Cuisines & Cultures
Cuisines & Cultures brings together cookbooks according to where the food comes from. The section is divided into France, Italy, Spain, Japan, Korea, China & Southeast Asia, South Asia, Middle East, Africa, USA, Latin America, Nordic Countries & Sweden, Britain & Ireland and Rest of the World.
This is where you will find the major national reference works. Mexico: The Cookbook contains more than 650 recipes from a culinary heritage stretching back nine thousand years. Japan: The Cookbook covers both iconic dishes and regional traditions across more than 400 recipes. Pushpesh Pant's India Cookbook brings together more than a thousand recipes recorded as they are cooked in an ordinary Indian home, while JP McMahon's The Irish Cookbook documents, through 480 recipes, a cuisine that was long treated as a footnote.
Alongside them are the individual authorities. Fuchsia Dunlop on Sichuan, Shizuo Tsuji on Japanese technique, Magnus Nilsson on the Nordic countries, Sami Tamimi on Palestine and Enrique Olvera on Mexican home cooking.
French cuisine carries its own weight with Larousse Gastronomique, Julia Child, Robuchon and Bocuse, while Italian cuisine has Silver Spoon and River Cafe. Spanish cuisine rests on Etxebarri, Arzak and elBulli.
Follow the food, not the author. Books are filed under the cuisine they are about, regardless of where the person who wrote them happens to come from.
