A WORLD OF FLAVOR

An admirably global trip through the world’s fascinating foods.

An introductory section includes cooking tips and terms, capsule biographies of the contributors, and a world map (of continents, not countries). Most of the book consists of three types of content: country profiles, types of food (for example, “beans around the world” and “seafood around the world”), and recipes. The writing leans on lists and alliteration (“India has dazzlingly distinctive desserts”) and frequently includes delightful facts, such as that lim mraqqed, the Moroccan name for preserved lemons, means “lemons put to sleep.” The work is organized geographically and contains a good mix of savory and sweet recipes, snacks, mains, and drinks. The header for each recipe includes the prep time, cooking time, level of difficulty, and number served as well as a paragraph or two of cultural or historical context. The lists of ingredients and numbered steps are clear, although the time estimates may be unrealistic for inexperienced cooks. Page spreads on specific countries present bite-size bits of information on special ingredients, dishes, holidays, etiquette, and occasionally people. Some recipes will work for readers who follow plant-based diets (others can easily be adapted); they’re not labeled or indexed as such, however. The history and impact of colonization on present-day cuisines are acknowledged in passing throughout but not explored in depth. The appealing digital artwork features bright, plentiful illustrations.

Broad, ambitiously comprehensive, and attractively presented.