Gorgeous hardcover book with lovely photos, though not of every recipe. 4 ½ stars. ½ star off because it was an inspired idea but then a lot of countries were missing and there were so few recipes for each country and region, and I found myself wanting more. The sampler format did work though. I got in some armchair traveling with not only the recipes but also the text info that accompanied each of the recipes and at the beginning of each section. I still wish that Canada and many missing European countries had been included.

I like that the recipes have various designations, such as quick and easy, gluten free/option, soy free/option, no oil, low oil, etc. There is a glossary, some suggested menus, a list of online resources, basic and global pantry lists, and the index seems okay.

For me, overall, there was too much vinegar, cooking alcohol, vegan dairy substitutes, coconut, and too much sugar in both savory and sweet dishes. But I’ve always loved this author’s recipes and that was mostly also true in this book.

The recipes that most intrigued me are: From the Europe section, from Italy: Trofie alla Pesto with Green Beans and Potatoes; Polenta Rustica with Kale and Bean Ragout; Sicilian-Style Cauliflower, and from France: Pissaladere; Roasted Ratatouille with Basil Pistou; Basil Pistou; Mousse au Chocolat, and from Spain and Portugal: Vegetable Paella; Eggplant Piri-piri, and from Greece: Spankakipita Tart, and from Eastern Europe: Halushki, and from the British Isles: Cottage Pie; Cauliflower Colcannon; Portobello Pasties; Lemon Posset, and from the Americas, from the United States: Blue Ribbon Chocolate Layer Cake; Brown Bread with Walnuts and Raisins, and from Mexico: Avocado and Tomato Salsa Verrines; Black Bean and Butternut Tortilla Bake; Black Bean Caldillo; Chipotle Corn-Stuffed Peppers, and from the Caribbean: Spicy Plantain Fritters with Mango-Papaya Relish; Roasted Corn Chowder; Red Bean Stew with Mango, and from South America: Bolivian Quinoa Pilaf. and from Africa: Moroccan Lentil and Chickpea Soup; Black-Eyed Pea Fritters (Akara); Injera; Vegetable Tangine, and from the Middle East: Kale-Stuffed Phyllo “Pens”; Sleek-Stuffed Eggplant with Pomegranate Sauce; Zaatar Roasted Cauliflower, and from India: Manchurian Cauliflower; Kofta Curry; Vegetable Momos; Cardamom Chickpea Cookies, and from Asia: from China: Almond Cookies, from Thailand: Eggplant Satays, and from Japan: Temple Soup; Sesame-Spinach Donburi, and from Korea: Sweet Potato Dessert, and from Vietnam: Pho Chay; Sizzling Saigon Crepes, and from the Southeast Asia Islands: Singapore Mei Fun; Eggplant Rempeh.

Recommended for cooks and cookbook readers who want recipes from a variety of ethnic cuisines. It’s a beautiful, gift worthy cookbook. ( )