Cooking

We have over 200 cookbooks and books about food. Most are in Dewey 641, and most have the subject tracing cookery or some variation of that, for example Cookery (Vegetables) - History. Yes, not "cooking" but "cookery". Don't even try to search for cooking, or cookbook or cook book. Just remember, look around 641 or ask at the desk for directions.
Janet's short list:

1. The foods of Israel today, Joan Nathan (641.5956 NATHAN)
2. Julia and Jacques cooking at home, Julia Child and Jacques Pepin, with David Nussbaum (641.5944 CHILD)
3. The pumpkin cookbook (641.6562 PUMPKIN)
4. Pasta e verdura : 140 vegetable sauces for spaghetti, fusilli, rigatoni, and all other noodles, Jack Bishop (641.814 BISHOP)
5. The great big burger book : 100 new and classic recipes for mouthwatering burgers every day every way, Jane Murphy and Liz Yeh Singh (641.66 MURPHY)
6. The bean bible : a legumaniac's guide to lentils, peas, and every edible bean on the planet!, Aliza Green (641.656 GREEN)
7. Mexican everyday, Rick Bayless with Deann Groen Bayless (641.5972 BAYLESS)
8. Cheap, fast, good! : a cookbook, Beverly Mills and Alicia Ross (641.5 MILLS)
9. How to cook without a book : recipes and techniques every cook should know by heart, Pam Anderson (641.555 ANDERSO)
10. Everyday food : great food fast (641.5 EVERYDA) - the subject is Quick and easy cookery

And in the J room
Salad people and more real recipes : a new cookbook for preschoolers and up, Mollie Katzen (J 641.5 KATZEN)
Honest pretzels : and 64 other amazing recipes for cooks ages 8 and up, also by Mollie Katzen (J 641.5 KATZEN)
The science chef : 100 fun food experiments and recipes for kids, Joan D'Amico and Karen Eich Drummond (J 641.3 D'AMICO)
American Heart Association kids' cookbook (J 641.5 AMERICA)
Cooking up world history : multicultural recipes and resources, Patricia C. Marden and Suzanne I. Barchers (J 641.59 MARDEN)
Chock full of chocolate, written by Elizabeth MacLeod (J 641.6374 MACLEOD)
and many more.

Don't forget reference:
Edible plants and animals : unusual foods from aardvark to zamia, A.D. Livingston and Helen Livingston (R 641.03 LIVINGS)
Oxford encyclopedia of food and drink in America, 2 vol. (R 641.3 OXFORD)
Food, an authoritative and visual history and dictionary of the foods of the world, Waverley Root (R 641.3 ROOT)
Encyclopedia of food and culture, 3 vol. (R 641.5 ENCYCLO)
The Oxford book of health foods, J.G. Vaughan and P.A. Judd (R 641.302 VAUGHAN)
Unmentionable cuisine, Calvin W. Schwabe (R 641.66 SCHWABE)

Recommended by a cookbook loving library patron:
Mark Bittman's How to cook everything (We don't own it, but we do get his columns in the NYT, and have two other Bittman cookbooks)
Julia Child's classic The way to cook. We do have this.