godfrey Harris. main themes: Cookery Planning.

1404. Harris, J.B., Iron pots and wooden spoons : Africa's gifts to New World cooking. 1989, New York: Atheneum. xxii, 195 p. Jessica B. Harris.

1406. Harris, L. and D. Tilley, Never let your cat make lunch for you. 1999, Berkeley, Calif.: Tricycle Press. 1 v. (unpaged).Pebbles the cat is great at cooking breakfast, but a disaster when it comes to fixing lunch. Lee Harris ; pictures by Debbie Tilley.

1409. Harris, R., Gourmet cooking for dogs : healthy meals and tasty snacks for the canine in your life. 1999, Los Angeles, Calif.: General Pub. Group by Ray Harris. main themes: Dogs Food Recipes.



1412. Hartwig, D.M., Classic Greek cooking. 1974, [Concord, Calif.,: Nitty Gritty Productions. 179 p. Illustrated by Mike Nelson.

1414. Hassalevris, C., Moussaka, baklava, and love; cooking the Greek way. 1973, [Los Angeles,: Ward Ritchie Press. 141 p. illus. 15 cm. main themes: Cookery, Greek.



1416. Hatcher, J., Cooking on the breadline. Pauperbacks. 1978, Wellingborough: Thorsons. 95 p. by Jo Hatcher.

1417. Hauser, S., Wild rice cooking : harvesting, history, natural history, and lore with 80 recipes. 2000, New York, NY: Lyons Press. xxv, 173 p. Susan Carol Hauser.

1418. Hawkes, A.D., A world of vegetable cookery : an encyclopedic treasury of recipes, botany, and lore of the vegetable kingdom. [Rev. ed. 1984, New York: Simon and Schuster. 283 p. Alex D. Hawkes ; illustrations by Bill Goldsmith.

1419. Hawkins, N., A. Hawkins, and M.A. Havemeyer, Nantucket and other New England cooking. 1976, New York: Hastings House. xii, 212 p. Nancy & Arthur Hawkins & Mary Allen Havemeyer ; with drawings by George Buctel & Arthur Hawkins.

1421. Hay, H., Clay pot cooking. 1973, Brattleboro, Vt.,: S. Greene Press. 32 p. Illustrated by Norman Rogers.

1422. Hayashi, N., Igirisu wa oishii. Shohan. ed. 1991, TŚokyŚo: Heibonsha. 252 p. Hayashi Naozomu.

1423. Haydel, N.J.M. and H. McQueen, Southern heirloom cooking. 2001, Intercourse, PA: Good Books. 284 p. Norma Jean McQueen Haydel & Horace McQueen.

1424. Hayes, B., Two hundred years of Australian cooking. 1970, [Melbourne,: Thomas Nelson (Australia). 155 p. Photography by Ben Eriksson. Chapter introductions by Diana Langley.

1425. Hayes, I., Cooking with heart & soul. 2000, New York: G.P. Putnam's Sons. 222 p. (large print) Isaac Hayes.

1426. Hayes, J., French cooking for people who can't. 1st ed. 1979, New York: Atheneum. ix, 321 p. Julia Hayes ; drawings by David Hayes.

1427. Hazan, M., The classic Italian cook book: the art of Italian cooking and the Italian art of eating. [1st ed. 1973, New York,: Harper's Magazine Press. xv, 483 p. Drawings by George Koizumi.

1428. Hazan, M., The classic Italian cook book : the art of Italian cooking and the Italian art of eating. 1st Knopf ed. 1976, New York: Knopf : distributed by Random House. xv, 483 p. Marcella Hazan ; drawings by George Koizumi.

1429. Hazan, M., More classic Italian cooking. 1st ed. 1978, New York: Knopf. xi, 496 p. by Marcella Hazan ; ill. by Marisabina Russo.

1430. Hazan, M., Essentials of classic Italian cooking. 1st ed. 1992, New York: A.A. Knopf. xi, 688 p. by Marcella Hazan ; illustrated by Karin Kretschmann.

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1434. Hazen, J., Hot! : 150 fiery and spicy recipes for cooking with chiles, peppercorns, mustard, horseradish, and ginger. 1997, New York: Black Dog & Leventhal Publishers Janet Hazen ; photography by Joyce Oudkerk Pool.

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1448. Henderson, K. and C. Thompson, Bounce, bounce, bounce. 1st U.S. ed. 1994, Cambridge, Mass.: Candlewick Press. 1 v. (unpaged).In illustrations and rhyming text, an active toddler demonstrates how water is meant for washing (splash splash splash), chairs for sitting (bounce bounce bounce), and saucepans for cooking (crash crash crash). Kathy Henderson ; illustrated by Carol Thompson.

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1463. Hess, M.A. and J.G. Tougas, The art of cooking for the diabetic. 3rd ed. 1996, Chicago, Ill.: Contemporary Books. x, 549 p. Mary Abbott Hess ; assisted by Jane Grant Tougas.

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1471. Hibler, J., Easy and elegant seafood : an everyday guide to buying and cooking seafood and fish. 1984, Portland, Or.: Frank Amato Publications. 142 p. Jane Franke Hibler ; color photos by Mike Henley.

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1473. Hicks, P.J., The mountain cookbook : recipe from "The Cooking Corner". 1991, Weaverville, Calif.: I Collect Facts. vi, 109 p. by Patricia Johnsen Hicks.

1474. Hill, B.W., Cooking the English way. Easy menu ethnic cookbooks. 1982, Minneapolis: Lerner Publications Co. 46 p.An introduction to the cooking of England, including simple recipes for traditional breakfast, lunch, teatime, and dinner dishes. Also includes a brief history of English cooking and typical menus. Barbara W. Hill.

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1487. Hoffman, M. and G. Hoffman, Mable and Gar Hoffman's California flavors. Rev. [ed.]. ed. 1993, Los Angeles: HP Books. 160 p. col. ill. ; 28 cm.

1488. Hoffman, V. and R. Hoffman, The great little food with wine cookbook : 76 cooking with wine recipes, pairing food with wine, how and where to buy wine, ordering wine in a restaurant. 2nd ed. 2003, Windsor, Calif.: Rayve Productions by Virginia and Robert Hoffman. main themes: Cookery (Wine)

1489. Hofman, E.G., Everyday cooking for the Jewish home : more than 350 delectable recipes. 1st ed. 1997, New York, NY: HarperCollinsPublishers. vi, 393 p. Ehtel G. Hofman.

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1500. Hom, K., Fragrant Harbor taste : the new Chinese cooking of Hong Kong. 1989, New York, N.Y.: Simon and Schuster. 304 p. Ken Hom.

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1519. Howe, R., Italian cooking. [Revised ed. 1972, London,: Deutsch. 204 p. 21 cm. main themes: Cookery, Italian.



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1584. Jaffrey, M., Madhur Jaffrey's quick & easy Indian cooking. 1996, San Francisco: Chronicle Books. 144 p. photography by Philip Salverry.

1585. Jaffrey, M., An invitation to Indian cooking. 1st Ecco ed. 1999, Hopewell, N.J.: Ecco Press. 285, 15 p. Madhur Jaffrey ; with a new preface by the author.

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1589. James, W., G. Edden, and G. Lorford, Kitchen technique : a complete guide to practical cooking. 1982, New York: Crescent Books : Distributed by Crown Publishers. 256 p. Wendy James, Gill Edden & Grizelda Lorford ; consultant editor, Norma MacMillan.

1590. Jamieson, P. and Cooking Club of America., Celebrating herbs. 2002, Minnetonka, MN: Cooking Club of America. 176 p. [Patsy Jamieson].

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1598. Jazwin, R., The Hvac/r professional's field guide to medium & high efficiency gas furnaces. 1993, Troy, MI: Business News Pub. Co. 1 v. (various pagings) Richard Jazwin.

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1606. Johari, H., The healing cuisine : India's art of Ayurvedic cooking. 1994, Rochester, Vt.: Healing Arts Press. vii, 264 p. Harish Johari.

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1612. Johnson, L.L. and H. Kowitt, A week with Zeke & Zach. 1st ed. Speedsters. 1993, New York: Dutton Children's Books. 62 p.Zeke and Zach spend a horrible week enduring the relentless knitting of their aunt, the mistakes of their nearsighted uncle, and the vile cooking of their cousin. by Lindsay Lee Johnson and Holly Kowitt, [illustrator].

1613. Johnson, M., Cooking with Irish spirits. 1995, Dublin: Wolfhound Press. 109 p. Margaret Johnson ; with illustrations by Adrian McMurchie.

1614. Johnson, R., The American table : more than 400 recipes that make accessible for the first time the full richness of American regional cooking. 1984, New York: W. Morrow. xii, 419 p. Ronald Johnson ; drawings by James McGarrell.

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1618. Johnston, M., The cuisine of the rose : classical French cooking from Burgundy and Lyonnais. 1st ed. 1982, New York: Random House. 313 p. Mireille Johnston ; illustrations by Milton Glaser.

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1620. Johnston, M., The cuisine of the sun : classical French cooking from Nice and Provence. 1st Fireside ed. A Fireside cookbook classic. 1990, New York: Simon & Schuster. 311 p. Mireille Johnston ; illustrations by Milton Glaser.

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1624. Jones, B.C., Cooking with 5 ingredients : appetizers & beverages breads, brunch & breakfast soups, salads & sandwiches vegetables & side dishes main dishes sweets : recipes with 5 ingredients made in 3 easy steps. 2001, Highland Village, TX: Cookbook Resources. 333 p. by Barbara C. Jones.

1625. Jones, B.C., Easy dessert cooking with 5 ingredients. 2003, Highland Village, TX: Cookbook Resources. p. Barbara C. Jones.

1626. Jones, B.C., Easy slow cooker cooking with 4 ingredients. 2003, Highland Village, TX: Cookbook Resources. p. Barbara C. Jones.

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1638. Junior League of Bristol., Start your ovens : cooking the way it ought'a be from the Junior League of Bristol. 2001, Nashville, Tenn.: Favorite Recipes Press. 191 p. ill. ; 24 cm. main themes: Cookery, American.



1640. Junior League of El Paso., Seasoned with fun : cooking and entertaining with pizzazz. 2000, El Paso, Tex.: Junior League of El Paso. 302 p. col. ill. ; 25 cm.

1641. Junior League of Little Rock., Apron strings : ties to the Southern tradition of cooking. 1997, Little Rock, Ark.: Junior League of Little Rock Publications. 263 p. presented by the Junior League of Little Rock, Incorporated.

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1663. Kasdan, S., Love and knishes : an irrepressible guide to Jewish cooking. 3rd ed. 1997, Alexander, NC: Alexander Books. xii, 180 p. Sara Kasdan ; illustrated by Louis Slobodkin.

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1669. Katz, G.W., Jewish cooking. International creative cookbooks. 1979, New York: Weathervane Books : distributed by Crown Publishers. 64 p. Gail Weinshel Katz.

1670. Katzman, S.M. and E.J. Kohorst, For kids who cook. 1979, New York: Holt, Rinehart and Winston.Presents easy recipes that young gourmets can make with little supervision. Also includes an explanation of cooking techniques and uses of various utensils as well as riddles, jokes, and puzzles. by Susan Manlin Katzman ; illustrated by Edward J. Kohorst.

1672. Kaufman, S., Sheilah's Easy ways to elegant cooking : the fearless fussless cookbook. 1979, New York: Delacorte Press/E. Friede. 262 p. by Sheilah Kaufman.

1673. Kaufman, S., Sheilah's Fearless, fussless cookbook : more easy ways to elegant cooking. 1982, New York, N.Y.: Delacorte Press. 278 p. by Sheila Kaufman.

1677. Kaye, S., Yorkshire cooking. 1969, Halifax, Yorkshire,: Halifax Courier. 253 p. compiled and edited by Shirley Kaye; illustrations by Geoffrey Coning.

1678. KŤakŤonen, U., Natural cooking the Finnish way. 1974, New York: Quandrangle. xii, 209 p. Ulla KŤakŤonen.

1679. Keane, M. and D. Chace, Pressure cooking the meatless way : over 125 delicious and nutritious recipes for today's busy cook. 1996, Rocklin, CA: Prima Pub. viii, 208 p. Maureen B. Keane and Daniella Chace ; [illustrations by Daniella Chace].

1680. Keao, M. and L. Keao, Cooking with Hawaiian magic : at last! : island recipes and luau ideas for our mainland friends. Rev. ed. 1990, Honolulu, Hawaii: Bess Press. 159 p. by Mae and Lee Keao ; original illustrations by Missy Blalack.

1681. Keenan, N.B., Cooking with jazz. 2000, Hattiesburg, MS: Nansite Pub. 211 p. Nancy Bethea Keenan.

1683. Kelen, M., Spanish home cooking : cocina casera Espanola. 2002, Minneapolis: Cocina Casera, Inc. 251 p. text and photographs by Miriam Kelen.

1684. Kelly, D., Grilling & barbecuing : food and fire in regional American cooking. 2003, New York: Stewart, Tabori & Chang. 207 p. Denis Kelly ; photographs by Maren Caruso.

1685. Kelly, S.W., Mama Susan's easy, wholesome Dixie cooking. 1991, Brevard, N.C.: Toad Hall Press. 212 p. by Susan Whitaker Kelly ; edited by Talissa McCormick & Jon Hildreth ; cover and line drawings by King Thackston ; drawing of Mama Susan by Jim Schell.

1686. Kenda, M. and P.S. Williams, Cooking wizardry for kids. 1990, New York: Barron's. vi, 314 p.Instructions for nearly 200 creative kitchen projects, including a copper plating experiment, invisible ink, experiments with liquids, and recipes for astronaut cookies, fried worms, and various kinds of cakes, puddings, and salads. Margaret Kenda and Phyllis Williams.

1688. Kenealy, J.P., Better camping for boys. 1974, New York,: Dodd. 96 p.Information on all aspects of camping, such as equipment, backpacks, cooking, first aid, and survival when lost, with particular emphasis on camp trips off the beaten path. [by] James P. Kenealy.

1692. Kent, E., Country cuisine : cooking with country chefs. 1980, London: Sidgwick & Jackson. 415 p. Elizabeth Kent ; wines chosen by Jancis Robinson ; special illustrations by Jane Jamieson.

1693. Kenton, D., Cooking light and delicious. 1st ed. 2002, Laguna Hills, CA: Novlette Westley. p. Darlton Kenton.

1694. Kerr, W.P., et al., The El Paso Chile Company's Texas border cookbook : home cooking from Rio Grande country. 1st ed. 1992, New York: W. Morrow. xiii, 272 p. by W. Park Kerr and Norma Kerr and Michael McLaughlin.

1695. Kershner, R., Greek cooking. 1977, [s.l.]: Weathervane Books. 80 p. Ruth Kershner.

1696. Kershner, R., Italian cooking. International creative cookbooks. 1978, [Barre, Mass.]: Weathervane Books. 80 p. Ruth Bauder Kershner.

1697. Kershner, R., Hungarian cooking. 1979, [New York]: Weathervane Books. 64 p. Ruth Bauder Kershner.

1698. Kershner, R., Irish cooking. 1979, [Barre, Mass.]: Weathervane Books. 64 p. Ruth Bauder Kershner.

1699. Kershner, R. and J. Koch, Mexican cooking. International creative cookbooks. 1978, [Barre, Mass.]: Weathervane Books. 80 p. Ruth Kershner and Josette Koch.

1700. Kesselheim, A.S., The lightweight gourmet : drying and cooking food for the outdoor life. 1994, Camden, Me.: Ragged Mountain Press. vi, 88 p. Alan S. Kesselheim.

1701. Kesselheim, A.S., Trail food : drying and cooking food for backpackers and paddlers. Rev. ed. 1998, Camden, Me.: Ragged Mountain Press. vi, 97 p. Alan S. Kesselheim ; illustrations by Marypat Zitzer.

1706. Killeen, J. and G. Germon, Cucina simpatica : robust trattoria cooking. 1st ed. 1991, New York, NY: HarperCollins. 221 p. Johanne Killeen & George Germon ; photographs by Ken Ambrose.

1707. Kim, J., Chinese cooking, Jenny Kim's way. 1978, Portland, Or.: Kim Publications. 112 p. [ill., Wing K. Leong].

1708. Kim, Y., Chįśośum mat ponśun Pukhan pyśolmi : Moranģgak Kim Yong i mandśul śossśoyo. Woman sense cooking. 1999, Sśoul Tįśukpyśolsi: Sśoul Munhwasa. 220 p. 'Moranģgak' Kim Yong śui chįśośum mat ponśun Pukhan pyśolmi

1709. Kimball, C., The cook's bible : the best of American home cooking. 1st ed. 1996, Boston, Mass: Little, Brown and Company. xv, 443 p. Christopher Kimball.

1711. Kimball, Y. and J. Anderson, The art of American Indian cooking. 1988, New York: N. Lyons Books. 215 p. by Yeffe Kimball and Jean Anderson ; with a foreword by Will Rogers, Jr. ; with a preface by Gary Soucie ; illustrated by Yeffe Kimball.

1712. Kimball, Y. and J. Anderson, The art of American Indian cooking. 2000, New York: Lyons Press. 215 p. by Yeffe Kimball and Jean Anderson ; foreword by Will Rogers, Jr. ; preface by Gary Soucie ; illustrated by Yeffe Kimball.

1713. Kimble, S.M. and I.S. Noriega, Mexican desserts : the sweet side of Mexican cooking!. 1987, Phoenix, AZ, USA: Golden West Publishers. 144 p. by Socorro Mušnoz Kimble and Irma Serrano Noriega.

1714. Kinderlehrer, J., The art of cooking with love and wheat germ (and other natural foods). 1977, Emmaus, Pa.: Rodale Press. ix, 355 p. by Jane Kinderlehrer.

1715. Kinderlehrer, J., Cooking kosher, the natural way. 1980, Middle Village, N.Y.: Jonathan David Publishers. x, 346 p. by Jane Kinderlehrer.

1716. King, A. and J. Doxat, Dictionary of cooking terms. 1976, London: Forbes Publications Ltd. vi, 165 p. [by] Aileen King, including a section on wines and spirits contributed by John Doxat.

1719. Kingsbury, P., et al., Cooking with country music stars. 1986, Atlanta, Ga.

1720. Kinney, N., Cooking Irish style today. 1977, Dublin: Mercier Press. 128 p. Noreen Kinney.

1721. Kirk, P., Smoke it! : over 80 succulent recipes to revolutionize your cooking. 2001, Philadelphia: Courage Books. 112 p. Paul Kirk.

1724. Kirschenbaum, L., Levana's table : kosher cooking for everyone. 2002, New York

1725. Kiser, K. and J. O'Brien, Buzzy Widget. 1999, New York: Marshall Cavendish. 1 v. (unpaged).Buzzy Widget builds robots to do his cooking and cleaning but still finds there is something missing in his life. by Kevin Kiser ; illustrated by John O'Brien.

1726. Kittivech, S., Taiguo cai = Thai cooking made easy. Chu ban. ed. 1992, Daibei Shi: Wei quan chu ban she. 96 p. Sukhum Kittivech.

1727. Kleiman, E., Pizzeria : the best of casual pizza oven cooking. Casual cuisines of the world. 1997, Menlo Park, CA: Sunset Books. 128 p. by Evan Kleiman.

1732. Knapp Press., Recipe yearbook 1987 : editors' choice of recipes from 1986. Cooking with Bon app‚etit. 1987, Los Angeles: Knapp Press. 133 p., [16] p. of plates col. ill. ; 28 cm.

1734. Knox, G.M., Vegetables. 1st ed. Great cooking made easy. 1987, Des Moines, Iowa: Meredith Corp. 128 p. [editor, Gerald M. Knox].

1735. Knox, G.M. and L. Frohling, Fish & seafood. 1st ed. Great cooking made easy. 1986, Des Moines, Iowa: Meredith Corp. 128 p. [editor, Gerald M. Knox ; fish and seafood contributing editor, Lorene Frohling].

1739. Kobsar, B., Traditions healthy home cooking. 1st ed. 1990, Walnut, Creek, Ca.: Cottage Kitchen Pub. 180 p. Barbara Kobsar ; illustrations by Susan Jackson.

1741. Kolpas, N., The quick grill artist : fast and fabulous recipes for cooking with fire. 1st ed. 2002, New York: Clarkson Potter. 175 p. Norman Kolpas ; photographs by Brian Leatart.

1742. Konishi, K., Japanese cooking for health and fitness. 1st U.S. ed. 1984, Woodbury, N.Y.: Barron's. 119 p. Kiyoko Konishi.

1743. Konstantinides, S.L. and H.N. Hartung, Sofi's Aegean kitchen : a light approach to traditional Greek home cooking. 1st ed. 1993, New York: Clarkson/Potter. xiv, 177 p. Sofi Lazarides Konstantinides with Helen Newton Hartung ; illustrations by Steven Salerno.

1744. Kotschevar, L.H., Short order cooking. 1990, New York: Van Nostrand Reinhold. vii, 287 p. Lendal H. Kotschevar.

1745. Kourebanas, M. and C.G. Sontheimer, The pleasures of cooking fruits & vegetables. 1st ed. 1998, Hopewell, N.J.: Ecco Press. 300 p. edited by Maria Kourebanas with Carl Sontheimer ; illustrations by Agni Saucier.

1746. Koury, C., Great desserts. Easy cooking. 1984, Woodbury, N.Y.: Barron's. [64] p. by Christine Koury.

1747. Koval, R. and R. Reichenfeld, Jewish cooking, Jewish cooks. 2001, London: New Holland. 143 p. Ramona Koval ; photography by Robert Reichenfeld.

1748. Kowtaluk, H. and A. McGill, Discovering food. 1978, Peoria, Ill.: C. A. Bennett Co. 192 p.A textbook of food preparation discussing such basics as meal planning, recipes, equipment, appliances, and cooking techniques. Helen Kowtaluk ; educational consultant, Ann McGill.

1749. Kowtaluk, H. and A. McGill, Discovering food. Rev. ed. 1982, Peoria, Ill.: Bennett Pub. Co. 192 p.A textbook of food preparation discussing such basics as meal planning, recipes, appliances, equipment, cooking techniques, and nutrition. Helen Kowtaluk ; educational consultant, Ann McGill.

1750. Kranzdorf, H. and Les Cuisiniers inc., Cooking for the '80's : from Les Cuisiniers. 1980, Exton, Pa.: Schiffer Pub. 255 p. by Hermie Kranzdorf.

1751. Kraus, R., Private eyes don't blink. Warner Juvenile Books ed. 1988, New York: Warner Juvenile Books. 32 p.Relates how Mummy Dearest receives first prize for creative cooking despite the plotting of the Ol' Perfessor. by Robert Kraus.

1753. Krech, I.M., Onions. 1st ed. 1981, [S.l.]: Primavera Books/Crown. 64 p. by Inez M. Krech.

1754. Krech, I.M., Potatoes. 1st ed. 1981, New York: Primavera Books/Crown. 64 p. by Inez M. Krech.

1755. Krech, I.M., Tomatoes. 1st ed. 1981, New York: Primavera Books/Crown. 64 p. by Inez M. Krech.

1757. Krementz, J., The fun of cooking. 1985, New York: A.A. Knopf. 201 p.A collection of recipes, illustrated with photographs, for a variety of dishes including pumpkin pie, cucumber sushi, homemade pasta, granola, and lemon chicken. Jill Krementz.

1758. Kremezi, A. and J. Botsacos, The foods of the Greek islands : cooking and culture at the crossroads of the Mediterranean, including some recipes from New York's acclaimed Molyvos Restaurant, owners, the Livanos family, executive chef, Jim Botsacos. 2000, Boston: Houghton Mifflin. xii, 298 p. Aglaia Kremezi ; photographs by Aglaia Kremezi.

1759. KrŤuger, A., German cooking; savoury German dishes prepared in the traditional way. 1973, Newton Abbot,: David and Charles. 100 p. recipe contributions by Arne KrŤuger.

1760. KrŤuger, A. and A. Wolter, The best of cooking. 1977, New York: Larousse. 336 p. Arne KrŤuger & Annette Wolter ; photography by Christian Teubner.

1761. KrŤuger, A., A. Wolter, and C. Teubner, The best of cooking. 1977, London ; New York: Hamlyn. 336 p. [by] Arne KrŤuger & Annette Wolter ; photography by Christian Teubner ; [translated from the German].

1762. Krochmal, C. and A. Krochmal, Caribbean cooking. 1975, [New York]: Quadrangle/New York Times Book Co. xix, 261 p. Connie and Arnold Krochmal.

1763. Krochmal, C. and A. Krochmal, A naturalist's guide to cooking with wild plants. 1975, [New York]: Quadrangle/New York Times Book Co. viii, 336 p. [by] Connie & Arnold Krochmal.

1765. Kulibert, B., Campground cookery. 3rd ed. The Outdoor cooking series. 1991, Rhinelander, Wis.: Explorer's Guide Pub. 160 p. Brenda Kulibert.

1767. Kump, P., Quiche & p„at‚e. 1st Harper & Row ed. 1982, New York: Harper & Row : I. Chalmers Cookbooks. 84 p. Peter Kump ; illustrated by Susan Gray.

1768. Kuo, I., The key to Chinese cooking. 1st ed. 1977, New York: Knopf. 532 p. Irene, Kuo ; drawings by Carolyn Moy, calligraphic seals designed by C.C. Kuo.

1769. Kuo, I., The key to Chinese cooking. 1996, New York: Wings Books. 532 p. Irene Kuo ; drawings by Carolyn Moy ; calligraphic seals designed by C.C. Kuo.

1774. Kushi, M. and A. Jack, Humanity at the crossroads. 1st ed. 1997, Becket, Mass.: One Peaceful World Press. 112 p. Michio Kushi and Alex Jack.

1777. Kyrklund, U., StrŤomming och sill. 1979, [Stockholm]: Forum. 95 p. Ulli Kyrklund.

1780. La Falaise, M.d. and A. Boxer, Seven centuries of English cooking. 1973, London,: Weidenfeld and Nicolson. 240 p. [by] Maxime McKendry; edited by Arabella Boxer.

1781. Labensky, S.R. and J. Fitzgerald, The complete idiot's guide to cooking techniques and science. 2003, Indianapolis, IN: Alpha Books. xix, 340 p. by Sarah Labensky and James Fitzgerald.

1782. Labensky, S.R. and A.M. Hause, On cooking : techniques from expert chefs. 1995, Englewood Cliffs, N.J.: Prentice Hall. viii, 1080 p. Sarah R. Labensky, Alan M. Hause ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone.

1783. Labensky, S.R. and A.M. Hause, On cooking : a textbook of culinary fundamentals. 2nd ed. 1999, Upper Saddle River, N.J.: Prentice Hall. ix, 1157 p. Sarah R. Labensky, Alan M. Hause ; with Steven Labensky ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone.

1784. Labensky, S.R. and A.M. Hause, On cooking : a textbook of culinary fundamentals. 3rd ed. 2003, Upper Saddle River, NJ: Prentice Hall. xii, 1216 p. Sarah R. Labensky, Alan M. Hause, with Steven Labensky ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.

1785. Labensky, S.R., A.M. Hause, and S. Labensky, On cooking : techniques from expert chefs. 2nd ed. 1999, Upper Saddle River, N.J.: Prentice Hall. ix, 1125 p. Sarah R. Labensky, Alan M. Hause ; with Steven Labensky; photographs by Richard Embery ; drawings by Stacey Winters Quattrone.

1786. Labensky, S.R., A.M. Hause, and S. Labensky, On cooking : techniques from expert chefs. 3rd ed. 2003, Upper Saddle River, N.J.: Prentice Hall. xiii, 1184 p. Sarah R. Labensky, Alan M. Hause ; with Steven Labensky ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.

1787. Laber, J., Woman's day cooking for one. 1st ed. 1978, New York: Random House. xiii, 257 p. edited by Jeri Laber.

1788. Lach, A.S., Hows and whys of French cooking. [Rev. and expanded ed. 1974, Chicago: University of Chicago Press. xxii, 635 p. Alma Lach ; with a chapter on wine by George Rezek ; and a foreword by Andr‚e Simon.

1790. LaFray, J., Tropic cooking : the new cuisine from Florida and the islands of the Caribbean. 1987, Berkeley, Calif.: Ten Speed Press. x, 310 p., [12] p. of plates Joyce LaFray Young.

1791. LaFray, J., Classic conch cooking. Famous Florida! 1988, Tampa, Fla.: Surfside Pub. v, 39 p. Joyce LaFray Young.

1792. LaFray, J., Classic crab cooking. Famous Florida! 1988, Tampa, Fla.: Surfside Pub. 42 p. Joyce LaFray Young.

1794. Lamb, L.E., What you need to know about food & cooking for health. 1973, New York,: Viking Press. xiii, 412 p. [by] Lawrence E. Lamb.

1795. Lamb, L.E., What you need to know about food & cooking for health. 1976, New York: Viking Press. xiii, 412 p. Lawrence E. Lamb.

1798. Lane, C.B. and H.J. McPherson, The Florida cookbook : a lighter look at Southern cooking. 1990, Orlando: Sentinel Books. 212 p. by Charlotte Balcomb Lane ; edited by Heather J. McPherson.

1799. Langholz, E., Over 50 and still cooking! : recipes for good health and long life. 1990, San Leandro, Calif.: Bristol Pub. Enterprises. 163 p. Edna Langholz ... [et al.].

1801. Larson, C., M. Sullivan, and Old World Wisconsin (Museum). Friends., Taste of tradition : Old World Wisconsin cooking. 1988, Eagle, Wis.: Friends of Old World Wisconsin. 176 p. Carolyn Larson, editor ; Meribeth Sullivan, text ; Louise Van Antwerpen, illustrations.

1802. Larson, R. and J.R. Henshaw, Backpacking, for fun and glory. 1979, New York: Harvey House. 77 p.This introduction to backpacking discusses the equipment, safety precautions, cooking, camping etiquette, and other pertinent topics. by Randy Larson ; photos. & sketches by John R. Henshaw.

1804. Lau, M.L., The delicious world of raw foods : a culinary guide to preparing appetizers, soups, salads, vegetables, main dishes, and desserts with little or no cooking. 1st ed. 1977, New York: Rawson Associates Publishers. viii, 235 p. by Mary Louise Lau.

1805. Law, D., Herbs for cooking and for healing. 1970, London, New York,: Foulsham. 104 p. illus. (some co1.). 23 cm.

1807. Lawrence, S., Scots cooking : the best traditional and contemporary Scottish recipes. 2000, London: Headline. ix, 192 p. Sue Lawrence.

1808. Laws, P., International gourmet cooking with microwave. 1976, Palo Alto, CA

1809. Lawson, M., et al., The naturally healthy gourmet : secrets of quick, tasty, and wholesome cooking. 1st ed. 1994, Oroville, Calif.: George Ohsawa Macrobiotic Foundation. 231 p. by Margaret Lawson, with Tom Monte ; edited by Laurel Ruggles.

1810. Lawson, N., How to be a domestic goddess : baking and the art of comfort cooking. 1st ed. 2000, London: Chatto & Windus. ix, 374 p. Nigella Lawson.

1811. Lawson, N., How to be a domestic goddess : baking and the art of comfort cooking. 1st ed. 2001, New York: Hyperion. viii, 374 p. Nigella Lawson ; photography by Petrina Tinslay.

1812. Layton, B., Cooking for 1. 1994, Sioux City, Iowa: Quixote Press. 208 p. by Barb Layton.

1814. Le Fevre, R.N. and B. Taylor, LeFevre's domestic utilisation of gas. 3rd revised ed. 1973, Tonbridge,: Benn. [4], 402 p. by Brian Taylor.

1816. Ledford, I., Hill country cookin' and memoirs. 1991, Gretna: Pelican Pub. Co. 224 p. Ibbie Ledford.

1817. Lee, F.C., Ten lessons in Japanese cooking. 1996, Elizabeth, NJ: Hollym International. p. Florence C. Lee.

1818. Lee, K. and A. Branyon, Chinese cooking secrets. 1st ed. 1983, Garden City, N.Y.: Doubleday. 368 p. Karen Lee, written with Alaxandra Branyon.

1819. Lee, K. and A. Branyon, Nouvelle Chinese cooking. 1987, New York

1820. Lee, K. and A. Friedman, Chinese cooking for the American kitchen. 1st ed. 1976, New York: Atheneum. xx, 363 p. Karen Lee, with Aileen Robbins Friedman ; illustrated by Sidonie Coryn ; with an introd. by Grace Chu.

1822. Leggatt, J., Cooking with flowers. 1st American ed. 1987, New York: Fawcett Columbine. 142 p. Jenny Leggatt.

1823. Lehrer, S., Cooking at cooktique : over 200 international food classics from a teaching kitchen. 1st ed. 1984, Garden City, N.Y.: Doubleday. viii, 423 p. Silvia Lehrer ; illustrations by Mona Mark.

1824. Leibenstein, M., Cooking from the garden : original and unusual recipes to enhance and preserve your garden harvest. Taylor's weekend gardening guides. 2000, Boston: Houghton Mifflin. 122 p. Margaret Leibenstein.

1825. Leneman, L., Easy vegan cooking : over 350 delicious recipes for every occasion. 1998, London: Thorsons. xi, 212 p. Leah Leneman.

1827. Leong, Y.S., The best of Singapore cooking. 1988, Singapore: Times Books International. 254 p. Leong Yee Soo.

1828. Leong, Y.S., The best of Malaysian cooking. 1991, Singapore: Times Books International. 254 p. Leong Yee Soo.

1829. Leppard, L.G., Mandie's cookbook. 1991, Minneapolis, Minn.: Bethany House Publishers. 109 p.Introduces recipes for dishes as they were prepared at the turn of the century, including corn pudding and southern fried chicken, through the story of Mandie learning cooking from her Aunt Lou. Lois Gladys Leppard.

1831. Levin, K.A., Light & easy Chinese : with quick wok cooking. 1992, Lincolwood, Ill.: Publications International. 96 p. [recipe development by Karen A. Levin ; photographers, Laurie Proffitt and Peter Walters ; food stylists, Lois Hlavac and Carol Parik].

1832. Levine, M., Cookies! : crunchy, chewy, nutty, crumbly, chocolatey. 1989, Gaithersburg, MD: American Cooking Guild. 64 p. edited by Marian Levine.

1833. Levitch, R., Cooking for blondes : gourmet recipes for the culinarily challenged. 2003, Milwaukee, Wis.: Champion Press. viii, 223 p. Rhonda Levitch.

1834. Levitch, R., Cooking for blondes : Holiday edition. 1st ed. 2003, Fredonia, WI: Champion Press Ltd. p. Rhonda Levitch.

1835. Levy, F., Classic techniques for fine cooking. Cole's Kitchen arts series. 1995, Santa Rosa, CA

1836. Levy, F., Jewish cooking for dummies. 2001, Indianapolis, IN: IDG Books Worldwide, Inc. 332 p. by Faye Levy.

1841. Lewis, E. and S. Peacock, The gift of Southern cooking : recipes and revelations from two great Southern cooks. 1st ed. 2003, New York: Alfred A. Knopf. xiv, 332 p. by Edna Lewis and Scott Peacock.

1842. Lewis, G. and J.M. Shaw, Recipes for learning : exploring the curriculum through cooking. 1979, Santa Monica, Calif.: Goodyear Pub. Co. 199 p. Gail Lewis, Jean M. Shaw ; [illustrated by Karen McBride and Susan Cuscuna].

1844. Lewis, S.K. and L.D. Blakley, Allergy & candida cooking : rotational style. 1995, Coralville, Iowa: Canary Connect Publications. xiv, 370 p. Sondra K. Lewis, with Lonnett Dietrich Blakley ; illustrations by Christine Hicks.

1845. Lewis, S.K. and L.D. Blakley, Allergy & candida cooking made easy. 1996, Coralville, Iowa: Canary Connect. xii, 288 p. Sondra K. Lewis with Lonnett Dietrich Blakey ; illustrations by Christine Hicks.

1849. Libby, T., Creative coastal cooking : recipes from a dozen contemporary restaurants along the coast of Maine. 2003, Camden, ME: Down East Books. 208 p. by Terry Ward Libby.

1852. Lilley, M.B., Oklahoma cook book. Cooking across America cook book series. 2000, Phoenix, AZ: Golden West Publishers. 94 p. edited by Mary Beth Lilley.

1853. Lin, F., Florence Lin's Chinese regional cookbook : a guide to the origins, ingredients, and cooking methods of over 200 regional specialties and national favorites, with special sections on Chinese eating and cooking utensils, planning and preparation of menus, Chinese teas, wines, and spirits. 1975, New York: Hawthorn Books. 342 p., [3] leaves of plates Florence Lin ; foreword by Lin Yutang ; decorative and instructive ill. by Nai Gi.

1854. Lin, F. and N. Gi, Florence Lin's Cooking with fire pots. 1979, New York: Hawthorn Books. 134 p. by Florence Lin, with the assistance of Nai Gi.

1857. Lindsay, A., D.J. Fink, and American Cancer Society., The American Cancer Society cookbook. 1st rev. ed. 1988, New York: Hearst Books. 269 p., [16] p. of plates Anne Lindsay in consultation with Diane J. Fink.

1859. Lirio, J., Cooking with Jack Lirio. 1982, New York: Morrow. 276 p., [8] p. of plates by Jack Lirio ; photographs by Allan Rosenberg.

1860. Little, A., Soho cooking. 1999, London: Ebury. 254 p. Alastair Little.

1861. Little, A. and R. Whittington, Alastair Little, keep it simple : a fresh look at classic cooking. 1994, Woodstock, N.Y.: Overlook Press. 192 p. by Alastair Little and Richard Whittington ; photographs by David Gill ; illustrations by Brian Ma Siy.

1862. Little, A. and R. Whittington, Food of the sun : a fresh look at Mediterranean cooking. 1st ed. 1996, Woodstock, N.Y.: Overlook Press. 192 p. by Alastair Little & Richard Whittington ; photographs by David Gill ; illustrations by Alison Barratt.

1866. Lo, K.H.C., Quick and easy Chinese cooking. 1970, London,: Pelham. 192 p. by Kenneth H. C. Lo.

1867. Lo, K.H.C., Peking cooking. 1971, London,: Faber and Faber. 176 p. [by] Kenneth H. C. Lo. With a foreword by William Empson.

1868. Lo, K.H.C., Quick and easy Chinese cooking. [1st American ed. 1972, Boston,: Houghton Mifflin. viii, 229 p. by Kenneth H. C. Lo. With decorations by Bobby Altman.

1869. Lo, K.H.C., Peking cooking. [1st American ed. 1973, New York,: Pantheon Books. 176 p. by Kenneth H. C. Lo. With a foreword by William Empson.

1872. Lo, K.H.C., Cheap chow. 1976, London: Elm Tree Books. 159 p. Kenneth Lo.

1873. Lo, K.H.C., The love of Chinese cooking. 1977, [London]: Octopus Books. 96 p. [by] Kenneth Lo.

1874. Lo, K.H.C., Chinese provincial cooking. 1979, London: Elm Tree Books. vi, 282 p. Kenneth Lo.

1876. Lo, K.H.C., The complete encyclopedia of Chinese cooking. 1979, New York: Crescent Books. 224 p. consultant editor, Kenneth Lo; foreword by Grace Zia Cgu.

1878. Lo, K.H.C., Kenneth Lo Chinese Cookery School., and Memories of China (Restaurant), The encyclopedia of regional Chinese cooking : with recipes from Kenneth Lo's Chinese Cookery School and Memories of China restaurant. 1984, [New York]: Crescent Books : Distributed by Crown Publishers. 192 p. col. ill. ; 30 cm.

1879. Lo Monte, M., Mimmetta Lo Monte's classic Sicilian cookbook. 1990, New York: Simon and Schuster. 349 p. Mimmetta Lo Monte.

1880. Locricchio, M., The cooking of Greece. Superchef. 2004, New York: Benchmark Books Matthew Locricchio ; with photos by Jack McConnell. main themes: Cookery, Greek.



1882. Locricchio, M. and J. McConnell, The cooking of France. Superchef. 2003, New York: Benchmark Books. 79 p.Introduces the different culinary regions of France through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety. by Matthew Locricchio ; with photos by Jack McConnell.

1883. Locricchio, M. and J. McConnell, The cooking of Italy. Superchef. 2003, New York: Benchmark Books. 72 p.Introduces the different culinary regions of Italy through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety. Matthew Locricchio ; with photos by Jack McConnell.

1884. Locricchio, M. and J. McConnell, The cooking of Mexico. Superchef. 2003, New York: Benchmark Books. 79 p.Introduces the different culinary regions of Mexico and presents all kinds of recipes for traditional Mexican dishes. Matthew Locricchio ; with photos by Jack McConnell.

1885. Loewen, N. and J.A. Ahlstrom, Food in Germany. International food library. 1991, Vero Beach, Fla.: Rourke Publications. 32 p.Describes the food products, cooking and eating customs, and festivals of Germany. Includes recipes. text by Nancy Loewen ; recipes compiled by Judith A. Ahlstrom.

1886. Loewen, N. and J.A. Ahlstrom, Food in Greece. International food library. 1991, Vero Beach, Fla.: Rourke Publications. 32 p.Describes the food products, cooking and eating customs, and festivals of Greece. Includes recipes. text by Nancy Loewen ; recipes compiled by Judith A. Ahlstrom.

1887. Loewen, N. and J.A. Ahlstrom, Food in Korea. International food library. 1991, Vero Beach, Fla.: Rourke Publications. 32 p.Surveys food products, customs, and preparation in Korea, describing typical dishes, cooking techniques, and recipes for a variety of meals. text by Nancy Loewen ; recipes compiled by Judith A. Ahlstrom.

1888. Logan, A.M., Wine and wine cooking; entertaining and cooking with American wines. [1st ed. 1972, Richmond,: Westover Pub. Co. 328 p. by Anne M. Logan.

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1918. Ma, N.C., Chinese cooking for two. 1980, Woodbury, N.Y.: Barron's. 168 p. by Nancy Chih Ma ; translated by Mitsuki Kovacs ; Grace Zia Chu, consultant.

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1960. March, V., Cooking with mushrooms. 1972, London,: Elm Tree Books Ltd. ix, 150, [4] p. col. illus. 23 cm. main themes: Cookery (Mushrooms)



1963. Marcus, M., Cooking with a Harvard accent : a collection of international recipes from the Harvard community. 1979, Boston: Houghton Mifflin. xix, 300 p. Melanie Marcus.

1964. Marden, P.C. and S.I. Barchers, Cooking up world history : multicultural recipes and resources. 1994, Englewood, Colo.: Teacher Ideas Press. xv, 237 p. Patricia C. Marden and Suzanne I. Barchers.

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1966. Mario, T., Quantity cooking. 1978, Westport, Conn.: AVI Pub. Co. xxxvii, 450 p. Thomas Mario.

1967. Mark, T., Greek islands cooking. [1st ed. 1974, Boston,: Little. xvi, 303 p. Illustrated by Maris Platais.

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1970. Marks, C., Sephardic cooking : 600 recipes created in exotic Sephardic kitchens from Morocco to India. 1992, New York: Donald I. Fine. xviii, 541 p. Copeland Marks.

1972. Marks, C., Copeland Marks' Indian & Chinese cooking from the Himalayan Rim. 1996, New York: D.I. Fine Books. xiv, 304 p. Copeland Marks' Indian and Chinese cooking from the Himalayan Rim

1973. Marks, G., The world of Jewish cooking. 1996, New York: Simon & Schuster. 406 p. Gil Marks.

1974. Marks, W.C., No more mac and cheese : a bachelor's guide to cooking with ease. 1990, San Francisco: Marks Pub. Co. 56 p. William C. Marks ; illustrations by Adam Rabbino.

1975. Maronne, M., R. Montigny, and Larousse (Firm), The Larousse treasury of country cooking. 1975, New York: Crown. 512 p. [16] leaves of plates ill. (some col.) ; 23 cm.

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1978. Marshall, D., Gamba : simple seafood cooking. 2000, [Glasgow, Scotland]: Black and White Pub. 136 p. Derek Marshall ; introduced by Bryan Burnett.

1979. Marshall, L., Cooking with Lydie Marshall. 1st ed. 1982, New York: Knopf : Distributed by Random House. viii, 470 p. illustrations by Stephanie Fleischer Osser.

1980. Marshall, L., Chez nous : home cooking from the south of France. 1st ed. 1995, New York, NY: HarperCollins. xiv, 303 p. Lydie Marshall.

1981. Marshall, L., A passion for my Provence : home cooking from the South of France. 1999, New York: HarperPerennial Lydie Marshall.

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1985. Mart‚inez, E., Classic Spanish cooking with Chef Ef. 1993, Los Angeles

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1987. Martin, G.W., The complete book of outdoor cooking. 1975, South Brunswick: A. S. Barnes. xvii, 200 p. George W. Martin.

1988. Martin, P., The art of cooking, the French way. 1975, Garden City, N.Y.: Dolphin Books. 222 p., [4] leaves of plates Pol Martin.

1989. Martin, P., Appetizers and salads. 1987, Montreal, Canada: Brimar. 64 p. Pol Martin.

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2062. McMahan, J.H., California rancho cooking. 1983, Lake Hughes, Ca.: Olive Press. xiv, 248 p., [4] leaves of plates Jacqueline Higuera McMahan.

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2065. McMichael, B. and K. McDonald, Cooking with love & cereal. 1st ed. 1981, Chappaqua, N.Y.: Christian Herald Books. 223 p. Betty McMichael with Karen McDonald.

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2100. Methven, B., 100 ideas for today's chicken. Microwave cooking library. 1992, Minnetonka, MN: C. DeCosse. 160 p. by Barbara Methven.

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2162. Moorthy, V., The complete vegetable cookbook : a guide to cooking vegetables in over 300 ways. 1995, New Delhi: UBS Publishers' Distributors. 360 p. Vasantha Moorthy.

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2164. Morgan, D., D. Taggart, and K. Taggart, Cooking for the week : leisurely weekend cooking for easy weekend meals. 1999, San Francisco: Chronicle Books. 167 p. by Diane Morgan, Dan Taggart, and Kathleen Taggart ; photographs by Leigh Beisch.

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2169. Morningstar, A., Ayurvedic cooking for westerners : familiar western food prepared with Ayurvedic principles. 1st ed. 1995, Twin Lakes, Wis.: Lotus Press. xv, 395 p. by Amadea Morningstar ; illustrations by Robin Noren.

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2195. Namba, A. and G.Z. Chu, Chinese cooking : outstanding Peking, Szechwan, Cantonese, and Shantung dishes : an illustrated guide. American ed. 1977, Woodbury, N.Y.: Barron's. 100 p. by Ayako Namba ; Grace Z. Chu, consultant.

2198. Nash, J., Essence brings you great cooking. 1994, New York: Amistad : Distributed by Penguin USA. xii, 465 p. Jonell Nash.

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2201. Nathan Adelson Hospice., Best bets : Las Vegas cooking at its best. 1993, Las Vegas, Nev.

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2205. National Broiler Council., The Chicken cookbook : featuring recipes from the 40th National Chicken Cooking Contest. 1993, New York, N.Y.: Dell Pub. 126 p. National Broiler Council.

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2208. Neal, B., Bill Neal's Southern cooking. 1985, Chapel Hill: University of North Carolina Press. ix, 233 p. 24 cm.

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2240. Nilson, B., Cooking with yogurt, cultured cream and soft cheese. 1973, New York,: Hippocrene Books. 195 p. 23 cm. main themes: Cookery (Dairy products)



2242. Nix, J.J. and Chevron Chemical Company. Ortho Book Division., Adventures in oriental cooking. Ortho book series. 1976, San Francisco: Ortho Book Division, Chevron Chemical Co. 94 p. [created and designed by the editorial staff of Ortho books ; written and edited by Janeth Johnson Nix ; photographed by Clyde Childress].

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2257. Null, G., Vegetarian cooking for good health. 1999, New York: BBS Pub. p. Gary Null, Shelly Null.

2258. Null, G. and S. Null, Vegetarian cooking for good health. 1991, New York

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2264. Odom's Tennessee Pride Sausage., Cooking with pride : celebrating 50 years. 1994, Madison, Tenn.: Odom's Tennessee Pride Sausage. 134 p. At head of title: Odom's Tennessee Pride Country Sausage

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2269. Ojakangas, B.A., Scandinavian cooking. 1st University of Minnesota Press ed. 2003, Minneapolis: University of Minnesota Press Beatrice Ojakangas. main themes: Cookery, Scandinavian.



2271. Oliver, R., La cuisine; secrets of modern French cooking. 1969, New York,: Tudor Pub. Co. 896 p. Translated and edited by Nika Standen Hazelton with Jack van Bibber.

2272. Olney, J., The farm market cookbook : conversations, recipes, cooking tips, growing hints, mail order sources, a geographical guide, and everything else you should know about American farmers' markets. 1st ed. 1991, New York, N.Y.: Doubleday. xv, 277 p. text and photographs by Judith Olney.

2273. Olympe and International Cookbook Services., The cuisine of Olympe : great French cooking easily prepared. 1983, Piscataway, N.J.: New Century Publishers. vii, 248 p., [12] p. of plates Dominique "Olympe" Nahmias ; [American adaptation by International Cookbook Services ; translation, Claira Hirschfield].

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2276. Omtvedt, T. and K. Bespalec, The Oregon Trail cookbook : a historical view of cooking, traveling, and surviving on the trail. 1993, Kearney, NE: Morris Pub. 194 p. [editors, Tamara Omtvedt & Kirsten Bespalec].

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2278. įOpchŚ∂i, I. and ThŚimngŚan NittayasŚan KhrŚua., KlŚuai : tamrap įŚahŚan phŚĹa sukkhaphŚap. Phim khrang thŚi 1. ed. 1998, Krung ThŚep: Samnakphim SŚĶngdŚĶt. 111 p.Recipe for cooking bananas as health food in Thailand. [dŚoi ThŚimngŚan NittayasŚan KhrŚua] ; bannŚathikŚan, įOpchŚ∂i įImsabŚai, Monthip Sitthiphiphat, ťChanthip SŚĶįŚieo.

2282. O'Rourke, K. and J. Scannell, Cooking with the spices of India : 50 easy to follow recipes to transform ordinary foods into extraordinary meals. 1st ed. 1995, Palo Alto, Calif.: Culinary Alchemy. 128 p. introduction by Kathleen O'Rourke ; recipes by Kathleen O'Rourke and Julia Scannell.

2285. Orsini, J.E., Italian family cooking : unlocking a treasury of recipes and stories. 1st ed. 2000, New York: Thomas Dunne Books. xii, 178 p. Joseph Orsini.

2287. Ortiz, E.L., The complete book of Caribbean cooking. 1973, New York,: M. Evans. 450 p. Drawings by Moneta Barnett.

2288. Ortiz, E.L., The book of Latin American cooking. 1st ed. 1979, New York: Knopf ; ditributed by Random House. xxiii, 357 p. Elisabeth Lambert Ortiz.

2289. Ortiz, E.L., The book of Latin American cooking. 1st Vintage Books ed. 1980, New York: Vintage Books. xxiii, 357 p. Elisabeth Lambert Ortiz.

2290. Ortiz, E.L., Cooking with the young chefs of France : contemporary interpretations of traditional cuisine. 1981, New York: M. Evans. xv, 330 p. Elisabeth Lambert Ortiz ; illustrations by Lizbeth Patrone.

2291. Ortiz, E.L., The book of Latin American cooking. 1994, Hopewell, N.J.: Ecco Press. xxiii, 357 p. Elisabeth Lambert Ortiz.

2292. Ortiz, E.L., The new complete book of Mexican cooking. Rev. ed. 1997, London: Grub Street. 352 p. Elizabeth Lambert Ortiz. main themes:



2294. Ortiz, E.L. and M. Endo, The complete book of Japanese cooking. 1976, New York

2295. Ortiz y Pino, Y., Original native New Mexican cooking. 1st ed. 1993, Santa Fe, N.M.: Sunstone Press. vi, 26 p. Yolanda Ortiz y Pino.

2296. Orton, E. and V. Orton, Cooking with wholegrains. 1982, New York: Gramercy Pub. Co. : Distributed by Crown Publishers. 64 p. by Ellen and Vrest Orton.

2297. Osborne, C., Southeast Asian food and drink. Food and drink. 1989, New York: Bookwright Press. 48 p.Introduces the cooking and food habits of Southeast Asia, including such recipes as prawn soup and fried rice, and provides brief information on the people, agriculture, and festive occasions of the area. Christine Osborne.

2299. Ottesen, C., The herbal epicure : growing, harvesting, and cooking healing herbs. 1st ed. 2001, New York: Ballantine Wellspring. xxvi, 274 p. Carole Ottesen.

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2302. Ovide, S., Cooking in the French fashion. 1999, New York: Hippocrene Books. xiii, 92 p. written by Stephanie Ovide ; illustrated by Maurita Magner.

2303. Owen, B., Look, I'm cooking : simple recipes for preschoolers. 1993, Birmingham, AL: New Hope. 64 p. Barbara Owen.

2304. Owen, S., Indonesian regional cooking. 1st U.S. ed. 1995, New York: St. Martin's Press. xiv, 289 p. Sri Owen.

2305. Owen, S., Healthy Thai cooking. 1997, New York: Stewart, Tabori, & Chang. 160 p. Sri Owen ; photographs by James Murphy.

2307. P‚epin, J., La technique : the fundamental techniques of cooking : an illustrated guide. 1976, New York: Quadrangle/New York Times Book Co. 470 p., [4] leaves of plates Jacques P‚epin ; photographs by L‚eon Perer.

2308. P‚epin, J., La methode : an illustrated guide to the fundamental techniques of cooking. 1979, New York: Times Books. 390 p. Jacques P‚epin.

2311. P‚epin, J., Everyday cooking with Jacques P‚epin. 1989, New York: Perennial Library. 194 p. col. ill. ; 26 cm.

2312. P‚epin, J., Today's gourmet II : light and healthy cooking for the '90s. 1st ed. 1992, San Francisco: KQED. ix, 177 p. Jacques Pepin.

2314. P‚epin, J., Happy cooking! : more light classics from Today's gourmet. 1994, San Francisco: KQED. viii, 205 p. Jacques P‚epin.

2316. Palmer, C. and J. Choate, Charlie Palmer's casual cooking : the chef of New York's Aureole restaurant cooks for family and friends. 1st ed. 2001, New York: Morrow. 247 p. Charlie Palmer with Judith Choate.

2317. Palmer, K. and Australian Institute of Aboriginal and Torres Strait Islander Studies., Swinging the billy : indigenous and other styles of Australian bush cooking. 1999, Canberra: Aboriginal Studies Press. 79 p. Kingsley Palmer.

2318. Palosaari, P., Lappish cooking : from fire and fell. 1997, [Finland]: Polarlehdet Oy. 87 p. PŤaivikki Palosaari ; [photographs, Jaakko Alatalo, Jorma Aula, Levin Matkailu ; translation, Ulrike Knak, Elsa Sippel].

2319. Pandya, M., Quick & easy Indian cooking. 1983, New York: Larousse. 136 p., [24] p. of plates Michael Pandya.

2321. Pandya, M., Indian vegetarian cooking. 1989, Rochester, Vt.: Healing Arts Press. 208 p. Michael Pandya.

2322. Pappas, L.S., Crossroads of cooking; world recipes. 1973, [Los Angeles?]: W. Ritchie Press. 189 p. illus. 24 cm. main themes: Cookery, International.



2325. Pappas, L.S., Holiday feasts : festive cooking for family and friends. 1993, San Francisco: Chronicle Books. 72 p. by Lou Seibert Pappas ; illustrations by Caroline Vibbert.

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2502. Reiman Publications., Best of country breads : a bread box full of the country's family favorites...including yeast breads, quick breads, muffins, rolls, biscuits, scones, doughnuts and breadsticks...selected from the thousands of recipes shared by subscribers to Taste of Home, Quick Cooking and Country Woman magazines. 2000, Greendale, WI: Reiman Publications. 114 p. col. ill. ; 29 cm.

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2745. Smith, B. and K. Cromwell, B. Smith's entertaining and cooking for friends. 1995, New York: Artisan. 176 p. Barbara Smith, with Kathleen Cromwell ; photographs by Gentl & Hyers.

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2769. Solomon, J. and J. Solomon, Ancient Roman feasts and recipes adapted for modern cooking = De epulis et arte coquinaria Romanorum antiquorum explicationem atque accomodationem hodiernam. 1977, Miami, Fla.: E. A. Seemann Pub. 144 p. by Jon & Julia Solomon ; with drawings by Julia Solomon.

2770. Somerville, A., Everyday Greens : home cooking from Greens, the celebrated vegetarian restaurant. 2003, New York: Scribner. xix, 394 p. by Annie Somerville.

2771. SomsŚi, S., Kin, kin dŚi kin pen : sŚarakhadŚi ťchŚak konkhrŚua. Phim lŚem khrang rŚĶk. ed. 1987, KÝŚothÝŚomÝŚo. [i.e. Krung ThŚep MahŚa NakhÝŚon]: Samnakphim MŚĶkhamphŚang : ťChatťchamnŚai dŚoi BÝŚorisat SŚamakkhŚisŚan. 178 p.Articles on home economics of food and cooking. khÝŚong SomsŚi Sukumonlanan.

2772. Sone, H. and L. Doumani, Terra : cooking from the heart of Napa Valley. 2000, Berkeley, Calif.: Ten Speed Press. xxvii, 228 p. Hiro Sone and Lissa Doumani ; location photography by Faith Echtermeyer ; food photography by Hiroaki Ishii and Kaoru Sakuraba.

2775. Soviero, D., La vera cucina italiana : the fundamentals of classical Italian cooking. 1991, New York, NY: Macmillan. xvi, 317 p. Donaldo Soviero.

2776. Spanos, A.Z. and J. Spanos, Pure Greek cooking. 1976, Harrisburg, Pa.: Stackpole Books. 204 p. Anna Z. Spanos and John Spanos.

2778. Spear, R.A., Cooking fish and shellfish. 1st ed. 1980, Garden City, N.Y.: Doubleday. xi, 402 p. by Ruth A. Spear ; illustrated by Mona Mark.

2779. Spencer, C., Gourmet cooking for vegetarians. 1978, London: Deutsch. 230 p. by Colin Spencer.

2781. Spencer, C., The new vegetarian : cooking with style the vegetarian way. 1st American ed. 1986, New York, N.Y., U.S.A.: Viking. 256 p. Colin Spencer ; foreword by Wolfgang Puck ; [illustrations, Alison Wisenfeld ; photography, David Johnson].

2783. Spencer, V., Country living the new flavors of country cooking. 2004, New York: Hearst Books edited by Victoria Spencer.

2785. Spieler, M., Mediterranean cooking the healthful way. 1997, Rocklin, CA: Prima Pub. xx, 364 p. Marlena Spieler.

2786. Spieler, M., What's cooking : Mexican. 2000, San Diego, CA: Thunder Bay Press. 256 p. Marlena Spieler.

2787. Spikes, V.A., Enclopedia of Black cooking. Black cooking ; v. 1. 1998, Dallas, TX: Black Heritage Library & Cultural Museum. p. Vee A. Spikes, Danny L. Jones.

2788. Spira, R.R., Naturally Chinese; healthful cooking from China. 1974, Emmaus, Pa.,: Rodale Press. ii, 346 p. Book and jacket design by John K. Landis. Photos. by T. L. Gettings and Robert Griffith.

2789. Spires, T., A guide to happy family cooking : learning to let kids get in your way!. 2000, Intercourse, PA: Good Books. 122 p. Tammerie Spires.

2790. Spitler, S., Cooking French the new way. Adventures in cooking series. 1980, New York: Culinary Arts Institute. 96 p. [Sue Spitler and the Culinary Arts Institute staff ; Edward Finnegan, executive editor ; ill. by Seymour Fleishman, cover photo, Bob Scott Studios, inside photos, Zdenek Piveka].

2793. Spurlock, R., Modern French cooking. 1981, Chicago: Nelson Hall. xi, 184 p. Rae Spurlock.

2794. St. Paul's Greek Orthodox Cathedral (Hempstead N.Y.). Recipe Club., The Complete book of Greek cooking. 1st ed. 1990, New York: Harper & Row. x, 336 p. the Recipe Club of Saint Pauls Greek Orthodox Cathedral ; drawings by Manny Malhado.

2795. Stacey, J., What's cooking. Chinese. 1998, San Diego, Calif.: Thunder Bay Press. 254 p. Jenny Stacey.

2796. Stacey, J., What's cooking. Vegetarian. 1999, San Diego, CA: Thunder Bay Press. 256 p. Jenny Stacey.

2797. Stacey, J., What's cooking potatoes. 2000, San Diego: Thunder Bay Press. 254 p. Jenny Stacey.

2798. Stadd, A., Cooking with the ancients : the Bible food book. 1997, Lakewood, CO: Glenbridge Pub. 195 p. Arlene Stadd ; [illustrations, Patricia Hobbs].

2799. Staebler, E. and B. Martin, Food that really schmecks; Mennonite country cooking as prepared by my Mennonite friend, Bevvy Martin, my mother and other fine cooks. 1968, [Toronto]: Ryerson Press. v, 297 p. [by] Edna Staebler.

2801. Standish, M., Cooking Down East : favorite Maine recipes. 1983, Portland, Me.: G. Gannett Pub. Co. 263 p. by Marjorie Standish.

2802. Stanley, F., English country house cooking; a family cook book. 1973, New York,: Universe Books. 160 p. illus. 23 cm. main themes: Cookery, English.



2804. Stark, D. and Natural Gourmet (Store), Cooking at The Natural Gourmet. 1st ed. 1991, Lexington, MA: Scarecrow Enterprises. 352 p. [Debra Stark].

2806. Stehle, A.P. and A.H. Harvey, Microwave cooking made easy. 1978, Birmingham, Ala.: Oxmoor House. vi, 218 p., [6] leaves of plates Audrey P. Stehle ; [managing editor, Ann H. Harvey].

2807. Steinkoler, R. and S. Glassman, A Jewish cookbook for childen. 1980, New York: Messner. 96 p.Introduces basic cooking techniques and recipes for a variety of traditional Jewish dishes. by Ronnie Steinkoler ; illustrated by Sonja Glassman.

2809. Stephens, P., What's cooking. Italian. 1998, San Diego: Thunder Bay Press. 254 p. Penny Stephens.

2811. Sternberg, R., Yiddish cuisine : a gourmet's approach to Jewish cooking. 1993, Northvale, N.J.: J. Aronson Inc. xxxvii, 325 p. by Robert Sternberg.

2812. Stevens, D., The first book of vegetarian cooking : more than 300 recipes combining great taste with good nutrition. 1996, Rocklin, Calif.: Prima Publ. xix, 459 p. Dionne Stevens.

2815. Stevenson, P., Vegetarian cooking for people with diabetes. 1994, Summertown, Tenn.: Book Pub. Co. 143 p. Patricia LeShane.

2816. Steves, R., Dallas is cooking!. 1992, [Fort Worth, Tex.]: Houston Gourmet. 110 p. by Renie Steves ; nutritionist, Linda McDonald ; foreword by Caroline Rose Hunt.

2818. Stewart, J., Southern cooking : more than 60 authentic recipes, enriched with history and tradition. 1994, Philadelphia, Pa.: Courage Books. 94 p. [Jillian Stewart].

2819. Stewart, J., Amish cooking. 1995, Philadelphia: Courage Books. 80 p. Jillian Stewart.

2820. Stewart, K., Cooking with Katie Stewart. 1974, London ; New York: Hamlyn. 224 p. ill. (some col.) ; 30 cm.

2821. Stewart, K., The joy of eating : a cook's tour of history, illustrated, with a cook's section of the great recipes of every era. 1st ed. 1977, Owings Mills, Md.: Stemmer House Publishers. 288 p. Katie Stewart.

2823. Stohler, F. and M. Stadelmann, Umweltschonend heizen mit Gas. 1986, Aarau: AT Verlag. 271 p. Franz Stohler, Martin Stadelmann.

2824. Stone, J., Cheap and easy cooking with wines, liquors, and liqueurs. [1st ed. 1974, Garden City, N.Y.,: Doubleday. 178 p. 22 cm. main themes: Cookery (Wine)

2827. Stoner, F., Taste of home cooking school : 50th anniversary cookbook. 2002, Greendale, WI: Reiman Publications. 288 p. [editors: Patricia Wade, Heidi Reuter Lloyd].

2828. Stover, A.A., Cooking with beer. 1980, New York: Culinary Arts Institute. 96 p., [4] leaves of plates Annette Ashlock Stover and the Culinary Arts Institute staff ; Edward G. Finnegan, executive editor ; book designed and coordinated by Charles Bozett ; ill. by Seymour Fleishman ; photos. by Zdenek Pivecka.

2829. Strausman, M. and E. Sklar, The campagna table : bring the style and cooking of the Italian countryside into your own home. 1st ed. 1999, New York: William Morrow. xi, 228 p. Mark Strausman ; photographs by Evan Sklar.

2830. Street, M., Good home cooking. 1978, Maidenhead: Sampson Low. 256 p. [by] Myra Street.

2831. Stroman, J., Country inn cooking. 1983, Harrisburgh, Pa.: Stackpole Books. 368 p. James Stroman.

2832. Stucchi, E., Healthy Italian cooking. 1st ed. 1994, New York: Stewart, Tabori & Chang. 160 p. Emanuela Stucchi ; photographs by Gus Filgate ; foreword by Lorenza De'Medici.

2833. Sturges, L.E., Country cooking. 1974, New York: Galahad Books. 96 p. by the editors of Southern living magazine ; under the direction of Lena Sturges, foods editor.

2834. Styler, C. and B. Hodge, Blue collar food : easy home cooking for hardworking people by two really nice guys. 1st ed. 1994, New York: Hearst Books. 278 p. Chris Styler and Bill Hodge.

2836. Sunkist Growers inc., Cooking with sunshine : recipes from the Sunkist kitchens. 1st ed. 1986, New York: Atheneum. x, 341 p., [8] p. of plates ill. (some col.) ; 25 cm.

2837. Sunset Books., Cooking for two ... or just for you. 1978, Menlo Park, Calif.: Lane Pub. Co. 80 p. by the editors of Sunset Books and Sunset magazine.

2838. Sunset Books., Easy basics for international cooking. 1st ed. 1984, Menlo Park, Calif.: Lane Pub. Co. 224 p. by the editors of Sunset Books and Sunset magazine.

2840. Sunset Books., Kebabs on the grill. 1st ed. 1994, Menlo Park, CA: Sunset. 64 p. by the editors of Sunset Books.

2841. Sunset Books., Sauces & salsas for the grill. 1st ed. 1994, Menlo Park, Calif.: Sunset Pub. Corp. 64 p. by the editors of Sunset Books.

2843. Sunset Books., Sunset creative cooking library. Pasta. 1994, Menlo Park, CA: Sunset Pub. Corp. 64 p. by the editors of Sunset Books.

2846. Swift, M.G., Looking at cooking : favorite deep South recipes. 1st Pelican ed. 1979, Gretna [La.]: Pelican Pub. Co. 247 p. Mildred G. Swift.

2852. Tan, J., Food in China. International food library. 1989, Vero Beach, Fla.: Rourke. 32 p.Surveys food products, customs, and preparation in China, describing regional dishes, cooking techniques, and recipes for a variety of meals. Jennifer Tan.

2853. Tan, T., Nonya cooking : the esay way. Rev. ed. 1996, Singapore: Times Books International. 172 p. Terry Tan.

2854. Tan, T. and A. Merewether, Cooking with Chinese herbs. 1983, Singapore: Times Books International. 119 p. Terry Tan ; photographs by Andrew Merewether.

2855. Tanguy, S., What's cooking? : food from start to finish in contemporary art. 2003, Katonah, NY: Katonah Museum of Art. p. Sarah Tanguy.

2856. Tappan, W.R., Cooking with the Tappans. 1st ed. 1986, New York: Vantage Press. 91 p. W.R. (Dick) Tappan.

2857. Taylor, A., What's cooking? : recipes from the Evening Herald. 1994, Glasnevin, Dublin: Strongbow Publications. 192 Ann Taylor.

2858. Taylor, J.M., Hoppin' John's lowcountry cooking : recipes and ruminations from Charleston & the Carolina coastal plain. 1992, New York: Bantam Books. xi, 345 p. John Martin Taylor.

2860. Telephone Pioneers of America. Alexander Graham Bell No. 15 (Washington D.C.), Capital cuisine : cooking with the Pioneers. 1991, Nashville, Tenn.: Favorite Recipes. 255 p. Telephone Pioneers of America, Alexander Graham Bell No. 15.

2861. Telephone Pioneers of America. Great Lakes Chapter no. 90., Great cooking from the Great Lakes. 1992, Nashville, TN: Favorite Recipes Press. 382 p. [Great Lakes Chapter no. 90], Telephone Pioneers of America.

2862. Telephone Pioneers of America. North Carolina Chapter no. 35., Carolina cooking. 1990, Nashville, TN: Favorite Recipes Press. 576 p. Telephone Pioneers of America, North Carolina Chapter no. 35.

2863. Tennant, C., What's cooking. Fish & seafood. 2000, San Diego, CA: Thunder Bay Press. 256 p. Carol Tennant.

2864. Teubner, C. and E. Witzigmann, Herbs & spices : how to make the best use of herbs and spices in your cooking. 1997, New York, N.Y.: Penguin Studio. 144 p. Christian Teubner ... [et al.] ; with recipes by Eckart Witzigmann.

2866. Theoharous, A., Cooking and baking the Greek way. 1st ed. 1977, New York: Holt, Rinehart and Winston. xi, 257 p. Anne Theoharous.

2872. Thomas, H.H.A., Family cooking on less than $5 a day : a handbook for the budget conscious family : over 150 recipes for delicious and economical eating. 1974, Toronto: Modern Canadian Library. 160 p. by Hanna H. Thomas ; illustrated by E. B. Sanders.

2873. Thomas, L., Cooking with the chicken man. 1998, New York, NY: Warner Books. xi, 147 p. Leonard Thomas.

2874. Thomas, L.L., Caring and cooking for the allergic child. 1974, New York,: Drake Publishers. 144 p. by Linda L. Thomas. With a foreword by Allen Sosin, and an introd. by Katharine Crossman.

2875. Thomas, L.L., Caring & cooking for the allergic child. Rev. ed. 1980, New York: Sterling Pub. Co. 141 p. Linda L. Thomas ; foreword by Allen Sosin ; introd. by Katharine Crossman.

2877. Thompson, J.T., Hot licks : great recipes for making and cooking with hot sauces. 1994, San Francisco: Chronicle Books. 134 p. by Jennifer Trainer Thompson ; illustrations by Mercedes McDonald.

2878. Thompson, J.T., Jump up and kiss me : spicy vegetarian cooking. 1996, Berkeley, Calif.: Ten Speed Press. 352 p. Jennifer Trainer Thompson.

2879. Thompson, M., Cooking with class : a second helping. 1992, Charlotte, N.C.: Parents' Council, Charlotte Latin School. 483 p. 24 cm.

2880. Thorne, J., Simple cooking. 1987, New York: Viking. xxix, 290 p. John Thorne.

2881. Thunder Bay Press., Cooking Italian. Desserts. 1999, San Diego: Thunder Bay Press. 123 p. Quaderni di cucina. English

2882. Thunder Bay Press., Cooking Italian. Pasta. 1999, San Diego: Thunder Bay Press. 123 p. Quaderni di cucina. English.

2883. Thunder Bay Press., The food lover's guide to vegetarian cooking. 2000, San Diego: Thunder Bay Press. 189 p. Vegetarian

2884. Thurmon, J.J., Adventures in vegetarian cooking; over 200 meatless main dish recipes. 1969, Nashville,: Southern Pub. Co. 128 p. 23 cm. main themes: Vegetarian cookery.



2886. Tinne, R., Irish countryhouse cooking. 1974, Dublin: Gill and Macmillan. 222 p. compiled by Rosie Tinne.

2888. Tobin, J.P., A taste of the wild; cooking with the good things from nature's garden. 1974, [Kansas City, Mo.,: Hallmark Cards. [48] p. with recipes by Jack Tobin. Illustrated by Merrily Johnson.

2890. Tolley, E. and C. Mead, Cooking with herbs. 1st ed. 1989, New York, N.Y.: C.N. Potter : Distributed by Crown Publishers. xiii, 297 p. by Emelie Tolley and Chris Mead.

2892. Toole, J., Cooking en concert with microwave : blending the best of both cooking worlds with your microwave oven, the maid in the kitchen. 1979, [s.l.: s.n.]. 197 p. Joan Toole.

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2894. Top Tips Publishing Co., Cooking terms from Ša la to zwieback. 1991, Asheville, NC: Top Tips Pub. Co. 131 p. 22 cm. main themes: Cookery Dictionaries.



2898. Trader, V., Trader's Vic's book of Mexican cooking. [1st ed. 1973, Garden City, N.Y.,: Doubleday. 271 p. [by] Victor J. Bergeron. Drawings by Cheryl Olsen.

2899. Trainer, D.D., The bluffer's guide to gourmet cooking. 1972, New York,: Crown Publishers. 56 p. American editor: Joe Singer. Introduced by David Frost.

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2904. Trnka, P., The best of Czech cooking. Expanded ed. Hippocrene international cookbook series. 2001, New York: Hippocrene Books. x, 403 p. Peter Trnka.

2905. Trollope, J., Desserts. 1st ed. Great cooking made easy. 1987, Des Moines, Iowa: Meredith Corp. 128 p. [editor, Joyce Trollope].

2906. Truax, C., Gourmet cooking on a budget. 1st ed. 1976, New York: Ballantine Books. x, 292 p. by Carol Truax.

2907. Truax, C., All about steam cooking. 1st ed. 1981, Garden City, N.Y.: Doubleday. 264 p. Carol Truax ; illustrated by Lauren Jarrett.

2908. Trueman, S., Don't let them smell the lobsters cooking : the lighter side of growing up in the Maritimes long ago. 1982, Toronto: McClelland and Stewart. 178 p. Stuart Trueman.

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2914. Tsujita, M. and K. Ikeda, Chinese cooking for everyone. 1981, Los Angeles, Calif.: Ridgefield Pub. Co. [95] p. by Mariko Tsujita and Kyoko Ikeda.

2915. Tubby, L., Herbs : exciting recipes for cooking with herbs. 2004, New York, NY: Ryland Peters & Small, Inc. Linda Tubby ; photography by Peter Cassidy.

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2945. Vaughan, M.K. and P. Lofts, Wombat stew. 1986, Morristown, N.J.: Silver Burdett Co. [32] p.A dingo intent on making wombat stew receives cooking suggestions from the other animals, unaware that they are protecting their fellow creature. Marcia K. Vaughan ; illustrated by Pamela Lofts.

2946. Vaughan, M.K., R.L. Wolfe, and D. Wolfe, How to cook a gooseberry fool : unusual recipes from around the world. Easy menu ethnic cookbooks. 1994, Minneapolis, MN: Lerner Publications. 47 p.Presents recipes for dishes, such as Bird's Nest Soup, Stargazy Pie, and Hopping John, from eleven different countries. Includes lists of cooking utensils, terms, and special ingredients. Marcia Vaughan ; photographs by Robert L. and Diane Wolfe.

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2960. Viestad, A. and M. Randem, Kitchen of light : new Scandinavian cooking with Andreas Viestad. 2003, New York: Artisan. 303 p. photographs by Mette Randem.

2961. Villa, A. and V. Barrios Schley, Adventures in Mexican cooking. U.S. ed. 1978, [San Francisco: Chevron Chemical Co., Ortho Division. 96 p. recipe manuscript [compiled] by Angelo Villa, Vicki Barrios ; edited by Marjorie and Clyde Childress ; designed by Craig Bergquist ; photography by Clyde Childress.

2962. Villas, J., James Villas' Country cooking. 1st ed. 1988, Boston: Little, Brown. 312 p. 25 cm.

2964. Viola, P. and K. Ravnkilde, Cooking with a Danish flavour. 1978, London: Elm Tree Books. 128 p. Pauline Viola & Knud Ravnkilde.

2965. Visk, T. and M.C. Visk, Marie teaches microwave cooking : inspired by and in loving memory of Marie Cioffi Visk : a Marie cookbook. 1990, Tucker, Ga.: Visk Communication. xvi, 72 p. compiled and edited by Tony Visk.

2966. Vitali, B., Soffritto : tradition and innovation in Tuscan cooking. 2001, Berkeley, Calif.: Ten Speed Press. 240 p. Benedetta Vitali; photographs by Cary Wolinsky.

2968. Vye, G. and S. Grossman, Cooking with grass. 1976, New York: Two Continents Pub. Group. 127 p. George Vye, Stewart Grossman ; illustrated by George Vye.

2970. Wade, C., Health food recipes for gourmet cooking. 1969, New York,: Arc Books. viii, 264 p. 18 cm.

2972. Wadensten, L., Hooffinfeathers : easy, fool proof cooking. 1st ed. 1997, Charlestown, R.I.: Dining Endeavors. 223 p. Linda Wadensten.

2974. Wagner, C. and S. Marquez, Cooking Texas style : a heritage of traditional recipes. 1st ed. 1983, Austin: University of Texas Press. xi, 193 p. by Candy Wagner and Sandra Marquez.

2976. Wahlhaus, R., Jewish gourmet cooking. 1974, London [etc.]: Collins. 222 p. by Rhona Wahlhaus.

2977. Waite, L. and Quail Botanical Gardens. Docent Society., Cooking with herbs : a collection of our favorite recipes using herbs that grow in the Quail Botanical Gardens : all kitchen tested, all sure to please!. 1997, Encinitas, CA: Quail Botanical Gardens Docent Society. 119 p. edited by Lesley Waite.

2978. Waldee, L.M., Cooking the French way. Easy menu ethnic cookbooks. 1982, Minneapolis: Lerner Publications Co. 47 p.An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes,as well as typical menus and a brief description of the special features of a French table setting. Lynne Marie Waldee.

2979. Walden, H., The book of Spanish cooking. 1993, Los Angeles: HPBooks. 120 p. Hilaire Walden ; photographed by Jon Stewart.

2980. Walden, H., The book of French provincial cooking. 1st ed. 1995, New York: HPBooks. 120 p. Hilaire Walden ; photographed by Simon Butcher.

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2982. Waldo, M., Seven wonders of the cooking world. 1971, New York,: Dodd. vi, 439 p. Drawings by Ken Longtemps.

2986. Walsh, M., Guerrilla cooking : the survival manual for people who don't like to cook or don't have time to cook. 1st ed. 1996, New York: Wyatt Book. 196 p. Mel Walsh.

2988. Walt Disney Productions., Walt Disney's Mickey Mouse cookbook. 1975, New York: Golden Press. 93 p.Introduces kitchen equipment and basic cooking rules and includes simple recipes for cakes, cookies, sandwiches, soups, salads, beverages, and other dishes. col. ill. ; 29 cm.

2990. Walter, S., J. Fox, and California Culinary Academy., Vegetarian cooking at the Academy. California Culinary Academy series. 1993, San Francisco: California Culinary Academy : Distributed to the book trade by Publishers Group West. 127 p. Susan Walter, writer ; Jill Fox, editor ; Patrician Brabant, photographer.

2994. Wang, D., Chinese cooking the easy way, with food processors. 1st ed. 1979, New York: Elsevier/Nelson Books. 208 p. Dee Wang.

2996. Warberg, W., Cooking from scratch : the single man's guide to making out in the kitchen. 1st ed. 1976, New York: Ballantine Books. x, 310 p. Willetta Warberg ; ill. by John Buccolo.

2997. Ward, P.A., Chicken. 1st ed. Cooking for today. 1993, Des Moines: Better Homes and Gardens Books. 144 p. [writer, Patricia A. Ward].

2998. Ward, P.A., L. Mannes, and M.M. Williams, Muffins & breads. 1st ed. Cooking for today. 1995, Des Moines, Iowa: Better Homes and Gardens Books. 144 p. [writer, Patricia A. Ward ; editors, Lisa Mannes, Mary Major Williams]

2999. Warner, J., Simply delicious cooking with Joie Warner. 2000, San Francisco: Bay Books Joie Warner.

3000. Warner, M.B. and R.A. Hayward, What's cooking? : favorite recipes from around the world. 1st ed. 1981, Boston: Little, Brown. xi, 170 p.A collection of recipes from more than thirty countries contributed by young people living in the United States who themselves, or whose parents, have emigrated to this country. Recipes vary from simple to complex and include information about their ethnic origins. [compiled] by Margaret Brink Warner and Ruth Ann Hayward.

3001. Warren, J.S., Lamb country cooking : lamb with all the trimmings. 1st ed. 1995, Lake Oswego, Or.: Culinary Arts. 128 p. by Jill Stanford Warren.

3002. Warren, M.E., The art of southern cooking : revised and updated recipes in The Cook's nook. Gramercy 1981 ed. 1981, New York: Gramercy Pub. Co. : Distributed by Crown. 262 p. Mildred Evans Warren ; illustrated by Mel Klapholz.

3004. Wason, B., Cooking to please finicky kids. 1969, New York,: Association Press. 128 p. by Betty Wason.

3006. Watson, G.C. and Dover Publications Inc., Cooking naturally for pleasure and health. 1982, Davie, Fla.: Falkynor Books. xxx, 242 p. by Gail C. Watson ; [illustrations by Gail C. Watson and Dover Publications].

3007. Watson, T.M. and Cowboy Artists of America., Cowboy cooking : recipes from the Cowboy Artists of America. 1st ed, rev. ed. 1991, Flagstaff, AZ: Northland Pub. vi, 162 p. introduction by Jane Justin ; compiled and edited by Thomas M. Watson.

3008. Waud, S.P., Cooking up a storm. 1977, New York: Chatham Square Press. xvii, 206 p. Sydney P. Waud ; illustrations by Susan Tantlinger.

3009. Weaver, W.W., Pennsylvania Dutch country cooking. 1st ed. 1993, New York: Abbeville Press. 204 p. William Woys Weaver ; photographs by Jerry Orabona.

3010. Webb, J.M., Microwave : the cooking revolution. 1977, London: Forbes Publications Ltd. ix, 90 p. [by] Jenny M. Webb.

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3015. Webber, K., Kathie Webber's book of summer cooking. 1978, London: Elm Tree Books. 175 p. ill. ; 23 cm.

3016. Webber, K., Kathie Webber's book of winter cooking. 1978, London: Elm Tree Books. 192 p. ill. ; 23 cm.

3017. Webber, K., Traditional English cooking : a book of country recipes. 1981, London: Batsford. 137 p. Kathie Webber.

3018. Webber, K. and Oriol Bath/David Lewis Associates., Cooking with unusual foods. 1981, London: Sidgwick & Jackson. 185 p. Kathie Webber ; line drawings by Oriol Bath/David Lewis Associates.

3019. Weeks, D.W., True Southern family recipes : the joy of home cooking. 1992, Saratoga, Calif.: R&E Publishers. 280 p. Drew W. Weeks.

3020. Wehrenberg, C., The ploy of cooking : a novel. 1st American ed. 1995, San Francisco: Solo Zone. 223 p. by Charles Wehrenberg.

3021. Weight Watchers International., Simply light cooking : over 250 recipes from the kitchens of Weight Watchers : based on the Personal Choice program. 1992, New York, N.Y., U.S.A.: NAL Books. xvii, 302 p. photoghraphy by Matthew Klein.

3022. Weight Watchers International., Simply light cooking : over 250 recipes from the kitchens of Weight Watchers : based on the personal choice program. 1993, New York: Plume. xvii, 302 p. photography by Matthew Klein.

3025. Weiner, H., M. Weiner, and G. Forman, World of cooking : the PBS series. 1983, New York: Macmillan. xiv, 258 p. Hal & Marilyn Weiner with Gail Forman.

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3031. Weir, J., Weir cooking in the city : more than 125 recipes and inspiring ideas for relaxed entertaining. 2004, New York: Simon & Schuster Joanne Weir ; photographs by Penina Meisels.

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3036. Wells, R. and J. Hurley, Cooking for nitwits. 1st ed. 1989, New York: Dutton : Dial Books. [62] p. Rosemary Wells and Johanna Hurley ; photographs by Barbara Olcott and featuring Lee Bryant.

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3042. Wesler, C.A. and Weight Watchers International., Weight Watchers quick cooking for busy people /[editor, Cathy A. Wesler]. Weight Watchers recipe collection. 1999, Birmingham, Ala.: Oxmoor House. 192 p. Quick cooking for busy people

3044. West, K., The best of Polish cooking : recipes for entertaining and special occasions. 1983, New York, N.Y.: Hippocrene Books. 205 p. by Karen West.

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3046. West, R., My very own Halloween : a book of cooking and crafts. 1993, Minneapolis, Minn.: Carolrhoda Books. 63 p.Contains recipes and crafts grouped conveniently for five Halloween theme parties. by Robin West.

3047. West, R., et al., My very own Christmas : a book of cooking and crafts. 1993, Minneapolis: Carolrhoda Books. 64 p.Christmas recipes and crafts and information about the holiday. by Robin West ; photographs by Robert L. and Diane Wolfe ; illustrations by Susan Slattery Burke.

3048. West, R., et al., My very own Thanksgiving : a book of cooking and crafts. 1993, Minneapolis, MN: Carolrhoda Books. 63 p.A collection of Thanksgiving recipes and crafts, accompanied by information about the holiday. by Robin West ; photographs by Robert L. and Diane Wolfe ; illustrations by Susan Slattery Burke.

3049. West, R., et al., My very own Valentine's Day : a book of cooking and crafts. 1993, Minneapolis: Carolrhoda Books. 63 p.Includes recipes and craft ideas for Valentine's Day celebrations and information about the holiday. by Robin West ; photographs by Robert L. and Diane Wolfe ; illustrations by Susan Slattery Burke.

3050. West, R., et al., My very own birthday : a book of cooking and crafts. 1996, Minneapolis: Carolrhoda Books. 64 p.Includes ideas for creative birthday parties, with recipes for special foods and instructions for making invitations, decorations, favors, and more. by Robin West ; photographs by Robert L. and Diane Wolfe ; illustrations by Jackie Urbanovic.

3051. West, R., et al., My very own Mother's Day : a book of cooking and crafts. 1996, Minneapolis: Carolrhoda Books, Inc. 64 p.Provides suggestions for celebrating Mother's Day through recipes and instructions for various crafts. by Robin West ; photographs by Robert L. and Diane Wolfe ; illustrations by Jackie Urbanovic.

3052. West Virginia Extension Homemakers Council. and Favorite Recipes Press., 80 years of good cooking around West Virginia. 1993, Nashville, TN: Favorite Recipes Press. 191 p. from West Virginia Extension Homemakers.

3054. Westridge Young Writers Workshop., Kids explore America's Hispanic heritage. 1st ed. 1992, Santa Fe

3055. Westridge Young Writers Workshop., Kids explore America's Japanese American heritage. 1st ed. 1994, Santa Fe, N.M.

3058. Wheeler, E., Cooking & entertaining on your boat. A Chapman nautical guide. 2003, New York: Hearst Books. 159 p. by the editors of Chapman Piloting and Elizabeth Wheeler.

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3064. White, M., Cooking for crowds. 1974, New York: Basic Books. xxi, 186 p. Merry White ; drawings by Edward Koren.

3066. Wiegand, S. and K. Williams, Cooking as courtship. 1997, Wichita: Penelope Press. 243 p. Susan Wiegand ; drawings by Kent Williams.

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