Cooking resale values
4,894 Cooking priced on real sold comps. See what each is worth — loose or complete — before you buy or sell.
Updated August 2026 · prices refresh as new sales close.
publisherAndrews McMeel Publishing (78)Wiley & Sons, Incorporated, John (63)Taylor & Francis Group (58)HarperCollins Publishers (57)Creative Media Partners, LLC (40)Wiley (37)Penguin Random House (33)Skyhorse Publishing Company, Incorporated (28)CreateSpace Independent Publishing Platform (28)Tuttle Publishing (25)
The Amazing World of Rice by Marie Simmons
La véritable cuisine de famille by Marie Tante, pseud.
The New England Clam Shack Cookbook by Brooke Dojny
Danish Cookbooks by Carol Gold
Fish & Shellfish by Ruth Rogers
Chopsticks, cleaver and wok by Jennie Low
Manifesto regionalista by Gilberto Freyre
Picklehead by Rohan Candappa
Good-living by Sara Van Buren
Around the Roman table by Patrick Faas
Miss Vickie's Big Book of Pressure Cooker Recipes by Vickie Smith
Moosewood Restaurant Cooks for a Crowd by The Moosewood Collective
Better health with culinary herbs by Ben Charles Harris
Keep it simple by Marian Fox Burros
The English medieval feast by William Edward Mead
Institution recipes by Emma Smedley
A practical dictionary of cookery by Ethel S. Meyer
365 Quick and Easy Microwave Recipes by Thelma Pressman
Where there's smoke there's flavor by Richard W. Langer
Spilling the Beans by Sarah Moss
The encyclopedia of Cajun & Creole cuisine by John D. Folse
The wild flavor by Marilyn Kluger
Eggs by X. Marcel Boulestin
The book of Christmas foods by Janice Murfitt
The Chinese Kitchen by Deh-Ta Hsiung
Comiendo en Hungría by Miguel Ángel Asturias
Tofu Mania by Brita Housez
Pasta and rice Italian style by Efrem Funghi Calingaert
The Bible cookbook by Marian Maeve O'Brien
The Bridgestone Irish food guide by John McKenna
The Freshwater Angler by The Outdoor Editors of CPi
Fix-it and Enjoy-it! Diabetic Cookbook by Phyllis Pellman Good
Cupid Doesn't Flip Hamburgers by Marcia Thornton Jones
The Best Recipes in the World by Mark Bittman
Polish cookery by Marianna Olszewska Heberle
The Penguin Book of Herbs and Spices by Rosemary Hemphill
Chicken Soup by Linda Zimmerman
Feeding a Yen by Calvin Trillin
The connoisseur's cookbook by Robert Carrier
Fresh Chinese by Wynnie Chan
Death at the table by Laurence, Janet.
The book of whole meals by Annemarie Colbin
Ices by Caroline Liddell
The world cookbook for students by Jeanne Jacob
Cuisine artistique by Urbain Dubois
The Mohawk by Codman Hislop
Hors d'oeuvres by Martha Stewart
Cook until done by George Bradshaw
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