Helen Saberi
Helen Saberi is a London-based food historian and food writer. Her books include Afghan Food and Cookery; Trifle (co-authored with the late Alan Davidson); The Road to Vindaloo: Curry Cooks and Curry Books (co-authored with David Burnett) and Tea: A Global History. Her latest book, co-authored...
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Helen Saberi is a London-based food historian and food writer. Her books include Afghan Food and Cookery; Trifle (co-authored with the late Alan Davidson); The Road to Vindaloo: Curry Cooks and Curry Books (co-authored with David Burnett) and Tea: A Global History. Her latest book, co-authored with Colleen Taylor Sen, is Turmeric: The Wonder Spice.
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Helen Saberi's Books
Part of Reaktion's Edible series. Be warned, this is very brief. It does its best, but the point of the series is to give an introduction to the history of a food item in 150 pages or so. If that's all you want or need, or if you've read other, more in depth books about tea, you'll probably enjoy th...
Why: This sounds vaguely like McGee's "On Food and Cooking," which I found fascinating. And it's got lots of history of where recipes came from. Hoping the library has it.
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