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A wonderful encyclopedic companion to food. Written in collaboration with numerous culinary historians around the world, Alan Davidson had presented a well-researched book that is a delight to read and to refer to. Also published as the Oxford Companion to Food.
A well-written book on Sichuan cooking, with numerous exciting recipes to tease your taste-buds.
As noted by a critic in the Financial Times, "this is the Raj seen through the kitchen door". David Burton writes wonderfully of the food eaten by the British during the British Raj, which is a curious cuisine of its own. A wonderful read of how they entertain, socialise and eat, with many Anglo-Indian recipes to try.
Charmaine Solomon researched and collected a wealth of information about Asian food. From the how and what of noodles, spices and indigenous Asian fruits and vegetables, to numerous tantalising recipes. A wonderful resource for anyone interested in Asian food.
How did the Chinese eat during the Han dynasty or the Tang Dynasty? E.N Anderson shed light on food in China from prehistoric times through the various dynasties to modern day.
A scholarly compilation of food in the Indian sub-continent from archaeological materials dating as far back as the Harappan and Vedic era, to the Indian food that is eaten today.
Lizzie Collingham unveils the story of curry in this wonderfully researched and well-written book.