Cookbooks

Fancy a spit-roasted roasted alien? Urine whiskey? A deep-fried Game Boy?

The text is a snapshot of Hungary's Jewish middle class in the mid-1800s.

They're saving food history for the future.

With resourcefulness and a little help from international neighbors, a volunteer crew thrived in the icy landscape.

Vintage recipes include flaming peacocks and kangaroo brains.

From “pie for a doubting husband” to “spaghetti a la suffragette,” these recipes came with a side of activism.

In his debut book, 'Taste Makers,' Mayukh Sen wants us to radically rethink culinary history.

Evelene Spencer was the force behind the wartime campaign that encouraged the country to love fish.

Mabu Mabu, Nornie Bero’s first cookbook, is a celebration of Aboriginal culinary traditions.

22 countries, 600-plus recipes, one giant book.

A look back at some special recipe collections and the communities that produced them.

A new cookbook is a translation of a rare, 13th-century volume.

A new book catalogs 105 floral ingredients for everything from pasta to pies.

Isha Gutierrez-Sumner seeks to preserve, protect, and popularize her people's cuisine.

Churches, scout troops, and clown collectives all depend on Morris Press.

Dick Gregory was an activist, comedian, and trendsetter for Black vegans.

With 300 decadent recipes, a relentless priest united regional dialects and preserved a common tongue.