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Indiana Historical Bureau

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Home Grown Indiana

Christine Barbour and Scott Hutcheson

Home Grown Indiana is an essential guide to the foremost sources of local foods in Indiana. Highlighting more than 400 producers, restaurants, farmers' markets, winemakers, brewers, and food festivals, this book is not only an enjoyable read, but an excellent companion during a weekend drive in the country, a day out with the family, or a holiday food-shopping expedition. Recipes from chefs who put local foods at the heart of their cooking provide inspirational ideas for what to do with the bounty you bring home.  In addition to the 177 lively profiles of Hoosiers who produce fabulous food in Indiana, Home Grown Indiana discusses topical issues such as grass-fed beef, raw milk, and pastured poultry and eggs. Indiana residents who love flavorful food will want to own this insightful and entertaining guide.

2008/ 277 pp / 9780253220196 / $16.95
Order No. 651


The Seasonal Cabin Cookbook

Teresa Marrone

Celebrate the change of seasons while enjoying foods that are perfect for the cabin setting! The recipes in this cookbook are organized by season, and they're designed to be prepared with minimum fuss in a kitchen that may lack some conveniences.

400 pp. / 2001 / ISBN 9781885061799 / $16.95
Order no. 1345

Cafe Indiana Cookbook

Joanne Raetz Stuttgen and Jolene Ketzenberger

Joanne Raetz Stuttgen’s cafe guides showcase popular regional diner traditions. In her companion book Cafe Indiana she introduces travelers to the state’s top mom-and-pop restaurants. Now, Cafe Indiana Cookbook allows you to whip up local cafe classics yourself. Breakfast dishes range from Swiss Mennonite eier datch (egg pancakes) to biscuits and gravy; entree highlights include chicken with noodles (or with dumplings) and the iconic Hoosier breaded pork tenderloin sandwich. For dessert, try such Indiana favorites as apple dapple cake or rhubarb, coconut cream, or sugar cream pie . All 130 recipes have been kitchen-tested by Jolene Ketzenberger, food writer for the Indianapolis Star.  Cafe Indiana Cookbook reveals the favorite recipes of Indiana’s Main Street eateries, including some rescued for publication before a diner’s sad closure, and documents old-fashioned delicacies now fading from the culinary landscape—like southern Indiana’s fried brain sandwiches.

paper / 169 pp. / 2010 / ISBN  9780299249939 / $24.95
Order no. 2999

From New Albany's Kitchens

Floyd County Historical Society

A collection of 200 recipes plus historical data to celebrate New Albany's 200 years.

hardcover / 91 pp. / 2012 / $20.00
Order no. 2966

German Cooking – Hoosier Style

Steven J. and Carrie Schmidt

Despite what you may have seen or heard, not all Germans wear lederhosen and dine exclusively on wurst, sauerkraut, and dumplings. Admittedly, these foods are still mainstays in many Gasthauser and traditional restaurants, but modern Germans as well as their modern Hoosier descendants have also embraced new foods from other cultures. The latest publication of IGHS features over a hundred recipes, both traditional and modern.

paper / 144 pp. / 2011 / ISBN 9781880788059 / $20.00

Order No. 2888

Operation Vittles

The American Women in Blockaded Berlin

Cookbook produced by military wives during the Berlin Airlift. Recipes signed with their facsimile signatures. Originally published by Deutscher Verlag in January 1949, reprinted by the Indiana German Heritage Society.

paper / 100 pp. / 2011 / ISBN 978-1-880788-07-3 / $10.00

Order No. 2889

Paradise Kitchen

Daniel Orr

Chef Daniel Orr spent years working in high-stress Manhattan kitchens before shifting gears and heading to the calm, turquoise waters of Anguilla in the British West Indies. Ever the student of world cuisine and an expert in combining the best of his local environment and global training, Orr unleashes the flavours of the island with his inspired dishes in Paradise Kitchen. Tales of island culture, local traditions, and personal discoveries add flavour to the chef's recipes for morning, midday, and evening meals, including tapas. Orr's innovative drink recipes using local fruits, spices, and herbs carry you through the day -- from morning smoothies to sunset cocktails, after-dinner teas and flavored rums. Cookbook, memoir, and travel guide, this delightful book invites home cooks to savour the culinary joys of the Caribbean.

paper / 300 pp. / 2011 / ISBN 9780253356086 / $21.99
Order No. 2839

A Midwest Gardener’s Cookbook

Marian K. Towne

A Midwest Gardener’s Cookbook by Marian K. Towne

This marvelous cookbook, the product of 50 years of cookery according to seasonal principles, contains hundreds of recipes for more than 90 different fruits, vegetables, and herbs (including such wild crops as mulberries, pawpaws, and violets), locally grown and used at their peak of flavor and freshness. Take it with you as you stroll through the local farmer’s market, or consult it after bringing in the harvest from your own garden.

paper / 294 pp. / 1996 / ISBN 978-0-253-21056-2 / $24.95
Order No. 998

FARMfood: Green Living with Chef Daniel Orr

Daniel Orr

FARMfood: Green Living with Chef Daniel Orr by Daniel Orr

For renowned chef Daniel Orr, simplicity is beauty. In his latest book, FARMfood, Orr features recipes influenced by his Midwestern roots as well as a culinary career which has spanned the globe. European-style dishes—inspired by his time in France, Belgium, Italy, and other locales—are paired with big city flavors culled from years spent as an executive chef in New York City. Add a dash of Caribbean, Indian, Japanese, or Brazilian flavor and you have yourself a plate of “real food.” Orr includes recipes for breakfast, soups, burgers, sandwiches, snacks, appetizers, suppers, and sweets; sections devoted to sauces and seasonings; beverages and FARMpies, his gourmet pizzas. He advocates the use of honest, wholesome ingredients that are locally and sustainably grown, when possible, and offers tips on wild greens, mushrooms, edible flowers, and create-your-own spice blends. Honor yourself, your community, and your table with FARMfood and take simple pleasure in the true essence and flavor of great food.

paper / 258 pp. / 2009 / ISBN 978-0-253-22103-2 / $29.95
Order No. 995

Indiana Cooks!

Christine Barbour and Scott Feickert

Indiana Cooks! is much more than a cookbook. It is a tantalizing feast for the eyes as well as the tastebuds as it celebrates top restaurants and great Indiana chefs and their philosophies of contemporary cuisine. Christine Barbour, who writes a food column for Bloomington’s Herald-Times, chose 15 restaurants throughout Indiana, interviewed the chefs, and procured four recipes from each chef that have been adapted for the home kitchen. Scott Feickert home-tested the recipes. The beautiful color photographs by Tom Stio will make you want to run to the store to obtain the ingredients (a helpful list of sources for some of the less common items is provided) and start cooking. Contact information for each restaurant and a convenient map are included. Indiana Cooks! is a must-have volume for the gourmet, the talented cook, and the cookbook collector.

cloth / 160 pp. / 2005 / ISBN 978-0-253-34664-3 / $29.95
Order No. 2542

The Farmers' Market Book: Growing Food, Cultivating Community

Jennifer Meta Robinson and J.A. Hartenfeld

The Farmers' Market Book: Growing Food, Cultivating Community

The Farmers' Marker Book examines the growing national phenomenon of local farmers' markets through the story of the market in Bloomington, Indiana, and considers the social, ecological, and economic power of farmers' markets generally.

paper / 271 pp. / 2007 / ISBN 978-253-21916-9 / $19.95
Order No. 2643