Recommended Reading

General:

The Oxford Companion to Food by Alan Davidson (Oxford University Press, 1999)

The Wellness Encyclopedia of Food and Nutrition, by Sheldon Margen and editors of the University of California, Berkeley (Rebus/Random House, 1992)

Food in History by Reay Tannahill (Crown Publishers, 1995)

Books on African Cuisine:

The Africa Cookbook: Tastes of a Continent by Jessica B. Harris (Simon & Schuster, 1999)

Tasting Brazil: Regional Recipes and Reminiscences by Jessica B. Harris (Maxwell Publishing Company, 1992)

Books on American Cuisine:

Bill Neal's Southern Cooking by Bill Neal (The University of North Carolina Press, 1985)

The Welcome Table: African-American Heritage Cooking by Jessica B. Harris (Simon & Schuster, 1995)

Books on Asian Cuisine:

Big Bowl Noodles and Rice by Bruce Cost (HarperCollins, 2000)

Bruce Cost's Asian Ingredients (Morrow, 1988, republished by HarperCollins, XX)

The Best of Vietnamese and Thai Cooking by Mai Pham (Prima Pub., 1996)

Classic Indian Cooking by Julie Sahni, (Morrow, 1980)

Classic Indian Vegetarian and Grain Cooking by Julie Sahni (Morrow, 1985)

Dancing Shrimp by Kasma Loha-unchit (Simon & Schuster, 2000)

Ginger East to West, by Bruce Cost (Addison-Wesley, 1989)

It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking by Kasma Loha-unchit (Pomegranate, 1995)

Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking by Julie Sahni (Ten Speed Press, October 2001)

Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best market Kitchens, Street Cafes, and Home Cooks by Mai Pham (HarperCollins, 2001)

Savoring India: Recipes and Reflections on Indian Cooking by Julie Sahni (Time-Life Incorporated, 2002)

Books on Latin American Cuisine:

Authentic Mexican: Regional Cooking From The Heart of Mexico by Rick Bayless (William Morrow, 1987)

Mexico: One Plate at a Time by Rick Bayless (Charles Scribner, 2001)

Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless (Charles Scribner, 1996)

Salsas That Cook by Rick Bayless (Simon & Schuster, 1999)

The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes by Maricel Presilla (Ten Speed Press, 2001)

Sources for Ingredients and Equipment

The Spice Islands Marketplace
The Culinary Institute of America at Greystone
2555 Main Street
St. Helena, CA 94574
1-707-967-2309

Shop Online at The Prochef Store

Bridge Kitchenware
214 East 52nd Street New York, NY 10022
212-688-4220
212-758-5387 (fax)
e-mail: s.bridge@ix.netcom.com

CMC Food Company
P.O. Drawer 322 Avalon, NJ 08202
1-800-262-2780
1-609-861-3065 (fax)
www.thecmccompany.com

Durkee
www.durkee.com

Ethnic Grocer
www.ethnicgrocer.com

Kalustyan’s
123 Lexington Avenue
New York, NY 10016
212-685-3451
212-683-8458 (fax)

Penzey’s Spice House
(800) 741-7787
www.penzeys.com

Surfas Gourmet Foods and Professional Cookware
8825 National Boulevard
Culver City, CA 90232
310-559-477099 Ranch Markets 213-612-3399
www.99ranch.com

The Spice Hunter
P.O. Box 8110
San Luis Obispo, CA 93403-8110
(800) 444-3061 (fax)
(800) 444-3096
www.spicehunter.com

Virginia Diner
(888) 823-4637
www.vadiner.com

World Variety Produce, Inc.
Melissa's
5325 South Soto Street
Vernon, CA 90058
Ph: 323-588-0151
www.melissas.com
India and Southeast Asia

Asian Market
5 Mary Street
San Rafael, CA 94901
(415) 459-7133

Bombay Bazaar
548 Valencia Street
San Francisco, CA
(415) 621-1717

Khanh Phong Supermarket
429 Ninth Street
Oakland, CA 94067
(510) 839-9094

New May Wah Supermarket
547 Clement Street San Francisco, CA
(415) 668-2583