Classic Chinese Cuisine by Nina Simonds

Chinese Gastronomy by Hsiang-Ju Lin & Tsuifeng Lin

Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop

Dim Sum by Ellen Leong Blonder

Dimsum by Cavendish Marshall

Food Culture in China by Jacqueline M. Newman

The Modern Art of Chinese Cooking by Barbara Tropp

The Breath of a Wok by Grace Young; Alan Richardson

Growing up in a Korean Kitchen by Hi Soo Shin Hepinstall

Authentic Recipes from Korea by David Clive Price; Masano Kawana; Injoo Chun

The Food of Korea by David Clive Price

Southeast Asian Specialties: A Culinary Journey Through Singapore, Malaysia, and Indonesia by Rosalind Mowe

The Southeast Asia Cookbook by Ruth Law

The Philippine Cookbook by Reynaldo Alejandro

The Food of Thailand by Alan Benson (Photographer); Oi Cheepchaiissara (Contribution by); Kay Halsey; Lulu Grimes (Editor)

Thai Food and Cooking by Judy Bastyra; Becky Johnson

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker; J. J. Goode; David Thompson (Foreword by)

Thai Vegetarian Cooking by Vatcharin Bhumichitr

The Food of Vietnam by Thi Choi Trieu; Marcel Isaak

Into the Vietnamese Kitchen by Andrea Nguyen; Leigh Beisch (Photographer); Bruce Cost (Foreword by)

Pleasures of the Vietnamese Table by Mai Pham

The Slanted Door: Modern Vietnamese Food by Charles Phan

The Complete Asian Cookbook by Charmaine Solomon

The Food of Asia by Kong Foong Ling

The Japanese Kitchen by Hiroko Shimbo

Masterclass in Japanese Cooking by Emi Kazuko

The Encyclopedia of Sushi Rolls by Ken Kawasumi

Food Culture in Japan by Michael Ashkenazi; Jeanne Jacob

Japanese Cooking by Shizuo Tsuji

Classic Indian Cooking by Julie Sahni

Food Culture in India by Colleen Taylor Sen

1,000 Indian Recipes by Neelam Batra

Indian Spice Kitchen by Monisha Bharadwait

660 Curries by Raghavan Iyer