The Bloomsbury Handbook of Indian Cuisine
My latest book (2023), the happy result of a collaboration with Colleen Taylor Sen and Sourish Bhattacharyya, is a reference work covering the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected.
Noshe Djan - Afghan Food And Cookery
Claudia Roden wrote when the first edition was published in 1986: ‘Helen Saberi writes simply, and with freshness and enthusiasm, of the way of life and of the dishes. Her knowledge and love of the people and the food shine through every page.’
Afghan Food And Cookery
Situated at the crossroads of four major regions-the Middle East, Central Asia, the Indian subcontinent and the Far East-Afghanistan has survived centuries of invasions, whether military, cultural or culinary. Its hearty cuisine includes a tempting variety of offerings: lamb, pasta, chickpeas, rice pilafs, flat breads, kebabs, spinach, okra, lentils, yogurt, pastries and delicious teas, all flavored with delicate spices, are staple ingredients.
A Sausage Book
This small book gives a feast of recipes old and new, from the plain, traditional (Toad in the Hole) to the gourmet delicious (Ali-Bab’s) Sausages in White Wine).
A Pudding Book
Great Britain is renowned for its puddings in all their glory and variation. This little book aims to give a small selection of varied, interesting or favourite sweet puddings.
The Road to Vindaloo: Curry Cooks & Curry Books.
Co-authored with David Burnett this book was named one of the year’s ten best food books by The Sunday Times in 2008’. It is a collection of recipes tracing the history of the British curry.
Tea: A Global History
From oolong to sencha to chai, tea is one of the world’s most popular beverages. Perhaps that it is because it is a uniquely adaptable drink, consumed in many different varieties and ways by cultures across the globe and in many different settings.
Selected from the literature of different periods and countries, this book is a celebration of the choicest culinary delicacies, fantastic feasts and gluttonous gourmets. Delightfully illustrated throughout.
Turmeric: The Wonder Spice
Co-authored with Colleen Sen Turmeric is a e-cookbook dedicated to one of the most versatile and ancient spices. Turmeric is often called a "wonder spice" because of its remarkable curative properties and health applications. But it is the unique, peppery, and earthy taste that has made it so popular across the globe.
Featuring appealing illustrations as well as recipes from around the world, Teatimes shows how tea drinking has become a global obsession.
Trifle is a perennial of English summer lunches, tennis parties, and schoolboy dreams. The authors trace its origins to the earliest recipe of 1596 and the gradual transformation of the dish from a mere cooked cream to the many-layered custardy extravagance that we know today.