Books

This handy little guide is intended to help the diner interpret the menus of Indian restaurants in North America and choose dishes that will expand their understand and enhance their enjoyment of one of the great world cuisines.

ASHOKA AND THE MAURYA DYNASTY THE HISTORY AND LEGACY OF ANCIENT INDIA’S GREATEST EMPIRE By Colleen Taylor SenPublished by Reaktion Books Unit 32, Waterside 44-48 Wharf Road London N1 7UX www.reaktionbooks.co.uk @reaktionbooks At its peak in 250 BCE the Maurya Empire...

The Bloomsbury Handbook of Indian Cuisine Edited by Colleen Taylor Sen, Sourish Bhattacharyya & Helen SaberiTo be published by Bloomsbury Press, Spring 2023 This reference work covers the cuisine and foodways of India in all their diversity and complexity,...

The Chicago Food Encyclopedia All things food--except ketchup--in the City of the Big Appetites The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin...

Bruce Kraig and Colleen Sen. Street Food: Everything You Wanted to Know About Open-Air Stands, Cards & Food Trucks Around the Globe This redesigned, repackaged, and updated edition of Street Food  Around the World surveys common street foods from more than 75...

Great Recipes Featuring the Wonder Spice that Fights Inflammation and Protects Against Disease By Colleen Taylor Sen and Helen Saberi Containing over 70 international recipes, Turmeric is a cookbook dedicated to one of the most versatile and ancient spices. Originally...

Reaktion Books, November 2014 The second most populous country in the world after China and the seventh largest in area, India is unique among nations in its diversity of climates, languages, religions, tribes, customs and cuisines. Today, Indian food in its many...

Saturday, 14 November 2009 18:00 Curry is one of the most widely used—and misused—terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe...

Thursday, 29 July 2004  “Not a cookbook but an invaluable source of the ‘why’ of Indian cooking is Colleen Taylor Sen’s Food Culture in India....Sen does an admirable job sketching out the history of India and its myriad food cultures. She manages to remain clear and...