BIBLIOGRAPHY - The Encyclopedia of Spices and Herbs - Padma Lakshmi

The Encyclopedia of Spices and Herbs: An Essential Guide to the Flavors of the World - Padma Lakshmi (2016)

BIBLIOGRAPHY

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Alford, Jeffrey, and Naomi Duguid, Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (New York: Artisan, 2000).

 width=, Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent (New York: Artisan, 2005).

Andrews, Jean, Red Hot Peppers (New York: Macmillan, 1993).

Bharadwaj, Monish, The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes (New York: Dutton, 1997).

Bayless, Rick, with Deann Groen Bayless, Authentic Mexican: Regional Cooking from the Heart of Mexico (New York: Morrow, 1987).

Daley, Simon, with Roshan Hirani, Cooking with My Indian Mother-in-Law (London: Pavilion, 2008).

Floyd, David, The Hot Book of Chilies (London: New Holland, 2006).

Hemphill, Ian, The Spice and Herb Bible: A Cook’s Guide (Toronto: Robert Rose, 2000).

Herbst, Sharon Tyler, and Ron Herbst, The New Food Lover’s Companion, 4th ed. (Hauppauge, NY: Barron’s, 2007).

Hill, Tony, The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen (Hoboken, NJ: Wiley, 2004).

Jinich, Pati, Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking (New York: Houghton Mifflin Harcourt, 2013).

Jordan, Michele Anna, The Good Cook’s Book of Mustard, with More Than 100 Recipes (Boston: Addison-Wesley, 1994).

 width=, Salt and Pepper: 135 Perfectly Seasoned Recipes (New York: Broadway, 1999).

Kennedy, Diana, From My Mexican Kitchen: Techniques and Ingredients (New York: Potter, 2003).

Lahlou, Mourad, Mourad: New Moroccan (New York: Artisan, 2011).

Leite, David, The New Portuguese Table: Exciting Flavors from Europe’s Western Coast (New York: Potter, 2009).

Malouf, Greg, and Lucy Malouf, Artichoke to Za’atar: Modern Middle Eastern Food (Oakland, CA: University of California Press, 2006).

McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen, rev. ed. (New York: Scribner, 2004).

Miller, Mark, with John Harrisson, The Great Chile Book (Berkeley, CA: Ten Speed, 1991).

Mowe, Rosalind, ed., Southeast Asian Specialties: A Culinary Journey (New York: Könemann, 1998).

Norman, Jill, The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds (New York: Dorling Kindersley, 1990).

Ortiz, Elisabeth Lambert, The Complete Book of Caribbean Cooking (New York: Ballantine, 1973).

 width=, The Encyclopedia of Herbs, Spices, and Flavorings: A Cook’s Compendium (New York: Dorling Kindersley, 1992).

Prudhomme, Paul, Chef Paul Prudhomme’s Louisiana Kitchen (New York: Morrow, 1984).

Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York (New York: Knopf, 1996).

 width=, The New Book of Middle Eastern Food (New York: Knopf, 2000).

Santibañez, Roberto, Rosa’s New Mexican Table (New York: Artisan, 2007).

Sortun, Ana, Spice: Flavors of the Eastern Mediterranean (New York: Regan, 2000).

Stobart, Tom, Herbs, Spices, and Flavorings (New York: Overlook, 1982).

Traunfeld, Jerry, The Herbfarm Cookbook (New York: Scribner, 2000).

Tsuji, Shizuo, Japanese Cooking: A Simple Art, rev. ed. (New York: Kodansha, 2006).

Villas, James, The Glory of Southern Cooking (Hoboken, NJ: Wiley, 2007).

Von Welanetz, Diana and Paul, The Von Welanetz Guide to Ethnic Ingredients: How to Buy and Prepare More Than 1,000 Foods from Around the World (New York: Warner, 1982).

Wolfert, Paula, The Food of Morocco (New York: Ecco, 2011).

Yu, Su-Mei, Cracking the Coconut: Classic Thai Home Cooking (New York: Morrow, 2000).

WEBSITES

www.gummastic.gr (Chios Mastiha Growers Association)

www.nielsenmassey.com

www.patismexicantable.com

www.seriouseats.com