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)CreateSpace Independent Publishing Platform (28)Skyhorse Publishing Company, Incorporated (28)Tuttle Publishing (25)
The second classic Italian cookbook by Marcella Hazan
The Ebony cookbook by Freda DeKnight
The Fannie Farmer cookbook by Marion Cunningham
French household cooking by Frances Keyzer
Cookery up-to-date by May Little
National viands à la mode by Harriet Anne de Salis
Delizia! by John Dickie
The cooking school murders by Virginia Rich
Brain food by Vicki Caruana
La methode by Jacques Pépin
The meals-for-two cook book by Ruth Berolzheimer
The Book of Tempeh by William Shurtleff
Classic Chinese cuisine by Nina Simonds
Japanese recipes by Tatsuji Tada
The London art of cookery and housekeeper's complete assistant by John Farley
Intimas suculenias by Laura Esquivel
Red, White, and Greens by Faith Willinger
What Einstein Told His Cook by Robert L. Wolke
The atlas of food by Erik Millstone
Simca's cuisine by Simone Beck
Gastronomy of Italy by Anna Del Conte
Royal cookery, or, the compleat court-cook by Patrick Lamb
The art of Irish cooking by Monica Sheridan
Guide to modern meals by Suzanne Sickler Ohl
Mexican cookbook by Erna Fergusson
Don't fill up on the antipasto by Tony Danza
Food in China by Frederick J. Simoons
The Robert Carrier cookbook by Robert Carrier
The Essential New York Times Cookbook by Amanda Hesser
Dim Sum by Fiona Smith
The flexitarian table by Peter Berley
The Century cook book by Mary Ronald
Practical dietetics with reference to diet in disease by Alida Frances Pattee
Roasting in Hell's Kitchen by Gordon Ramsay
Dear Francesca by Mary Contini
Food to Die for by Patricia Cornwell
The college cookbook by Geri Harrington
Floyd's American pie by Floyd, Keith.
Mishnah sedurah by Shalom Yehoshuʻa Yarosloṿiṭsh
Let Us Eat Cake by Sharon Boorstin
Le cuisinier et le médecin by Léandre Moïse Lombard
From Julia Child's Kitchen by Julia Child
Blue potatoes, orange tomatoes by Rosalind Creasy
The Orient Express Chinese cookbook by Iris Friedlander
Food selection and preparation by Marion Deyoe Sweetman
Street food by Ryzia de Cassia Viera Cardoso
Food from America's bravest by R. G. Adams
The soybean cookbook by Dorothea Van Gundy Jones
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