A Quintet of Cuisines

by Michael Field, Frances Field, Sheldon Cotler (Photographer)

Time/Life book from the series Foods of the World, pub. in 1971. Recipes from five regions in ten countries, including Switzerland, the Low Countries (Belgium-Luxembourg-Netherlands), Poland, Bulgaria and Romania, and North Africa (Tunisia-Algeria-Morocco)

Genres: Cookbooks, Food

208 pages, Hardcover

First published January 1, 1970

Reviews

[Janet Whalen · Rating 3 out of 5]

I've been reading a lot of culinary history lately. I've been having a lot of digestive trouble and have unexpectedly lost a lot of weight. I'm hungry, dammit! I may actually cook something sometime soon. I'm tired of throwing up soup. I'm lusting for FOOD, even if I don't keep it within my digestive system long enuff to utilise. I guess it's a bit like reading porn...I can at least fantasise about bstilla and tarator and emince de veau and satou and moules le zoute even if I know they won't enjoy an extended stay in my gut. But I do look good skinny .

[Katy German · Rating 4 out of 5]

One of four cookbooks from this most excellent series pubbed by Time Life in the late 60's to early 70's. I bought these in a pre-Giuliani New York City street one cold March day in 1993, before you couldn't buy anything from a street vendor anymore. These books assume basic and intermediate cooking skills, but do provide directions for cuisine-specific skills (e.g., how to bone a chicken for Rellenong Manok). I give this series five rolling pins.