Middle Atlantic

Great Lake Effects: Buffalo Beyond Winter and Wings : A Cookbook by the Junior League of Buffalo

Sidebars relate facts and tales throughout Buffalo history; reproductions of watercolors featuring Buffalo landmarks; a 1997 Mid-Atlantic Regional Winner of the Tabasco Community Cookbook Award, official cookbook of the City of Buffalo and Erie County; recipes in AJLI s The Junior League at Home in 2004 and A Celebration Cookbook in 2001; and was included in the 1999, 2000, and 2001 editions of...

Mike Colameco's Food Lover's Guide to New York City

“ Mike Colameco’s Food Lover’s Guide To NYC is possibly the best written guide on the market.  But be prepared to do your homework to get the most use out of Colameco's recommendations.      What sets this book apart from other travel guides is Colameco's credentials within the industry and his personal experiences with each restaurant listed.  He describes the...” --BenRias

Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking

“Reviewed by Adam Goldsmith Many years ago I went to the home of a friend in Virginia for Sunday dinner. It was there I was introduced to dish called spoon bread. It’s been a long time since I’ve had the dish. It reminded me of cream of wheat, grits, and a Jewish holiday dish, potato kugel. It was a uniquely Southern dish and one that has stayed in my mind since that first taste. When I was...” --ChefTalk.com

Mrs. Rorer's Philadelphia Cook Book: a Manual of Home Economies (Cooking in America)

Sarah Tyson (Heston) Rorer is considered to be the first dietician in America. In 1882, she founded the Philadelphia Cooking School. Rorer's philosophy of dietetics (using food to maintain health and treat disease) became the cornerstone of her recipes. Through her columns in a Philadelphia-based monthly, Table Talk, and in Ladies' Home Journal, her fame spread. By 1895, she had...

Mrs. Charles H. Gibson's Maryland And Virginia Cookbook: Containing Numerous Valuable Receipts For Aid In Housekeeping (1894)

Capital Cuisine

"The Culinary Encyclopedia of the Nation's Capital" This book provides menus and recipes from top restaurants throughout Washington D.C.

Recipe Collection (Kraft Philadelphia)

Pennsylvania Cook Book (Cooking Across America Cookbook Collections)

North Country Cooking

Both Dorothy and Bob Igoe are accomplished amateur cooks. Dorothy's culinary expertise has pleased family and friends for years. Bob was a chef at the IGOINN on Great Sacandaga Lake that was founded and run by his parents. In 1989 Dorothy edited a very small cookbook, Julia Pattengill's Berkshire Cookbook, named after her grandmother. Now Dorothy is joined by her husband in writing...

Niagara Flavours: Guidebook & Cookbook

Southwestern Ontario is a bountiful source of fruits, vegetables and delicious wines. Many of Canada's best and most innovative chefs work in the inns and restaurants of the region, and the cuisine they create is gaining an international reputation.In this book, Brenda Matthews gathers more than 90 recipes displaying the full gastronomic range of the Niagara region: enjoy Cucumber Goat...