cooking / reference

A four-volume set that provides an introduction to contemporary foodstuffs, cooking, and eating habits in nearly every country in the world, providing an overview of the history, geographic conditions, and ethnic or religious composition of each featured country, a rationale for the types of food eaten, preparation and eating methods, and approximately eight recipes.

Contains more than 450 delicious recipes to complement any dish. Award-winning cooking teacher and author Rick Rodgers has carefully compiled a variety of wonderful options, from traditional to inspired, Americana to ethnic, Southern fare to California cuisine. Sections include "Eat Your Vegetables," "From the Root Cellar," "A Hill of Beans," "Righteous Rice and Great Grains," and "Pasta and Friends.".

Explains the chemistry behind cooking, including foams, emulsions, colloids, gels, and suspensions, solutions, crystallization and protein chemistry.