Books on Major Regional Cuisines

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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Achaya, K.T. A Historical Dictionary of Indian Food. New Delhi: Oxford Univ. Press, 1998.

———. Indian Food: A Historical Companion. Delhi: Oxford Univ. Press, 1994.

Anderson, E.N. The Food of China. New Haven: Yale Univ. Press, 1988.

Artusi, P. La Scienza in cucina e l’arte di mangiar bene. 1891 and later eds. Florence: Giunti Marzocco, 1960.

Bertolli, P. Cooking by Hand. New York: Clarkson Potter, 2003.

Bugialli, G. The Fine Art of Italian Cooking. New York: Times Books, 1977.

Chang, K.C., ed. Food in Chinese Culture. New Haven: Yale Univ. Press, 1977.