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A good family cookbook is more than just a collection of recipes – 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

From Seeds to Riches, 3rd Edition (over 700 recipes from at least 5 generations)

Editor: Christina King and Tanya Wozniak

As we close the 21st year since the 2nd edition in 1999 and the 37th year since the first edition in 1983, my sister and I decided an update is long overdue. We actually decided to update it years ago and began the tedious process of transferring recipes, but with the countless horrific events 2020 has brought, our drive to complete the 3rd edition of "From Seeds to Riches" Friends and Family Cookbook was renewed. As the pandemic begins its crest into a second wave, we expect even more time in the kitchen, so the timeliness of this cookbook becomes even more impactful. We look forward to completing this book just as many of us look forward to completing the year 2020!

This cookbook now includes over 700 recipes from at least 5 generations of recipes from our family and friends we consider almost family. As time has passed, so have many of the contributors. We were taken back as we transferred recipes, each time remembering the author and our times together. Sharing and continuing to use their recipes helps keep their memories alive in our hearts (and in the kitchen!)
Featured Recipe

Hot Brown

By Christina King

Ingredients:
2 oz. butter
2 oz. flour
8 oz. heavy cream
8 oz. milk
1/2 cup Romano Parmesan Cheese, grated
4 oz. white Cheddar cheese, shredded
Pinch of Nutmeg
1 tsp. pepper
1 tsp. salt
14 oz. sliced turkey breast
4 slices whole wheat bread, crust cut off
4 slices pepper bacon, cooked
2 small tomatoes
pinch Paprika
sprinkle Parsley
Directions:
In a small saucepan, melt butter. Slowly begin to add in the flour, forming a thick paste, continue stirring. Whisk in the heavy cream and milk, continue to cook over medium heat until the cream begins to simmer, around 3 minutes. Remove sauce and whisk in Romano and white Cheddar until smooth. While stirring, add in Nutmeg, Salt, and Pepper.

In a cast iron skillet, place the bread in the bottom, then cover with turkey. Put the tomatoes on next, spread around the pan. Cover with the cheese sauce in the saucepan. Place in the oven at 350 degrees for around 20 minutes. Broil for 3-5 minutes, brown and bubbly. Take out of the oven, place bacon on the top, add Parsley and Paprika. Serve.

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