Tuesday, February 16, 2010


I thought I’d share my current favourite cookbooks with you. Some are new additions to my shelves (highlighted in pink), that I obsessively cook from and refer to because they are new. Then there are the tried and true comrades that are always by my side.


By David Chang and Peter Meehan
What can I say, it’s all my favourite dishes from Momofuku bound between two hardcovers. I get hungry every time I skim through it. . . .

Elizabeth Andoh
Earthy, homey comfort food from Japan. Some of the ingredients are hard to find in general supermarkets and are only available in Asian specialty stores.  


Cooking Along the Ganges 
By Malvi Doshi
Fabulously simple vegetarian recipes, mainly from western UP and Gujrat.

Curries & Bugles 
By Jennifer Brennan
Recipes from the British Raj—nostalgic and poignant.

Mangoes & Curry Leaves 
By Jeffrey Alford and Naomi Duguid
Lavishly illustrated encyclopaedic tome with recipes from all over the sub-continent. The size is a bit unwieldy and I invariably copy the recipe into a small notebook to refer back to in the kitchen.

Rakamari Niramish Ranna 
By Renuka Devi Chowdhurani
A classic Bengali cookbook devoted to the vast vegetarian repertoire in Bengali cuisine.

Savouring the Spice Coast of India 
By Maya Kaimal
A terrific introduction to the cuisine of Kerala.


Aromas of Aleppo 
By Poopa Dweck
Gloriously illustrated paen to the legendary cuisine of Syrian Jews. Most recipes are surprisingly quick and easy.

Medieval Cuisine of the Islamic World 
By Lilia Zaouali
An academic account of Medieval Islamic cuisine with recipes adapted to the modern kitchen. It’s a fascinating read and immaculately researched. 

By Claudia Roden
My cousins and I are collectively obsessed with Ms. Roden. Every recipe is perfection. 

The New Book of Middle Eastern Food 
By Claudia Roden
See above.


How to Roast a Lamb
By Michael Psilakis
A warm and welcoming book with a modern spin on the traditions of Greek cooking. 

Essentials of Classic Italian Cooking
By Marcella Hazan
A bible for techique. Marcella is the best teacher around. 

Molto Italiano
By Mario Batali
Recipes with the big, bold flavours that Mario is famous for. 

French Provincial Cooking
By Elizabeth David
Ms. David is one of the best food writers I've read—meticulous, authoritative and a purist. 


A Platter of Figs and Other recipes
By David Tanis
If attempting to emulate Alice Waters' Chez Panisse aesthetic seems daunting, then start with the much more approachable David Tanis who trained under Waters and now runs the kitchen at CP.

Larousse Gastronomique
I always refer to Larousse for any technique- or ingredient-related questions. It's the cookery encyclopaedia to beat all cookery encyclopaedias.

Bread making:

The Breadbaker's Apprentice
By Peter Reinhart
As I've mentioned in an earlier post, this is my current bible. It's big and grand and intimidating, but worth every penny. 

Baking Artisan Bread
By Ciril Hitz
When Reinhart gets too overwhelming, I quickly turn to Ciril Hitz to reassure me that (relatively) quick and easy bread baking is indeed possible.


  1. Excellent. Many of my favorites are on that list as well. Medieval Cuisine of the Islamic World is really fascinating, for those who haven't seen it-- really worth taking a look.

  2. Tastey Boy approves of them all.



© Copyright 2012 Shubhani Sarkar