An introduction to the cooking of England, including simple recipes for traditional breakfast, lunch, teatime, and dinner dishes. Also includes a brief history of English cooking and typical menus.
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.
Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as Minestrone soup, spaghetti with meat sauce, and chicken cacciatore.
An introduction to the cooking of Norway, featuring traditional recipes such as fruit soup, Christmas bread, and rice pudding. Also includes a typical menu for breakfast, lunch, and dinner and several dishes from other Scandinavian countries.
An introduction to the cooking of Japan featuring basic recipes for soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes, how to set a Japanese table, and how to eat with chopsticks.
An introduction to the cooking of Poland, featuring traditional recipes for lunch, appetizers, dinner, and desserts. Also includes information on the geography, customs, and people of Poland.
An introduction to the cooking of India featuring such traditional recipes as lamb kebabs, yogurt chicken, pumpkin curry, and apple chutney. Also includes information on the geography, customs, and people of India.
An introduction to the cooking of Vietnam featuring such recipes as spring rolls, sweet and sour soup, and Vietnamese fried rice. Also includes information about the land, history, and holidays of this south-east Asian country.
An overview of Hungarian cookery, including information about the country's geography, history, holidays, and festivals. Features simple recipes, menu planning, and information about low-fat cooking and vegetarian options.
An introduction to the cooking of Israel including such traditional recipes as cheese blintzes, turkey schnitzel, felafel in pita, and poppyseed cake. Also includes information on the geography, customs, and people of the middle eastern country.
Introduces the cooking and food habits of the Soviet Union, including such recipes and borscht, chicken kiev, and beef stroganoff, and provides brief information on the geography and history of the country.
An introduction to the cooking of East and West Africa, with information on the land and people of this area of the giant continent, and including recipes.
Introduces the cooking and food habits of Korea, including such recipes as bean sprout salad and Korean dumplings, and provides brief information on the geography and history of the country.