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Books like What's cooking by Parragon


First publish date: 2010
Authors: Parragon
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What's cooking by Parragon

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Books similar to What's cooking (6 similar books)

How to Cook Everything by 6603603|Mark Bittman book cover

📘 How to Cook Everything
 by Mark Bittman

Mark Bittman's entry‑level cookbook offers clear, practical recipes for everyday cooking, covering basic techniques and a wide range of dishes—including vegetarian options—aimed at home cooks in the United States.

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Mastering the art of French cooking by 6511680|Julia Child book cover

📘 Mastering the art of French cooking
 by Julia Child

A practical guide showing how classic French dishes can be made using readily available American ingredients and appliances.

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Ultimate Cook Book by 6051235|Richard Carroll book cover

📘 Ultimate Cook Book
 by Richard Carroll


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Melt: The Art of Macaroni and Cheese by 11825681|Stephanie Stiavetti book cover

📘 Melt: The Art of Macaroni and Cheese
 by Stephanie Stiavetti

Explore the creamy, comforting world of macaroni and cheese—recipes, techniques, and variations for the perfect pasta dish.

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Cooking on a Budget by 7120835|Parragon book cover

📘 Cooking on a Budget
 by Parragon


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Easy way quick & easy by 7120835|Parragon book cover

📘 Easy way quick & easy
 by Parragon

"Easy Way Quick & Easy is filled with recipes that are practical, easy-to-follow, and delicious. Packed with beautiful color photography of every recipe, clear step-by-step instructions and images, detailed nutritional information, and useful hints and tips"--Cover.

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Some Other Similar Books

The Joy of Cooking by Irma S. Rombauer
The Complete Cooking for Two Cookbook by Taste of Home
The New Basics Cookbook by Jules Clancy
The Healthy Appetite: 150 Delicious & Nourishing Recipes by Michelle Tam & Henry Firth
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
The Cook's Illustrated Ultimate Recipe Collection by Cook's Illustrated
Williams Sonoma Essentials of Home Cooking by Williams Sonoma Test Kitchen
The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt

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