The Multicultural Cookbook for Students
, 2nd Edition
by Lois Sinaiko Webb and Lindsay Grace Roten
October 2009, 354pp, 7x10
1 volume, Greenwood

Hardcover: 978-0-313-37558-3
$94, £70, 79€, A135
Paperback: 978-0-313-37560-6
$36, £27, 30€, A52
eBook Available: 978-0-313-37559-0
Please contact your preferred eBook vendor for pricing.

So much is revealed about people from different cultures by what they eat—their daily lives, traditions, and the land where they live. As many students create meals for themselves, this reference work becomes a powerful introduction, offering better mealtime options than the supermarket frozen food section or the fast-food drive-up window.

An updated and revised edition of the much-requested global cookbook designed to introduce students to worldwide foodways.

When it was first published, The Multicultural Cookbook for Students was widely acclaimed for its unique way of introducing students both to world cultures and to the kitchen. Now, that landmark volume returns in a thoroughly revised and expanded new edition, offering an even richer culinary tour of the planet with more delectable stops along the way.

The Multicultural Cookbook for Students: Updated and Revised offers hundreds of recipes from over 150 countries—including 140 new recipes to this edition. Recipes are arranged geographically by region, then country of origin. For each country, the book offers one to three recipes as well as a brief introduction to that location’s geography, history, and culinary traditions. Students will not only enjoy deliciously diverse eating, they will understand why these dishes are representative of the countries they originate from. They will also get expert training in the ways of the kitchen, with easy-to-follow recipe instructions, and advice on safety, cooking equipment, and appropriate substitutions for more exotic ingredients.


  • Includes hundreds of recipes from over 150 countries around the world, organized by country within region
  • Offers common sense, safety, and cleanliness tips for cooks, introducing students to the proper way to work in the kitchen
  • Presents a glossary of key terms
  • Provides a comprehensive index including recipes, ingredients, countries, and cooking terminology
Lois Sinaiko Webb was the owner/cook of a restaurant in Seabrook, TX, for more than 15 years before becoming a full-time writer. She coauthored the original edition of Multicultural Cookbook for Students and is the author of Multicultural Cookbook of Life-Cycle Celebrations and Holidays of the World Cookbook for Students.

Lindsay Grace Roten teaches English at Clear Creek High School, League City, TX. Through her extensive global travel, she has developed a passion for exploring and experiencing a variety of cultures and the fusion of their ethnic foods.


" available in a new and expanded edition for the benefit of non-specialist general readers and aspiring culinary students. Offering hundreds of superbly selected recipes representing every country and every culture around the globe, The Multicultural Cookbook For Students is superbly organized on a regional basis and offers from one to three recipes each drawn from 150 nations. Of special note are the commentaries on food safety and sanitary kitchen practices. From cooking terminology to diverse culinary traditions from which individual dishes arise, The Multicultural Cookbook For Students also provides readily available substitutions for the more exotic ingredients should that prove necessary. With recipes ranging from Algerian Couscous (Chicken Stew); to Vegetarian Hot Rice Salad; to Teed Kettle (Salmon Hash); to Ful Mesdames (Brown Fava Beans); to Chicken Fried Steak Texas Style with Cream Gravy; The Multicultural Cookbook For Students will prove a welcome and inspiring addition to any personal, professional, family, cooking school, or community library cookbook collection!" —Midwest Book Review, November 1, 2009

"This highly informative cookbook includes not only recipes, but also information on the country, its food staples, and ethnic and cultural divisions. . . . This book is a great resource for cultural research even if the actual recipes will not be prepared. . . . Recommended."—Library Media Connection, March 1, 2010
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