The World Cookbook
The Greatest Recipes from around the Globe, 2nd Edition
by Jeanne Jacob and Michael Ashkenazi
January 2014, 1656pp, 7x10
4 volumes, Greenwood

Hardcover: 978-1-61069-468-1
$278, £206, 232€, A398
eBook Available: 978-1-61069-469-8
Please contact your preferred eBook vendor for pricing.

Rice is the world’s most frequently eaten food and the third most-produced agricultural commodity across the globe.

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.

Features

  • 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
Jeanne Jacob is an agronomist and researcher on tropical agroecology, ethnobotany, and phytochemistry, with an interest in indigenous food culture and neglected food crops. Her published works include ABC-CLIO's Food Culture in Japan and World Cookbook for Students, First Edition. She holds a master's degree in management and business administration from Boston University and a master's degree in agricultural sciences and resource management from Bonn University.

Michael Ashkenazi, PhD, is a senior researcher at the Bonn International Center for Conversion. His published works include ABC-CLIO's Handbook of Japanese Mythology; MANPADS: A Terrorist Threat to Civil Aviation?; and The Essence of Japanese Cuisine: An Essay on Food and Culture. He holds a doctorate in anthropology from Yale University.

Reviews

"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, May 28, 2014

"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, April 1, 2014
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