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.
• 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
|Product dimensions:||7.00(w) x 10.10(h) x 1.60(d)|
About the Author
Jeanne Jacob is an agronomist and researcher on tropical agroecology, ethnobotany, and phytochemistry, with an interest in indigenous food culture and neglected food crops.
Michael Ashkenazi, PhD, is a senior researcher at the Bonn International Center for Conversion.