Suvir Saran, with Raquel Pelzel
American Masala
Oct 2007
Random House Inc.

American Masala isn’t about traditional Indian food—it’s about adding new flavors to the great American melting pot, using spices to liven up the old standbys, and enjoying dishes that are as exciting and diverse as lifein the big city, and yet as familiar and comforting as your mother’s cooking. This book includes an array of 125 recipes, from salads to desserts, and even a section of breakfast recipes as well. The beautifully designed volume is colorful and full of photographs, making the vibrant recipes even more appealing. The recipes are simple—there’s even a recipe that will spice up your leftover turkey—and delicious smells virtually waft off the pages.

Chris Schlesinger
Big Flavors of the Hot Sun; Hot Recipes and Cool Tips from the Spice Zone
Jan 1994
HarperCollins Publishers

More than 240 original and innovative recipes--simple to prepare, healthful, bursting with flavor--are derived from the cuisines of hot-weather places and range from unusual spice-and-seafood combinations to complexly flavored dishes.

Bobby Flay
Bobby Flay's Bold American Food : More Than 200 Revolutionary Recipes
May 1994
Grand Central Publishing

A respected New York chef, noted for his new American cuisine blending spicy seasonings, grilled foods, and unique combinations, offers more than two hundred inventive and easy-to-follow recipes, accompanied by colorful photographs.

Tony Hill
Contemporary Encyclopedia of Herbs and Spices : Seasonings for the Global Kitchen
Aug 2004
Wiley, John & Sons, Incorporated

This exhaustive reference is packed with need-to-know information on more than 350 flavor-enhancing herbs and spices, from basic basil and bay leaves to Kaffir lime leaves, Tunisian five-spice powder, and other exotic seasonings and blends. Written by an international spice merchant who buys directly from growers and knows how to make the most effective use of seasonings, it features 200 color photographs plus descriptions that include Latin names, countries of origin, and guidelines–some with recipes–on how to cook with each seasoning.

Mridula Baljekar
Curry Lover's Cookbook
Jun 2009

Curry Lover's Cookbook brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. The basics of curry making are fully explained with a useful guide to the elements of curries, along with information on spices, herbs, and different pastes to use.

Per-Anders Jörgensen
Eating with the Chefs: Family Meals from the World's Most Creative Restaurants
Alan and Iris MacFarlane
Empire of Tea : The Remarkable History of the Plant that Took Over the World
Feb 2009
Penguin Group (USA)

From the fourth century B.C. in China, where it was used as an aid in Buddhist meditation, to the Boston Tea Party in 1773, when its destruction became a rousing symbol of the American Revolution, to its present-day role as the single most consumed beverage on the planet, The Empire of Tea explores the effects of the humble Camelia plant--both tragic and liberating--in the history of civilization.

Elisabeth Lambert Ortiz
Encyclopedia of Herbs, Spices, & Flavorings
Jan 1992
DK Publishing, Inc.

Many cookbooks and kitchen references are described as indispensable to experienced chefs as well as culinary novices but this book is one of the few that truly fits the bill. As the title says, it is an encyclopedia and it offers detailed information and vivid pictures of over 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. Each is described with tips for storage and cooking, food match-ups, and recipes as well as general background information. This is a book no kitchen should be without.

Elisabeth Rozin
Ethnic Cuisine: How to Create the Authentic Flavors of over 30 International Cuisines
Apr 1992
Penguin Group (USA) Incorporated

In one of the most useful cookbooks you'll ever own, you'll discover how to create an endless variety of exciting new dishes- and add an ethnic touch to your own recipes- by following the "flavor principles" of the thirty international cultures and subcultures collected here. Discover "flavor principles" from such diverse countries and regions as Yucatan (sour orange-garlic -archiote); Indonesia (soy sauce-brown sugar-peanut-chile); Central Asia (cinnamon-fruit-nut); Northeast Africa (garlic-cummint); and Province (olive oil-thyme-rosemary-marjoram-sage-tomato).

Aliza Green
Field Guide to Herbs & Spices: How to Identify, Select and Use Virtually Every Seasoning at the Market
Feb 2006
Quirk Books

This handy buyer’s guide is part of a series of handy diminutive alphabetized books by Philadelphia-based Aliza Green. Once Executive Chef at four-star Ristorante DiLullo, she later moved to Apropos and White Dog Café before turning her talents to writing. This volume is divided equally between herbs and spices, with user-friendly tips, recipes, and storage guidelines for each entry. Sandwiched between the Herb and Spice sections is a useful picture guide to help you identify anything unfamiliar.

Pamela Morgan
May 1998
Penguin Group (USA)

Many of the ingredients that seemed so adventurous to us in the eighties have now become familiar. Gazpacho and pasta primavera, raspberry vinegar and kiwi fruit may be delicious , but they just aren't as exciting as they used to be. On the other hand, new ingredients and preparations can recapture the thrill of cooking. What exactly is a chipotle pepper? What are the spices in Asian five spice powder and garam masala- and how do you use them? As important as The Silver Cookbook was to you in the early eighties, so, too, will this book be to you as we head out of the nineties.

Donna Hay
May 2002
Whitecap Books, Limited

From sweet to sour, piquant to mellow, Flavors is an intoxicating journey through fourteen delectable flavors: vanilla, lemon, lime, ginger, chili, garlic, onion, chocolate, salt, pepper, basil, mint, cinnamon, and spice. Each chapter invites you to enliven your senses by exploring the origins of these aromatic ingredients, in simple preparations, and with more complex, mouth-watering recipes.

Madhur Jaffrey
From Curries to Kebabs : Recipes from the Indian Spice Trail
Nov 2003
Crown Publishing Group

2004 James Beard Award Winner for International; 2004 IACP Award Nominee for International Category; From one of the world's best-loved authorities on food from India and the world comes an evocative and irresistible survey of the world's greatest dishes. Starting with classic curries of her native India, Madhur traces the outside influences that have left their mark on Indian food and goes on to show how the Indian diaspora has mingled the flavors of India with the cuisines of Africa, the West Indies, Asia, Europe, and South America. She concludes with a look at Indian cuisine as it is practised everywhere, from the Pacific Rim to her own kitchen in the United States.

Jim Tarantino
Marinades : Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
May 2006
Ten Speed Press

In this outstanding collection of heart-healthy recipes, Tarantino re-creates marinades and flavoring pastes from all over the world and provides instructions for preparing delicious seafood, poultry, meat, vegetables and cheese--indoors and out. 190 recipes, with helpful marinading charts.

Floyd Cardoz, with Jane Daniels Lear
One Spice, Two Spice
Oct 2006
HarperCollins Publishers

This cookbook, by the chef and co-owner of Tabla in New York, demystifies the flavors of Indian cooking and shows you how to use them in dishes that range from simple soups to flavorful chutneys. Cardoz truly illustrates the meaning of “fusion” by bringing Indian spices and American dishes together in delicious recipes like Sautéed Black Sea Bass with Mustard Curry.

Paul Prudhomme
Pure Magic:Great Recipes Featuring Magic Seasoning Blends
Jun 1995
HarperCollins Publishers

Over 100 recipes show you how to bring a symphony of flavors to everyday meals. If you're cooking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken, Lotsa Crab Cakes, Southern Smothered Spuds,Sweet Potato Omelet, Corn Chowder, and Really Rich Beef and Mushrooms and more! Also included are Louisiana favorites,such as gumbos, jambalayas, and etouffees.

Chris Schlesinger
Salsas, Sambals, Chutneys & Chowchows : Intensely Flavored 'Little Dishes' from Around the World
Jan 1995
HarperCollins Publishers

More than condiments but not exactly side dishes, the combinations of fresh fruits, vegetables, herbs and spices featured in this book are the very definition of flavor when eaten by themselves, and add a jolt of taste that can dress up any main course. Here are 40 inventive, easy-to-make recipes ranging from the familiar to the exotic. Full-color photos.

Cook, Sandra; Slavin, Sara; Jones, Deborah
Salt & Pepper: the Cookbook
Apr 2003
Chronicle Books LLC

2004 James Beard Award Nominee for Photography; The range of flavors available in gourmet salts and fresh peppercorns of every color are bringing to all kinds of dishes added complexity and nuance. Salt & Pepper takes readers on a culinary journey through the wide world of new and exotic salts and peppers --from fleur de sel and gray salt to Szechuan and pink peppercorns--and reveals their essential influence on the taste of good food

Mark Kurlansky
Salt : A World History
Jan 2003
Penguin Group (USA)

New in paper. Homer called salt divine. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates in his world-encompassing new book, salt has shaped civilization from the beginning, and its story is a glittering, often surprising part of the history of mankind. So valuable that it has often served as currency (and still does in places today), salt inspired the earliest trade routes across unknown oceans and the remotest deserts. Wars have been fought over salt, and while salt taxes secured empires across Europe and Asia, they have also inspired revolution (Gandhi's salt march in 1930 began the overthrow of British rule in India).

Linda Ziedrich
The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market
May 2009
The Harvard Common Press

The revised edition of this be all end all guide to making pickles, is loaded with new recipes, tips, and techniques accumulated by Ziedrich over the past decade. A meticulously detailed introductory chapter highlights the various methods of pickling (including Japanese miso and rice bean pickling), and gives a rundown of the different salts, vinegars, aromatics, and firming agents to choose from. Eschewing the cucumber pickle rut, The Joy of Pickling, also includes recipes for baby corn to eggplant, to lemon, and has an entire chapter dedicated to Cabbage pickles, like Kimchi and sauerkraut. It also includes a section on hot and sweet chutneys, and salsas, and a final chapter focused on pickled meats, fish, and eggs.