cookery, international

Describes the varying midday eating habits of people in all parts of the world and the foods they choose to eat, whether as a light snack or in a full meal.

Presents a collection of seventy-five recipes typically served at funeral gatherings and includes descriptions of rituals and customs from around the world.

This book gives over forty recipes from all over the world, with step-by-step instructions for making and serving foods from many countries.

Features sixty recipes from around the world for main dishes, side dishes, salads, and desserts, arranged continent-by-continent; features information on kitchen tools and food preparation; and includes a cultural fact and activity related to each country or region.

An introduction to contemporary foodstuffs and cooking and eating habits in forty-three countries, 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 five recipes; arranged alphabetically from Afghanistan to the Cook Islands.

Contains over 120 classic recipes for soups and appetizers, salads and main dishes using vegetables from all over the world.