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The World Cookbook for Students [Five Volumes]
Jeanne Jacob, Michael Ashkenazi

0-313-33454-4/978-0-313-33454-2

Description
Librarians now have a major new resource to help them with the frequent requests from students who have assignments that include finding ethnic recipes.

Reviews:
-"This is an absolutely fun set of books not only for students but for anyone who likes to cook....This set is highly recommended for all medium-sized libraries or larger." —American Reference Books Annual
-"This attractive reference presents recipes for foods commonly eaten in countries around the world. The recipes are presented in a knowledgeable format that promises a successful cooking experience with foods that are novel, but available to the American reader. Arranged alphabetically by country, each chapter begins with a short description of the country, its geography, ethnic groups, and a map, followed by lists of foodstuffs, typical dishes, and styles of eating. This cultural survey exposes the reader to the variety of experience in how meals are taken and what they comprise in different countries. The recipes that conclude each chapter include a brief note as to when the dish is commonly eaten. Written for high school and undergraduate students, this reference will also appeal to the general reader." —Reference & Research Book News
-"This work offers a useful, basic introduction to the cuisines of the world, including many smaller countries and nationalities not found in other reference titles. The recipes, ranging from simple dishes such as soups and salads to more complicated main entrees and desserts, can require some previous cooking skills on the part of the user, but they do give a nice taste of each countrys culinary riches. Recommended for high school and public libraries where there is sufficient demand for reference material on the subject." —Library Journal
About the Author
Jeanne Jacob has written on Japanese food with her husband, Michael Ashkenazi.

Michael Ashkenazi is a food scholar specializing in Japanese cuisine. He is the author, along with his wife, Jeanne Jacob, of Food Culture in Japan (Greenwood, 2003).
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0-313-33454-4 978-0-313-33454-2 The World Cookbook for Students [Five Volumes] $225.00    
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