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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Coffee: From Bean to Barista by Robert W. Thurston

Coffee

by Robert W. Thurston

JELL-O Girls: A Family History by Allie Rowbottom

JELL-O Girls

by Allie Rowbottom

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

Bittersweet

by Angus Kennedy

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

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

Beer in Maryland

by Maureen O’'Prey

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

Clean Protein: The Revolution that Will Reshape Your Body, Boost Your Energy—and Save Our Planet by Kathy Freston, Bruce Friedrich

Clean Protein

by Kathy Freston, Bruce Friedrich

Coffee for One: How the New Way to Make Your Morning Brew Became a Tempest in a Coffee Pod by KJ Fallon

Coffee for One

by KJ Fallon

The Magic Seasoning: A Global Search For Flavor by David W. Russell

The Magic Seasoning

by David W. Russell

Garden Variety: The American Tomato from Corporate to Heirloom (Arts and Traditions of the Table: Perspectives on Culinary History) by John Hoenig

Garden Variety

by John Hoenig

Brew Your Business: The Ultimate Craft Beer Playbook by Karen McGrath, Regina Luttrell, M. Todd Luttrell, Sean McGrath

Brew Your Business

by Karen McGrath, Regina Luttrell, M. Todd Luttrell, Sean McGrath

Adventures with Old Vines: A Beginner's Guide to Being a Wine Connoisseur by Richard L. Chilton Jr.

Adventures with Old Vines

by Richard L. Chilton Jr.

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

Miracle Brew

by Pete Brown

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

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

Arkansas Beer: An Intoxicating History (American Palate) by Brian Sorensen

Arkansas Beer

by Brian Sorensen

sawada coffee style by Hiroshi Sawada

sawada coffee style

by Hiroshi Sawada

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

Barrel Strength Bourbon

by Carla Harris Carlton

Whiskey Business: How Small-Batch Distillers Are Transforming American Spirits by Tom Acitelli

Whiskey Business

by Tom Acitelli

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

Grocery

by Michael Ruhlman

Destination Coffee Shops: Favorite Crema Stops Across the USA by Deana Perkins

Destination Coffee Shops

by Deana Perkins

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

Salted and Cured

by Jeffrey Roberts

¡Cómo puedes comer eso!: Un juicio sumarísimo a la industria alimentaria (Spanish Edition) by Christophe Brusset

¡Cómo puedes comer eso!

by Christophe Brusset

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

Fluff

by Mimi Graney

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

The Ethical Carnivore: My Year Killing to Eat by Louise Gray

The Ethical Carnivore

by Louise Gray

Restaurant OSHA Safety and Security: The Book of Restaurant Industry Standards & Best Practices by Howard Cannon, Shirley Ann Walters

Restaurant OSHA Safety and Security

by Howard Cannon, Shirley Ann Walters

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

Generation Chef: Risking It All for a New American Dream by Karen Stabiner

Generation Chef

by Karen Stabiner

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

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

The United States of Beer

by Dane Huckelbridge

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

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

East Tennessee Beer: A Fermented History (American Palate) by Aaron Carson, Tony Casey

East Tennessee Beer

by Aaron Carson, Tony Casey

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

Fast Food: The Good, the Bad and the Hungry (Food Controversies) by Andrew F. Smith

Fast Food

by Andrew F. Smith

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

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

Business for Punks

by James Watt

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

Wake Up and Sell More Coffee: Fresh Ways to Make Money from Your Coffee Business (How to) by John Richardson, Hugh Gilmartin

Wake Up and Sell More Coffee

by John Richardson, Hugh Gilmartin

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

Recipe for Success

by Abigail Steinberg

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

Thirsty Dragon

by Suzanne Mustacich

Vino Business: The Cloudy World of French Wine by Isabelle Saporta

Vino Business

by Isabelle Saporta

Seattle Chocolatiers (Images of Modern America) by Cornelia Gallen-Kimmell, Cordula Drossel-Brown

Seattle Chocolatiers

by Cornelia Gallen-Kimmell, Cordula Drossel-Brown

Omaha Food:: Bigger than Beef (American Palate) by Rachel P. Grace

Omaha Food

by Rachel P. Grace

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

Hamburgers in Paradise

by Louise O. Fresco

Cheddar: A Journey to the Heart of America’s Most Iconic Cheese by Gordon Edgar

Cheddar

by Gordon Edgar

From Farm to Canal Street: Chinatown's Alternative Food Network in the Global Marketplace by Valerie Imbruce

From Farm to Canal Street

by Valerie Imbruce

American Wine: A Coming-of-Age Story by Tom Acitelli

American Wine

by Tom Acitelli

Money, Taste, and Wine: It's Complicated! by Mike Veseth

Money, Taste, and Wine

by Mike Veseth

How to Become a Chef: The Essential Guide for Becoming a Chef and Building a Successful Culinary Career by Brandon Fiore

How to Become a Chef

by Brandon Fiore

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

Beer for the GENIUS by Richard English

Beer for the GENIUS

by Richard English

Nutella World: 50 Years of Innovation by Gigi Padovani

Nutella World

by Gigi Padovani

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

Elaine's: The Rise of One of New York’s Most Legendary Restaurants from Those Who Were There by Amy Phillips Penn

Elaine's

by Amy Phillips Penn

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

Elaine's

by Amy Phillips Penn

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

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)

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

The Way of Tea and Justice: Rescuing the World's Favorite Beverage from Its Violent History by Becca Stevens

The Way of Tea and Justice

by Becca Stevens

Lost Breweries of Toronto by Jordan St. John

Lost Breweries of Toronto

by Jordan St. John

Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This

Note-by-Note Cooking

by Hervé This

Ottawa Food: A Hungry Capital by Don Chow & Jennifer Lim

Ottawa Food

by Don Chow & Jennifer Lim

We Make Beer: Inside the Spirit and Artistry of America's Craft Brewers by Sean Lewis

We Make Beer

by Sean Lewis

Goodnight Brew: A Parody for Beer People by Karla Oceanak

Goodnight Brew

by Karla Oceanak

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

American Spirit

by James Rodewald

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

Stratford Food: An Edible History by Steve Stacey

Stratford Food

by Steve Stacey

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

Umami: Unlocking the Secrets of the Fifth Taste (Arts and Traditions of the Table: Perspectives on Culinary History) by Ole G. Mouritsen, Klavs Styrbæk

Umami

by Ole G. Mouritsen, Klavs Styrbæk

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

The Tastemakers

by David Sax

Future of Food by Josh Schonwald

Future of Food

by Josh Schonwald

Fashioning Appetite: Restaurants and the Making of Modern Identity (Arts and Traditions of the Table: Perspectives on Culinary History) by Joanne Finkelstein

Fashioning Appetite

by Joanne Finkelstein

Bourbon: A History of the American Spirit by Dane Huckelbridge

Bourbon

by Dane Huckelbridge

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

The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD) by Cole Ward, Karen Coshof

The Gourmet Butcher's Guide to Meat

by Cole Ward, Karen Coshof

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

A Taste for Writing

by Vivian C. Cadbury

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

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

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

Candy: A Century of Panic and Pleasure by Samira Kawash

Candy

by Samira Kawash