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A cookbook or cookery book [1] is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food.
This category contains cookbooks of significant influence or popularity, including books that have served as references of record for major national cuisines, popular or influential books and series of books (especially those that have drastically influenced the cooking and eating habits of their intended audience), and the masterworks of prominent chefs and food writers.
Family cookbooks are books which contain a variety of recipes collected by specific families. Whilst these cookbooks are sometimes later published, the concept is of a commonplace book where useful recipes are retained and passed on to later generations .
The cooking, cuisine and gardening sections here will remain to discuss these fields generally. Some people want to move the list of recipes to the Wikimedia Cookbook at Wikibooks, while others believe that the encyclopedia should have comprehensive coverage of cuisine, with sample recipes, while the variations are in the cookbook.
Pages in category "American cookbooks" The following 64 pages are in this category, out of 64 total. This list may not reflect recent changes. 0–9. The 4-Hour Chef; A.
Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines.
The cookbook was the first to suggest serving cranberry with turkey, and the first to use the Hudson River Valley Dutch word cookey (now usually spelled "cookie"). [1] [2] The cookbook also introduced the use of pearlash, a precursor of baking soda, as a chemical leavener, starting a revolution in the making of American cakes. [3]: 31 [4]
The Man's Cookbook (1953) by Arthur H. Deute; The Bride's Cookbook (1954) by Poppy Canon; The Queen is in the Kitchen (1954) by Marguerite McCarthy; Food for Men (1954) by Glenn Quilty; Better Homes and Gardens Junior Cook Book (1955) Casserole Specialties (1955) by Nedda C. Anders; Cooking With the Experts (1955) edited by William A Kaufman