I love Indian Cooking by Madhur Jaffrey. She has a Lamb Korma recipe I just can't get enough of.

I also love "It's All American Food", by David Rosengarten, which isn't authentic ethnic food, it's the Americanized versions of ethnic food. So classic Italian-American lasagna, etc.

I really like "Sundays at Moosewood Restaurant," which has chapters on different regions of the country and the world.

Also, I've cooked some great food from "Indian Home Cooking," by Suvir Saran.

There's an Indian chef called Sanjeev Kapoor who was one of the first ones to have a celebrated food show on Indian cable television. His show and book called Khana Khazana ( a treasure of food) is fantastic. The show is in Hindi but the book and recipes therein are in English. Straighforward recipes cookbook.
Also My Bombay Kitchen by Niloufer Ichaporia King which focuses primarily on Parsi cooking in India is fabulous.

I like "Tapas" by Joyce Goldstein. It's a great "little plate" cookbook. In fact, I love all Joyce Goldstein's cookbooks! "Mediterranean Fresh" is a wonderful main dish salad cookbook.

I have come to trust "Cradle of Flavor" by James Oseland for Indonesian/Malaysian cooking. Not a cookbook, a good book, period. It's a style of cuisine we don't see too much of in the states. Solid recipes that are very well explained for those not familiar with the methods. I worked through many of the recipes with a dear Indonesian friend of mine who always spoke highly of the results.

I like Rick Bayless for Mexican cuisine I think he really knows his stuff and also have Madhur Jaffrey's quick Indian cooking which is nice and recently ordered a book I saw on David Lebovitz's site called "From Tapas to Meze" by Joanne Weir
I have not received the book yet but am looking forward to it.

Rick Stein Goes East!

Wait... It's actually called 'Rick Stein's Far Eastern Journey'. :-)

'Rick Stein's Far Eastern Odyssey', that is. Apart from the title being hard to remember, it's a really great cookbook.

Vij's Elegant and Inspired Indian Cuisine contains recipes for the exquisite food that's available at his restaurant here in Vancouver. We've never failed with one of these, and though most of them aren't particularly quick, they're absolutely worth the wait. Now if I could just convince my husband to get the mise en place together before he starts melting the ghee...

Full disclosure: I am a publicist for Gibbs Smith, so this may seem like a commercial. :-)

I did notice, however, no one mentioning any Vietnamese cooking. I submit Daniel Hoyer's Culinary Vietnam! BEAUTIFUL book and simply delicious, authentic recipes.

Jose Andres' "Tapas: A Taste of Spain in America" and "Made in Spain"! A great blend of very traditional and modern recipes and techniques. His "Made in Spain" TV show on PBS is the most enthusiastic and inspiring food/travel show ever.

Hello kitchn readers, I know it's a longshot, but I think you may be the right bunch of folks to help me with this.

About five years ago I remember enjoying a friend's Korean cookbook, but I've lost touch with him and I don't remember its name or author.

It was memorable because it was Korean/English bilingual, and I recall that there was a foreword that explained it was the author's wish to make a cookbook that would be accessible for the younger generation, who may not be able to read/speak Korean.

Thanks in advance for any help you may be able to provide me with !

Hi secretclub, I think I found it mentioned on this Chowhound discussion thread. Is this what you're remembering?

Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop.

ANy of Madhur Jaffrey's cookbooks! Been loving her stuff since the 70's!

Eating Cuban by Cox & Jacobs. My family is Cuban, and this is a cookbook we pass around. Its filled with great pictures, stories, and very authentic and delicious recipes for many occasions (even if they aren't an exact match for our family versions).

Yep-- Madhur Jaffrey's books are amazing, though I only like her Indian recipes.

Korean: Growing up in a Korean Kitchen by Hi Soo Shin Hepinstall is my favourite

Thai: Anything by Su Mei Yu (they're SUCH good books)

French: Elizabeth David all the way.

Native American: American Indian Cooking by Carolyn Neithammer

Jamie's Italy: Jamie Oliver
Mexico One Plate at a Time: Rick Bayless
Nancie McDermott: Real Thai

Ditto many of the above suggestions, with a nod to Madhur Jaffrey's World Vegetarian and Jeff Smith's The Frugal Gourmet on our Immigrant Ancestors. Both of these cookbooks help to remind me of the varied elements of specific cuisines.

I really like Andrew Carmellini's Urban Italian. It is essentially Italy via New York via a home kitchen, but that works out pretty well in the end.

Claudia Roden's "Arabesque" is a beautiful & insightful cookbook. The books is divided into 3 parts by dishes from Morocco, Turkey, and Lebanon. I think this is where I learned that the croissant is actually Turkish ( It is shaped like the crescent from the Turkish flag)! I recommend cooking some real couscous with merguez and then watching the excellent French movie "The Secret of the Grain" (in which couscous plays an important role).

These responses were fun to read. I am such a cookbook nut - and reading this lets me know that I am not alone.

Many favorites, the one to mention here that I didn't notice anyone else mentioning is Paula Wolfert. Her 'Couscous and Other Foods of Morocco' is a classic and her more recent stuff is excellent quality and true to the regions that are the subjects.

Oh, and let me mention jeffery Alford and Naomi Duguid's work on eastern food. 'Seductions of Rice' and 'Hot Sour Salty Sweet' and 'Beyond the Great Wall' Their books are especially lovely and entertaining.

Mexican Everyday by Rick Bayless is my absolute favorite. The recipes are really delicious, and each one has several "riffs", ideas for how to spin the recipe according to what you like and what you have on hand. I love international cookbooks that focus on making their cuisine of choice a part of your everyday kitchen. Cooking international foods is fun, but having to make a big production about it (or even the perception that you have to make a big production) always puts me off.

I see a lot of Indian recipe books up here - I'd like to add my own Indian favorite, "The Indian Vegan Kitchen" by Madhu Gadia. Lucky for me, a lot of Indian recipes are inherently vegetarian but Gadia offers many other surprises! I'm also a fan of "The Mediterranean Vegan Kitchen" by Donna Klein. My international options are endless, thanks to these two ladies!

Let me second both the recommendations for James Oseland's Cradle of Flavor and the Alford/Duguid books (especially Seductions of Rice and Mangoes and Curry Leaves). I've been cooking constantly from all three recently and the results have been great.

Classics in my house growing up and now I have my own copies:
-Tapas: The little dishes of Spain by Penelope Casas
-Medterranean Cooking (I think--I have the French version) by Claudia Roden and others--in the early 80s it was our first intro to Med cuisin--french, italian, greek, middle eastern. It has all the classics and I still use it!

Paula Wolfert is my Moroccan cuisine guru. Kennedy, Jaffrey, and Olney excel in their fields. I trust Lynne Rosetto Kasper (from The Splendid Table) with all cookbook suggestions.

Does anyone have good suggestions for cookbooks for food from the Dominican Republic or Puerto Rico? Thank you!

Nora Daza is supposed to be the doyenne of Filipino cookbooks, but I find The Philippine Cookbook by Reynaldo Alejandro to be a better taste of home cooking.

Thanks so much sarah9876 -- you found it !!

Inspired by a great tandoori chicken tonight, I've nicked my Mum's Madhur Jaffrey books to find out what all the fuss is about.

Amused by the cultural history already: "A vegetable that was once basically ignored in Britain and that is now evoking the first stirrings of interest, is the aubergine." Not surprising things have changed as it was published in the year of my birth!

I've been lusting after a Mexican cookbook for ages, was going to go for a Rick Bayless one but now Thomasina Miers's book is out I might have to reconsider!

I really liked Marcus Samuelsson's Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, but I always feel guilty when I say I've enjoyed a cookbook from which I haven't made anything. I just like the thoroughness and the passion for his journey that was displayed. I also think we need more focus on African food. It's got so much deliciousness to offer.