The World Cookbook: The Greatest Recipes from around the Globe [4 volumes]

(, 2nd edition)

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Description

This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the sameand differentgeographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.

Reviews

From the Algerian kofte (meatballs) of Africa to the Venezuelan bienmesabe (coconut milk layer cake) of South America, The World Cookbook offers cooking enthusiasts a comprehensive introduction to food culture from all of the world's countriesincluding newly independent Kosovo and South Sudan. . . . This four-volume set features over 1,600 recipesapproximately 8 per country, with some 400 recipes new to this edition. . . . Recommended. * Choice *
A practical glimpse of global cookery, this four-volume compendium introduces the curious cook to a wealth of ideas. . . . A valuable, low-priced addition to school and public libraries. * ARBA *

Author Bio

Jeanne Jacob is an agronomist and researcher on tropical agroecology, ethnobotany, and phytochemistry, with an interest in indigenous food culture and neglected food crops. Michael Ashkenazi, PhD, is a senior researcher at the Bonn International Center for Conversion.