The Culinaria Series Published by h.f.Ullman,
- Has Editions for the following countries, Spain, Germany, Greece, Italy, Hungary, France, Russia
More Detailed Books by Region
Spain and Portugal
- 1080 Recipes, Simone and Inés Ortega, Phaidon, ISBN 978-0-7148-4836-5
- The Gastronomy of Spain and Portugal, Maite Manjón, Prentice Hall, ISBN 0-13-347691-X
- Charcuteria, Jeffery Weiss, Surrey Books, ISBN 978-1-57284-152-9
- Catalan Cuisine, Colman Andrews, Grub Street, ISBN 1-898697-76-0
Italy
- The Silver Spoon, Phaidon, ISBN 0-7148-4531-0
- Gerogio Locatelli Made in Italy, Ecco, ISBN-10 0061351490
- Essentials of Classic Italian Cooking, Marcella Hazan ISBN-10 039458404X
- La Cucina, The Regional Cooking of Italy, The Italian Academy of Cooking ISBN-10 0847831470
Germany, Austria, Swiss
- Classical Cooking the Modern Way, Eugen Pauli, CBI Publishing, ISBN 10 08343620749
- The German Cookbook, Mimi Sheraton, Random House, ISBN-10 0394401387
- The Swiss Cookbook, Nika Standen Hazelton, Antheneum, ISBN-10 0689703635
England/Scotland
- The Complete Nose to Tail, Fergus Henderson, Ecco, ISBN-10 0062282611
- The New International Confectioner, Virtue, ISBN-10 0900778199 (Savory Section on English Pies)
- British Table: A new Look at the Traditional Cooking or England, Scotland and Wales, Colman Andrews, Harry N. Andrews, ISBN-10 1419722239
Russia/Poland/Hungary
- The Art of Russian Cuisine, Anne Volokh, Wiley, ISBN-10 00203811026
- The Art of Polish Cooking, Alina Zeranska, Pelican Publishing, ISBN-10 0882897098
- The Art of Hungarian Cooking, Hippocrene Books, ISBN-10 0781805864
Scandinavian
- The Nordic Cookbook, Magnus Nilsson, Phaidon, ISBN-10 0714868728
Belgium/Netherlands
- A Belgian Cookbook, Juliette Elkon Hamelcourt, Hippocrene Books, ISBN-10 0781804612
Note: The Hippocrene Cookbook Series is a Collection of Books for very specific cuisines and are great references for global and continental cuisines. Here is an amazon link for the various countries and cuisines they have produced over the years. They are an advancement from the Time Life Series that was always referenced.
Phaidon Publishing has brought out a series of international cuisine cookbooks that focus on specific countries and have a vast amount of reference material for many continental cuisines. I did not list either Greece, Lebanese or India. They have recently come out with Japan and Cuba
