Books like The story of Crisco by Marion Harris Neil

The Art of Fermentation is a definitive guide that translates the science, history, and practical techniques of fermentation into clear, step‑by‑step instructions for beginners and experts alike.

A ballerina cookbook that offers simple, step-by-step recipes for dance-themed snacks and drinks, perfect for young dancers and ballet enthusiasts alike.

A cookbook from the Culinary Institute of America that collects cooking techniques, recipes and insider knowledge said to be developed by the CIA, offering readers a behind‑the‑scenes look at special‑operations cuisine.

A comprehensive guide to substituting ingredients in cooking and food preparation, focusing on both vegetarian and vegan options.

Emeril Lagasse shares his culinary secrets and flavorful recipes in this engaging cookbook.

It is the highly anticipated cookbook from the chef behind "the best pizza in America." This book features recipes for his signature pies as well as strategies and techniques for translating chef's methods to the home kitchen. Also features recipes for market salads, tasting plates, and dessert options.

"...Eating foods close to their source, prepared in a fashion that allows their pure, unadulterated flavors to shine, is the key to a meal's success. Developing close relationships with local farmers and purveyors is the first and most important step in great cooking. That is the philosophy behind Hot and Hot Fish Club, the Hastings' nationally recognized restaurant in Birmingham, Alabama...'Hot and Hot Fish Club Cookbook' offers a glimpse into the Hastings' family life and encourages you to celebrate life through great seasonal meals..."--Dust cover.

From the Publisher: Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction. The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world. Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.