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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

The Best of the Family Cookbook Project Cookbook

Editor: Bill Rice and Chip Lowell

The Best of the Family Cookbook Project Cookbook contains recipes submitted by over 120 editors from FamilyCookbookProject.com. Entries were judged and 354 delicious recipes were selected for inclusion in this first of a kind cookbook. Order yours today!

Every family has treasured recipes, beloved as much for the memories they evoke, as it is for the taste. Often those recipes have been handed down orally through generations, or squirreled away on index cards or scraps of paper. A family cookbook is a way to gather, organize and share this wealth of family culinary favorites.

Families from all across the United States contributed their cherished recipes – from every day favorites to those brought out only for special gatherings. Now they are available in this new Cookbook from the Family Cookbook Project.

Featured Recipe

Corn and Red Bell Pepper Chowder with Kielbasa

By 2007 Minnesota Aharts' Cookbook:: from 2008 Ahart Family Reunion Cookbook

1/2 lb kielbasa sausage
1 cup chopped yellow onion
2 cloves garlic, minced
1 cup chopped red pepper
1/2 Tbsp olive oil, if needed
2 cups chicken broth or stock
1/2 tsp salt
1/8 tsp white pepper
1 1/2 cups corn kernels, fresh or frozen
1 cup half and half
1/4 cup chopped parsley
3 medium red potatoes (about 1 lb), unpeeled, cubed
Cut kielbasa into 3/8-inch slices and then halved. In a large Dutch oven over medium heat, combine kielbasa sausage, chopped yellow onion, garlic, and red pepper and saute until vegetables are tender, 6 to 7 minutes. Add oil, if needed. Add stock, potatoes, salt, and white pepper. Bring to a boil. Reduce heat to medium-low and cook, covered, until potatoes are tender, about 20 minutes. Add corn, half and half, and parsley and simmer, uncovered until flavors are blended, about 10 minutes longer. Enjoy with warm crusty bread!

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