If you're doing research on historical cooking or are interested in regional food and recipes, be sure to check out some of the books in HSP's culinary history collection. Links to new books are below, but plenty more can be found in our online catalog Discover.

Forklore: Recipes and Tales from an American Bistro by Ellen Yin

TX 715 .Y35 2007

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Cocktails: A Global History by Joseph M. Carlin

TX 951 .C37 2012

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New Chinese Recipes by Fred Wing

TX 725 .W628 1944

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Moosewood Restaurant Low-Fat Favorites

TX 837 .M6744 1996

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Moosewood Restaurant Cooks at Home

TX 837 .M674 1994

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Tastes of Bermuda

TX 717 .B68 1996

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Eat Shop Philadelphia

TX 909 .B23 2006

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Philadelphia Chef’s Table by April White

TX 907.3 .P42 W45 2012

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Hershey’s Sweet Treats, Decadent Delights, Timeless Treasures

TX 767 .C5 M334 2008

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Thomas Jefferson’s Crème Brûlée

E 332.2 .C73 2012

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Thomas Jefferson on Wine

TP 547 .J44 H36 2009

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Beyond Jefferson’s Vines by Richard G. Leahy

UVA TP 557 .L43 2012

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Home Cook Book and Receipt Book, and General Guide by Ella E. Myers

TX 652 .C37 no. 107

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Fish and Seafood Recipes Covering the Entire Industry

TX 652 .C37 no. 108

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Foods of the Hudson: A Seasonal Sampling of the Region's Bounty by Peter G. Rose

TX 652 .C37 no. 109

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Galen: On Food and Diet

TX 652 .C37 no. 110

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Living Well in Western New York

TX 652 .C37 no. 111

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Cocktail Hour: Authentic Recipes and Illustrations from 1920-1960 by Susan Waggoner and Robert Markel

TX 652 .C37 no. 112

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The Classical Cookbook by Andrew Dalby and Sally Grainger

TX 652 .C37 no. 113

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Cornucopia II: A Source Book of Edible Plants by Stepehn Facciola

TX 652 .C37 no. 114

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The Medieval Cookbook by Maggie Black

TX 652 .C37 no. 115

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