Cambodia, C’est Moi

War and Hope: The Case for Cambodia

by Prince Norodom Sihanouk, translated by Mary Feeney
The American edition of Prince Norodom Sihanouk’s second book appears just as he has again announced that he is giving up “all political activity” and will not be traveling, as expected, to Singapore, Australia, and other countries. This appears to rule out (at least for the time being) a visit …

Please Pass the Parmesan

Italian Food

by Elizabeth David

Great Italian Cooking

by Luigi Carnacina, translated and edited by Michael Sanino
Of the enormous number of cook-books published each year, few are seriously engaged with the cooking of Italy. To be sure, so-called Italian cookbooks compiled by aggressive restaurateurs, weary professional cook-book writers, or gourmandising tourists appear more frequently than one would wish. To view them as anything but the shoddy …

The Yellow Peril

The Fine Art of Chinese Cooking

by Lee Su Jan

How to Cook and Eat in Chinese

by Buwei Yang Chao
The classic Chinese cuisine is almost always so sharply antithetic to the goals of Western cooking that we must view as a significant culinary development the great number of Chinese cookbooks being written and sold in the United States today. This is comparable to a similar expansion of interest in …

Chock Full of Nuts

The American Heritage Cookbook

by the Editors of American Heritage

Harvest of American Cooking

by Mary Margaret McBride
If the sources which have contributed to the world’s highly developed cuisines are often difficult to disentangle, one can scarcely hope to find one’s way with ease through the labyrinth of American cooking. The vastness of the United States, the prodigal output of its dairies, farms, lakes, rivers, and oceans, …

The French Way

Mastering the Art of French Cooking

by Simone Beck and Louisette Bertholle and Julia Child

La Cuisine de France

by Mapie, the Countess de Toulouse-Lautrec, edited and translated by Charlotte Turgeon
If any cuisine may be described as architectonic, it must surely be the French. Structured, controlled, and at its best never less than inspired, la vrai cuisine française is cooking which with some justification can lay claim to being an art. Certainly most other cuisines have been unable to resist …

Gospels of American Cooking

The All New Fanny Farmer Boston Cooking School Cookbook

The Joy of Cooking

by Irma S. Rombauer and Marion Rombauer Becker
At the turn of the century, an American cookbook was expected to contain not only recipes for the fashionable dishes of the day, but remedies for everything from leaking faucets to receding hairlines. A cookbook devoted wholly to food was inconceivable. As scientific frontiers expanded and the nature of nutrition …