This book had some really nice looking dishes included in the recipes. I can't wait to go to the store and get what I need to start making some of these with my kids.

What a great cookbook! The material is well written and presented in an easy to follow manner. I look forward to trying out several of these recipes.

This book is beautifully laid out, with masses of colour and photos of each dish. The recipes are presented in both English and Spanish which I enjoyed as I’m trying to improve my Spanish vocabulary. There’s a double page spread for each recipe, one completely in English, the other n Spanish.

The recipes are varied and reflect cuisine from many different areas. Fish curry, satay, lasagne with turkey, Irish stew, Quiche Lorraine, Mexican corn and chicken. The ingredients and method are easy to follow, with most recipes using easy to source ingredients. Every recipe has a little information box with a bit of background pad to the dish which I found interesting.

I have the ebook which looks great on a tablet. I imagine the hard copy is quite impressive. Suitable for cooks of any ability as there’s nothing too complicated. My thanks to the publisher for a review copy via Netgalley.

When I got this book from netgalley, I found the pics great. They are bright and you really want to make the recipe. However, I found out that the pics are stock pictures and not the actual recipe pics. It would have been way better with original pics. Since I like to cook and even better like to cook international, this book is written for me. I don't mind the 2 languages in this book, I haven't seen it either out there. I also like that the ingredients are easily worldwide to get. And even better it is with healthier options than normal.

Plenty of wonderful foods from around the planet! Some are pretty easy and look like they might a great meal for summer!

This is a dual-language book in Spanish and English intended to serve as "an homage to our country's heritage and the American melting pot. May it grow and flourish!" The twists on some of the well known international dishes here underscore this brilliantly. Each recipe has a few paragraphs explaining its cultural significance and characteristics, as well as any adjustments that were made for the book.

There's an emphasis on tweaking them to make "healthier" versions, so using turkey instead of red meat where it's called for, for example. I like the concept, I just wish they hadn't used the divide between "healthy" and "unhealthy" as I don't think that's particularly helpful. But this qualm aside, there were some really fun, exciting twists on classics that you'll mostly recognize at least from restaurants, if not having attempted them at home. I was pleasantly surprised at how simple some of the steps were for some of these, like an Indian Vegetable Korma that sounds much easier than previous similar recipes I've come across. I did recognize most of these but I like having the alternative options, and a couple were new (hello Moroccan Tagine with chicken). And I've never made chili with cinnamon, I'm intrigued.

It also has some helpful cooking tips and nutritional info, and the only other minus is that some of the photos aren't incredible. Otherwise a great little cookbook celebrating the American melting pot.

Stephanie Maze's cookbook, "Famous Dishes from Around the World," speaks to me on three levels. First it speaks to my stomach. She has lots of recipes from all over the world, tried and true to make for yourself, for a special someone, or for the family to expand your taste buds. Second, the book speaks to my wallet. She has developed these recipes to be cost-effective for the average person to be able to afford a luxurious, international meal without breaking the bank. Going out to a fancy restaurant to get a similar dish would be significantly more expensive. Finally, it speaks to my sense of adventure. I love to travel overseas when I get the chance to try the local fare, to eat something exotic and to be swept away with the culture. Ms. Maze's recipes transport you to those places around the globe from your very own kitchen.

Ms. Maze includes some of her favorite cooking tips and tricks. She also has a two-page summary of tips for eating healthy. The thing that makes this cookbook unique compared to similar options is that it is a bilingual cookbook. On the first page is the Spanish text and the page following is the English text making it more accessible to those whose native language is Spanish instead of English.

I received this eBook free of charge from Moonstone Press LLC via NetGalley in exchange for a fair and honest review. I did not receive any fiscal compensation from either company for this review and the opinions expressed herein are entirely my own.

A well put-together book, providing recipes for many dishes from around the world, each accompanied by photographs and good explanations. A bonus is that most of these meals can be prepared for under $20, important in these days of inflation. Recommended.

The good: variety of recipes, organized by country if you want and all around adventure book jumping from one local dish to another

The best: in Spanish an English so I could see side by side the Spanish and learn some words, great for knowing more stuff at Mexicana restaurants

The disappointing: the dishes were all very common and you have probably made them befor if you have any kind of basic cookbook collection

Thanks to netgalley and the publisher for a digital ARC to review

Wow, what a garish cover, even for a recipe book. Clearly photoshopped, oversaturated pictures...really? I expect that from the dodgy kebab shop that you only ever go to after a good night out and being too drunk for quality food judgement. Brazilian feijoada with chicken sausage is clearly photoshopped, so not even done in a quality way. Why is there a side order of sliced oranges? OMG, British Shephard's pie - it looks disgusting, and no where near what it should be. Its nauseating, with a square slab of mashed potato. The recipe uses turkey mince - WTAF? Shepherd's pie is made from lamb mince. Cottage pie is made from beef mince. It's not even vaguely authentic. AHahaha - frozen pie crust. Really? A jar of marinara sauce (Italian) in a French ratatouille? I'm actually laughing - someone arranged penne pasta, so that it was all sticking up around the edge of the bowl - is this a school art project or something? Middle Eastern Meses - another photoshopped picture - do they even have copyright to do that, as it looks totally amateur. Russian Borscht is more like vegetable soup and also so far from authentic that it is embarrassing. Shrimp pad thai - what is it with wanting stuff arranged poking up around the edges of the plate??

A garish and revolting book.

Yum. I absolutely love this cookbook. The recipes each come with a picture and with very easy steps to follow. I loved how each recipe had a fact about it.

After watching The Final Table with chefs from around the world making national dishes, I was super excited to actually know some of the recipes in this book -- and of course more excited to try them out. It's nice to have the recipes in Spanish as well as English since some ingredients I know only in either language, Most recipes I was familiar with, however I came across new ones (or ones I just learned about from Final Table). Some new ones to me were the Uzbek Plov with Chicken, Polish Lentil Stew, and Israeli Cabbage Rolls. I would have preferred an easier layout for the cookbook.

This recipe book is quite extraordinary: first and foremost it is bilignual (Spaniqh / English), secondly the pictures are amazingly beautiful, thirdly the chosen recipes are very-well selected and simple to make. In short, the perfect recipe book! Thank you so much Net Gallet & Stephanie Maze for this lovely collection of recipes!

This cookbook has an interesting format:  each page is in Spanish, followed by the same page in English.  Each recipe is accompanied by a photo, nutritional information and a brief culinary history of the dish.  I am looking forward to delving in and trying out a few more of the recipes.

Beautiful cookbook with delicious looking recipes from all over the world! There are pictures for all of the recipes, instructions, and even the nutritional facts! This is one you will definitely want to add to your recipe book arsenal if you are a foodie or enjoy making ethnic dishes!

Have you ever wondered what the national dish of a favorite country is? Maybe you haven’t, but Stephanie Maze has released an excellent cookbook, Famous Dishes from Around the World: Healthy, Tasty and Affordable, and it includes this information as well as unique and delightful recipes from almost everywhere.

The recipes are well-written, and are featured in both English and Spanish. They are easy-to-follow and call for mostly easy to find ingredients (the author even tells where to get certain ingredients, which is very helpful). It is nice that there is a beautiful photograph of every recipe, but it makes it difficult to decide what to make, since almost every recipe is mouthwatering and one that will appeal to almost everyone.

Some of the favorite recipes include an excellent version of Mexican Huevos Rancheros, as well as a delicious version of German Sauerbraten with Potato Dumplings. The peanut sauce on the Indonesian Satay with Peanut Sauce is one of the best, and is also good over rice. The cookbook includes Brazilian Feijoada with Chicken Sausage, which is the national dish of Brazil – it was time consuming to make, but well-worth the time. There are Asian dishes, European dishes, and Middle Eastern dishes. There are favorites that everyone has heard of, and unique dishes that may be new (such as Uzbek Plov with Chicken – a garlicky rice pilaf that has fabulous flavors).

The downside of this cookbook is that there are only 30 recipes; a very small amount for a full-blown cookbook. It is, however, worth adding to any collection, since the recipes are for dishes most cooks will actually want to make. Anyone who doesn’t plan to travel the world will feel like they are traveling after they sample some of the delicious dishes. This cookbook is lots of fun.

Special thanks to NetGalley for supplying a review copy of this book.

I was actually disappointed with this book. In part it was my fault because I did not realized this are "healthy" versions of international recipes. For example all original ground beef recipes are made with ground turkey.
Also there are several typos. On page 45 a lasagna recipe call for 3 cups of cilantro, which I assume it should be 3 Tbs. Not even mentioning that you will never find cilantro in a lasagna in Italy.
The pictures are not from the original recipes. So all and all I would not recommend this book.

One of my favorite cookbooks to collect is international cookbooks. I love trying different recipes from different countries so was excited to check this one out.

This was a wonderful cookbook that I have to admit I went through in one sitting. It’s a bilingual cookbook written in English and Spanish. What I liked about it is that each recipe is included twice in the cookbook, once in Spanish and then again once in English both clearly printed on separate pages.

There are 30 recipes ranging from American Chili with Turkey to Uzbek Plov with Chicken. Each recipe is clear and concise without overcomplicated ingredients or directions. Most people if they have a well-stocked pantry would be able to make the majority of these recipes with ingredients on hand. The author has taken some liberties with the authenticity of a few of the recipes and has replaced red meat or pork with turkey, chicken or vegetables. I personally didn’t have an issue with that and actually liked the twist on the traditional.

Each recipe page has information on the origins of the recipe, a clear colorful picture of the finished dish, amount of servings and nutritional values. As I mentioned before, each recipe has clear directions and simple basic ingredients which I liked. Because I do collect and make International dishes the ones that I am familiar with in this book were similar to what I know and looked true and close to classic recipes. The recipes I was not familiar with were not overly complicated and the finished products looked delicious and tempting!

The book also has Cooking Tips and Tricks, Healthy Hints for the Home Cook, an Index that is alphabetized with Recipe Names and Main Ingredients along with which recipe you may find the ingredient in, and a handy Notes section near the end.

In conclusion, I have the majority of the recipes in this cookbook marked to try! It’s definitely a cookbook I look forward to using. I would recommend it if you’re looking for something new and different and like to explore different cuisines.

I had high hopes for this recipe book. I love collecting traditional recipes from around the world – in particular from countries with successful football teams. During World Cup and European Cup football (soccer) tournaments, I try to cook recipes for whichever teams are playing that evening. I then cheer for England (if playing) or the country with the best recipe on the night. Out of the 30 recipes included, all bar four come from countries that have reached the World Cup finals. I am still waiting for China, Thailand and India (countries with amazing cuisine) to get their football up to scratch.
I also like that the book is a Spanish-English bilingual version. I don’t speak Spanish, but love picking up words for ingredients in foreign languages. Having the Spanish and English pages facing each other makes that easy – and fun. There is always a picture of a main ingredient on the Spanish page, and photo of the completed meal on the English page
I agree with the general philosophy of the book: “food – and by extension the cooking of food – is not only essential sustenance for the human body, it is also emotional nourishment for the soul.” To my mind, to really learn about a country and its people, you need to learn about its cuisine, and this book is a good starting point: “the dishes in this book … are a collection of national and well-known culinary creations that have become intrinsically identified with a particular country because of their history. As such, they are a symbol of national pride and culinary identity with the country of origin, pride that is carried on from generation to generation”. The authors see the wide variety of cuisines and ethnic dishes brought to America by immigrants, as “a bond that draws us together – citizen and non-citizen alike” and that “these recipes have become synonymous with the essence of American cuisine”
However, I was not happy with the way that some of the recipes were changed from the traditional ingredients to other ingredients deemed healthier or less spicy. In particular, red meat or pork is often substituted for turkey or chicken. In fairness, some of the original ingredients are mentioned in the fact sidebars that accompany each recipe. But, I would personally prefer the traditional recipe (with the traditional taste!) - then hints as to possible substitutions (for reasons of health, budget, accessibility, diet etc). I was especially annoyed with the “British Shepherds Pie” cooked with turkey mince. Shepherds Pie is LAMB. If it has a different meat, or no meat at all – it is NOT Shepherd’s Pie. At least the “German Sauerbraten” has been allowed to keep its beef.
I cooked seven of the recipes, and would make the “Colombian Sancocho” (next World Cup) and the Indonesian Satay with Peanut Sauce” again. The other five recipes were OK, but did not particularly grab me.
A lot of the cooking times given were inadequate – which made planning a meal involving other dishes difficult. In a number of the recipes, several ingredients were added together, which should have been separated. For example, in the “Spanish Tortilla”: “sauté together potatoes, onions, bell pepper, shallots, garlic, carrots, peas and cayenne pepper”. And some of the quantities given seemed excessive. I am a chilli-head, but even I blanch at adding a tablespoon of cayenne pepper to any recipe – let alone a tortilla. Then there was the “6 Tbsp curry powder or more to taste (!!!!)” in the “Indian Fish Curry” and the tablespoon of salt in the “Uzbek Plov”. It is possible that spices and spice mixes have different strengths in the USA to those in Britain, but these seemed to me to be extreme.
So, you needed to be both an adventurous and highly competent cook to attempt these recipes, so that the errors (?) in the text did not ruin the meals. However, I do not think that was the key audience for this book.
The book also suffered from my pet hate of only having imperial measures and no metric conversion chart. Fine, if you are only marketing the book to USA, Myanmar and Liberia – but the rest of the world has moved on to metric.
In conclusion, the variety of dishes is very interesting, but the recipes are not without problems. The book is coming from the right place and positive thinking, but the execution leaves something to be desired.

This is a great cookbook for someone who likes to cook but doesn't want a bunch of different cookbooks. It contains recipes for just about any dish you thought about cooking at one time.