{"product_id":"the-world-cookbook-the-greatest-recipes-from-around-the-globe-4-volumes-revised-2nd-ed","title":"The World Cookbook: The Greatest Recipes from Around the Globe [4 Volumes] (Revised) (2ND ed.)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJeanne Jacob\u003c\/b\u003e is an agronomist and researcher on tropical agroecology, ethnobotany, and phytochemistry, with an interest in indigenous food culture and neglected food crops.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMichael Ashkenazi\u003c\/b\u003e, PhD, is a senior researcher at the Bonn International Center for Conversion.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eThis 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.\u003cbr\u003eIncreasing 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eContains more than 400 new recipes for a total of more than 1600 recipes\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eIncludes the newly independent countries of Kosovo and South Sudan, and tiny countries like St. Kitts and Nevis, Nauru, Palau, and Vanuatu\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eFeatures anecdotal information on typical dishes, styles of eating, and unusual ingredients for each country\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"From the Algerian \u003ci\u003ekofte\u003c\/i\u003e (meatballs) of Africa to the Venezuelan \u003ci\u003ebienmesabe\u003c\/i\u003e (coconut milk layer cake) of South America, \u003ci\u003eThe World Cookbook\u003c\/i\u003e 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.\"\u003c\/p\u003e-- \" \n\u003cp\u003e\u003ci\u003eChoice\u003c\/i\u003e\u003c\/p\u003e\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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.\"\u003c\/p\u003e-- \" \n\u003cp\u003e\u003ci\u003eARBA\u003c\/i\u003e\u003c\/p\u003e\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIncreasing 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eChoice\u003c\/span\u003e 06\/01\/2014 (EAN 9781610694681, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Senior High Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781610694681, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eJacob, Jeanne\u003cbr\u003e\n\u003cb\u003eJeanne Jacob\u003c\/b\u003e is an agronomist and researcher on agroecology. She is coauthor of \n\u003ci\u003eThe World Cookbook: The Greatest Recipes from around the Globe \u003c\/i\u003e(ABC-CLIO, 2014).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eAshkenazi, Michael\u003cbr\u003e\n\u003cb\u003eMichael Ashkenazi\u003c\/b\u003e, PhD, is a consultant and retired professor of anthropology. He is coauthor of \n\u003ci\u003eThe World Cookbook: The Greatest Recipes from around the Globe \u003c\/i\u003e(ABC-CLIO, 2014).\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Greenwood","offers":[{"title":"Default Title","offer_id":51502589477142,"sku":"9781610694681","price":350.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781610694681.jpg?v=1783311025","url":"https:\/\/lusper.myshopify.com\/products\/the-world-cookbook-the-greatest-recipes-from-around-the-globe-4-volumes-revised-2nd-ed","provider":"Lusperbooks","version":"1.0","type":"link"}