Joan D'Amico.jpg
 | Joan D'Amico.jpg
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Grade 4-7–Eighteen countries, including Brazil, Ethiopia, Norway, and South Korea, are represented in this book that offers recipes as well as some background on how cooking and dining are affected by a nation's climate, geography, culture, and history. Also provided are a few details about the country's typical immigration patterns to the U.S. and how some dishes have been Americanized over time. While the simple black-and-white illustrations depict young people, the recipes are not necessarily for beginners: many require fairly specialized ingredients and/or complicated techniques. There is a good balance of main dishes, side dishes, vegetarian meals, and sweets. Safety rules, step-by-step instructions, preparation times, and lists of utensils needed are given, but nutritional information is not. Diane Simone Vezza's Passport on a Plate (S & S, 1997) is a more attractive book for those who are interested only in recipes from other countries. Mark H. Zanger's The American Ethnic Cookbook for Students (Oryx, 2001) focuses on immigration but is for older readers. Overall, D'Amico's title might be useful for larger collections, especially where the topic is frequently assigned.
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