international cooking

Provides foods and recipes from Algeria to Germany, with ten to fifteen recipes for each group, and includes information on the agriculture and dietary habits of each group, an overview of each group's nutrition and health, details about mealtime customs, information about traditional and modern methods of preparation and cooking foods, and a discussion of the group's holiday and religious foods and customs. Arranged alphabetically by country.

Examines the food practices of the world's major religions including Judaism, Christianity, Islam, Hinduism, Sikhism, Buddhism, and Shintoism; and provides over 300 recipes for various sacred occasions.

Introduces children to simple breakfast foods from around the world, with recipes from Turkey, Mexico, Egypt, India, Finland, Poland, Brazil, Australia, Chad, the Carribean, and the Netherlands and information on cooking techniques, terms, and tools.

Simple text and photographs describe religious and secular celebration foods from around the world.

Presents 100 global recipes accompanied by color photographs that are divided into categories such as sweet, salty, smoky, bitter, sour, spicy, earthy, nutty, and umami.

Contains sixty recipes from around the world for soups, appetizers, snacks, meat, chicken and poultry, fish and shellfish, and desserts; each with an illustration.

Provides recipes for hors d'oeuvres, soups, entrees, side dishes, casseroles, and desserts.