I have a huge passion for cooking and I love nothing more than a great cookbook. I made this web app so I could easily find the best, newest, and best selling cookbooks. The data is updated daily and new books and categories are added automatically. If you have any comments or questions please feel free to e-mail me

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Craft Beef: A Revolution of Small Farms and Big Flavors by Joe Heitzeberg, Ethan Lowry, Caroline Saunders

Craft Beef

by Joe Heitzeberg, Ethan Lowry, Caroline Saunders

Bitter Brew: The Rise and Fall of Anheuser-Busch and America's Kings of Beer by William Knoedelseder

Bitter Brew

by William Knoedelseder

Get Well Now: Healing Yourself with Food and The Power of The Mind by Dr. Meg Haworth Ph.D.

Get Well Now

by Dr. Meg Haworth Ph.D.

Pour Your Heart into It: How Starbucks Built a Company One Cup at a Time by Howard Schultz, Dori Jones Yang

Pour Your Heart into It

by Howard Schultz, Dori Jones Yang

JELL-O Girls: A Family History by Allie Rowbottom

JELL-O Girls

by Allie Rowbottom

Goodnight Brew: A Parody for Beer People by Karla Oceanak

Goodnight Brew

by Karla Oceanak

May We Suggest: Restaurant Menus and the Art of Persuasion by Alison Pearlman

May We Suggest

by Alison Pearlman

The Truffle Underground: A Tale of Mystery, Mayhem, and Manipulation in the Shadowy Market of the World's  Most Expensive Fungus by Ryan Jacobs

The Truffle Underground

by Ryan Jacobs

Uncommon Grounds: The History of Coffee and How It Transformed Our World by Mark Pendergrast

Uncommon Grounds

by Mark Pendergrast

Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It by Larry Olmsted

Real Food/Fake Food

by Larry Olmsted

Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman

Russ & Daughters

by Mark Russ Federman

The Ethics of What We Eat: Why Our Food Choices Matter by Peter Singer, Jim Mason

The Ethics of What We Eat

by Peter Singer, Jim Mason

Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors by Megan Giller

Bean-to-Bar Chocolate

by Megan Giller

Shadows in the Vineyard: The True Story of the Plot to Poison the World's Greatest Wine by Maximillian Potter

Shadows in the Vineyard

by Maximillian Potter

Sorting the Beef from the Bull: The Science of Food Fraud Forensics by Richard Evershed, Nicola Temple

Sorting the Beef from the Bull

by Richard Evershed, Nicola Temple

Cooking Up a Business: Lessons from Food Lovers Who Turned Their Passion into a Career -- and How You C an, Too by Rachel Hofstetter

Cooking Up a Business

by Rachel Hofstetter

The Tastemakers: Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends) by David Sax

The Tastemakers

by David Sax

The Search for God and Guinness: A Biography of the Beer that Changed the World by Stephen Mansfield

The Search for God and Guinness

by Stephen Mansfield

Seeds of Deception:  Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You're Eating by Jeffrey M. Smith

Seeds of Deception

by Jeffrey M. Smith

Elaine's: The Rise of One of New York’s Most Legendary Restaurants by Amy Phillips Penn

Elaine's

by Amy Phillips Penn

Grocery: The Buying and Selling of Food in America by Michael Ruhlman

Grocery

by Michael Ruhlman

Recipe for Success: An Insider's Guide to Bringing Your Natural Food to Market by Abigail Steinberg

Recipe for Success

by Abigail Steinberg

Miracle Brew: Hops, Barley, Water, Yeast and the Nature of Beer by Pete Brown

Miracle Brew

by Pete Brown

A Taste for Writing: Composition for Culinarians by Vivian C. Cadbury

A Taste for Writing

by Vivian C. Cadbury

The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue by David Sax

The Tastemakers

by David Sax

Kansas City Food Trucks: Stories & Recipes by Alex Levine

Kansas City Food Trucks

by Alex Levine

Best Restaurant Manager Ever: Lined Notebook, Gold Letters Cover, Diary, Journal, 6 x 9 in., 110 Lined Pages by J.S. Emory Notebooks

Best Restaurant Manager Ever

by J.S. Emory Notebooks

Bittersweet: A Memoir: The Life and Times of the World’s Leading Chocolate Taster by Angus Kennedy

Bittersweet

by Angus Kennedy

Beer in Maryland: A History of Breweries Since Colonial Times by Maureen O’'Prey

Beer in Maryland

by Maureen O’'Prey

Bourbon: A History of the American Spirit by Dane Huckelbridge

Bourbon

by Dane Huckelbridge

The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World by Bee Wilson

The Way We Eat Now

by Bee Wilson

The Lost Art of Feeding Kids: What Italy Taught Me about Why Children Need Real Food by Jeannie Marshall

The Lost Art of Feeding Kids

by Jeannie Marshall

Catering: A Guide to Managing a Successful Business Operation, 2nd Edition by Bruce Mattel, The Culinary Institute of America (CIA)

Catering

by Bruce Mattel, The Culinary Institute of America (CIA)

The Culinary Professional by John Draz, Christopher Koetke

The Culinary Professional

by John Draz, Christopher Koetke

Coffee: From Bean to Barista by Robert W. Thurston

Coffee

by Robert W. Thurston

The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance by Greg Koch, Steve Wagner, Randy Clemens

The Craft of Stone Brewing Co.

by Greg Koch, Steve Wagner, Randy Clemens

Business for Punks: Break All the Rules--the BrewDog Way by James Watt

Business for Punks

by James Watt

Eat This, Not That! 2013: The No-Diet Weight Loss Solution by David Zinczenko, Matt Goulding

Eat This, Not That! 2013

by David Zinczenko, Matt Goulding

Modern Food Service Purchasing: Business Essentials to Procurement by Robert B Garlough

Modern Food Service Purchasing

by Robert B Garlough

Farm to Table: The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers by Darryl Benjamin, Lyndon Virkler

Farm to Table

by Darryl Benjamin, Lyndon Virkler

Chop Suey, USA: The Story of Chinese Food in America (Arts and Traditions of the Table: Perspectives on Culinary History) by Yong Chen

Chop Suey, USA

by Yong Chen

Professional Restaurant Manager, The by David K. Hayes, Allisha A. Miller, Jack D. Ninemeier

Professional Restaurant Manager, The

by David K. Hayes, Allisha A. Miller, Jack D. Ninemeier

Champagne, Uncorked: The House of Krug and the Timeless Allure of the World's Most Celebrated Drink by Alan Tardi

Champagne, Uncorked

by Alan Tardi

About Wine by J. Patrick Henderson, Dellie Rex

About Wine

by J. Patrick Henderson, Dellie Rex

The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf by Amy Halloran

The New Bread Basket

by Amy Halloran

Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors by Megan Giller

Bean-to-Bar Chocolate

by Megan Giller

Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen by Deborah A. Harris, Patti Giuffre

Taking the Heat

by Deborah A. Harris, Patti Giuffre

Bourbon Empire: The Past and Future of America's Whiskey by Reid Mitenbuler

Bourbon Empire

by Reid Mitenbuler

Barrel Strength Bourbon: The Explosive Growth of America's Whiskey by Carla Harris Carlton

Barrel Strength Bourbon

by Carla Harris Carlton

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization by Culinary Institute of America, Mark Ainsworth

Kitchen Pro Series

by Culinary Institute of America, Mark Ainsworth

Natural Prophets: From Health Foods to Whole Foods--How the Pioneers of the Industry Changed the Way We Eat and Reshaped American Business by Joe Dobrow

Natural Prophets

by Joe Dobrow

Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Arts and Traditions of the Table: Perspectives on Culinary History) by Roger Horowitz

Kosher USA

by Roger Horowitz

In the Kitchen with Le Cordon Bleu by The Chefs of Le Cordon Bleu

In the Kitchen with Le Cordon Bleu

by The Chefs of Le Cordon Bleu

Modern Garde Manger: A Global Perspective by Robert B Garlough, Angus Campbell

Modern Garde Manger

by Robert B Garlough, Angus Campbell

The Coffee Book: Anatomy of an Industry from Crop to the Last Drop (Bazaar Book) by Nina Luttinger, Gregory Dicum

The Coffee Book

by Nina Luttinger, Gregory Dicum

American Spirit: An Exploration of the Craft Distilling Revolution by James Rodewald

American Spirit

by James Rodewald

Fluff: The Sticky Sweet Story of an American Icon by Mimi Graney

Fluff

by Mimi Graney

The Big Man of Jim Beam: Booker Noe And the Number-One Bourbon In the World by Jim Kokoris

The Big Man of Jim Beam

by Jim Kokoris

International Cuisine by Jeremy MacVeigh

International Cuisine

by Jeremy MacVeigh

Start Your Own Microbrewery, Distillery, or Cidery: Your Step-By-Step Guide to Success (StartUp Series) by The Staff of Entrepreneur Media, Corie Brown

Start Your Own Microbrewery, Distillery, or Cidery

by The Staff of Entrepreneur Media, Corie Brown

It's All About the Guest: Exceeding Expectations In Business And In Life, The Davio's Way by Steve Difillippo

It's All About the Guest

by Steve Difillippo

Coffee: A Dark History by Antony Wild

Coffee

by Antony Wild

Candy: A Century of Panic and Pleasure by Samira Kawash

Candy

by Samira Kawash

Chow Chop Suey: Food and the Chinese American Journey (Arts and Traditions of the Table: Perspectives on Culinary History) by Anne Mendelson

Chow Chop Suey

by Anne Mendelson

Fast Food Maniac: From Arby's to White Castle, One Man's Supersized Obsession with America's Favorite Food by Jon Hein

Fast Food Maniac

by Jon Hein

Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink by Alan Tardi

Champagne, Uncorked

by Alan Tardi

American Wine Economics: An Exploration of the U.S. Wine Industry by James Thornton

American Wine Economics

by James Thornton

Nutella World: 50 Years of Innovation by Gigi Padovani

Nutella World

by Gigi Padovani

International Cooking: A Culinary Journey (2nd Edition) by Patricia A. Heyman

International Cooking

by Patricia A. Heyman

The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub With Companion CD-ROM by Amanda Miron, Douglas R Brown

The Professional Bar & Beverage Manager's Handbook

by Amanda Miron, Douglas R Brown

Thirsty Dragon: China's Lust for Bordeaux and the Threat to the World's Best Wines by Suzanne Mustacich

Thirsty Dragon

by Suzanne Mustacich

The United States of Beer: A Freewheeling History of the All-American Drink by Dane Huckelbridge

The United States of Beer

by Dane Huckelbridge

Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization by Brad Matthews, Paul Wigsten

Kitchen Pro Series

by Brad Matthews, Paul Wigsten

Consumed: Food for a Finite Planet by Sarah Elton

Consumed

by Sarah Elton

The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization by Thomas Schneller

The Kitchen Pro Series

by Thomas Schneller

Raising the Bar: The Future of Fine Chocolate by Jim Eber, Pam Williams

Raising the Bar

by Jim Eber, Pam Williams

The Dessert Architect by Robert Wemischner

The Dessert Architect

by Robert Wemischner

A Man and his Mountain: The Everyman who Created Kendall-Jackson and Became America’s Greatest Wine Entrepreneur by Edward Humes

A Man and his Mountain

by Edward Humes

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization (KitchenPro Series) by Culinary Institute of America, Mark Ainsworth

Kitchen Pro Series

by Culinary Institute of America, Mark Ainsworth

Houston Beer:: A Heady History of Brewing in the Bayou City (American Palate) by Ronnie Crocker

Houston Beer

by Ronnie Crocker

Hamburgers in Paradise: The Stories behind the Food We Eat by Louise O. Fresco

Hamburgers in Paradise

by Louise O. Fresco

Salted and Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats by Jeffrey Roberts

Salted and Cured

by Jeffrey Roberts

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization (KitchenPro Series) by Culinary Institute of America, Thomas Schneller

Kitchen Pro Series

by Culinary Institute of America, Thomas Schneller