What should we study for next month's Cookbook Club?
My cookbook club generally chooses books by geography (e.g. Mexico, Burma, Isarel) vs chef or cuisine. What are your favorite cookbooks with a regional focus? (Hoping to dig up some old treasures, so if your suggestion is pre-1990, all the better!)
Recommended by Food52
The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman.
Naomi Duguid: Burma
The only problem with pre-1990 cookbooks is that they can be hard to get. Unless it was a massive hit (like Mastering the Art of French Cooking or The Joy of Cooking), a older cookbook might be out of print.
And thanks for the heads-up about older books. Fair point!