Regional and Ethnic Tables
ASIA |
NATIVE AMERICAN |
CHINA |
RUSSIA |
CUBA |
SPAIN |
ENGLAND |
THAILAND |
FRANCE |
TIBET |
ITALY |
U.S. - REGIONAL |
JAPAN |
U.S. - AMERICAN SOUTH |
MEXICO |
U.S. - HISPANIC |
MIDDLE EAST |
VIETNAM |
MOROCCO |
ASIA
Complete Asian Cookbook, by Charmaine Solomon, Deborah Solomon and Nina Harris. Richmond, Vic, Australia: Hardie Grant Books, 2011. 639 p. (F) TX724.5.A1 S63 2011.1. First published in 1976, this encyclopedic volume begins by sampling the foods of India and Pakistan, and continues with the rather familiar cuisines of China, Japan, and Korea. It then covers those of Burma Cambodia, Indonesia, Laos, Malaysia, The Philippines, Singapore, Sri Lanka, Thailand and Vietnam. Remarkably thorough for coverage of such a wide ranging geography, for each country there are recipes for the most widely prepared dishes and a long list of seasonings including herbs and spices. A glossary defines both terms and procedures, and authentic ways are detailed for serving dishes are given. All are framed for the home cook,even those not otherwise familiar with the cuisine of a particular country. Recommended as the one cookbook which will likely be in the kitchen of every home in the Asian diaspora and beyond.
Simply Ming One-Pot Meals : quick, healthy & affordable recipes, by Ming Tsai & Arthur Boehm ; photography by Antonis Achilleos. London] : Kyle Books ; Lanham, MD : Distributed by National Book Network, 2010. 192 pages : color illustration. (F) TX840.O53 T797 2010.
Contents: Braise -- Work -- Saute -- Roast -- High Temp -- Soup -- Toss.
A beautiful book with lush, often life-size color photographs, and yet the foods presented are highly authentic to the Asian cuisine they represent. A compelling book, true to the near charismatic nature of the Simply Ming television series. And the food is really good too!
CHINA
All Under Heaven : recipes from the 35 cuisines of China. written and illustrated by Carolyn Phillips ; foreword by Ken Hom Berkley : Ten Speed Press, [2016]. 514 pages : illustrations, maps. (F) TX724.5.C5 P486 2016
Contents: The North & Manchurian Northeast -- The Yangtze River & Its Environs -- The Coastal Southeast -- The Central Highlands -- The Arid Lands -- The Fundamentals
A beautifully presented , meticulously researched and encyclopedic work which documents authentic cuisines from across the richly varied geography of China, and teaches the reader what real Chiunese food is and how to prepare its myriad dishes. Delicious, compelling, truly reflecting the emergence of China as a fully realized member of the world community in culinary terms. A new classic.
CUBA
Old Havana cookbook : Cuban recipes in Spanish and English = Libro de cocina de Habana la Vieja : recetas cubanas en españole e inglés. Recipes compiled by the editors of Hippocrene Books ; translated by Rafael Marcos ; illustrated by Rosemary Fox. New York : Hippocrene Books, c2000. 123 p. illustrated. Location: Firestone Library (F) TX716.C8 O43 2000|
What are the elements that make Cuban cookery distinctive? Fresh and often tropical ingredients, spices and seasonings, sometimes very hot spices, and a certain flair in presentation all contribute to this cuisine.
ENGLAND
Rose's Aga Recipes, compiled by Rosalind Randle ; illustrated with linocuts by Judith Verity. 5th ed. Herefordshire : Whittington Press, c1995. 43p., illustrated. (F) TX717 .R36 1995
A British classic on basic cooking.
FRANCE
The Cooking of Southwest France : recipes from France’s magnificent rustic cuisine, by Paula Wolfert. Rev. ed. Hoboken, NJ : J. Wiley, ©2005. 455 pages : illustrations (some color), map (F) TX719 .W64 2005.
Contents: Map of the Greater French Southwest xxii -- The Tastes of the French Southwest 1 -- Garbure, Pot-au-Feu, and Other Soups 41 -- Appetizers and Small Plates 73 -- Fish and Shellfish 101 -- Chicken 133 -- Duck, Goose, and Rabbit 165 -- Foie Gras, Terrines, and Rillettes 223 -- Beef, Veal, Pork, and Lamb 251 -- Cassoulet 309 -- Vegetables 325 -- Desserts 359 -- Stocks and Sauce Bases 403.
"When first published in 1983, this became an instant classic. Now, twenty-plus years later, Wolfert has completely revised her groundbreaking book.."--Jacket.
French Kitchen Cookbook : recipes and lessons from Paris and Provence, by Patricia Wells ; photographs by Jeff Kauck. : New York, NY : William Morrow, an imprint of Harper Collins Publishers, [2013]. 312 pages, color illustrations. (F) TX719 .W4275 2013
What exactly, are the ingredients and techniques that make foods characteristically French, is answered here.
ITALY
Essentials of Classic Italian Cooking, by Marcella Hazan ; illustrated by Karin Kretschmann. New York : Alfred A. Knopf, 1992. 688 pages, illustrations. (F) TX723 .H342 1992
Contents: Fundamentals -- Appetizers -- Soups -- Pasta -- Risotto -- Gnocchi -- Crespelle -- Polenta -- Frittate -- Fish and shellfish -- Chicken, squab, duck, and rabbit -- Veal -- Beef -- Lamb -- Pork -- Variety meats -- Vegetables -- Salads -- Desserts -- Focaccia, pizza, bread, and other special doughs -- At table.
Lidia's Commonsense Italian Cooking : 150 delicious and simple recipes everyone can master, by Lidia Matticchio Bastianich and Tanya Bastianich Manuali ; photographs by Marcus Nilsson. New York : Alfred A. Knopf, 2013. 277 pages, color illustrations. (F) TX723 .B317 2013
Contents: Appetizers -- Salads -- Soups -- Sauces -- Vegetables and sides -- Pastas, polenta, and risottos -- Fish -- Meat -- Desserts.
Lidia's widely seen television cooking shows are a hearty invitation for anyone to make wonderful food using ingredients and techniques of the traditional Italian family or even restaurant kitchen.
JAPAN
Modern Japanese Cuisine : food, power and national identity, by Katarzyna J. Cwiertka. London: Reaktion, 2006 240 pages, illustrated. (F) GT2853.J3 C85 2006
MEXICO
Mexico : One Plate at a Time, by Rick Bayless with Jeanmarie Brownson and Deann Groen Bayless ; color photographs by Gentl & Hayers ; Mexican location photographs by James Baigrie ; glossary photographs by James Isberner ; illustrations by Jo.New York : Scribner, [2000] 374 pages : illustrations (some color) (F) TX716.M4 B29523 2000
Contents: Starters, snacks and light meals. Guacamole ; Ceviche (Lime-marinated seafood) ; Queso fundido ; Sopes (Corn masa boats) ; Gorditas (Corn masa pockets) ; Quesadillas ; Tostadas ; Tamales ; Taqueria tacos with grilled and griddled fillings (Tacos al carbon y tacos a la plancha) ; Home-style tacos with casserole fillings (Tacos de cazuela) ; Enchiladas ; Chilaquiles (Tortilla casserole) -- Soups, stews and sides. Mexican chicken soup ; Tortilla soup ; Mexican seafood stew ; Pozole (Pork and hominy stew) ; Rice ; Beans -- Entrees. Chiles rellenos ; Turkey with red mole ; Chicken with green pipian (Pumpkin seed sauce) ; Chicken adobado (with red chile marinade) ; Fish a la Veracruzana (with tomatoes, capers, olives and herbs) ; Fish in Escabeche (Brothy vinaigrette with herbs and vegetables) ; Seafood in Mojo de Ajo (Toasty, slow-cooked garlic) ; Pork in salsa verde (Tomatillo sauce) ; Beef a la Mexicana (with roasted tomatoes and green chiles) ; Carne asada (Mexican-style grilled steak) ; Barbacoa (Slow-cooked meats, pit-style) -- Desserts and drinks. Flan ; Rice pudding ; Cajeta (Goat’s milk caramel sauce) ; Mexican chocolate ; The quintessentially tropical mango ; Tequila, Margaritas, beer and wine -- Mexican culinary glossary -- An Internet guide to mail-order sources for Mexican cooking.
MIDDLE EAST
Middle Eastern Vegetarian Cookbook. See Listing under Vegetarian Cookery
New Book of Middle Eastern Food by Claudia Roden. Revised ed. . New York: Alfred A. Knopf, [2014] 513 p. (F) TX725.M628 R638 2000
Contents: Flavorings, aromatics, condiments, and oils -- On using the book -- Appetizers, salads, and cold vegetables -- Yogurt -- Savory pies -- Soups -- Egg dishes -- Fish and seafood -- Poultry -- Meat dishes -- Vegetables -- Rice -- Bulgar, couscous, and pasta -- Breads -- Desserts, pastries, and sweetmeats -- Pickles and preserves -- Jams and fruit preserves -- Drinks and sherbets -- Appendix about early culinary manuals -- Bibliography.
MOROCCO
The Food of Morocco. by Paula Wolfert ; photographs by Quentin Bacon ; drawings by Mark Marthaler. New York : Ecco, ©2011. 518 pages : illustrations (chiefly color), color maps. (F) TX725.M8 W643 2011
Contents: Introduction -- The essentials of Moroccan cooking -- Salads -- Breads and pastries -- Eggs, butter, buttermilk, and cheese -- Soups -- Couscous -- Fish -- Poultry -- Meats -- Bean and vegetable dishes -- Desserts -- Beverages.
"Paula Wolfert ... brings to bear more than forty years of experience and original research on the traditional foodways of Morocco. The result is the definitive book on Moroccan cuisine,." - Publisher's description
NATIVE AMERICAN
Mitsitam Cafe Cookbook : Recipes from the Smithsonian National Museum of the American Indian, by Richard Hetzler. Washington, D.C. : Smithsonian National Museum of the American Indian, c2010. 186 p. (F) TX715 .H5736 2010.
The many different tribes within the Native American community are well represented in the recipes given here.
Pueblo Indian Cookbook : recipes from the Pueblos of the American Southwest, compiled and edited by Phyllis Hughes. 2d ed. Santa Fe, N.M. : Museum of New Mexico Press, 1977. 74p., illustrated.(F) TX715 .H8923 1977.
Native Americans of the Pueblos created a cuisine that is simple, but still brings out the best flavors and good nutrition especially from the grains and beans available to them.
RUSSIA
High Society Dinners : dining in Tsarist Russia, by Yuri M. Lotman and Jelena A. Pogosjan ; translated by Marian Schwartz ; edited and introduced by Darra Goldstein. Totnes, Devon : Prospect Books, 2014. 444 pages, illustrations, some color.(F) DK557 .L6813 2014
The vanished world of the Tsars is brought back to life in the details of this volume.
SPAIN
Grape, Olive, Pig : deep travels through Spain's food culture, by Matt Goulding. eeited by Nathan Thornburgh ; designed by Doulgas Hughmanick. New York, HarperCollins Publishers. 2016. 347 pages : color illustrations, maps . (F) On order 2016. Covers in detail the cuisines of each region in Spain.
Spain : recipes and traditions from the Verdant Hills of the Basque country to the coastal waters of Andalucia, by Jeff Koehler ; location photographs by Jeff Koehler, food photographs by Kevin Miyazaki. San Francisco : Chronicle Books, [2013]. 252 pages, color illustrations. (F) TX723.5.S7 K64 2013
"From the craggy Catalan coastline to the undulating, red-soiled hills of Andalucía, the diversity of the Spanish countryside is without rival. Its cuisine directly reflects this landscape, with each region celebrating its own ingredients and culinary traditions. In Spain, long-time Barcelona resident Jeff Koehler gathers the country's many time-honored dishes and age-old culinary customs, and distills the Spanish table down to its essence—food that is prepared simply but full of homemade flavors, and always meant to be shared." Publishers Note.
THAILAND
Pok Pok : food and stories from the streets, homes, and roadside restaurants of Thailand, by Andy Ricker with JJ Goode ; photography by Austin Bush. Berkeley : Ten Speed Press, [2013] 295 pages, illustrations. (F) TX724.5.T5 R53 20In visits to 13
Andy Rimade many visits to Thailand over several decades. He made a special study of the foods there, so that when he opned the Pok Pok restaurant, now a chain, in the U.S., he could serve truly authentic Thai foods that are also delicious, and so developed a broad and enthusiastic clientle. This cookbook also makes that food available to the home cook
TIBET
The UTSE kitchen : Tibetan cookbook, by Dechen Dolkar, Michael Bright. Kathmandu : UTSE Hotel, 2014. 97 pages : color illustrations. (RECAP) TX724.5.T55 D65 2014.
For more than thirty years the kitchen of the UTSE Hotel in Kathmandu has offered superb Tibetan food that provides a taste of home for the local Tibetan community, and a chance for others to explore Tibetan cuisine. The UTSE Kitchen offers a window onto this culinary tradition in that rarified corner of the world.
UNITED STATES - AMERICAN REGIONAL
Charleston Receipts, Collected by the Junior League of Charleston ; editors, Mary Vereen Huguenin, Anne Montague Stoney. Charleston, South Carolina : The Junior League of Charleston, Inc., [2011]. Nashville, Tennessee : Favorite Recipes Press, 2011. ©1950. 376 pages, illustrations. (F) TX715.2.S68 J84 2011.
"Charleston Receipts was first published in 1950 and is the oldest Junior League cookbook still in print. It contains 750 recipes, Gullah verses, and sketches by Charleston artists." Catalog record. With the 34th printing in 2011, this classic
River Road Recipes : the Textbook of Louisiana Cuisine. Baton Rouge, LA : Junior League of Baton Rouge, 2012. 270 p. (F) TX715.2.L68 R583 2012. River Road Recipes has made the highly regional cuisine of American Creole and Cajun cooking both accessible and palatable through well crafted recipes and broad distribution. In 1959 the Junior League of Baton Rouge launched this series, and more than fifty years later, it has become one of the quintessential cookbooks in America. River Road Recipes is notable because its food is really good, it raises money for its stated purpose - some 1.9 million dollars and counting for local charitable and educational projects, and the series maintains and updates recipes from the original edition in a central volume, while adding new titles with modern themes - health-conscious, hostess, grouped onto menus
UNITED STATES - AMERICAN SOUTH
My Mother’s Southern Kitchen : Recipes and Reminiscences, by James Villas, with Martha Pearl Villas. New York: William Morrow and Co., [1999], 1994. 330 p. (F) TX715.2.S68 V55 1999
A marvelous take on traditional Southern foods beloved by many Southerners and also enjoyed by others from any
Paula Deen's Southern Cooking Bible : the classic guide to delicious dishes with more than 300 recipes, by Paula Deen with Melissa Clark. New York : Simon & Schuster, 2011. 455 pages, illustrations, some color. (F) TX715.2.S68 D49 2011
Contents: Gettin’ it started -- Salads and slaws -- Soups and stews -- Brunch and other savory egg and cheese dishes -- Pasta and rice -- Meat -- Poultry -- Fish and shellfish -- Grilling and barbecue -- Vegetables and beans -- Breads, quick breads, and biscuits -- Coffee cakes, griddle cakes, and doughnuts -- Pies, cobblers, and crisps -- Cakes, cookies, and bars -- Puddings and frozen treats -- Candies, preserves, and beverages -- Sauces, dressings, and relishes.
White Trash Cooking, by Ernest Matthew Mickler ; foreword by John T. Edge. 25th rev. ed. Berkeley, Calif.: Ten Speed Press, 2011.134 pages, color illustrations.(F) TX715.2.S68 M52 2011
This is the quintessential back country cooking of the American South -
UNITED STATES - HISPANIC
Hispanic Cookbook : traditional and modern recipes in English & Spanish = La cocina hispano-americana / by Nilda Luz Rexach. : New York, NY : Kensington Pub. Corp., 1995. 191 pages. (F) TX716.A1 R492 1995.
This dual language cookbook provides a cultural duality as well - Here are provided the tastes and presentations which identify the tables and the kitchens of Hispanic cooking.
VIETNAM
Vietnamese Market Cookbook : spicy, sour, sweet, by Van Tran and Anh Vu ; photography by Yuki Sugiura. Philadelphia : Running Press, [2014]. 247pages, color illustrations. (F) TX724.5.V5 T735 2014
Food Markets in Vietnam open at dawn with everything exquisitely fresh -and the selection of foodstuffs from those markets, their quick preparation, and infusion of herbs and spices, but always to highlight and advance that freshness - is an important part of making Vietnamese cuisine so memorable. This is a sure guides the to replicate that freshness, even far away from Vietnam.
