An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.

An introduction to the cooking of Germany featuring such traditional recipes as spaetzle, hot potato salad, Black Forest torte, and marzipan. Also includes information on the history, geography, customs and people of this European country.

Introduces the cooking and food habits of Korea, including such recipes as bean sprout salad and Korean dumplings, and provides brief information on the geography, history, holidays, and festivals of the country.

Introduces the cooking and food habits of Russia, including such recipes as beet soup or borscht, stuffed pastries or pirozhki, and beef stroganoff; also provides brief information on the geography and history of the country.

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.

An introduction to Cuban cooking featuring traditional recipes for yucca with garlic sauce, creole chicken, mango and papaya milkshake. Also includes information on the history, geography, customs, and people of this Caribbean island nation.

An introduction to cooking in Turkey, featuring such recipes as spinach-filled Anatolian flat bread, lamb kebabs, and baklava. Also includes information on the history, geography, customs, and people of this partly European and partly Asian country.