The thousands of cookbooks and cookery-related books in the collection span the seventeenth to the twenty-first centuries. Among the American cookbooks are regional cookbooks from every corner of the country, as well as general and ingredient-specific cookbooks. The international component of the collection includes cookbooks on not only French and German cuisine but also Thai, Hungarian, and African cuisines, to mention just a few. These works are complemented by books on related topics, such as army cookery and culinary chemistry. There are cookbooks for children and cookbooks specifically for professional chefs, humorous cookbooks, erotic cookbooks, and cookbooks for unusual foodstuffs. Multiple editions of classics such as The Joy of Cooking allow researchers to discover the extent to which specific cookbooks change even as they stay the same.
- Individual cookbooks are cataloged in the online catalog, Franklin. Browse records for these items, sorted by date (oldest to newest).