Editing Cookbook (section)

==== Indian ====
''[[Manasollasa]]'' from India contains recipes of vegetarian and non-vegetarian [[cuisines]]. While the text is not the first among Indian books to describe fermented foods, it contains a range of cuisines based on fermentation of cereals and flours.<ref name="Achaya2003">{{cite book|author=K.T. Achaya|author-link=K. T. Achaya|title=The Story of Our Food|url=https://books.google.com/books?id=bk9RHRCqZOkC|year=2003|publisher=Orient Blackswan|isbn=978-81-7371-293-7|page=85|access-date=2019-03-19|archive-date=2019-01-07|archive-url=https://web.archive.org/web/20190107064737/https://books.google.com/books?id=bk9RHRCqZOkC|url-status=live}}</ref><ref name="TamangKailasapathy2010">{{cite book| author1=Jyoti Prakash Tamang| author2=Kasipathy Kailasapathy| title=Fermented Foods and Beverages of the World| url=https://books.google.com/books?id=MJTLBQAAQBAJ&pg=PA16| year= 2010| publisher=CRC Press| isbn=978-1-4200-9496-1| page=16}}</ref>