With impressive worldwide scope, this extensive survey of breakfast dishes offers nearly 400 recipes drawn from 80 countries. Organized by primary ingredient (eggs, rice and noodles, fish and meat, etc.) it offers selections as diverse as a breakfast sandwich equivalent from Uganda, how eggs are prepared in Iraq, and how the Dutch adorn their bread with hagelslag. Throughout the book are essays by local cooking authorities which seek to characterize the breakfast dishes and customs of various countries or regions. And their presence does make us wonder how much more compelling Breakfast would be if it had been arranged by country, so that—without flipping back and forth from the index—one could more easily learn what makes breakfast distinctive in, say, China, Ethiopia, or Sri Lanka Still, this is an unrivalled resource. Hardcover. Color photographs throughout.
