Ocean State Libraries

An introduction to the cooking of England, including simple recipes for traditional breakfast, lunch, teatime, and dinner dishes. Also includes a brief history of English cooking and typical menus.

Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as Minestrone soup, spaghetti with meat sauce, and chicken cacciatore.

An introduction to the cooking of Norway, featuring traditionalrecipes such as fruit sour, Christmas bread, and rice pudding. Also includes a typical menu for breakfast, lunch, and dinner andseveral dishes from other Scandinavian countries.

An introduction to the cooking of Japan featuring basic recipesfor soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes,how to set a Japanese table, and how to eat with chopsticks.

Introduces the land, culture, and cuisine of Poland and includes recipes for soups, salads, main dishes, and side dishes. Includes material on healthy, low-fat, vegetarian cooking, and holidays and festivals.

An introduction to the cooking of Hungary, including recipes forsuch dishes as goulash, stuffed peppers, and paprika chicken. Also discusses the geography and history of this central Europeancountry.

An introduction to the cooking of Lebanon featuring such traditional recipes as Kabobs, hummus and tahini dip, chard and yogurtsoup, and cracked wheat pilaf. Also includes information on thehistory, geography, customs and people of this Middle Eastern country.

An introduction to the cooking of Thailand including such recipes as lemon chicken soup, satay, and Thai egg rolls. Also includes information on the history, geography, customs, and people ofThailand.

Presents a history of Caribbean cooking and recipes for daily menus.

Introduces the cooking and food habits of Korea, including such recipes as bean sprout salad and Korean dumplings, and provides brief information on the geography, history, holidays, and festivals of the country.