"Christine Dabney" > wrote in message
...
> On Mon, 25 Jan 2010 01:29:37 -0600, "Gregory Morrow"
> > wrote:
>
>
>>Recipes from Foods of the World, which consists of 16 wire bound books. A
>>friend commented these are essential if you intend to cook recipes from
>>the
>>series.
>>
> There are more than 16 of those little spiral bound books. Each
> volume came with one..and sometimes there were "extras".
>
>>The Good Cook Techniques and Recipes, which consists of 28 volumes. It
>>includes the rare book on offal called Variety Meats.
> I think I have that one!!
>
>>Here is the subheading for _Foods Of The World_, all 31 volumes, you can
>>get
>>a printable list of all the volumes:
>>
>>http://www.volumelists.com/detail.ph...%20the%20World
>>
>>"Foods of the World
>>
>>The Foods of the World series seeks to expose the reader to the indigenous
>>cuisine from various areas of the world. Each volume represents the
>>cooking
>>techniques and styles used in one specific region, and in all they are
>>pretty thorough. There is also a series of recipe binders that go along
>>with
>>this series; the titles are the same as the hardcover books but they are
>>spiral bound.
>>
>>Four more items exist; a short set of volumes (Kitchen Guide, Menu Guide
>>and
>>Recipe Index, Supplement 1 and Supplement 2) that are harder to get info
>>on.
>>I have heard these are softcover and similar to pamphlets..."
>
> Yep. Those were the extras I was talking about.
>
> Christine, who has a complete, intact set of The Foods of the World,
> and almost the whole series of The Good Cook.
>
>
The Foods of the World series was edited by Michael Field, a very great
cookbook author who died sadly, at a youngish age. The Good Cook series was
edited by Michael Olney, another great, infrequently mentioned author.

Kent, with almost whole sets of both Foods of the world and The Good Cook.