A cookbook or cookery book is a kitchen reference containing recipes.
Diana Kennedy was a British food writer. The preeminent English-language authority on Mexican cuisine, Kennedy was known for her nine books on the subject, including The Cuisines of Mexico, which changed how Americans view Mexican cuisine. Her cookbooks are based on her fifty years of travelling in Mexico, interviewing and learning from several types of cooks from virtually every region of the nation.
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.
Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana. From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
Kugelis, also known as bulvių plokštainis, is a potato dish from Lithuania. Potatoes, bacon, milk, onions, and eggs are seasoned with salt and pepper and flavoured, for example with bay leaves and/or marjoram, then oven-baked. It is usually eaten with sour cream or pork rind with diced onions.
Rassolnik is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys. A vegetarian variant of rassolnik also exists, usually made during Lent. The dish is known to have existed as far back as the 15th century, when it was called kalya. Rassolnik became part of the common Soviet cuisine and today it is also popular in Ukraine and Belarus. A similar dish is common in Poland, where it is known as zupa ogórkowa.
Duchess potatoes consist of a purée of mashed potato, egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden. They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and nutmeg. They are a classic item of French cuisine, and are found in historic French cookbooks.
Chicken paprikash or paprika chicken is a popular Hungarian cuisine dish of Austrian and Hungarian origin and one of the most famous variations on the paprikás preparations common to Hungarian tables. The name is derived from paprika, a spice commonly used in the country’s cuisine. The meat is typically simmered for an extended period in a sauce that begins with a roux infused with paprika.
Paula Wolfert is an American author of nine books on cooking and the winner of numerous cookbook awards including what is arguably the top honor given in the food world: The James Beard Foundation Medal For Lifetime Achievement. A specialist in Mediterranean food, she has written extensively on Moroccan cuisine including two books, one of them a 2012 James Beard Award winner. She also wrote The Cooking of South-West France, and books about the cuisine of the Eastern Mediterranean, slow Mediterranean cooking and Mediterranean clay pot cooking.
Ronni Lundy, is an American author and editor, whose work focuses on traditional Southern American foods, Appalachian foods, and music.
The Book of Tasty and Healthy Food is a Russian cookbook written by scientists from the Institute of Nutrition of the Academy of Medical Sciences of the USSR. The cookbook was first published in 1939, and a further edition was published in 1952. An English translation appeared in 2012.
Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban, and douchi, along with minced meat, traditionally beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254, in a suburb of Chengdu, the capital city of Sichuan. Other accounts indicate it originated at a Chengdu restaurant in the 1860s-1870s.
Darra Goldstein is an American author and food scholar who is the Willcox B. and Harriet M. Adsit Professor of Russian, emerita at Williams College.
Andrea Nguyen is a Vietnamese-born, American teacher, food writer, cookbook author and chef living in the San Francisco area. An expert on Asian cuisine and cooking methods, Nguyen has written numerous cookbooks on the food of her native Vietnam, as well as an account of her family's escape during the Fall of Saigon. She writes an active blog, as well as articles for newspapers and food magazines and teaches cooking classes throughout the country.
Reem Kassis is a Palestinian writer and author.
Lois Ellen Frank is an American food historian, cookbook author, culinary anthropologist, and educator. She won a 2003 James Beard Foundation Award for her cookbook Foods of the Southwest Indian Nations, the first cookbook of Native American cuisine so honored.
Nawal Nasrallah is a U.S.-based Iraqi food writer, food historian, English literature scholar, and translator from Arabic into English. She is best known for her cookbook featuring Iraqi cuisine, entitled Delights from the Garden of Eden, and for editions of medieval Arabic cookbooks, including Annals of the Caliphs’ Kitchens, an annotated translation of the tenth-century, Abbasid-era cookbook Kitab al-Tabikh by Ibn Sayyar al-Warraq. She has won numerous awards for her writing and her translations.
Sri Owen is an Indonesian cooking teacher and food writer, based in London for most of her life. She is the author of the first English-language recipe book dedicated to the food of Indonesia, and is recognised as a leading authority on Indonesian cuisine.
Grace Young is an American cookbook author, activist, and food historian specializing in Chinese cuisine and wok cookery. She received the Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts and James Beard Humanitarian of the Year award from the James Beard Foundation, both in 2022, for her culinary achievements.
