Thai Food
A fascinating and encyclopedic culinary history of Thai cooking and everything one needs to know about its ingredients, with recipes from the various regional cuisines.
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Daniel Newman
Food historian
http://eatlikeasultan.com/Daniel L. Newman is Head of the Arabic Studies Department, Professor of Arabic and Course Director of the MA in Arabic-English Translation and Interpreting at the University of Durham, UK. His publications include An Imam in Paris: Account of a Stay in France by An Egyptian Cleric (1826-1831), The Sultan's Sex Potions: Arab Aphrodisiacs in the Middle Ages, Modern Arabic Short Stories: A Bilingual Reader and A to Z of Arabic-English-Arabic Translation (both with Ronak Husni). --This text refers to the paperback edition.
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Daniel's favorite cookbooks
The Palestinian Table
A wonderful selection of traditional recipes, clearly explained and contextualized with interesting cultural information.
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs
A kaleidoscopic survey of historical and culinary exchanges between Mediterranean cultures and peoples in the pre-modern era, with recipes from a wide variety of geographical origins.
The Legendary Cuisine of Persia
A treasure-trove of recipes from Iran, packed with cultural titbits.
Our Korean Kitchen
Great introduction to Korean cuisine, with most of the classic dishes.
Apricots on the Nile
A delightful little book, which combines reminiscences of a youth in pre-war Egypt with recipes that conjure up the past.
Pride and Pudding: The History of British Puddings, Savoury and Sweet
This is, quite simply, the Bible of Puddings.
Catalan Cuisine
Very informative and well-written survey of an underexplored culinary heritage.
An Invitation to Indian Cooking
It does what it says on the tin: no-frills recipes for those embarking on their journey into Indian cuisine.
My Mexico City Kitchen
Easy-to-follow recipes, often with an innovative twist, by one of the leading chefs of modern Mexican cuisine.
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