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Appears in

By Raghavan Iyer

Published 2008

  • About
  1. Achaya, K. T. Indian Food: A Historical Companion. India: Delhi Oxford University Press, 1994.
  2. Ammal, S. M. Cook and See (Parts 1 and 2). India: Samaithu Par House, 1968.
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  6. Batmanglij, N. Silk Road Cooking: A Vegetarian Journey. Washington, D.C.: Mage Publishers, 2004.
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  10. Bharadwaj, M. Indian in Minutes. San Diego: Laurel Glen Publishing, 2000.
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  12. Brennan, J. Curries and Bugles. New York: HarperCollins, 1990.
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  15. Corriher, S. Cookwise. New York: William Morrow, 1997.
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  17. Davidson, A. The Oxford Companion to Food. New York: Oxford University Press, 1999.
  18. Evans, M. Bistro Chicken. New York: Broadway Books, 2004. Fernandes, J. Goan Cookbook. Goa: New Age Printers, 1977, 2002.
  19. Fraser, L. The Book of Curries and Indian Foods. New York: HP Books, 1989.
  20. Goodman, M. Jewish Food: The World at Table. New York: HarperCollins, 2005.
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  25. Iyer, R. Betty Crocker’s Indian Home Cooking. New York: Wiley Publishing, 2001.
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  31. ———Madhur Jaffrey’s Far Eastern Cookery. New York: Harper & Row, 1989.
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  33. ———Madhur Jaffrey’s Spice Kitchen. New York: Carol Southern Books, 1993.
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  35. Joachim, D. The Food Substitutions Bible. Toronto, Robert Rose, 2005.
  36. Johari, H. The Healing Cuisine. Rochester, VT: Healing Arts Press, 1994.
  37. Kaimal, M. Savoring the Spice Coast of India: Fresh Flavors from Kerala. New York: HarperCollins, 2000.
  38. Katzer, G. Gernot Katzer’s Spice Pages. uni-graz.at/~katzer/engl/.
  39. Levy, F. Faye. Levy’s International Jewish Cookbook. New York: Warner Books, 1991.
  40. Lin, F. Florence Lin’s Complete Book of Chinese Noodles, Dumplings and Breads. New York: William Morrow, 1986.
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  50. Rao, S. R. Time-Life Foods of the World: The Cooking of India. New York: Time-Life Books, 1969.
  51. Rombauer, I., et al. The All New Joy of Cooking. New York: Scribner, 1997.
  52. Sahni, J. Classic Indian Cooking. New York: William Morrow, 1980.
  53. Schneider, E. Vegetables from Amaranth to Zucchini. New York: William Morrow, 2001.
  54. “The Spice Trade: A Taste of Adventure.” Originally published in The Economist; in “The Encyclopedia of Spices” on theepicentre.com.
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  56. Trager, J. The Enriched, Fortified, Concentrated, Country-Fresh, Lip-Smacking, Finger-Licking, International, Unexpurgated Foodbook. New York: Grossman, 1970.
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  58. Venkatachary, V. How to Cook. Madras: The Little Flower Company, 1987.

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