The Multicultural Cookbook for Students - Hardcover

Webb, Lois Sinaiko; Cardella, Lindsay Grace

Hardcover

ISBN 10: 0313375585 ISBN 13: 9780313375583

Publisher: Greenwood, 2009

Synopsis

An updated and revised edition of the much-requested global cookbook designed to introduce students to worldwide foodways.

When it was first published, The Multicultural Cookbook for Students was widely acclaimed for its unique way of introducing students both to world cultures and to the kitchen. Now, that landmark volume returns in a thoroughly revised and expanded new edition, offering an even richer culinary tour of the planet with more delectable stops along the way.

The Multicultural Cookbook for Students: Updated and Revised offers hundreds of recipes from over 150 countries―including 140 new recipes to this edition. Recipes are arranged geographically by region, then country of origin. For each country, the book offers one to three recipes as well as a brief introduction to that location's geography, history, and culinary traditions. Students will not only enjoy deliciously diverse eating, they will understand why these dishes are representative of the countries they originate from. They will also get expert training in the ways of the kitchen, with easy-to-follow recipe instructions, and advice on safety, cooking equipment, and appropriate substitutions for more exotic ingredients.

About this title

About the Author

LOIS SINAIKO WEBB is a restaurant consultant and caterer in Seabrook, Texas. She owned and operated a seafood restaurant for 15 years which she closed in 1986 in order to travel and write for many food service publications. In 1988, while in the People's Republic of China, Ms. Webb taught American cooking to 54 chefs in the Jilin Province.

Reviews

Grade 6 Up—This revision has 140 new recipes from 30 new countries and rewritten cultural background material. Still missing: nutritional information, photographs, and some index categories. To find an appetizer or a main dish (let alone a vegetarian entrée), readers must search the entire table of contents or the unsatisfactory index; e.g., "desserts" overlooks several cake, pudding, etc., recipes. Organization remains by seven regions: Europe has the most dishes, Africa is next, and North America the fewest. The recipes, varying in difficulty, are clear, interesting, and representative. Unexpected culinary connections can be deduced: cornmeal mush variants (nine recipes) and peanuts (20-plus recipes) are surprisingly widespread, for instance. Original-language terms (brinjal, arroz) add welcome flavor. Overall, the new edition is a valuable introduction to cooking/safety techniques and to tasty dishes and their roots around the globe.—Patricia D. Lothrop, St. George's School, Newport, RI
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Edition details

• Publisher: Greenwood
• Publication date: 2009
• Language: English
• ISBN 10: 0313375585
• ISBN 13: 9780313375583
• Binding: Hardcover
• Edition number: 2
• Number of pages: 400