From School Library Journal
Grade 5 Up-- An assortment of 24 recipes from 20 countries. A three-page introduction gives a little history and perspective . All the countries represented are shown on a map, and colored photographs of the beautiful concoctions are found on nearly every page. Unfortunately, some of the pictures are not on the same page as the recipe. Each recipe is preceded by a few sentences of introduction. The instructions are written for accomplished cooks who can read between the lines to know how long to cool scalded milk before adding it to the yeast or what to use to grind nuts. Also advanced are the processes of handling phyllo dough, folding in egg whites so the souffle will not fall, and creating the rather elaborate Sacher torte. The other books in this series on individual countries ( Cooking the African Way , etc.) give more cultural information, and each contains desserts. A nice but minor addition. --Carolyn Jenks, formerly at Oyster River Elementary School, Durham, NH
Copyright 1992 Reed Business Information, Inc.