Foods of the World (series)
A comprehensive eye-opener to the world's diversity of food cultures in all their splendor
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Betty Fussell
Author
https://bettyfussell.comBETTY FUSSELL, author of eleven books, ranging from biography to cookbooks, food history and memoir, is best known for her award-winning The Story of Corn. Over the last half century, her work has appeared in a variety of national magazines, newspapers and journals, from Gastronomica to The New Yorker. Her memoir, My Kitchen Wars, was performed in Hollywood and New York as a one-woman show. Her most recent book is Raising Steaks: The Life and Times of American Beef, and she is now working on How to Cook A Coyote: A Manual of Survival.
In 2012, she moved from NYC to Santa Barbara CA.
Most popular
Betty's favorite cookbooks
Mastering the Art of French Cooking
A model of translating the highest professional techniques into terms a home cook can do and want to do.
French Provincial Cooking
A model of capturing the essence of a region through its sensuous cuisine in eminently readable prose.
Chez Panisse Menu Cookbook
The generative book in creating America's New Cuisine of local, fresh, seasonal by applying French Regional methods to the particularities of Berkeley CA.
A Book of Middle Eastern Food
Vast in geographical and historical scope, Roden explores the roots of Western Culture in unexpected ways.
James Beard's American Cookery
No one better understands the peculiar nature and history of American culture through our foodways than Beard.
Good Things
A master of earthy economy, simplicity, clarity and grace.
Modernist Cuisine: The Art and Science of Cooking
A magnificent undertaking in bridging the gap between science and art by means of food as subject.
The Joy of Cooking
For clarity and scope of cooking in the US, this encyclopedic classic is still essential.
An Invitation to Indian Cooking
In revealing the fundamentals of this rich and ancient culinary world, Jaffrey's aesthetic precision supplies a how-to for treating the entire world of spices.
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