The second volume of Carnegie Mellon's multicultural cookbook was unveiled at this month's International Festival. Titled Savoring the World, this book is a treasure chest of recipes from around the globe, that will inspire culinary experimentation and curiosity.  

The cookbook has over 120 pages of recipes from places like Armenia, Finland, and Thailand, among many others. The book has no pictures, but in the absence of photos, the recipes must speak for themselves — and speak they do.

A few examples will illustrate this point. The stuffed zucchinis from Turkey (p.66) are delicious. They have great flavor, and are quick and easy to prepare. The zucchini was not soggy at all —they retain a healthy crunch. They are sure to be well received.

Eric Ruthford, a Heinz School student, commented that he might "add some breadcrumbs to the mix ...  that is, if [the zucchini] could be any better than they already are."

The mini blintzes, a Jewish recipe (p.11), made with ordinary white bread, are also tasty, and can be made fairly easily in a dorm room. Not only can they be heated in the oven, but a microwave works well too, making them soft and a little gooey. If you're hungry for a snack, you can just pull one out of the freezer and pop it in the microwave. One suggestion, however, is to layer on the cream cheese mixture a little more than the recipe states — because too much filling is never a bad thing.

Student Development Coordinator Emily Half put together this great book of family recipes. The book is separated into sections according to different types of meals and includes an index by country. Some instructions, however, seem incomplete; some recipes tell you to put ingredients on the stove, but never specify when to take them off. Also, when they say to add other ingredients, the recipes don't specify whether to add them on the stove or in another bowl. Just remember to tweak these tasty recipes to your own taste or doneness. Every taste bud (and oven) is different!