Much more than a cookbook offering a breadth of delicious recipes that honor ethnic traditions and religious customs, this text provides readers with an understanding and appreciation of customs and rites of passage from around the world.
· Includes hundreds of recipes from more than 150 countries around the world, organized by country within region
· Offers common sense instructions, safety guidelines, and cleanliness tips that introduce students to the proper way to work in the kitchen—and to have fun cooking
· Presents a glossary of key terms as well as a comprehensive index that include recipes, ingredients, countries, and cooking terminology
· Introduces students to a range of unfamiliar cultures through the food they eat, simultaneously expands their "eating horizons" with many foreign dishes and flavors
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Need to know what to bring to a birth celebration in India? How about a dish suitable for a Chinese wedding? This book provides both easy-to-follow recipes and insights into fascinating customs worldwide.About the Author:
Lois Sinaiko Webb was a writer and former owner/cook of a restaurant in Seabrook, TX.
Lindsay Grace Cardella is coauthor of Greenwood's The Multicultural Cookbook for Students: Updated and Revised and Holidays of the World Cookbook for Students, Second Edition.
Jeanne Jacob is an agronomist and researcher on tropical agroecology, ethnobotany, and phytochemistry, with an interest in indigenous food culture and neglected food crops.
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