Padma Lakshmi, ”Tangy, Tart, Hot & Sweet: A World of Recipes for Everyday”, 2007.

Madhur Jaffrey, “Vegetarian World”, 1998 was a Indian cookbook that was the topic of an earlier blog post. Here I present:  Padma Lakshmi, “Tangy, Tart, Hot & Sweet: A World of Recipes for Everyday”, 2007 that was a cookbook by an Asian-American chef.  Padma Lakshmi has been the host of the television show “Top Chef” … Continue reading Padma Lakshmi, ”Tangy, Tart, Hot & Sweet: A World of Recipes for Everyday”, 2007.

Peter Bellwood, “First Farmers: The Origins of Agricultural Societies”, 2005.

  Cyril Darlington, “Chromosome Botany; and the Origin of Cultivated Plants”, 1963 was a botany book on the 11,000 BP (Before Present year) origin of “cultivated plants” and was the topic of an earlier blog post.    Here I present: Peter Bellwood, “First Farmers: The Origins of Agricultural Societies”, 2005 a book on the origin … Continue reading Peter Bellwood, “First Farmers: The Origins of Agricultural Societies”, 2005.

Jeffrey Alford & Naomi Duguid, “Flatbreads & Flavors”, 2008.

  Jeffrey Alford & Naomi Duguid, “Seductions of Rice: A Cookbook”, 1998 was the topic of an earlier blog post. Also, the cookbook: Naomi Duguid, “Burma: Rivers of Flavor”, 2012 was the topic of an earlier blog post. .   Here I present: Jeffrey Alford & Naomi Duguid, “Flatbreads & Flavors”, 2008 was a cookbook of … Continue reading Jeffrey Alford & Naomi Duguid, “Flatbreads & Flavors”, 2008.

Amy Cramer & Lisa McComsey, “Seagan Eating: The Lore of a Healthy, Sustainable ‘Seafood-plus-Vegan’ Diet”, 2016.

F. Benedict and Wilbur Atwater, “A Respiration Calorimeter with Appliances for the Direct Determination of Oxygen”, 1902 was the topic of an earlier blog post that defined “caloric starvation”. Cicely D. Williams, “A Disease of Childhood Associated with a Maize Diet”, Archives of Diseases in Childhood”, volume #8, year 1933, page 423 was also the … Continue reading Amy Cramer & Lisa McComsey, “Seagan Eating: The Lore of a Healthy, Sustainable ‘Seafood-plus-Vegan’ Diet”, 2016.

Wes Berry, “Kentucky BBQ”, 2017.

     J. R. Stevens, “Southern Cuisine: Authentic, Delicious and Easy to Make”, 2015 was a cookbook that was the topic of an earlier blog post.  Wes Berry, “Kentucky BBQ”, 2017 cookbook is the topic of this blog post.         “Southern cuisine” are divided into two distinct culinary zones: 1. “Kentucky Cluster” and … Continue reading Wes Berry, “Kentucky BBQ”, 2017.