HOME > Chowhound > Home Cooking >

What is the most essential cookbook for your favorite cuisine/s? Who is, say, the Marcella Hazan of Korea? Who's the Diana Kennedy of Lebanon?

Dorothy Dean May 26, 2011 12:38 PM

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!

  1. Click to Upload a photo (10 MB limit)
  1. Allegra_K RE: Dorothy Dean May 26, 2011 12:50 PM

    I love this post! Hopefully I'll be able to uncover some hidden treasures of world cuisines, as well. Here are a couple that come to mind, please feel free to add....

    Morrocan, Eastern Mediterranean: Paula Wolfert, "Couscous and other Good Food from Morocco", "The cooking of the Eastern Meditteranean"
    Middle Eastern: Claudia Roden, "The New Book of Middle Eastern Food"
    Thai: David Thompson, "Thai Food"
    Japanese: Shizuo Tsuji, "Japanese Cooking: A Simple Art"
    Chinese: Barbara Tropp, "The Modern Art of Chinese Cooking"

    What about Central American? I need a good one to add to my collection.

    1. buttertart RE: Dorothy Dean May 26, 2011 01:14 PM

      Cambodian - Longteine de Monteiro, "The Elephant Walk Cookbook" (my favorite, at least).
      Chinese - Irene Kuo, "The Key to Chinese Cooking"
      EXCELLENT thread idea.

      1. d
        Dorothy Dean RE: Dorothy Dean May 26, 2011 02:54 PM

        thanks allegra and buttertart! these all look amazing!

        1. Joe MacBu RE: Dorothy Dean May 26, 2011 11:44 PM

          Nepal - Jyoti Pathak "Taste of Nepal"

          Sichuan - Fuchsia Dunlop "Land of Plenty"

          Georgia - Darra Goldstein "The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia"

          And more faves from Mr. Jonathan Gold:

          1 Reply
          1. re: Joe MacBu
            buttertart RE: Joe MacBu May 27, 2011 06:18 AM

            Hunan - Fuchsia Dunlop "Revolutionary Chinese Cooking" - love this book to bits, even more than the Sichuan one since more unusual, but both are great accomplishments.

          2. c
            ChiliDude RE: Dorothy Dean May 27, 2011 04:04 AM

            How To Cook Without A Book by Pam Anderson, food writer (not the one from Bay Watch). I mainly use it for suggestions because I wear an apron while experimenting in the kitchen that bears the statement, "I don't need a recipe...I'm Italian." In reality I'm IBM, Italian By Marriage.

            1. JungMann RE: Dorothy Dean May 27, 2011 06:29 AM

              Southern: John T. Edge
              New Orleans: John Besh
              Lebanese: Madeline Farh
              Filipino: Nora Daza would be the old-school choice, but Reynaldo Alejandro has a good book for the American kitchen

              1. Gio RE: Dorothy Dean May 27, 2011 07:09 AM

                Spain - Penelope Casas

                Her books were COTM during May 2008.... La Cocina de Mam√°, Paella!, ¬°Delicioso!, Discovering Spain, and The Foods and Wines of Spain.

                She is, probably, the most prolific author about Spanish fo

                9 Replies
                1. re: Gio
                  buttertart RE: Gio May 27, 2011 07:16 AM

                  Agree, and looking forward to the Roden Spain coming out next month.

                  1. re: buttertart
                    Allegra_K RE: buttertart May 27, 2011 09:10 AM

                    I'm really excited about Roden's book as well! With over 600 pages, it looks like it will be a pretty comprehensive tome.

                    1. re: Allegra_K
                      buttertart RE: Allegra_K May 27, 2011 09:11 AM

                      She is wonderful, really can't wait for that book.

                      1. re: buttertart
                        roxlet RE: buttertart May 27, 2011 11:00 AM

                        First week of June, I believe...

                    2. re: buttertart
                      Madrid RE: buttertart Jun 12, 2014 11:42 AM

                      I know lots of people loved this cookbook,but I didn't. I have many Spanish cookbooks and there was nothing new in Roden's. I read an interview with her and she said she'd make a wonderful Catalan noodle dish (at least I think it was that dish) but she didn't put it in the cookbook because it was too complicated.

                      I want complicated!

                    3. re: Gio
                      Gio RE: Gio May 27, 2011 08:12 AM

                      That's Spanish food, folks...

                      1. re: Gio
                        butterfly RE: Gio May 31, 2011 06:12 AM

                        Janet Mendel's cookbooks are also excellent and more in line with Spanish food as it is made here in Spain (Casas adapts recipes more to US ingredients--not that that is a bad thing--a lot of Spanish staples are very hard, or impossible to find in the US--especially fish and pork products).

                        1. re: butterfly
                          emily RE: butterfly Jun 1, 2011 12:51 PM

                          Interesting. I have a few of Mendel's books in my Amazon cart. Do you recommend one of her books above the others?

                          1. re: emily
                            butterfly RE: emily Jun 1, 2011 02:47 PM


                            Her Cooking in Spain book has a great intro to Spanish ingredients and vocabulary. Cooking from the Heart of Spain is her take on food in the lower meseta (Castilla-La Mancha). I believe Traditional Spanish Cooking might be a reworking of Cooking in Spain... Her recipes aren't sexy (and neither is the layout of her books--at least the editions that I have), but the recipes work, use US measurements, and are very everyday-home-cooking friendly. And she writes and researches like a journalist, which means you won't find the folksy misinformation and cultural generalizations that plague so many other cookbooks.

                            She has a blog:

                            Of the Casas books, I like the The Foods and Wines of Spain--I used to use it quite a bit--but I lost my copy eight years ago when I shipped it to Spain (someone in customs lifted it!).

                      2. c
                        cocktailhour RE: Dorothy Dean May 27, 2011 11:05 AM

                        Also Bayless for Mexican.
                        Provence--Patricia Wells.
                        Thai--Su-Mei Yu for traditional.

                        3 Replies
                        1. re: cocktailhour
                          jmckee RE: cocktailhour May 31, 2011 09:52 AM

                          Not at ALL a fan of Bayless; prefer Diana Kennedy.

                          1. re: jmckee
                            paulj RE: jmckee May 31, 2011 11:28 AM

                            Truly Mexican by Roberto Santibanez looks like a promising alternative (with an emphasis on basic sauces and techniques).


                          2. re: cocktailhour
                            Breadcrumbs RE: cocktailhour May 31, 2011 12:38 PM

                            Also a fan of Rick Bayless for Mexican.

                          3. j
                            Joebob RE: Dorothy Dean May 27, 2011 11:56 AM

                            Admittedly, not a cookbook, but because no one has mentioned Korean in the first 14 replies, if I wanted to cook Korean, I would search this site for "hannaone".

                            2 Replies
                            1. re: Joebob
                              Gio RE: Joebob May 27, 2011 05:32 PM

                              Me Too. Invaluable information.

                              In fact, try this on for size:

                              1. re: Gio
                                gimlis1mum RE: Gio May 28, 2011 08:24 PM

                                Agreed! I also posted some info on my favorite Korean cookbooks in this thread:

                            2. d
                              Dorothy Dean RE: Dorothy Dean May 27, 2011 02:25 PM

                              I am so excited to try these--and by these I do mean all, though hopefully I'll be able to restrain myself from getting more than one at a time!!

                              1. Jay F RE: Dorothy Dean May 27, 2011 02:29 PM

                                The Marcella Hazan of my favorite cuisine is, of course, Marcella Hazan. But I enjoy Giuliano Bugialli's books just as much, and I've used both equally over the years. I prefer making pasta the Bugialli way, with XL eggs (which are usually what I buy) and EVOO.


                                4 Replies
                                1. re: Jay F
                                  roxlet RE: Jay F May 27, 2011 06:49 PM

                                  I make my pasta Giuliano's way as well. I think Giuliano is wonderful, but he seems to get much less attention on CH than Marcella. I used to have a great video of him making pasta.

                                  1. re: roxlet
                                    Jay F RE: roxlet May 28, 2011 08:09 AM

                                    You can get this set on DVD on Amazon: http://www.amazon.com/GIULIANO-BUGIAL...

                                    1. re: Jay F
                                      roxlet RE: Jay F May 28, 2011 09:27 AM

                                      Ours were vhs, of course, so they must have reissued them in cd. Do you have the set, Jay F? Don't you love it when he says that if you don't make pasta his way you will wind up with "lousy, horrible homemade-a fresh pasta." Ever since I saw that, I always say that we are having "lousy, horrible homemade-a fresh pasta" for dinner when I make and serve pasta.

                                      1. re: roxlet
                                        Jay F RE: roxlet May 28, 2011 08:28 PM

                                        I don't have it, actually, Roxlet. But I think I ought to.

                                2. blue room RE: Dorothy Dean May 27, 2011 03:08 PM

                                  Do people from outside the USA come here, collect recipes from New England, "Dixie", the prairie states etc. in America and go home to write cookbooks for Chinese, Indian, etc. home cooks?

                                  21 Replies
                                  1. re: blue room
                                    roxlet RE: blue room May 27, 2011 06:51 PM

                                    Funny idea, blue room! Who knows what cookbooks there are in India for people who want to cook American food? My thought is that there would be very little interest in anything other than their indigenous food for anyone other than a very elite strata of society. Even Italians eat Italian food for the most part. I never heard of anyone being interested in Southern fried chicken!

                                    1. re: roxlet
                                      blue room RE: roxlet May 28, 2011 11:24 AM

                                      "Even Italians eat Italian food for the most part. I never heard of anyone being interested in Southern fried chicken!" Really? Surely Europeans aren't letting themselves miss out on barbecue and fried chicken etc. ! Almost every dish started from outside the US, but many have changed enough to be unique, yes?
                                      I've wondered this before, as a serious question. Patricia Wells is from Wisconsin, Julia Child was of course American--there are probably many examples. So I figure the opposite case to be true too.

                                      1. re: roxlet
                                        jmckee RE: roxlet May 31, 2011 09:54 AM

                                        " never heard of anyone being interested in Southern fried chicken!"

                                        Wow. And yet, every non-American I've ever known who gets a taste can't get enough of it.

                                        1. re: jmckee
                                          roxlet RE: jmckee May 31, 2011 10:44 AM

                                          You're right, and whenever I have foreign visitors, we make them a fried chicken dinner, and they all love it. Peanut soup to start, fried chicken, squash casserole, greens, corn bread, etc.

                                          1. re: roxlet
                                            rasputina RE: roxlet Jun 10, 2014 01:41 PM

                                            yummm, I want to come to your house for dinner.

                                      2. re: blue room
                                        buttertart RE: blue room May 29, 2011 08:57 AM

                                        There are a lot of cookbooks in Chinese for Western food - usually somewhat Sinicized.
                                        Japanese too - and amazing baking and patisserie books in Japanese that make me really wish I'd studied the language.
                                        Haven't seen one that's specifically American yet.

                                        1. re: buttertart
                                          blue room RE: buttertart May 29, 2011 05:33 PM

                                          Ah, I thought there must be *some* turnabout! And thanks for "Sinicized", a new word for me. I do that to chicken & rice once in a while :-)

                                          1. re: blue room
                                            buttertart RE: blue room May 30, 2011 05:47 AM

                                            Come to think about it, Wei-Chuan (the big Taiwan food company) has a Mexican cookbook that I think is dual-language - or was originally issued in Chinese. Interesting line of pursuit, I'll check next time I see these books. Lots of possibilities for Sinification! ;-)

                                        2. re: blue room
                                          Isolda RE: blue room May 30, 2011 07:53 AM

                                          When I lived with a French family as a student in the 1980s, my hostess had a copy, in English, of the Joy of Cooking.

                                          1. re: Isolda
                                            blue room RE: Isolda May 30, 2011 08:28 AM

                                            I wonder though, if there are books in French, written by French authors who deliberately compiled American recipes for French home cooks -- like the opposite of what Julia Child did.

                                            1. re: blue room
                                              greedygirl RE: blue room May 30, 2011 08:32 AM

                                              I very much doubt it - my experience is that most French people eat French food pretty much exclusively.

                                              1. re: greedygirl
                                                buttertart RE: greedygirl May 31, 2011 05:56 AM

                                                I've been in cookbook shops in Paris and have never seen such a critter. My best-ever French trainee loves Good Housekeeping cookbooks but she would have been just as happy (or happier) staying here as going back to France.

                                                1. re: greedygirl
                                                  blue room RE: greedygirl May 31, 2011 07:03 AM

                                                  Don't know whether to think that's an odd oversight or a little arrogant.

                                                  1. re: blue room
                                                    buttertart RE: blue room May 31, 2011 07:04 AM

                                                    Insular, I think, not arrogant. France really is a thing onto itself.

                                                  2. re: greedygirl
                                                    Harters RE: greedygirl May 31, 2011 07:11 AM

                                                    Surely it is a given that most populations eat their own cuisine most of the time?

                                                    French people eat French food. Germans eat German. Britons eat British. Chinese eat Chinese. Etc

                                                    I do have one cookbook not written in English. Actually a book of Mallorcan dishes written in German. I shoulda realised why it was so cheap - English cover, German inside. Shoulda gone to Specsa

                                                    1. re: Harters
                                                      greedygirl RE: Harters May 31, 2011 11:53 AM

                                                      I wouldn't say that British people eat British food most of the time.

                                                      1. re: greedygirl
                                                        paulj RE: greedygirl May 31, 2011 12:26 PM

                                                        I've been buying a lot of UK published international cookbooks, mainly the picture books published by Hermes House. They are cheap at clearance tables, and generally quite useful.

                                                        Bonechi is an Italian publisher with a series of international cookbooks, available in a variety of languages.

                                                        1. re: greedygirl
                                                          Harters RE: greedygirl Jun 1, 2011 02:23 AM

                                                          If I look at lists of best selling cookbooks in the UK, the top sellers are consistently folk like Jamie Oliver, Hugh Fearnley-Whittingstall, Dave Myers & Si King, Delia Smith and Nigel Slater. All folk who generally cook British style food.

                                                          Again, the best selling magazines, like BBC Good Food, are all heavily slanted towards generally British style recipes.

                                                          1. re: Harters
                                                            greedygirl RE: Harters Jun 1, 2011 02:58 AM

                                                            They don't though - they're heavily influenced by Mediterranean/Italian and for want of a better word, "Asian" food.

                                                            1. re: greedygirl
                                                              Harters RE: greedygirl Jun 1, 2011 11:04 AM

                                                              By that standard, you'd be saying there has been no "uninfluenced" British food since some time before Hannah Glasse's recipe book in 1747. The very essence of British cooking, to me, is that we've always taken the influences of being a trading nation and, indeed, one with a large and diverse empire.

                                                2. re: blue room
                                                  paulj RE: blue room May 31, 2011 12:52 PM

                                                  'West USA' is a Mexican travel/cooking show about western USA.

                                                3. c oliver RE: Dorothy Dean May 27, 2011 06:22 PM

                                                  For Vietnamese, Andrea Nguyen. Not that I have anything to compare her to. But her results, as well as instructions, are great.

                                                  2 Replies
                                                  1. re: c oliver
                                                    pikawicca RE: c oliver May 27, 2011 07:01 PM

                                                    Yes. No one does it better.

                                                    1. re: c oliver
                                                      corneygirl RE: c oliver May 29, 2011 04:26 PM

                                                      I agree one of my new favorite cookbooks. Her Asian Dumplings book is really great as well. She is so clear that I feel comfortable tackling recipes I normally wouldn't. The only problem is with either book I always want to make like 5 recipes at a time and then we eat at midnight....

                                                    2. penthouse pup RE: Dorothy Dean May 28, 2011 08:01 AM

                                                      Food of Portugal--Jean Anderson
                                                      Catalonian Cuisine--Coleman Andrews
                                                      La Bouche Creole--Leon Soniot (New Orleans)
                                                      The Encyclopedia of Cajun and Creole Cuisine--John Folse
                                                      The Book of Latin American Cooking--Elizabeth Lambert Ortiz
                                                      The Basque Table--Teresa Barrenachea

                                                      1. greedygirl RE: Dorothy Dean May 28, 2011 01:58 PM

                                                        For Indian, Madhur Jaffrey rather than Sahni, definitely. French Provincial Cooking by Elizabeth David is hard to beat.

                                                        20 Replies
                                                        1. re: greedygirl
                                                          roxlet RE: greedygirl May 28, 2011 02:21 PM

                                                          Wouldn't you say Elizabeth David for English cooking too?

                                                          1. re: roxlet
                                                            greedygirl RE: roxlet May 29, 2011 04:07 AM

                                                            Yes, and Jane Grigson of course.

                                                            1. re: greedygirl
                                                              buttertart RE: greedygirl May 29, 2011 09:00 AM

                                                              I'd take Jane Grigson over ED, most of the time. More accessible. The source of my tweaked cold tomato soup with tangerine (recipe calls for orange) for last night's dinner (her Vegetable Book).
                                                              Of ED's I particularly love "Spices, Salt, and Aromatics in the English Kitchen" and "English bread and Yeast Cookery".

                                                              1. re: buttertart
                                                                roxlet RE: buttertart May 29, 2011 09:15 AM

                                                                I don't have any Grigson, and although I know that ED is beloved, I have not fallen in love with her myself. I'll have to check JG out. Which book do you recommend?

                                                                1. re: roxlet
                                                                  buttertart RE: roxlet May 29, 2011 04:47 PM

                                                                  "Good Things" is a good introduction to her style and cooking esthetic - I also love "The Mushroom Feast" and the "Fruit" and "Vegetable" books. Her British and European cookbooks are great, too, as is "Food with the Famous". The only two I haven't found as appealing are her charcuterie and fish books, primarily because I don't do much along those lines.

                                                                  1. re: roxlet
                                                                    emu48 RE: roxlet May 30, 2011 06:11 AM

                                                                    Been making Grigson's Bergundian walnut onion bread forever but never read one of her books. Maybe it's time. I made a decision some time ago to get rid of all my cookbooks. Mostly I used one to three recipes, if that many, out of each one. When I looked up those recipes online, I found that invariably they were available that way. But yes, there's nothing as enjoyable as reading a new cookbook.

                                                                    1. re: emu48
                                                                      buttertart RE: emu48 May 30, 2011 07:43 AM

                                                                      She was a fantastic writer, and very erudite. Her books read more like novels.

                                                                  2. re: buttertart
                                                                    jmckee RE: buttertart May 31, 2011 09:55 AM

                                                                    Absolutely Jane Grigson. "English Food" and "Good Things" are go-to books at my house.

                                                                    However, Elizabeth David's magisterial "English Bread & Yeast Cookery" is a definitive tome.

                                                                    1. re: jmckee
                                                                      buttertart RE: jmckee May 31, 2011 10:39 AM

                                                                      Mine too, as noted above.

                                                                      1. re: jmckee
                                                                        roxlet RE: jmckee May 31, 2011 10:45 AM

                                                                        English Bread and Yeast Cookery is the only ED I have. I don't love it a lot.

                                                                        1. re: roxlet
                                                                          buttertart RE: roxlet May 31, 2011 10:52 AM

                                                                          It's a pretty shouldery kind of book. I was really into it when I first got it.

                                                                          1. re: buttertart
                                                                            jmckee RE: buttertart Jun 1, 2011 10:46 AM

                                                                            "Shouldery." I love that.

                                                                            1. re: jmckee
                                                                              blue room RE: jmckee Jun 1, 2011 11:06 AM

                                                                              I'm not sure if that means "having noteable shoulders" (able to push through a crowd of lesser cookbooks), or "not impressed, it made me shrug my shoulders".

                                                                              1. re: blue room
                                                                                buttertart RE: blue room Jun 2, 2011 08:48 AM

                                                                                To me it means standoffish. Mental image of someone standing with shoulders back and held rigid. Not terribly approachable and not cuddly.
                                                                                But it's a wonderful book with tons of historical information and recipes not seen elsewhere in my experience (the Scots buttery rowies - yum -, the rice bread, etc).
                                                                                (It was the first one I got from overseas, my then-boss brought it back from Bradford, Yorks. for me - it was only out in the US much later and I HADt o have it.)

                                                                    2. re: greedygirl
                                                                      pikawicca RE: greedygirl May 29, 2011 04:33 PM

                                                                      Constance Spry remains my favorite for traditional English cookery.

                                                                    3. re: roxlet
                                                                      Breadcrumbs RE: roxlet May 31, 2011 12:36 PM

                                                                      For English baking, I always seem to turn to my very old, passed down Be-Ro recipe book. I've also had great success baking and cooking w Delia Smith & Gary Rhodes recipes

                                                                      1. re: Breadcrumbs
                                                                        greedygirl RE: Breadcrumbs Jun 1, 2011 12:33 AM

                                                                        That's a real classic! My Mum has a copy that's literally falling apart.

                                                                    4. re: greedygirl
                                                                      NanH RE: greedygirl May 29, 2011 09:48 AM

                                                                      As far as ED, I hate, hate, hate the layout of the recipes with no ingredient list.

                                                                      1. re: NanH
                                                                        roxlet RE: NanH May 29, 2011 09:55 AM

                                                                        I 100% agree with you, NanH. It makes cooking a chore since you're always trying to find your place in the paragraph.

                                                                        1. re: roxlet
                                                                          buttertart RE: roxlet May 29, 2011 04:47 PM

                                                                          It is rather annoying.

                                                                    5. w
                                                                      whinendine RE: Dorothy Dean May 28, 2011 03:10 PM

                                                                      "The Cuisine of California" by Diane Worthington is one I use more than "The Chez Panisse Menu Cookbook" by Alice Waters.

                                                                      For French or just plain good cooking, I like many of Julia Child's cookbooks and I really, really like Jacques Pepin's "The Art of Cooking" Volume I and II.

                                                                      French Bistro - Patricia Wells.

                                                                      Cooking Science - "The Curious Cook" by Harold McGee.

                                                                      I hear raves about Marcella Hazan, but I have "Marcella's Italian Kitchen" which I am not crazy about. I also hear raves about Rick Bayless, but I'm not too crazy about "Authentic Mexican". Anyway, that's why I tried to specify titles here. You probably have all of these already.

                                                                      1. buttertart RE: Dorothy Dean May 30, 2011 07:50 AM

                                                                        Canada? Madame Benoit (or the Canadian Living books, for a more contemporary view).

                                                                        6 Replies
                                                                        1. re: buttertart
                                                                          Breadcrumbs RE: buttertart May 31, 2011 12:41 PM

                                                                          Agreed buttertart. I also like Anita Stewart

                                                                          1. re: Breadcrumbs
                                                                            buttertart RE: Breadcrumbs May 31, 2011 12:46 PM

                                                                            She's from after my time in the land of the brave. Any particular book?

                                                                            1. re: buttertart
                                                                              Breadcrumbs RE: buttertart May 31, 2011 01:01 PM

                                                                              She has a few that cover Canada as a whole however my very favourite has to be The Ontario Harvest Cookbook. I've likely baked/cooked half the recipes in that book and don't ever recall being disappointed. In most cases we've absolutely loved the recipes.

                                                                              1. re: Breadcrumbs
                                                                                buttertart RE: Breadcrumbs May 31, 2011 01:21 PM

                                                                                That one's got this London girl's name all over it! ABEbooks, USD 9.01 with shipping. Thanks, Breadcrumbs!

                                                                                1. re: buttertart
                                                                                  Breadcrumbs RE: buttertart May 31, 2011 01:39 PM

                                                                                  Off the top of my head, The Hearty Steak, Mushroom and Sausage Pie w Dark Ale, Jump-Fried Chicken w Summer Vegetables and Peanuts, Sour-Cream Hazelnut Coffeecake and the Blueberry Coffee Cake are all wonderful.

                                                                                  There are tons of stories about farms, Mom & Pop operations, shops and businesses around the province in the book that are a joy to read as well.

                                                                                  1. re: Breadcrumbs
                                                                                    buttertart RE: Breadcrumbs May 31, 2011 01:52 PM

                                                                                    Fantastic, can't wait to see it. Thanks again!

                                                                        2. h
                                                                          Harters RE: Dorothy Dean May 31, 2011 06:25 AM

                                                                          Italian - Antonio Carluccio

                                                                          Spanish (and North African) - Sam & Sam Clark

                                                                          Eastern Mediterranean (generic) - Claudia Roden

                                                                          Lebanese - Anissa Helou
                                                                          Old-fashioned British - Jane Grigson
                                                                          Modern British - Nigel Sla

                                                                          5 Replies
                                                                          1. re: Harters
                                                                            roxlet RE: Harters May 31, 2011 06:27 AM

                                                                            Interesting, Harters. I have never even heard of Antonio Carluccio. I guess the US and England are two countries separated by a common love of Italian food!

                                                                            1. re: roxlet
                                                                              Harters RE: roxlet May 31, 2011 07:04 AM

                                                                              Celeb chef (before the phrase was invented) - used to own a decent restaurant in London and, later, a chain of more casual places. They still exist although he no longer has a business interest.

                                                                              He's just finished a TV series with another UK-based Italian chef, Gennaro Contaldo, who used to own my one-time favourite London restaurant, Passione.

                                                                              I reckon Italian food is the world's cuisine. Everywhere you go, you can find pizza & pasta.

                                                                              1. re: Harters
                                                                                roxlet RE: Harters May 31, 2011 07:07 AM

                                                                                Do you have any books by Marcella Hazan or Giuliano Bugiali? They're my go-to writers for Italian recipes. Their books might be more comprehensive than Carlucci's from what I have been able to glean from the Amazon blurb on Carlucci.

                                                                                1. re: roxlet
                                                                                  Harters RE: roxlet Jun 2, 2011 09:23 AM

                                                                                  Got Hazan...prefer Carluccio.

                                                                            2. re: Harters
                                                                              Westy RE: Harters Jun 10, 2014 01:09 PM

                                                                              Nice idea "Modern English." I like his books very much. I have a few of Simon Hopkinson's work is great reading, but less likely to use it. I do think River Cottage's books are quite good, but yet I never seem to cook from them.

                                                                            3. ChristinaMason RE: Dorothy Dean May 31, 2011 10:44 AM

                                                                              For French cooking from Nice and Provence, I really like CUISINE OF THE SUN: CLASSICAL FRENCH COOKING FROM NICE AND PROVENCE by Mireille Johnston.

                                                                              3 Replies
                                                                              1. re: ChristinaMason
                                                                                buttertart RE: ChristinaMason May 31, 2011 10:53 AM

                                                                                Isn't that the book with the gorgeous cat in the author's arms in her pic on the back flap? Sorry, couldn't help myself.

                                                                                1. re: ChristinaMason
                                                                                  Harters RE: ChristinaMason May 31, 2011 03:26 PM

                                                                                  She only ever did one series for the BBC. It was in the early 90s by which time French influences on British food had already heavily decreased.

                                                                                  1. re: ChristinaMason
                                                                                    JoanN RE: ChristinaMason Jun 12, 2014 09:16 AM

                                                                                    LOVE the Mireille Johnston! Used to cook from it all the time, but haven't cracked it open in years. Must revisit.

                                                                                  2. p
                                                                                    pistachio peas RE: Dorothy Dean Jun 9, 2014 04:12 PM

                                                                                    For Iranian food, Najmieh Batmanglij - specifically The New Food of Life. It's wonderful. But in my opinion, she's the only name in the game. We need some new, modern takes. I really wanted to love Louisa Shafia's The New Persian Kitchen, but I worry about newcomers to Persian cuisine using her instructions for rice, for example...I will say that the book is very innovative.

                                                                                    1. o
                                                                                      okaycheckitout RE: Dorothy Dean Jun 12, 2014 11:03 AM

                                                                                      I swore by Bill Neal for a long time for southern food, and while I don't have a bad word to say about him, I recently discovered Nathalie Dupree's Mastering the Art of Southern Cooking, and it's fantastic.

                                                                                      1. s
                                                                                        Springhaze2 RE: Dorothy Dean Jun 12, 2014 01:38 PM

                                                                                        These are old school, but are among my most often used cookbooks:
                                                                                        -The German Cookbook by Mimi Sheraton
                                                                                        -The Hungarian Cookbook by Susan Derecskey
                                                                                        -Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman

                                                                                        Show Hidden Posts