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
Cocktails: A Global History by Joseph M. Carlin
TX 951 .C37 2012
New Chinese Recipes by Fred Wing
TX 725 .W628 1944
Moosewood Restaurant Low-Fat Favorites
TX 837 .M6744 1996
Moosewood Restaurant Cooks at Home
TX 837 .M674 1994
TX 717 .B68 1996
TX 909 .B23 2006
Philadelphia Chef’s Table by April White
TX 907.3 .P42 W45 2012
Hershey’s Sweet Treats, Decadent Delights, Timeless Treasures
TX 767 .C5 M334 2008
Thomas Jefferson’s Crème Brûlée
E 332.2 .C73 2012
TP 547 .J44 H36 2009
Beyond Jefferson’s Vines by Richard G. Leahy
UVA TP 557 .L43 2012
Home Cook Book and Receipt Book, and General Guide by Ella E. Myers
TX 652 .C37 no. 107
Fish and Seafood Recipes Covering the Entire Industry
TX 652 .C37 no. 108
Foods of the Hudson: A Seasonal Sampling of the Region's Bounty by Peter G. Rose
TX 652 .C37 no. 109
TX 652 .C37 no. 110
Living Well in Western New York
TX 652 .C37 no. 111
Cocktail Hour: Authentic Recipes and Illustrations from 1920-1960 by Susan Waggoner and Robert Markel
TX 652 .C37 no. 112
The Classical Cookbook by Andrew Dalby and Sally Grainger
TX 652 .C37 no. 113
Cornucopia II: A Source Book of Edible Plants by Stepehn Facciola
TX 652 .C37 no. 114
The Medieval Cookbook by Maggie Black
TX 652 .C37 no. 115