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 France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.
Introduces the cooking and food habits of the Soviet Union, including such recipes and borscht, chicken kiev, and beef stroganoff, and provides brief information on the geography and history of the country.
An introduction to the cooking of Israel including such traditional recipes as cheese blintzes, turkey schnitzel, felafel in pita, and poppyseed cake. Also includes information on the geography, customs, and people of the middle eastern country.