"Victor Sack" > in
:
> Max Hauser wrote:
>
>> That's a few examples. I'd like to hear of other durable cookbooks.
>
> I assume you are talking about books published in English and known in the
> USA.

Not necessarily, though I did limit my own list that way. (I have some
shelves of cookbooks from other countries and in other languages than
English, and have mentioned a few of them in postings, especially on the
wine newsgroup alt.food.wine where the topics came up. Some such books are
hard even to order from the US even though classics and best-sellers from
other countries are not.*)

Thanks for the suggestions, Victor. I have a few that you cited, but not
the Italian sources, which are interesting.

I remain curious about diversity of Kenneth Lo's image in his different
books (I have five, incl. The Encyclopedia of Chinese Cooking) and in
British remarks I've seen, vs. reported esteem as mentor among successful US
Chinese-émigré chefs (at least one of whom, Martin Yan, is nationally
known).

=Max


*E.g. amazon.com never even ISBN-indexed Christoph Wagner's 1995 fast-food
history (Frankfurt: Campus Verlag, ISBN 3593353466), a timely and
fashionable topic in food circles. (Even when I Googled "ISBN 3593353466"
today there were only three hits, and the first two were written by me.) I
knew the author as something of a food scholar, and editor of the Austrian
_Gault-Millau_ magazine in Vienna, where that book, like many others in many
languages, was readily available. (Not a cookbook, but it illustrates the
problem.)