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 history, land, and food of Spain and includes recipes for such dishes as paella, arroz con pollo, gazpacho, and flan.

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.

Vietnam's warm climate allows for an abundance of rice, fresh fruits, and vegetables that are the mainstays of Vietnamese meals. Its seas yield the fish that produce the fish sauce that is a trademark of Vietnamese cooking. Discover the distinctive flavors of Vietnam and its dishes.

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 China that features basic recipes for rice and tea, appetizers and soups, main dishes, vegetables, and desserts, as well as holiday and festival foods; presents details on the Chinese dining table and dining traditions; and provides low-fat and vegetarian alternatives.