My cookbook library is well-stocked, should I wish to make any Western European or American dishes. But I often find myself scratching my head while hunting down Chinese, Japanese, and Indian recipes, not to mention a host of other national cuisines.
I want to pick up some basic books for various cuisines, but I'm at a loss. Thankfully, I know of a whole host of food lovers who are passionate and well-informed: you. I'd like your recommendations. If you read my list of technique books, you can get a sense of the type of book I like: technique over dogmatic recipes, a book that treats me as a curious student and not an automaton.
Any cuisine is fair game, but I most often notice my library lacunae when I look for Asian (including Indian) dishes or Central and South American recipes.
