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The World Cookbook for Students (Five Volumes)

****Suggested Ebook Download****** For All Cooking Ebook Collectors*******
For More info Read Editorial Reviews and Info On Amazon[dot]com

Author(s): Jeanne Jacob & Michael Ashkenzai
Publisher: Greenwood Press
Date : 2006-11-30
Pages : 1312
Format : PDF
OCR : N.A.
Quality : Excellent
Language : English
ISBN-10 : 0313334544
ISBN-13 : 978-0313334542


Uploaded By TheSoftwareGuru a.k.a TSG


Editorial Reviews
From School Library Journal
Grade 7 UpùThis set aims "to introduce readers, in particular U.S. students, to contemporary foodstuffs, ways of eating, and typical cookery in almost every country in the world." It includes 198 alphabetically listed nation-states and "nationalities without states." Each one is shown on a map, and its history, geography, and ethnic or religious makeup is briefly introduced. An average of five or six recipes is provided per entry, with exceptions for the largest and smallest nations. When a recipe includes ingredients not available in the U.S., substitutions are suggested. A secondary objective is to allow students to compare dishes, such as yogurt, rice, and pasta, which are common in various countries. Sidebars offering information on topics like the African staple manioc porridge, and pen-and-ink illustrations of unusual foodstuffs, dot the text. Each volume has its own table of contents. The first volume includes lists of countries and regions and recipes by region and a brief glossary. A comprehensive set index concludes each volume. While the dishes are not especially complicated to make, they do assume familiarity with basic cooking techniques. The only safety advisory pertains to handling fresh chili peppers. However, the choices are appropriate and are accurately described, and the background material is reliable. This is a useful resource for multidisciplinary studies involving the social sciences, language arts, and consumer education, as well as general interest. Bon appetit!ùJoyce Adams Burner, Hillcrest Library, Prairie Village, KS
Copyright ⌐ Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
We've all had the assignment: make a dish from another country and bring it to school for the cultural potluck. The recipes in The World Cookbook for Students now make that assignment a piece of cake! In five volumes, hundreds of recipes representing nearly 200 countries and regions of the world can be found. Moreover, the authors go beyond listing recipes and offer students a glimpse of different ways of eating and preparing foods. Arranged alphabetically, each country entry contains brief historical and geographic comments, lists of typical foods and dishes served, and a description of how and when foods are eaten. For example, the entry for Benin lists foodstuffs like goat, sorghum, gnembue (a vegetable), mangoes, and wangash (a tofulike cheese) and dishes such as akassa (cornmeal wrapped in leaves) and ago glain (a special-occasion stew). The recipes in each entry typically include an appetizer, soup, main dish, dessert, and festival dish. At least one vegetarian dish is in each entry as well. Although five recipes are the norm, more are provided for the five "great cuisines" of the world. Each recipe includes when the dish is typically served, a list of ingredients in U.S. standard measurements, and directions. The recipes are designed for four people based on one-half pound of meat and vegetables per person. As for the U.S. recipes, pancakes, relish, meatloaf, fried chicken, ice cream, and brownies are represented. Unfortunately, there are no photos or other visual guides to assist students with the preparation or to demonstrate the final product. This is disappointing considering the number of unusual ingredients and dishes included in the set. Several black-and-white sketches, found throughout the volumes, illustrate a food item or utensil. Volumes begin with a list of countries and the included recipes, but recipe names are not indexed nor are some key termsùrice, for example. Although volume 5 contains an extensive bibliography, including numerous Web sites, the glossary is paltry, defining only 12 terms. Overall, the recipes and background information on countries are informative and creative, but the set lacks a much-needed visual component combined with a strong index and glossary. For public and school libraries. Polanka, Sue
Copyright ⌐ American Library Association. All rights reserved

Review
ôThis 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.öûLibrary Journal
ôThis 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.öûAmerican Reference Books Annual
ôAs a reference resource this five volume set is excellent value not only for students of cookery but also for anthropologists or anyone undertaking a study of the society and social practices of people around the globe. It is a fascinating insight into the eating habits, daily life and practices of the world's people.öûReference Reviews
ôWhile this is designed for an older age group, elementary teachers will be delighted to know of its existence when their students study countries of the world and what people in those countries eat. The objective of this reference is to introduce U.S. students to contemporary foodstuffs, ways of eating, and typical cookery in almost every country of the world, and this objective is met....While this is most suited to the study and preparation of food, it would be of interest to reports on other countries for a world geography assignment and even to confirm the menus found in contemporary literature. This is a must purchase.öûGALE Reference for Students
ôIn this informative set of cookbooks, Jacob and Ashkenazi travel the globe through the world of food, stopping in every nation-state and even a few nationalities. Basic geographical information, the types of food eaten, typical dishes of the area, and styles of eating are provided for each country....The scope of coverage in this five-volume set is amazing--even the smallest of countries like Dijibouti or Tyrol, which is not even an independent country yet, are represented. With such a vast amount of information provided, good organization is necessary, and here the set excels....Readers can search by topic, country, ingredient, or recipe, and they are directed to the volume and page number where the information can be found.öûVOYA
ôThis set aims "to introduce readers, in particular U.S. students, to contemporary foodstuffs, ways of eating, and typical cookery in almost every country in the world." It includes 198 alphabetically listed nation-states and "nationalities without states." Each one is shown on a map, and its history, geography, and ethnic or religious makeup is briefly introduced. An average of five or six recipes is provided per entry, with exceptions for the largest and smallest nations. When a recipe includes ingredients not available in the U.S., substitutions are suggested. A secondary objective is to allow students to compare dishes, such as yogurt, rice, and pasta, which are common in various countries....This is a useful resource for multidisciplinary studies involving the social sciences, language arts, and consumer education, as well as general interest. Bon appetit!öûSchool Library Journal
ôWe've all had the assignment, make a dish from another country and bring it to school for the cultural potluck. The recipes in The World Cookbook for Students now make that assignmenta piece of cake! In five volumes, hundreds of recipes representing nearly 200 countries and regions of the world can be found. Moreover, the authors go beyond listing recipes and offer students a glimpse of different ways of eating and preparing foods....[t]he recipes and background information on countries are informative and creative....For public and school libraries.öûBooklist/Reference Books Bulletin
ôThis 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.öûReference & Research Book News

Product Description
The student body in the United States is ever more diverse, and librarians have a major new resource to help them with the frequent requests from students who have assignments that include finding ethnic recipes. This 5-volume cookbook set is directly related to the middle school and high school multicultural curricula. It will be the source to turn to for multicultural, immigration, and foreign language units. The World Cookbook for Students fills a demand for more and different recipes for most countries and many ethnic groups. Many librarians still cling to an old Time-Life set, and this new set aims to replace that. Although there are many cookbooks out there and many recipes are available on the Internet, not all are geared to students, and no in-print sets or series match this depth. The volumes are organized alphabetically by country or group name. Each entry includes a brief introduction to the land and people and their cuisine and then an overview of the foodstuffs, typical dishes, and styles of eating in simple bulleted lists. Approximately 5 recipes are provided per country/ethnic group of typical dishes and holiday fare, for a total of 1,198. Each recipe is introduced and contextualized. Other elements include boxed material to highlight such things as a regional staple, thumbnail maps and illustrations, an introduction to the set, a bibliography with print and online resources, and a set index in each volume.
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).