The Multicultural Cookbook for Students: Updated and Revised / Edition 2

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Overview

When it was first published, The Multicultural Cookbook for Students was widely acclaimed for its unique way of introducing students both to world cultures and to the kitchen. Now, that landmark volume returns in a thoroughly revised and expanded new edition, offering an even richer culinary tour of the planet with more delectable stops along the way.

The Multicultural Cookbook for Students: Updated and Revised offers hundreds of recipes from over 150 countries—including 140 new recipes to this edition. Recipes are arranged geographically by region, then country of origin. For each country, the book offers one to three recipes as well as a brief introduction to that location's geography, history, and culinary traditions. Students will not only enjoy deliciously diverse eating, they will understand why these dishes are representative of the countries they originate from. They will also get expert training in the ways of the kitchen, with easy-to-follow recipe instructions, and advice on safety, cooking equipment, and appropriate substitutions for more exotic ingredients.

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Editorial Reviews

School Library Journal
Gr 6 Up—This revision has 140 new recipes from 30 new countries and rewritten cultural background material. Still missing: nutritional information, photographs, and some index categories. To find an appetizer or a main dish (let alone a vegetarian entrée), readers must search the entire table of contents or the unsatisfactory index; e.g., "desserts" overlooks several cake, pudding, etc., recipes. Organization remains by seven regions: Europe has the most dishes, Africa is next, and North America the fewest. The recipes, varying in difficulty, are clear, interesting, and representative. Unexpected culinary connections can be deduced: cornmeal mush variants (nine recipes) and peanuts (20-plus recipes) are surprisingly widespread, for instance. Original-language terms (brinjal, arroz) add welcome flavor. Overall, the new edition is a valuable introduction to cooking/safety techniques and to tasty dishes and their roots around the globe.—Patricia D. Lothrop, St. George's School, Newport, RI
From the Publisher

"…now available in a new and expanded edition for the benefit of non-specialist general readers and aspiring culinary students. Offering hundreds of superbly selected recipes representing every country and every culture around the globe, The Multicultural Cookbook For Students is superbly organized on a regional basis and offers from one to three recipes each drawn from 150 nations. Of special note are the commentaries on food safety and sanitary kitchen practices. From cooking terminology to diverse culinary traditions from which individual dishes arise, The Multicultural Cookbook For Students also provides readily available substitutions for the more exotic ingredients should that prove necessary. With recipes ranging from Algerian Couscous (Chicken Stew); to Vegetarian Hot Rice Salad; to Teed Kettle (Salmon Hash); to Ful Mesdames (Brown Fava Beans); to Chicken Fried Steak Texas Style with Cream Gravy; The Multicultural Cookbook For Students will prove a welcome and inspiring addition to any personal, professional, family, cooking school, or community library cookbook collection!"

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Midwest Book Review

"This highly informative cookbook includes not only recipes, but also information on the country, its food staples, and ethnic and cultural divisions. . . . This book is a great resource for cultural research even if the actual recipes will not be prepared. . . . Recommended."

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Library Media Connection

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Product Details

  • ISBN-13: 9780313375606
  • Publisher: ABC-CLIO, Incorporated
  • Publication date: 10/15/2009
  • Edition description: Students
  • Edition number: 2
  • Pages: 354
  • Sales rank: 863,834
  • Product dimensions: 6.90 (w) x 9.90 (h) x 1.00 (d)

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