We've all had the assignment: make a dish from another country and bring
it to school for the cultural potluck.

The recipes in The World Cookbook for Students now make that assignment
a piece of cake! In five volumes, hundreds of recipes representing nearly
200 countries and regions of the world can be found. Moreover, the authors
go beyond listing recipes and offer students a glimpse of different ways
of eating and preparing foods.

* Arranged alphabetically, each country entry contains brief historical
and geographic comments, lists of typical foods and dishes served, and a
description of how and when foods are eaten. For example, the entry for
Benin lists foodstuffs like goat, sorghum, gnembue (a vegetable), mangoes,
and wangash (a tofulike cheese) and dishes such as akassa (cornmeal
wrapped in leaves) and ago glain (a special-occasion stew).

* The recipes in each entry typically include an appetizer, soup, main
dish, dessert, and festival dish. At least one vegetarian dish is in
each entry as well. Although five recipes are the norm, more are provided
for the five "great cuisines" of the world. Each recipe includes when the
dish is typically served, a list of ingredients in U.S. standard
measurements, and directions. The recipes are designed for four people
based on one-half pound of meat and vegetables per person.

* As for the U.S. recipes, pancakes, relish, meatloaf, fried chicken,
ice cream, and brownies are represented. Unfortunately, there are no
photos or other visual guides to assist students with the preparation
or to demonstrate the final product.

* Several black-and-white sketches, found throughout the volumes, illustrate
a food item or utensil.

Download File Size:8.35 MB

---