- Paperback: 312 pages
- Publisher: Oryx Press (1993)
- Language: English
- ISBN-10: 0897747356
- ISBN-13: 978-0897747356
- Product Dimensions: 25.4 x 17.8 x 2 cm
- Shipping Weight: 680 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: #888,237 in Books (See Top 100 in Books)
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Product Details |
Product Description
From School Library Journal
Grade 6 Up-This is the reference tool librarians have longed for-a single volume that presents dishes from 122 nations. Albyn and Webb have organized their book into seven sections devoted to countries that share similar cooking styles and traditions. Each begins with a bit of general data about the country or region with emphasis on the foods grown and prepared there, cooking utensils, and a tiny bit about the culture of the people. Recipes are introduced with specific information about their country of origin, especially its food production and general dietary practices. The number of servings, a clear and complete list of ingredients, equipment needed, and step-by-step directions are included. Serving suggestions are provided, but there is no nutritional breakdown. Kitchen procedures are briefly discussed with the essentials for safety and health covered. One drawback is that even though the book is addressed specifically to young people, it has no pictures other than outline maps showing the location of the country discussed. Nonetheless, it is a useful, practical, one-stop source guide to the world's favorite foods.
Carole B. Kirkpatrick, Terminal Park Elementary School, Auburn, WA
Copyright 1993 Reed Business Information, Inc.
Carole B. Kirkpatrick, Terminal Park Elementary School, Auburn, WA
Copyright 1993 Reed Business Information, Inc.
From Booklist
Gr. 6-9. Stressing safety and adult assistance, the authors give young cooks a taste of the culture and foods of 122 countries through 337 authentic recipes in a book that is arranged geographically by continent or region--Africa, the Middle East, Europe, Asia and the South Pacific, the Caribbean, Latin America, and North America. Each of the seven sections opens with a general, but brief, description of the area and its culinary traditions; within the sections, the countries and their typical foods are introduced (outline maps show where each country is located), and in general, at least two recipes for each country are listed. The authors state that this is not designed as a beginner's guide; however, the recipes, which run the gamut from soups to sweets, are noteworthy for their clarity of presentation--each entry gives the yield, ingredients, equipment, specific instructions, and serving suggestions--and boldface terms are defined in an excellent, lengthy glossary that ranges from the basic to the exotic. A helpful resource for students linking foods to geography or other assignments, this will also tempt aspiring cooks and could lead to further exploration of ethnic cookery. The comprehensive index is a plus. Sally Estes
Inside This Book
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First Sentence
Tanzania is located on the eastern coast of Africa. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index
Tanzania is located on the eastern coast of Africa. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Most helpful customer reviews
5.0 out of 5 stars
Perfect for Girl Scout Troops and the classroom!,
By A Customer
This review is from: The Multicultural Cookbook for Students (Paperback)
My girl scouts and I have used this cookbook many times for World Thinking Day recipes. The variety of recipes and countries represented is great - you will find recipes for countries not in your average international cookbook. The recipes range from fast and easy to more time consuming and complicated. However, that makes this cookbook suitable for all age groups. I have also used this cookbook in the classroom with 1st, 2nd and 3rd graders.
5.0 out of 5 stars
A great book for young cooks.,
By dinska "phoenixwinged" (Chicagoland, USA) - See all my reviews
This review is from: The Multicultural Cookbook for Students (Paperback)
I have to applaud this book. It blends its United Nations like ambassadorship with a practical knowledge of cooking. There are so few great cookbooks for young people and this, 1993 edition of this book, is one of them. As far as the authenticity of the recipes, as a Bulgarian-American, I can offer my opinion on the selections for Bulgaria. There are three accurate and appropriate yogurt based recipes: tarator, lassi and homemade yogurt itself. Certainly signature dishes from the country. (Not to mention seeing yogurt made for the first time is pretty neat when you're a kid and are used to seeing it only in little cups from the supermarket!) The practical knowledge presented for cooking surprised me. Usually cookbooks for children are 'dumbed down' but this one gives them real instruction while speaking to them in appropriate language. Much better in fact than handouts for Home Ec. class they'll get in middle school or junior high. Now a warning. There is a 2001 version of this book under the same title and template but with completely different recipes. Personally, I find this 1993 version friendlier and more appropriate. You might feel different, but suffice it to say, there are two completely different books out there under the same title and press.
5.0 out of 5 stars
Brilliant, Concise Multicultural Reference,
By Mera Falcon (Minneapolis, MN) - See all my reviews
This review is from: The Multicultural Cookbook for Students (Paperback)
Carole Lisa Albyn, a branch librarian and former children's librarian, dedicates this book to the child, who, in a very small voice, so small that she had to lean over to hear, asked for a recipe from "Yemen, South Yemen." She says, "This is my way of apology for sending you off without anything because all I had to offer was a coffee recipe from South Yemen." At our library, this has become one of the most useful references for students who need concise information on a particular country. Each section is organized by geographical, agricultural and even some religious information. "Somalis are Sunni Muslim. This is important to note because no form of alcohol is allowed. Instead, Somalis drink tea or milk." There's a section on common sense, safety and cleanliness, reminding children that the book is designed to teach them about the countries, not as an introduction to cooking methods in general. In almost every case, there are at least two recipes for each country listed. Some countries have more, some have fewer. There's a glossary of terms to explain unfamiliar words. The book ends with a comprehensive index, listing recipe names major ingredients, and other terms. As a librarian, it is wonderful to be able to refer students to such a thorough resource. It is the dedication and drive of people like Carole Lisa Albyn that make wonderful references such as the Multicultural Cookbook for Students.
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