I am a cookbook addict and am trying to focus on buying the classic, authoritative, most-loved, most comprehensive books on particular cuisines.
I would guess there is probably a general consensus about Hazan and Kennedy for Italian and Mexican, for example, and probably Jaffrey for Indian (or Sahni?). But I'm wondering what the equivalents are for other cuisines.
What about, say, eastern Mediterranean, north African, west African, eastern European, Brazilian, Bahian, Peruvian, Korean, Portuguese, Japanese, Provencal... And lesser-known categories--Bulgaria? Cambodia?
Help me channel my addiction in a sane and productive way--thank you!
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