Garden City: Doubleday & Company, Inc., 1964. Hardcover. 239 pages. 21 x 14 cm. With over 100 curry recipes, this early Indian cookbook is a gem. No country in the world has so many different types of cuisine as India. This fascinating cookbook reveals how to prepare all these original..... More
New Jersey: Self Published, 1980. Spiral bound wraps. 112 pages. 22 x 15 cm. A charming self-published collection presenting a rich variety of recipes from the author’s homeland, West Bengal. Banerji introduces readers to the region’s distinctive herbs and spices and provides clear, detailed instructions for classic dishes such as..... More
New York: THE CITADEL PRESS, 1957. First American Edition. Hardcover. 192 pages. 19 x 13 cm. An in-depth cookbook featuring everything from the basics that form the principals that hold up these extraordinary recipes to rice recipes, chicken and meat recipes, egg and fish recipes, vegetable dishes, bread varieties, milk-curd..... More
New Delhi: R & K PUBLISHING HOUSE, 1963. Hardcover. 123 pages. 24 x 18 cm. Authentic Indian food was hard to find in the U.S. before the 1960's. After the 1965 Immigration and Nationality Act removed restrictions against non-white, non-European immigrants to the U.S., opening the doors to people from..... More
London: WILLIAM HEINEMANN, 1911. New and Revised Edition. Hardcover. 390 pages. 18 x 12.5 cm. A look back to British colonial India featuring advice on how to "make a hold" over Indian servants; Duties of of the mistress; Duties of servants; Household Management; Childcare and Health; and a large recipe..... More