Edward Abbott, “The English & Australian Cookery Book”, 1864.

Pellegrino Artusi (1820-1911), “La scienza in cucina e l’arte di mangiar bene” (Science in the Kitchen; and, the Art of Eating Well), 1891 was the first Italian cookbook, and was the topic of an earlier blog post. Here I present: Edward Abbott, “The English & Australian Cookery Book”, 1864 which was the first Australian cookbook. Australian … Continue reading Edward Abbott, “The English & Australian Cookery Book”, 1864.

Sandeep Malik & Sanjeev Kumar, “Refreshing Raitas (Yogurt Condiments)”, 2015.

The onomatopoeia of “MOO” is obviously for the cow. Raita is a dairy (yogurt) condiment in Indian cuisine. Padma पद्मा लक्ष्मी Lakshmi & Judith Sutton, “The Encyclopedia of Spices & Herbs: An Essential Guide to the Flavors of the World”, 2016 which was topic of an earlier blog post. Here I present: Sandeep Malik & … Continue reading Sandeep Malik & Sanjeev Kumar, “Refreshing Raitas (Yogurt Condiments)”, 2015.

Valerie Ferguson, “500 Ways to Cook Vegetarian”, 2009.

Madhur Jaffrey, “World Vegetarian“, 1998 was the topic of an earlier blog post. Here I present:  Valerie Ferguson, “500 Ways to Cook Vegetarian”, 2009 was a cookbook on “lacto-ovo” vegetarian.  The “table of contents” of Valerie Ferguson, “500 Ways to Cook Vegetarian” 2009 is shown BELOW.  My favorite recipes from Valerie Ferguson’s cookbook, are listed … Continue reading Valerie Ferguson, “500 Ways to Cook Vegetarian”, 2009.

Pellegrino Artusi (1820-1911), “Science in the Kitchen; and, the Art of Eating Well” “(La scienza in cucina e l’arte di mangiar bene) Italian trans., 1891.

Marcus Gavius Apicius, “Apicius: Cookery and Dining in Imperial Rome”, 1st Century AD  was the topic of an earlier blog post. Carl Darling Buck, “Dictionary of Selected Synonyms in the Principal Indo-European Languages”, 1949 also was the topic of an earlier blog post. Here I present: Pellegrino Artusi (1820-1911), “La scienza in cucina e l’arte di … Continue reading Pellegrino Artusi (1820-1911), “Science in the Kitchen; and, the Art of Eating Well” “(La scienza in cucina e l’arte di mangiar bene) Italian trans., 1891.

James Peterson, “Fish & Shellfish”, 1996.

Paul Greenberg,”Four Fish: The Future of the Last Wild Food”, 2010  was the topic of an earlier blog post.  The four fish were: Cod, Salmon, Tuna & Seabass (not shown above). Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996 was also the topic of an earlier blog post. Here I present: James Peterson, “Fish … Continue reading James Peterson, “Fish & Shellfish”, 1996.