The World Cookbook: The Greatest Recipes from Around the Globe [4 Volumes] (Revised) (2ND ed.)

Biographical Note:

Jeanne Jacob is an agronomist and researcher on tropical agroecology, ethnobotany, and phytochemistry, with an interest in indigenous food culture and neglected food crops.

Michael Ashkenazi, PhD, is a senior researcher at the Bonn International Center for Conversion.

This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas.
Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same--and different--geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.

• Contains more than 400 new recipes for a total of more than 1600 recipes
• Includes the newly independent countries of Kosovo and South Sudan, and tiny countries like St. Kitts and Nevis, Nauru, Palau, and Vanuatu
• Features anecdotal information on typical dishes, styles of eating, and unusual ingredients for each country

"From the Algerian kofte (meatballs) of Africa to the Venezuelan bienmesabe (coconut milk layer cake) of South America, The World Cookbook offers cooking enthusiasts a comprehensive introduction to food culture from all of the world's countries--including newly independent Kosovo and South Sudan. . . . This four-volume set features over 1,600 recipes--approximately 8 per country, with some 400 recipes new to this edition. . . . Recommended."

Choice

"A practical glimpse of global cookery, this four-volume compendium introduces the curious cook to a wealth of ideas. . . . A valuable, low-priced addition to school and public libraries."

ARBA

Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same--and different--geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.

Review Citations:

• Choice 06/01/2014 (EAN 9781610694681, Hardcover)
• Wilson Senior High Catalog 04/11/2019 (EAN 9781610694681, Hardcover)

Contributor Bio:Jacob, Jeanne
Jeanne Jacob is an agronomist and researcher on agroecology. She is coauthor of The World Cookbook: The Greatest Recipes from around the Globe (ABC-CLIO, 2014).

Contributor Bio:Ashkenazi, Michael
Michael Ashkenazi, PhD, is a consultant and retired professor of anthropology. He is coauthor of The World Cookbook: The Greatest Recipes from around the Globe (ABC-CLIO, 2014).