Restaurant Critic, Food Writer and Broadcaster
From African to Russia, with everywhere in between, this lavishly illustrated set of books on national foods had contributions from MFK Fisher, James Beard, Julia Child and Craig Claiborne. They started in the late 60s and ran through to the 70s and give an elegant, if occasionally dated, overview of each major world cusine. Sumptous, techicoloured photograpahs as well as seperate ring bound recipe booklets. A great work of publishing and culinary scholarship
Food Journalist and Cookbook Author
As a beginning cook in the late sixties, I awaited the appearance of each book in this series as a child might await the next installment of a beloved fairytale collection. The text (in the distinctive voices of literary and culinary experts) and photos (in situ, instructive) opened up culinary landscapes worldwide. The well-tested authentic recipes (in handy little spiral-bound books) provided ample proof of the reality of these lands of enchantment.
Not because the information today is up-to-date but because they were the first books that piqued my culinary interests (I was 18 when they started releasing them and when I would come home from college I would devour my mother's copies).
Food writer and broadcaster
Especially the volume A Quintet of Cuisines: Romania, Bulgaria, Tunisia, Switzerland.... hmmmm i think i'm missing one. I think Polish. Photos of not only the food but the life behind the food, most of the volumes are wonderful.
Restaurant critic, author, columnist
The most brilliant set of cookbooks every produced, with contributions from many of the greatest names in food writing. Especially love The Cooking of Provincial France (MFK Fisher) , and The Cooking of China (Emily Hahn).
A comprehensive eye-opener to the world's diversity of food cultures in all their splendor
Or any Time-Life cookery book – for the photos.
Author and consultant
All of them - so valuable!
Chef, gardener and TV presenter
Author, columnist and TV host
Chef and author
Food Writer and Culinary Consultant
Executive Chef and Partner
Baking instructor and author
Chef/owner of Joe Beef
Chef & Owner Uncle Boons
Founder of Leiths Group, food writer and author
Food writer and historian