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Mark		Year	Entries
	Cooking (Corn) / https://id.loc.gov/authorities/subjects/sh85031986 : Doolin, Kaleta,	2011	1
	Cooking (Corn) -- Romania -- History. / https://id.loc.gov/authorities/subjects/sh85031986 https://id.loc.gov/authorities/names/n79049551-781 https://id.loc.gov/authorities/subjects/sh99005024 : Drace-Francis, Alex,	2022	1
	Cooking, Creole. / https://id.loc.gov/authorities/subjects/sh85031808 : Nystrom, Justin A.,	2018	1
	Cooking, Creole Louisiana style -- See Also Cooking, American Louisiana style		1
	Cooking, Cuban. / https://id.loc.gov/authorities/subjects/sh85031810 : Von Bremzen, Anya,	2017	1
	Cooking (Cultivated mushroom) -- See Cooking (Mushrooms)		1
	Cooking, Czech. / https://id.loc.gov/authorities/subjects/sh85031811 : Wechsberg, Joseph,	1968	1
	Cooking (Dairy products) -- See Also the narrower term Cooking (Milk)		1
	Cooking (Dairy products) -- History -- To 1500.		2
	Cooking, Danish -- History. / https://id.loc.gov/authorities/subjects/sh85031812 https://id.loc.gov/authorities/subjects/sh99005024 : Wistoft, Karen,	2019	1
	Cooking -- Delaware Bay Region (Del. and N.J.) / https://id.loc.gov/authorities/subjects/sh2010008400 : Colanero, Joe.	2004	1
	Cooking -- Dictionaries.		2
	Cooking -- Dictionaries -- French. / https://id.loc.gov/authorities/subjects/sh2009121797 : Dumas, Alexandre,	1958	1
	Cooking -- Drama.		3
	Cooking, Dutch. / https://id.loc.gov/authorities/subjects/sh85031813 : Rose, Peter G.,	2014	1
	Cooking -- Early works to 1800. / https://id.loc.gov/authorities/subjects/sh2008101718 : Anderson, John L.	1962	1
	Cooking (Edible mushrooms) -- See Cooking (Mushrooms)		1
	Cooking, Egyptian -- Early works to 1800. / https://id.loc.gov/authorities/subjects/sh85031814 https://id.loc.gov/authorities/subjects/sh99001366	2018	1
	Cooking -- Encyclopedias.		2
	Cooking -- England -- History -- 16th century. / https://id.loc.gov/authorities/subjects/sh2010008400 https://id.loc.gov/authorities/names/n82068148-781 https://id.loc.gov/authorities/subjects/sh2002006122 : Bassnett, Madeline.	2022	1
	Cooking -- England -- History -- 17th century. / https://id.loc.gov/authorities/subjects/sh2010008400 https://id.loc.gov/authorities/names/n82068148-781 https://id.loc.gov/authorities/subjects/sh2002006123 : Bassnett, Madeline.	2022	1
	Cooking -- England -- History -- 18th century. / https://id.loc.gov/authorities/subjects/sh2010008400 https://id.loc.gov/authorities/names/n82068148-781 https://id.loc.gov/authorities/subjects/sh2002006124 : Bassnett, Madeline.	2022	1
	Cooking, English.		5
	Cooking, English -- Early works to 1800.		4
	Cooking, English -- History. / https://id.loc.gov/authorities/subjects/sh2009121800 : Mennell, Stephen.	1985	1
	Cooking Equipment and supplies -- 2 Related Subjects		2
	Cooking -- Equipment and supplies.		2
	Cooking -- Europe -- History. / https://id.loc.gov/authorities/subjects/sh2010008400 https://id.loc.gov/authorities/subjects/sh85045631-781 https://id.loc.gov/authorities/subjects/sh99005024 : Notaker, Henry,	2017	1
	Cooking, European.		2
	Cooking, European -- 17th century. / https://id.loc.gov/authorities/subjects/sh85031817 https://id.loc.gov/authorities/subjects/sh2002012473 : Van Dyk, Garritt C.,	2022	1
	Cooking -- Fiction. / https://id.loc.gov/authorities/subjects/sh2008100182 : Shecter, Ben.	1991	1
	Cooking, Filipino -- See Cooking, Philippine		1
	Cooking (Filo dough) -- See Also the narrower term Strudel		1
	Cooking (Fish) -- 2 Related Subjects		2
	Cooking (Fish) / https://id.loc.gov/authorities/subjects/sh85032009 : Priestland, Gerald.	1972	1
	Cooking (Fish) -- Juvenile fiction. / https://id.loc.gov/authorities/subjects/sh85032009 https://id.loc.gov/authorities/subjects/sh99001687 : Cohen, Paula	2022	1
	Cooking -- food and drink, etc. / https://id.loc.gov/authorities/subjects/sh2010008400 : Beckett, S. T.	2008-	1
	Cooking for institutions -- See Food service Here are entered works on the preparation, delivery, and serving of ready-to-eat foods in large quantities outside of the home. General works solely on the preparation of food in large quantities are entered under Quantity cooking. --subdivision Food service under types of institutions, organized activities, etc., for provisions for meals and food in those enterprises, e.g. Airlines--Food service; Hospitals--Food service		1
	Cooking for large numbers -- See Quantity cooking Here are entered general works solely on the preparation of food in large quantities. Works on the preparation, delivery, and serving of ready-to-eat foods in large quantities outside of the home are entered under Food service.		1
	Cooking for the sick -- 4 Related Subjects		4
	Cooking -- France -- History -- 18th century. / https://id.loc.gov/authorities/subjects/sh2010008400 https://id.loc.gov/authorities/names/n79006404-781 https://id.loc.gov/authorities/subjects/sh2002006124 : Takats, Sean,	2011	1
	Cooking (Frankfurters) -- Michigan -- Detroit. / https://id.loc.gov/authorities/subjects/sh85032011 https://id.loc.gov/authorities/names/n79045539-781 : Yung, Katherine.	2012	1
	Cooking, French.		12
	Cooking, French -- Drama. / https://id.loc.gov/authorities/subjects/sh85031818 https://id.loc.gov/authorities/subjects/sh99001612	2001	1
	Cooking, French -- Early works to 1800.		2
	Cooking, French -- History.		2
	Cooking, French -- History -- 17th century. / https://id.loc.gov/authorities/subjects/sh2009121801 https://id.loc.gov/authorities/subjects/sh2002012473 : DeJean, Joan E.	2006	1
	Cooking, French -- History -- 18th century. / https://id.loc.gov/authorities/subjects/sh2009121801 https://id.loc.gov/authorities/subjects/sh2002012474 : Takats, Sean,	2011	1
	Cooking (Fruit) -- 2 Related Subjects		2
	Cooking (Fruit)		2