This book was weird: it is not quite a cookbook, and definitely not a food-related memoir. I'd put it more in the reference category. I think it is trying to be a crash course on all the cuisines of the world.

Each chapter focuses on the food of a specific region. A very condensed history of the area and its culinary evolution is given, as well as the occasional personal anecdote. The author then gives a couple recipes and discusses the dishes.

This format does not make for a very interesting read when read from cover to cover. Potential readers may be happier just picking and choosing the sections that interest them.

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