We have over 200 cookbooks and books about food. Most are in Dewey 641, and most have the subject tracing cookery or some variation of that, for example Cookery (Vegetables) - History. Yes, not "cooking" but "cookery". Don't even try to search for cooking, or cookbook or cook book. Just remember, look around 641 or ask at the desk for directions.
Janet's short list:
And in the J room
Salad people and more real recipes : a new cookbook for preschoolers and up, Mollie Katzen (J 641.5 KATZEN)
Honest pretzels : and 64 other amazing recipes for cooks ages 8 and up, also by Mollie Katzen (J 641.5 KATZEN)
The science chef : 100 fun food experiments and recipes for kids, Joan D'Amico and Karen Eich Drummond (J 641.3 D'AMICO)
American Heart Association kids' cookbook (J 641.5 AMERICA)
Cooking up world history : multicultural recipes and resources, Patricia C. Marden and Suzanne I. Barchers (J 641.59 MARDEN)
Chock full of chocolate, written by Elizabeth MacLeod (J 641.6374 MACLEOD)
and many more.
Don't forget reference:
Edible plants and animals : unusual foods from aardvark to zamia, A.D. Livingston and Helen Livingston (R 641.03 LIVINGS)
Oxford encyclopedia of food and drink in America, 2 vol. (R 641.3 OXFORD)
Food, an authoritative and visual history and dictionary of the foods of the world, Waverley Root (R 641.3 ROOT)
Encyclopedia of food and culture, 3 vol. (R 641.5 ENCYCLO)
The Oxford book of health foods, J.G. Vaughan and P.A. Judd (R 641.302 VAUGHAN)
Unmentionable cuisine, Calvin W. Schwabe (R 641.66 SCHWABE)
Recommended by a cookbook loving library patron:
Mark Bittman's How to cook everything (We don't own it, but we do get his columns in the NYT, and have two other Bittman cookbooks)
Julia Child's classic The way to cook. We do have this.