Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M. F. K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book.

The 27 volumes (in alphabetical, not chronological, order) include: African CookingLaurens van der Post, et al. Ed. (1971) African Cooking American CookingDale Brown, et al. Ed. (1968) American Cooking American Cooking: Creole and AcadianPeter S. Feibleman, et al. Ed. (1971) American Cooking: Creole and Acadian American Cooking: The Eastern HeartlandJosé Wilson, et al. Ed. (1971) American Cooking: The Eastern Heartland American Cooking: The Great WestJonathan Norton Leonard, et al. Ed. (1971) American Cooking: The Great West American Cooking: The Melting PotJames P. Shenton, et al. Ed. (1971) American Cooking: The Melting Pot American Cooking: New EnglandJonathan Norton Leonard, et al. Ed. (1970) American cooking: New England, with supplementary chapters on the cooking of eastern Canada American Cooking: The NorthwestDale Brown, et al. Ed. (1970) American Cooking: The Northwest American Cooking: Southern StyleEugene Walter, et al. Ed. (1971) American Cooking: Southern Style Classic French CookingCraig Claiborne, Pierre Franey, et al. Ed. (1978) Classic French Cooking Cooking of the British IslesAdrian Bailey, et al. Ed. (1969) The Cooking of the British Isles Cooking of the Caribbean IslandsLinda Wolfe, et al. Ed. (1970) The Cooking of the Caribbean Islands Cooking of ChinaEmily Hahn, et al. Ed. (1968) The Cooking of China Cooking of GermanyNika Standen Hazelton, et al. Ed (1969) The Cooking of Germany Cooking of IndiaSantha Rama Rau (1969) The Cooking of India Cooking of ItalyWaverley Root, et al. Ed. (1968) The Cooking of Italy Cooking of JapanRafael Steinberg, et al. Ed. (1976) The Cooking of Japan Cooking of Provincial FranceM. F. K. Fisher, et al. Ed. (1968) The Cooking of Provincial France Cooking of ScandinaviaDale Brown, et al. Ed. (1968) The Cooking of Scandinavia Cooking of Spain and PortugalPeter S. Feibleman, et al. Ed. (1969) The Cooking of Spain and Portugal Cooking of Vienna's EmpireJoseph Wechsberg, et al. Ed. (1968) The Cooking of Vienna's Empire Latin American CookingJonathan Norton Leonard (1968) Latin American Cooking Middle Eastern CookingHarry G. Nickles, Michael Field, Margaret Costa, et al. Ed. (1969) The Cooking of the Middle East Pacific and Southeast Asian CookingRafael Steinberg, et al. Ed. (1970) Pacific and Southeast Asian Cooking Quintet of CuisinesMichael and Frances Field, et al. Ed. (1970) A Quintet of Cuisines Russian CookingHelen and George Papashvily, et al. Ed (1969) Russian Cooking Wines and SpiritsAlec Waugh, et al. Ed. (1968) Wines and Spirits

The Supplements included: Menu Guide & Recipe Index (1971)Jerry Korn Ed. (1971) "Menu Guide & Recipe Index" Supplement Number One (1968) – Rice, French bread, shopper's guide (sources), et al. Supplement Number Two (1969) – Deep frying Kitchen Guide (1968) - Equipment, protein items, glossary of terms, carving, meal planningMaitland Edey Ed. (1968) "Kitchen Guide"

See also

The Good Cook

References