In this informative set of cookbooks, Jacob and Ashkenazi travel the globe through the world of food, stopping in every nation-state and even a few nationalities. Basic geographical information, the main types of food eaten, typical dishes of the area, and styles of eating are provided for each country. Approximately five recipes from the featured country are given, usually including an appetizer, soup, main dish, dessert, and dishes served on special occasions, such as Armenian New Year Pudding or Milk and Cinnamon Rice, a dish served at Christmas in Honduras. The scope of coverage in this five-volume set is amazing-even the smallest of countries like Djibouti or Tyrol, which is not even an independent country yet, are represented. With such a vast amount of information provided, good organization is necessary, and here the set excels. Volume one includes a list of countries and regions featured in the cookbooks and a list of recipes by region. Each volume contains a table of contents listing each country found within and its dishes, as well as an index in the back that includes information found in all five volumes. Readers can search by topic, country, ingredient, or recipe, and they are directed to the volume and page number where the information can be found. One drawback is that there are no photographs of the completed dishes, but the wide range of information in the set and the great organization make up for this shortcoming.
Gr 7 Up
This set aims "to introduce readers, in particular U.S. students, to contemporary foodstuffs, ways of eating, and typical cookery in almost every country in the world." It includes 198 alphabetically listed nation-states and "nationalities without states." Each one is shown on a map, and its history, geography, and ethnic or religious makeup is briefly introduced. An average of five or six recipes is provided per entry, with exceptions for the largest and smallest nations. When a recipe includes ingredients not available in the U.S., substitutions are suggested. A secondary objective is to allow students to compare dishes, such as yogurt, rice, and pasta, which are common in various countries. Sidebars offering information on topics like the African staple manioc porridge, and pen-and-ink illustrations of unusual foodstuffs, dot the text. Each volume has its own table of contents. The first volume includes lists of countries and regions and recipes by region and a brief glossary. A comprehensive set index concludes each volume. While the dishes are not especially complicated to make, they do assume familiarity with basic cooking techniques. The only safety advisory pertains to handling fresh chili peppers. However, the choices are appropriate and are accurately described, and the background material is reliable. This is a useful resource for multidisciplinary studies involving the social sciences, language arts, and consumer education, as well as general interest. Bon appetit!
Joyce Adams BurnerCopyright 2006 Reed Business Information.