by Sidney Saylor Farr (1983)
Sydney Saylor Farr is a woman who knows Appalachia well. Born on Stoney Fork in southeastern Kentucky, she has lived much of her life close to the mountains, among people whose roots are deep in the soil and who pass on to their children a love for the land, a strong sense of belonging and of place. Mountain food and how it is cooked is very much a part of this sense of place. Ask any displaced Appalachians what they miss most and they will probably talk about soup beans, country ham, and homemade buscuits. They may also remember the kitchens at home, the warmth from the wood-burning stove.
Elizabeth Germaine & Ann L. Burckhardt
An introduction to the cooking of Australia, featuring such recipes as egg and bacon pie, Anzac biscuits, pumpkin soup, and glazed kiwi tart. Also includes information on the history, geography, customs and people of the "land down under."
Roland Merullo
The author traces his 2007 summer near the shore of Italy's Lake Como, where he played on several northern-region courses of distinction, shared lavish meals with his family, and interacted with a host of eccentric locals.
Helga Hughes
An introduction to the cooking of Austria including such traditional recipes as Wiener schnitzel, potato noodles, and Sacher cake. Also includes information on the geography, customs, and people of this European country.
Danyel Couet
Presents a collection of recipes found in the varied ethnic neighborhoods of Paris along with information on creating menus based on foods found in Parisian markets.