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

Filter By:

Gumbo Life: Tales from the Roux Bayou by Ken Wells

Gumbo Life

by Ken Wells

The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark by Artur Cisar-Erlach

The Flavor of Wood

by Artur Cisar-Erlach

A Natural History of Beer by Rob DeSalle, Ian Tattersall

A Natural History of Beer

by Rob DeSalle, Ian Tattersall

A Woman's Place: The Inventors, Rumrunners, Lawbreakers, Scientists, and Single Moms Who Changed the World with Food by Deepi Ahuluwalia, Stef Ferrari

A Woman's Place

by Deepi Ahuluwalia, Stef Ferrari

The Vinegar Cupboard: Recipes and history of an everyday ingredient by Angela Clutton

The Vinegar Cupboard

by Angela Clutton

The Eternal Table: A Cultural History of Food in Rome (Big City Food Biographies) by Karima Moyer-Nocchi

The Eternal Table

by Karima Moyer-Nocchi

Spirits Sugar Water Bitters: Cocktail: An American Story by Derek Brown, Bob Yule

Spirits Sugar Water Bitters

by Derek Brown, Bob Yule

Recipes for Respect: African American Meals and Meaning (Southern Foodways Alliance Studies in Culture, People, and Place Ser.) by Professor Rafia Zafar

Recipes for Respect

by Professor Rafia Zafar

Bake: Breads, Cakes, Croissants, Kouign Amanns, Macarons, Scones, Tarts by Rory Macdonald

Bake

by Rory Macdonald

Cheese Beer Wine Cider: A Field Guide to 75 Perfect Pairings by Steve Jones, Adam Lindsley

Cheese Beer Wine Cider

by Steve Jones, Adam Lindsley

Cocoa: An Exploration of Chocolate, With Recipes by Sue Quinn

Cocoa

by Sue Quinn

Salt, Fat, Acid, Heat: A Collection of 20 Prints by Samin Nosrat

Salt, Fat, Acid, Heat

by Samin Nosrat

DARK Chocolate: A Guide to Artisan Chocolatiers by Steve Huyton

DARK Chocolate

by Steve Huyton

Save Me the Plums: My Gourmet Memoir by Ruth Reichl

Save Me the Plums

by Ruth Reichl

Historic Cookery: Authentic New Mexican Food by Fabiola Gilbert

Historic Cookery

by Fabiola Gilbert

The Course of History: Ten Meals That Changed the World by Struan Stevenson, Tony Singh

The Course of History

by Struan Stevenson, Tony Singh

Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen (Material Texts) by Wendy Wall

Recipes for Thought

by Wendy Wall

EAT COOK L.A.: Recipes from the City of Angels by Aleksandra Crapanzano

EAT COOK L.A.

by Aleksandra Crapanzano

Hotbox: Inside Catering, the Food World's Riskiest Business by Matt Lee, Ted Lee

Hotbox

by Matt Lee, Ted Lee

Food Futures: How Design and Technology can Shape our Food System by ChloƩ Rutzerveld

Food Futures

by ChloƩ Rutzerveld

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

Afternoon Tea: A History (The Meals Series) by Julia Skinner

Afternoon Tea

by Julia Skinner

Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer by Bren Smith

Eat Like a Fish

by Bren Smith

Tomato: A Global History (Edible) by Clarissa Hyman

Tomato

by Clarissa Hyman

Biscuit/Cookie: A Global History (Edible) by Anastasia Edwards

Biscuit/Cookie

by Anastasia Edwards

Black Sea: Dispatches and Recipes, Through Darkness and Light by Caroline Eden

Black Sea

by Caroline Eden

Serious Eater: A Food Lover's Thrill Ride Through Business by Ed Levine

Serious Eater

by Ed Levine

Smokelore: A Short History of Barbecue in America by Jim Auchmutey

Smokelore

by Jim Auchmutey

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

Just Enough: Vegan Cooking and Stories from Japan's Buddhist Temples by Gesshin Claire Greenwood

Just Enough

by Gesshin Claire Greenwood

The Whole Okra: A Seed to Stem Celebration by Chris Smith

The Whole Okra

by Chris Smith

Slime: How Algae Created Us, Plague Us, and Just Might Save Us by Ruth Kassinger

Slime

by Ruth Kassinger

Uncultivated: Wild Apples, Real Cider, and the Complicated Art of Making a Living by Andy Brennan

Uncultivated

by Andy Brennan

Dining Out: A Global History of Restaurants by Katie Rawson, Elliott Shore

Dining Out

by Katie Rawson, Elliott Shore

My Spiced Kitchen: A Middle Eastern Cookbook by Yaniv Cohen

My Spiced Kitchen

by Yaniv Cohen

Kosher Style: Over 100 Jewish Recipes for the Modern Cook by Amy Rosen

Kosher Style

by Amy Rosen

Buddha Bowls: Grain + Green + Protein by Hannah Pemberton

Buddha Bowls

by Hannah Pemberton

Milk Street: The New Rules: Smart, Simple Recipes That Will Change the Way You Cook by Christopher Kimball

Milk Street

by Christopher Kimball