🧲 Books like this
Baking Yesteryear: The Best Recipes from the 1900s to the 1980s
B Dylan Hollis · back to the book
What’s in it
Tap a tag: ❤ = this matters to me · tap again ✕ = don’t care · again to reset. The list below updates each time.
24 books with the same feel
Include books by the same authorThe Book of Jewish Food: An Odyssey from Samarkand to New York
Claudia Roden · 616 pages
In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers,
The Taste of Country Cooking
Edna Lewis · 304 pages
Recipes for specific dishes and entire meals from the cooking tradition of the author's Virginia Piedmont farming village, originally settled by freed slaves, are interspersed with reminiscences of her childhood.
The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother
Jeff Smith · 539 pages
Featuring the cuisine of thirty-five different ethnic groups, this collection of more than four hundred recipes encompasses easy-to-prepare dishes ranging from appetizers to desserts.
Jerusalem
Yotam Ottolenghi, Sami Tamimi · 320 pages
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty.
Our Irish Grannies' Recipes: Comforting and Delicious Cooking From the Old Country to Your Family's Table
Eoin Purcell · 152 pages
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
David Wondrich · 326 pages
From Absinthe Cocktail to Whiskey Smash, a salute in stories and drinks to "Professor" Jerry Thomas, pioneer of the American bar. Featuring the original formulae for 100 classic American drinks and a selection of new drinks contributed in his honor by the leading mixologists of our time.
The New Midwestern Table: 200 Heartland Recipes
Amy Thielen · 399 pages
"Thielen applies her professionally honed cooking skills to the classic Midwestern dishes she grew up with in northern Minnesota while also unearthing local gems across the region. In a warm, impassioned voice, she reveals how the Midwest is responsible for much of what we consider our American food heritage. The cuisine is generous, thrifty, intuitive, seasonal, and intimate: "Each cook here is a
Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie (100 Rediscovered Recipes and the Stories Behind Them)
Ted Haigh · 351 pages
"Vintage spirits and forgotten cocktails enthusiastically invokes the exotic tastes and styles of bygone eras. It is an homage to the grand beverages and great bartenders of the past, honoring and remembering them with persuasive sips of the lost cocktails they created!" -- P. [4] of cover.
A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook
Sariann Lehrer · 240 pages
Provides recipes inspired by the "A Song of Ice and Fire" fantasy series--as well as the HBO show it spawned, "Game of Thrones"--Including mutton in onion-ale broth, stewed rabbit, iced milk with honey, and wintercakes.
The Silver Spoon
Clelia D'Onofrio, Giovanna Mazzocchi · 1,263 pages
Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Mario Batali · 522 pages
Mastering the Art of French Cooking
Julia Child · 684 pages
Illustrates the ways in which classic French dishes may be created with American foodstuffs and appliances.
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
Sandor Ellix Katz · 513 pages
"'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz exper
The Essentials of Classic Italian Cooking
Marcella Hazan · 716 pages
Here--in one volume--the authentic, delicious recipes and foolproof techniques that made Marcella Hazan's masterpieces, The Classic Italian Cookbook and More Classic Italian Cooking, the most acclaimed, consulted and enjoyed cookbooks in their field. Revised throughout--updated and expanded with a revision of all recipes to reduce the fat content, new entries, and 50 new recipes.
The Breath of a Wok
Grace Young, Alan Richardson · 256 pages
Joy of Cooking
Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker · 849 pages
John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while
The Fannie Farmer Cookbook
Marion Cunningham, Fannie Merritt Farmer, Archibald Candy Corporation · 874 pages
Presents 1,990 recipes for a variety of dishes, a guide to wine buying and serving, a glossary of cooking terms and techniques, a list of equipment, sample menus, and microwave information.
Cooked: A Natural History of Transformation
Michael Pollan · 480 pages
"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession o
Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook
Christopher Kimball
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee · 684 pages
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth
How to Cook a Wolf
M.F.K. Fisher · 261 pages
From Amazon: Written to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table. M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experimen
My Life in France
Julia Child, Alex Prud'Homme · 344 pages
Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the coun