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A good family cookbook is more than just a collection of recipes Ė it is a look inside generations of family heritage to see how food traditions develop and grow.

Family and community cookbooks are also used to raise money for charitable activities. Families also make their cookbooks available to offset the cost of printing or to underwrite events like family reunions.

Here is a collection of cookbooks from the Family Cookbook Project that are available for purchase. The funds are sent directly to cookbook editors, so 100% of the purchase price benefits the organization or family who created the cookbook.

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Featured Cookbook

Living Foods Cookbook - Supernatural Health Institute

Editor: Anna Burt

The Living Foods Cookbook has arrived! 123 flavor-packed, nutrient-dense recipes that will thrill your taste buds and satisfy your body's needs for deep nourishment. This cookbook helps you utilize whole and organic foods to create real "food memories"! These recipes are all personal favorites (including our Holiday Favorites section), all of which we have been enjoying in our home and with our guests. The creations you'll find on each page are fresh and clean, creative and satisfying. They are gourmet in design, but simple to make! Many of the recipes are also homesteading favorites, in that they show you how to make the wholesome foods that were staples for our ancestors. Learn how to make sprouted foods, nut cheese, nut milk, raw desserts, vegetable pasta, savory meat dishes, vegetarian entrees, and more! The recipes are broken down by traditional categories (beverages, soups, salads, etc.), and also by meals of the day, etc. Enjoy this cookbook for yourself, and give as gifts to your family and friends!

Featured Recipe

Soft Vietnamese Roll

By

Ingredients:
1 lb fresh shrimp, cooked OR 1 pkg organic sprouted black soybean tofu (Nasoya), cubed
1 pkg of spring roll wraps (get at a Whole Foods or Asian store)
1 English cucumber, chopped
Alfalfa or clover sprouts
Bean sprouts
Shredded carrot
Freshly chopped mint, basil, and cilantro
Freshly chopped jalapeno peppers
Freshly chopped avocado
Kelp noodles, or brown rice, if desired

Sauce:
1/2 cups water (or less, if you like the sauce thicker).
1/3-1/2 cup almond butter
2 TBSP raw honey
3 TBSP tamari sauce OR Bragg's Liquid Amino Acids
1 TBSP toasted sesame oil
3/4 cup rice vinegar (brown rice, if you can get it)
1-2 cloves of freshly minced garlic
juice of 1 lemon
1/4 tsp cayenne pepper (or leave out if you don't like spicy)
You can chop almonds or cashews into this sauce, if you like more texture
Directions:
1. In a large bowl of warm water, soak a spring roll wrap for about 11-15 seconds, until it is flimsy.
2. Place on a teflex sheet on a cutting board.
3. Place (not quite in the center- off to one side) a few shrimp, veggies, rice/kelp, and spices over top, being careful not to over fill.
4. Fold 2 sides in.
5. Take one long end and tuck under, and begin to roll, until you've made the spring roll.
6. Cut, if you like, or, leave whole.
7. Mix the sauce together in a blender or food processor (reserving nut pieces until after), and enjoy with the rolls!

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