This unique series is destined to be the first comprehensive
"encyclopedia" of world cooking. Each volume contains 70 to 90
beautiful color plates and a range of mouth-watering recipes
gathered in the country of origin. Introductory articles by noted
food writers and experts explore the cuisine's cultural roots, and
all food photographs are taken on location to ensure absolute
authenticity. These are truly the ultimate cookbooks for
Each title is presented in three parts. Part One features
articles that introduce the culture and the cuisine of each
country. The articles explore the effects of climate, geography,
and history on the development of regional cooking methods and
describe local cooking customs. Part Two focuses on the kitchen,
describing the ingredients, utensils, and cooking techniques that
you'll need to cook the food of another country with authenticity
and confidence. Part Three features the recipes -- 60 to 70 per
volume, including traditional dishes and modern innovations. All
the recipes are easy to follow, are full of helpful hints, and have
been tested in home kitchens for foolproof results. Each dish is
illustrated in a gorgeous, full-page color photograph.
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