Cover -- Title Page -- Copyright -- Contents -- Warning -- Introduction -- Be Safe! -- Cooking Tips and Tricks -- Keeping Clean -- Planning Ahead -- Measuring -- Mixing -- Cooking Basics -- Cooking Terms -- Cooking Tools -- Nutrition -- Conversions -- Dry Ingredient Measurements -- Liquid Ingredient Measurements -- Chapter 1: Köttbollar (Sweden) -- Sweden -- What You Need -- Equipment: -- Ingredients: -- Let's Cook! -- Cook's Tip -- Chapter 2: Sweet and Sour Shrimp (China) -- China -- How to Use Chopsticks -- What You Need -- Equipment: -- Ingredients: -- Cook's Tip -- Let's Cook! -- Cook's Tip -- Cook's Tip -- Chapter 3: Jollof Rice (West Africa) -- West Africa -- What You Need -- Equipment: -- Ingredients: -- Cook's Tip -- Let's Cook! -- Chapter 4: Spaghetti al Pomodoro e Basilico (Italy) -- Italy -- How to Eat Spaghetti -- What You Need -- Equipment: -- Ingredients: -- Cook's Tip -- Let's Cook! -- Cook's Tip -- Chapter 5: Wiener Schnitzel (Austria) -- Austria -- What You Need -- Equipment: -- Ingredients: -- Let's Cook! -- Cook's Tip -- Chapter 6: Tacos de Pescado (Mexico) -- Mexico -- What You Need -- Equipment: -- Ingredients: -- Let's Cook! -- Cook's Tip -- Chapter 7: Papaya Chicken and Coconut Milk (Tahiti) -- Tahiti -- What You Need -- Equipment: -- Ingredients: -- Cook's Tip -- Let's Cook! -- Chapter 8: Shepherd's Pie (United Kingdom) -- United Kingdom -- What You Need -- Equipment: -- Ingredients: -- Cook's Tip -- Let's Cook! -- Chapter 9: Psari Spetsiotiko (Baked Fish with Bread Crumbs) (Greece) -- Greece -- What You Need -- Equipment: -- Ingredients: -- Cook's Tip -- Let's Cook! -- Chapter 10: Beef or Chicken Satay (Thailand) -- Thailand -- What You Need -- Equipment: -- Ingredients: -- Let's Cook! -- Cook's Tip -- Chapter 11: Quiche Lorraine (France) -- France -- What You Need -- Equipment: -- Ingredients: -- Cook's Tip.

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