The world cookbook for students / Jacob, Jeanne

An introduction to contemporary foodstuffs and cooking and eating habits in thirty-six 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 Sri Lanka to Zimbabwe.

An introduction to contemporary foodstuffs and cooking and eating habits in thirty-nine 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 Namibia to Spain.

An introduction to contemporary foodstuffs and cooking and eating habits in forty-two 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 Iraq to Myanmar.

An introduction to contemporary foodstuffs and cooking and eating habits in thirty-eight 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 Costa Rica to Iran.

An introduction to contemporary foodstuffs and cooking and eating habits in nearly two hundred 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.

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.