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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

The New Donovan Family Cookbook Volume II

Editor: Ginny Larkin

Bill Rice began The Family Cookbook Project and the first Donovan Family Cookbook was born. It was so well received by both family and friends that we immediately began to collect additional recipes for the Second Edition.

As a family we love to get together and that usually means having food. We love to share new finds of recipes with one another and this is a perfect tool to do that. Whether your name is Donovan or Dunne, Rice or Peatie, Larkin or Gallo, Gladding or Chester, Villa or Kirkpatrick, or whatever, we are all family and we appreciate good food and good gatherings. Many of these recipes feature Personal Notes that remind us of the special occasions when these wonderful recipes would be served.

Featured Recipe

Baja Fish Tacos

By Bryan Donovan

1.5 lbs filet of white fish (tilapia is best),
2-3 eggs,
vegetable oil,
Italian-style breadcrumbs,
1 cabbage,
sour cream,
rice vinegar,
shredded mexican cheese mix,
small corn tortillas
Cut fillets into rough 1 in. x 1 in. pieces, dip each piece into raw beaten egg mix, place each piece into breadcrumbs and coat, fry in vegetable oil on medium-high heat

Add sour cream (~1/2 cup) to 4 cups of finely shredded cabbage, mix well and slowly add rice vinegar to taste - cabbage should be coated lightly and it should taste tart

Lightly brush corn tortillas with vegetable oil and saute until light brown, warm and slightly crispy -
immediately fold to desired shape and let cool

Place fried fish pieces in bottom of folded tortilla, cover with shredded cheese then fill taco most of the way with cabbage - top with salsa, lime, and Tabasco.

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