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Definitive ethnic cookbooks (update)


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General Discussion Cookbooks

Definitive ethnic cookbooks (update)

Aaron D | | Apr 15, 2002 01:31 AM

Thanks for all the good posts. I've compiled a list that may or may not represent some degree of consensus as an easier frame of reference. There are a number of cuisines not covered, and I would invite anyone who missed the last thread to chime in. And, of course, please quibble with these choices. I've listed the name, author, most recent year of publication, and price on (% of sales goes to Chowhound site, no?). All are hardback unless noted otherwise.

Italian – “Essentials of Classic Italian Cooking”, Marcella Hazan (1992), $21

French – “Mastering the Art of French Cooking”, Julia Child (2001), $28

Moroccan – “Couscous and Other Good Foods from Morocco”, Paula Wolfert (1987), $12.60 (paperback)

Middle Eastern – “The New Book of Middle Eastern Food”, Claudia Rodin (2000), $24.50

Northern Indian – “Classic Indian Cooking”, Julie Sahni (1980), $18.87

Southern Indian – “Curried Flavors: Family Recipes for South India”, Maya Kaimal MacMillan (2002), $17.47 (paperback)

Korean – “The Korean Kitchen: Classic Recipes from the Land of the Morning Calm”, Copeland Marks and Manjo Kim (1999), $10.36 (paperback)

Vietnamese – “Pleasures of the Vietnamese Table”, Mai Pham (2001), $19.25 or “The Best of Vietnamese and Thai Cooking”, Mai Pham (1996), $16.07(paperback)

Japanese – “Japanese Cooking: A Simple Art”, Shizuo Tsuji (1980),$28

General Asian – “The Complete Asian Cookbook”, Charmaine Solomon (2002-not yet released), $27.97 or “Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia”, Jeffrey Alford and Naomi Duguid (2000), $31.50

Mexican – “The Essential Cuisines of Mexico”, Diana Kennedy (2000), $24.50

A few notes: I really tried to narrow it down to one for each cuisine-two posters liked Pham's later book and hadn't used her earlier book, but Amazon reviewers liked the earlier book better, for whatever that's worth.

The two "general Asian" cookbooks are obviously not devoted to a specific cuisine, but they were so enthusiastically praised that it seemed worth including them.

Diana Kennedy's cookbook is a combination of three previous books: "The Cuisines of Mexico", "The Tortilla Book", and "Mexican Regional Cooking".