Time-Life "Foods of the World" Series

Anybody here have these?



Having been an avid garage sale patron, I can tell you they were very available. I cobbled together a set of all but the supplements over time. I grabbed several copies of the Louisiana volume.

Here's what Wikipedia has to say

"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 individual volumes remain collector's items and are widely available on the secondhand market.

The 27 volumes (in alphabetical, not chronological order) include:

African Cooking
American Cooking
American Cooking: Creole and Acadian
American Cooking: The Eastern Heartland
American Cooking: The Great West
American Cooking: The Melting Pot
American Cooking: New England
American Cooking: The Northwest
American Cooking: Southern Style
Classic French Cooking
Cooking of the British Isles
Cooking of the Caribbean Islands
Cooking of China
Cooking of Germany
Cooking of India
Cooking of Italy
Cooking of Japan
Cooking of Provincial France
Cooking of Scandinavia
Cooking of Spain and Portugal
Cooking of Vienna's Empire
Latin American Cooking
Middle Eastern Cooking
Pacific and Southeast Asian Cooking
Quintet of Cuisines
Russian Cooking
Wines and Spirits

The Supplements included:

Menu Guide & Recipe Index (1971)
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 planning"

Marcel Bienvenu did the Acadian-Creole volume.

Pic of spiral bound recipe booklets that contained all the recipes from the main volume.