National Network for Equitable Library Service

Lynn Alley, author of The Gourmet Slow Cooker, is famous for creating flavorful homemade meals using the kitchen's most coveted countertop appliance—the slow cooker.

It’s 5:00 PM. Everyone’s hungry. It’s take-out or fake-out, meaning nuking a processed meal from the freezer.

This clever little volume was devised to provide hints on setting a modest but “well-ordered table” for the “young and inexperienced mistress of a household where a moderate income renders economy

With their fifth collaboration, At Our Table, Roxie Kelley and Shelly Reeves Smith set out to create a cookbook seasoned with their insights gleaned over 30 years as friends and business partners.

"James Beard-nominated chef Colby Garrelts and his wife, pastry chef Megan Garrelts, worked in notable restaurants in Chicago, Las Vegas, and Los Angeles before opening Bluestem in Kansas City

It’s 5:00 PM. Everyone’s hungry. It’s take-out or fake-out, meaning nuking a processed meal from the freezer.

No one knows cheese better than Laura Werlin, and now she’s applying her expertise to everyone’s favorite macaroni dish.

The Kitchen Diva's Diabetic Cookbook is an inspirational collection of more than 150 simple, flavorful, budget-friendly recipes that address the dietary needs of pre-diabetics, juvenile diabet

Life in the saddle, on the trail and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way.

For 55 years, Jasper's has been a Kansas City staple, a tradition, and a beloved family-run institution.

“The New Wine Country Cookbook provides an evocative view of the dynamic food and wine culture of California’s fastest growing wine region.

Legendary chef and food writer James Beard wrote of bacon, "There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish

This companion book to Amber Shea’s trend-setting Practically Raw, sets the standard for flexible raw sweets and treats.

In America, pie is a food—and a concept—that carries unusual resonance.

Mrs. Hale’s New Cook Book was written by one of the most well-known and prolific authors of the day.