With recipes from over two dozen countries around the world (including Polish dumplings, Brazilian pralines and Hungarian stew) there's no shortage of new delicacies for readers to digest in this comprehensively-illustrated large format book. However, there's more to this title than cooking, as alongside the dish-making instructions are factoids about the origins of foods such as corn, wheat and potatoes as well as what people in nations like Turkey have been eating for centuries.
At first glance the A3 size of the book can be quite overwhelming, but once inside it's easy enough to navigate the Moroccan banquets, Vietnamese floating markets and French master chefs as (depending on your interest) you can use the map and catalogue at the beginning, as well as the timeline and index towards the end, to transport you to your chosen ingredients or a particular moment in history.
At first glance the A3 size of the book can be quite overwhelming, but once inside it's easy enough to navigate the Moroccan banquets, Vietnamese floating markets and French master chefs as (depending on your interest) you can use the map and catalogue at the beginning, as well as the timeline and index towards the end, to transport you to your chosen ingredients or a particular moment in history.