Street food around the world: an encyclopedia of food and culture

List of recipes --
List of recipes by country --
Preface --
Introduction --
A: Afghanistan
 Andean South America (Colombia, Ecuador, Peru, Chile)
 Arabian Peninsula
 Argentina
 Australia
 Austria --
B: The Balkans (Bulgaria, Serbia, Croatia, Bosnia and Herzegovina, Slovenia, Macedonia, and Albania)
 Bangladesh
 Barbados
 Belarus
 Belgium
 Brazil --
C: Canada
 The Caucasus: Armenia and Georgia
 Central Africa
 Central America (Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, and Panama)
 China
 Cuba
 Czech Republic and Slovakia --
D: Denmark --
E: East Africa
 Egypt --
F: France --
G: Germany
 Great Britain
 Greece
 Guyana --
H: Haiti
 Hong Kong and Macau
 Hungary --
I: Iceland
 India
 Indonesia
 Iran
 Ireland
 Israel
 Italy --
J: Jamaica
 Japan
 Jordan --
L: Lebanon
 Liberia --
M: Mexico
 Mongolia
 Morocco --
N: Nepal
 The Netherlands
 Nigeria
 North Africa (Tunisia, Algeria, and Libya)
 Norway --
P: Pakistan
 Papua New Guinea
 The Philippines
 Poland
 Portugal
 Puerto Rico --
R: Romania
 Russian Federation --
S: Singapore
 South Africa
 Southeast Asia (Vietnam, Laos, Cambodia, and Burma)
 South Korea
 Spain
 Sri Lanka
 Suriname
 Switzerland
 Syria --
T: Taiwan
 Thailand
 Trinidad and Tobago
 Turkey --
U: Ukraine
 United States and African American
 Uzbekistan --
V: Venezuela --
W: West Africa. Recipes: Aebbleskiver (apple doughnuts, Denmark)
 Akasan (corn drink, Haiti)
 Aloo Pie (Trinidad)
 Arepas (Venezuela)
 Ayran (yogurt drink, Turkey)
 Barbudos (Costa Rica)
 Beef plov (Bukhara, Uzbekistan)
 Bindaetteok (Korean savory pancakes)
 Black beans (Guatemala)
 Black pepper crab (Singapore)
 Boiled channa (Guyana)
 Boulanee with a potato filling (Afghanistan)
 Buletten (fried meat patties, Germany)
 Burek (Balkans)
 Burritos (United States)
 Cassava pone (Guyana)
 Causas (stuffed potatoes, Peru)
 Chapli kebab (Afghanistan)
 Chicken and stuffing sandwiches (Ireland)
 Chicken Kiev (Ukraine)
 Chimichurri (Argentina)
 Congee (Hong Kong)
 Coriander and fish ball noodle soup (Hong Kong)
 Corn dogs (United States)
 Corn soup (Trinidad)
 Crepes (France)
 Dakkochi (Korean chicken)
 Felafel (Israel)
 Fiadu (with pineapple and pineapple syrup, Suriname)
 Fish and chips (Great Britain)
 Fiskekaker (fish cakes, Norway)
 Focaccia (Bari, Italy)
 Fried chicken strips (African American)
 Frieten met mayonnaise (Belgium)
 Fujianese oyster omelet (Hao Zai Ping)
 Ful meddames (mashed fava beans, Egypt)
 Ginger drink (West Africa)
 Green papaya salad (Thailand)
 Griddled green onion flatbread (Cong You Ping China)
 Gughni (savory chickpeas, Eastern India)
 Hainan chicken (Singapore)
 Haleem (wheat and meat porridge, Iran)
 Hushuur (fried meat-filled pastries, Mongolia)
 Irio (Kenya)
 Izgara kimyonlu köfte (meatballs with cumin, Turkey)
 Joojeh kabab (chicken kabobs, Iran). (Recipes continued): Kabiraj (chicken) cutlet (India)
 Kaiserschmarrn (dessert dumplings Austria)
 Karantita algérienne (chickpea pie, Algeria)
 Kremówka papieska (Pope John Paul II's favorite cake, Poland)
 Lahouh (Israel)
 Lassi (sweet yogurt drink, India)
 Lomper (potato bread, Norway)
 Masala vadai (Sri Lanka)
 Mint chutney (India)
 Mititei/Mici (Romania)
 Mofongo (Puerto Rico)
 Mohinga (spicy noodle soup, Myanmar/Burma)
 Momos (Nepal)
 Mûhallabiyeh (milk pudding, Lebanon)
 Mutton kebabs (Shashlik, Central Asia)
 Nalistniki (Belarus)
 Nihari (beef stew with ginger, Pakistan and India)
 Nohutlu pilav (rice pilaf with chickpeas, Turkey)
 Okonomiyaki (Japan)
 Oliebollen (round doughnuts with dried fruit, the Netherlands)
 Pakoras (Indian vegetable fritters)
 Papaya salad (Laos)
 Pav Bhaji (cauliflower, Mumbai, India)
 Phô (beef noodle soup, Vietnam)
 Pholourie (Trinidad)
 Pie floater (Australia)
 Piri-piri chicken (Mozambique)
 Pirozhki (small savory pastries with a variety of fillings, Russia)
 Pofesen (Austria)
 Pork loin sandwich with sweet-and-sour red cabbage (Denmark)
 Pork loin with crisp crackling (Denmark)
 Potato curry (India)
 Pupusa (El Salvador)
 Red pepper chutney (Afghanistan)
 Rice and beans (Belize)
 Ris graz (Burkinabe fried rice, Burkina Faso)
 Roasted cockles (Cambodia)
 Roz bi laban (rice pudding, Egypt)
 Salsa criolla (Argentina)
 Samkeh harrah (spicy fish sandwich, Lebanon)
 Seadas or sebadas (Italy)
 Shashlyk (skewered grilled meat). (Recipes continued): Shawarma ghanam (lamb shawarma, Lebanon)
 Sopaipillas (pumpkin fritters, Chile)
 Souvlaki (grilled pork, Greece)
 Tacos, basic meat (Mexico)
 Taiwanese beef noodle soup
 Tamales nejos frijol negro (tamales with black beans, Guerrero, Mexico)
 Tashkent ground beef kebab
 Tempeh satay (Thailand)
 Tit heo (shredded pork, Vietnam)
 Tô (millet porridge, Burkina Faso)
 Tollai-style igir (Papua New Guinea)
 Tostadas de Chicharo (Mexico)
 Traditional hot wine from Alsace (France)
 Tunisian Fricassée (Tunisia)
 Tzatziki sauce (yogurt dip, Greece)
 Vetkoek (oil cakes, South Africa)
 Xiao chi (crossed hands dumplings)
 Yakitori (Japan)
 Yellow man irish toffee (Ireland)
 Zapiekanka (open-faced sandwich, Poland) --
Selected bibliography --
About the editors and contributors.