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I have a Hershey's cookbook from the '80s.
The chef's cookbook from the fancy place has been superseded by the chef's cookbook from the fancy place without the fancy-place food.
(The oldest item in his collection is a Russian cookbook from 1790).
And now each has written an authoritative, enticing cookbook — from diametrically opposed perspectives.
The latest cookbook from the Moosewood Collective features "more kale and less cheese".
It started with the Coyote Cafe cookbook from the Southwestern chef Mark Miller.
This Scandinavian cuisine cookbook from alt comic publishers Self Made Hero is full of Moominmamma's specialities, as well as lovely original illustrations from Moominvalley.
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I've made nearly a dozen recipes from this cookbook -- from coffee cake streusel muffins to chocolate babka to peanut butter cookies, and all have elicited shouts of joy from my coworkers.
One of the first things I ever made from scratch were whole-wheat biscuits from an old Rodale cookbook by Paulette Mitchell called The New American Vegetarian Menu Cookbook: From Everyday Dining to Elegant Entertaining.
Sylvia's inspired two cookbooks by Ms. Woods, Sylviaa's Soul Food: Recipes From Harlem's World Famous Restaurant" (1992; with Christopher Styler and Sylviaia's Family Soul Food Cookbook: From Hemingway, South Carolina, to Harlem" (1999; with Melissa Clark).
Chicago Reader, "Best New Cookbook from Chicago".
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com