cookery, international

Discusses the food and culture of ten countries around the world, providing detailed recipes from Bali, Australia, New Caledonia, Singapore, Thailand, China, Southern India, South Africa, Provence, Salvador, and Brazil.

Includes more than 150 recipes for a wide variety of foods, collected from more than a dozen countries.

Chef Emeril Lagasse presents an international cookbook for kids and adults, containing instructions for basic cooking techniques and seventy-five recipes for breakfasts, snacks, salads, soups, sandwiches, main dishes, sides, breads, and desserts from a diverse range of countries and regions, including Mexico, Germany, Thailand, Ireland, India, Cuba, Korea, France, West Africa, and others.

Discusses the variety of foods people around the world might have for their midday meal.

Profiles more than one hundred ethnic groups in the U.S., describing their histories and presenting recipes for each, and includes an introduction on ethnic foods and cooking, and an annotated bibliography.

A collection of 350 ethnic recipes, gathered from all across the United States, with hints and practical secrets of technique.

Describes the culinary styles of twelve regions around the world and provides recipes for each, including Africa, the Caribbean, and China.