Regional & Ethnic

The Saffron Tales (Recipes from the Persian Kitchen)

Taste of Persia (A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan)

Land of Fish and Rice (Recipes from the Culinary Heart of China)

In Winter's Kitchen (Growing Roots and Breaking Bread In the Northern Heartland)

Indian for Everyone (The Home Cook's Guide to Traditional Favorites) - 9781572841970

My Two Souths (Blending the Flavors of India into a Southern Kitchen)

Cowgirls in the Kitchen (Recipes, Tales, and Tips for a Home on the Range)

Poole's (Recipes and Stories from a Modern Diner [A Cookbook])

The People's Place (Soul Food Restaurants and Reminiscences from the Civil Rights Era to Today)

Eating Appalachia (Rediscovering Regional American Flavors)

Buon Ricordo (How to Make Your Home a Great Restaurant)

The Homemade Chef (Ordinary Ingredients for Extraordinary Food: A Cookbook)

Taste & Technique (Recipes to Elevate Your Home Cooking [A Cookbook])

Big Bad Breakfast (The Most Important Book of the Day [A Cookbook])

Bake with Anna Olson (More than 125 Simple, Scrumptious and Sensational Recipes to Make You a Better Baker: A Baking Book)

Not My Mother's Kitchen (Rediscovering Italian-American Cooking Through Stories and Recipes)

Alexandre Gauthier: Chef, La Grenouillère

Maya's Secrets (100 Delightful Latin Dishes for a Healthier You)

All Under Heaven (Recipes from the 35 Cuisines of China [A Cookbook])

Victuals (An Appalachian Journey, with Recipes)

Hot Sauce Nation (America's Burning Obsession)

Lark (Cooking Wild in the Northwest)

Twin Cities Chef's Table (Extraordinary Recipes from the City of Lakes to the Capital City)

Les Petits Sweets (Two-Bite Desserts from the French Patisserie)

Around the World in 80 Purees (Easy Recipes for Global Baby Food)

Great Italian American Food in New England (History, Traditions & Memories)

The Italian Baker

Ingredienti (Marcella's Guide to the Market)

Dandelion and Quince (Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs)

Rufus Estes' Good Things to Eat (The First Cookbook by an African-American Chef)

Classic Tex-Mex Cooking

Southern Appetizers (60 Delectables for Gracious Get-Togethers)

Hawaiian Cookbook

Food From Across Africa (Recipes to Share)

Brooklyn Rustic (Simple Food for Sophisticated Palates)

Picnic in Provence (A Memoir with Recipes)

Dishing Up® Minnesota (150 Recipes from the Land of 10,000 Lakes)

My French Family Table (Recipes for a Life Filled with Food, Love, and Joie de Vivre)

Chesapeake Oysters (The Bay's Foundation and Future)

Jersey Shore Food History (Victorian Feasts to Boardwalk Treats)

Kahiki Supper Club (A Polynesian Paradise in Columbus)

The History of Diners in New Jersey

A History of Connecticut Food (A Proud Tradition of Puddings, Clambakes & Steamed Cheeseburgers)

A Culinary History of Myrtle Beach & the Grand Strand (Fish & Grits, Oyster Roasts and Boiled Peanuts)

A Culinary History of Pittsburg County (Little Italy, Choctaw Beer and Lamb Fries)

A Culinary History of the Great Black Swamp (Buckeye Candy, Bratwurst & Apple Butter)

A Culinary History of the Nebraska Sand Hills (Recipes & Recollections from Prairie Kitchens)

Asheville Food (A History of High Country Cuisine)

The Saffron Tales (Recipes from the Persian Kitchen)

Taste of Persia (A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan)

Land of Fish and Rice (Recipes from the Culinary Heart of China)

In Winter's Kitchen (Growing Roots and Breaking Bread In the Northern Heartland)

Indian for Everyone (The Home Cook's Guide to Traditional Favorites) - 9781572841970

My Two Souths (Blending the Flavors of India into a Southern Kitchen)

Cowgirls in the Kitchen (Recipes, Tales, and Tips for a Home on the Range)

Poole's (Recipes and Stories from a Modern Diner [A Cookbook])

The People's Place (Soul Food Restaurants and Reminiscences from the Civil Rights Era to Today)

Eating Appalachia (Rediscovering Regional American Flavors)

Buon Ricordo (How to Make Your Home a Great Restaurant)

The Homemade Chef (Ordinary Ingredients for Extraordinary Food: A Cookbook)

Taste & Technique (Recipes to Elevate Your Home Cooking [A Cookbook])

Big Bad Breakfast (The Most Important Book of the Day [A Cookbook])

Bake with Anna Olson (More than 125 Simple, Scrumptious and Sensational Recipes to Make You a Better Baker: A Baking Book)

Not My Mother's Kitchen (Rediscovering Italian-American Cooking Through Stories and Recipes)

Alexandre Gauthier: Chef, La Grenouillère

Maya's Secrets (100 Delightful Latin Dishes for a Healthier You)

All Under Heaven (Recipes from the 35 Cuisines of China [A Cookbook])

Victuals (An Appalachian Journey, with Recipes)

Hot Sauce Nation (America's Burning Obsession)

Lark (Cooking Wild in the Northwest)

Twin Cities Chef's Table (Extraordinary Recipes from the City of Lakes to the Capital City)

Les Petits Sweets (Two-Bite Desserts from the French Patisserie)

Around the World in 80 Purees (Easy Recipes for Global Baby Food)

Great Italian American Food in New England (History, Traditions & Memories)

The Italian Baker

Ingredienti (Marcella's Guide to the Market)

Dandelion and Quince (Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs)

Rufus Estes' Good Things to Eat (The First Cookbook by an African-American Chef)

Classic Tex-Mex Cooking

Southern Appetizers (60 Delectables for Gracious Get-Togethers)

Hawaiian Cookbook

Food From Across Africa (Recipes to Share)

Brooklyn Rustic (Simple Food for Sophisticated Palates)

Picnic in Provence (A Memoir with Recipes)

Dishing Up® Minnesota (150 Recipes from the Land of 10,000 Lakes)

My French Family Table (Recipes for a Life Filled with Food, Love, and Joie de Vivre)

Chesapeake Oysters (The Bay's Foundation and Future)

Jersey Shore Food History (Victorian Feasts to Boardwalk Treats)

Kahiki Supper Club (A Polynesian Paradise in Columbus)

The History of Diners in New Jersey

A History of Connecticut Food (A Proud Tradition of Puddings, Clambakes & Steamed Cheeseburgers)

A Culinary History of Myrtle Beach & the Grand Strand (Fish & Grits, Oyster Roasts and Boiled Peanuts)

A Culinary History of Pittsburg County (Little Italy, Choctaw Beer and Lamb Fries)

A Culinary History of the Great Black Swamp (Buckeye Candy, Bratwurst & Apple Butter)

A Culinary History of the Nebraska Sand Hills (Recipes & Recollections from Prairie Kitchens)

Asheville Food (A History of High Country Cuisine)