Foods of the world

Discusses the foods and cooking characteristic of the New England states and provides a great variety of recipes from this region.

Covers historical and modern Italian cuisine, particularly from Rome, Florence and Tuscany, Bologna, Venice, Genoa and Liguria, Milan and Lombardy, Turin and Piedmont, Naples and the deep south.

Discusses American foods and cooking and presents a wide variety of recipes from all regions of the United States.

Discusses the foods and cooking of the nations of Africa and provides a great variety of African recipes.

Discusses the foods and cooking methods characteristic of Japan and presents a great variety of traditional Japanese recipes.

Discusses the cuisines of Hawaii, Tahiti, Indonesia, the Philippines, Vietnam, Thailand and other areas of the Pacific and Southeast Asia, and presents a variety of recipes characteristic of these regions.

Anecdotes about various immigrant and ethnic groups accompany traditional recipes of those cultures. Includes Italian, Jewish, Polish, Hungarian, Basque, and other recipes.

Discusses the foods and cooking of Central and South America and presents traditional recipes from the Latin American countries.

Discusses the cuisine of Germany and presents a great variety of traditional German recipes.