Foods of the World

This article is about the cookbook "Foods of the World". For World cuisines, see Global cuisines.

Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M. F. K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.

The 27 volumes (in alphabetical, not chronological, order) include:

• African Cooking ^[1]
• American Cooking ^[2]
• American Cooking: Creole and Acadian ^[3]
• American Cooking: The Eastern Heartland ^[4]
• American Cooking: The Great West ^[5]
• American Cooking: The Melting Pot ^[6]
• American Cooking: New England ^[7]
• American Cooking: The Northwest ^[8]
• American Cooking: Southern Style ^[9]
• Classic French Cooking ^[10]
• Cooking of the British Isles ^[11]
• Cooking of the Caribbean Islands ^[12]
• Cooking of China ^[13]
• Cooking of Germany ^[14]
• Cooking of India ^[15]
• Cooking of Italy ^[16]
• Cooking of Japan ^[17]
• Cooking of Provincial France ^[18]
• Cooking of Scandinavia ^[19]
• Cooking of Spain and Portugal ^[20]
• Cooking of Vienna's Empire ^[21]
• Latin American Cooking ^[22]
• Middle Eastern Cooking ^[23]
• Pacific and Southeast Asian Cooking ^[24]
• Quintet of Cuisines ^[25]
• Russian Cooking ^[26]
• Wines and Spirits ^[27]

The Supplements included:

• Menu Guide & Recipe Index (1971) ^[28]
• Supplement Number One (1968) – Rice, French bread, shopper's guide (sources), et al.
• Supplement Number Two (1969) – Deep frying
• Kitchen Guide (1968) - Equipment, protein items, glossary of terms, carving, meal planning ^[29]

See also

• The Good Cook

References

1. Laurens van der Post, et al. Ed. (1971) African Cooking LCCN   99-474901
2. Dale Brown, et al. Ed. (1968) American Cooking LCCN   68-9172
3. Peter S. Feibleman, et al. Ed. (1971) American Cooking: Creole and Acadian LCCN   78-167778
4. José Wilson, et al. Ed. (1971) American Cooking: The Eastern Heartland LCCN   70-150960
5. Jonathan Norton Leonard, et al. Ed. (1971) American Cooking: The Great West LCCN   76-156273
6. James P. Shenton, et al. Ed. (1971) American Cooking: The Melting Pot LCCN   76-173191
7. Jonathan Norton Leonard, et al. Ed. (1970) American cooking: New England, with supplementary chapters on the cooking of eastern Canada LCCN   70-133841
8. Dale Brown, et al. Ed. (1970) American Cooking: The Northwest LCCN   73-138262
9. Eugene Walter, et al. Ed. (1971) American Cooking: Southern Style LCCN   76-144345
10. Craig Claiborne, Pierre Franey, et al. Ed. (1978) Classic French Cooking LCCN   79-124640
11. Adrian Bailey, et al. Ed. (1969) The Cooking of the British Isles LCCN   69-19833
12. Linda Wolfe, et al. Ed. (1970) The Cooking of the Caribbean Islands LCCN   75-108615
13. Emily Hahn, et al. Ed. (1968) The Cooking of China LCCN   68-56965
14. Nika Standen Hazelton, et al. Ed (1969) The Cooking of Germany LCCN   69-17198
15. Santha Rama Rau (1969) The Cooking of India LCCN   79-98164
16. Waverley Root, et al. Ed. (1968) The Cooking of Italy LCCN   68-19230
17. Rafael Steinberg, et al. Ed. (1976) The Cooking of Japan LCCN   78-100258
18. M. F. K. Fisher, et al. Ed. (1968) The Cooking of Provincial France LCCN   67-20204
19. Dale Brown, et al. Ed. (1968) The Cooking of Scandinavia LCCN   68-21587
20. Peter S. Feibleman, et al. Ed. (1969) The Cooking of Spain and Portugal LCCN   70-82142
21. Joseph Wechsberg, et al. Ed. (1968) The Cooking of Vienna's Empire LCCN   68-25883
22. Jonathan Norton Leonard (1968) Latin American Cooking LCCN   68-58451
23. Harry G. Nickles, Michael Field, Margaret Costa, et al. Ed. (1969) The Cooking of the Middle East LCCN   70-85530
24. Rafael Steinberg, et al. Ed. (1970) Pacific and Southeast Asian Cooking LCCN   70-114231
25. Michael and Frances Field, et al. Ed. (1970) A Quintet of Cuisines LCCN   72-130359
26. Helen and George Papashvily, et al. Ed (1969) Russian Cooking LCCN   78-103302
27. Alec Waugh, et al. Ed. (1968) Wines and Spirits LCCN   68-55300
28. Jerry Korn Ed. (1971) "Menu Guide & Recipe Index" LCCN   79-177401
29. Maitland Edey Ed. (1968) "Kitchen Guide" LCCN   68-11546