EMBASSY ROW: PASSPORT TO INTERNATIONAL CUISINE. Toronto, Methuen, c1984. 133pp, paper, spiral bound, $14.95, ISBN 0-458-98730-1. CIP Grades 9 and up Reviewed by Marilyn H. Kogon Volume 13 Number 2 1985 March The Ambassadors and High Commissioners from ninety countries, as well as the Pro-Nuncia to Canada, shared their countries' traditional recipes to create this cookbook. This probably accounts for ingredients like nettles (hortis) in the Bulgarian soup, haldi in the fish recipe from Pakistan, and flour made from yucca in the Paraguayan bread. If only Heggtveit had suggested where they might be bought or alternatives that might be substituted in the recipe. The quality of the methods of preparation varies, and some of Their Excellencies could have used help in describing how to make their countries' dishes. The recipes range from how to prepare a whole roast pig over live coals in a charcoal pit (a Philippine contribution) to kangaroo tail soup (Australian), to the only American recipe-for making daiquiris by the dozen. In most recipes the ingredients are set out in Imperial measurements only. But there are a few that combine both Imperial and metric measurements. A collection of recipes by country is an interesting idea, but this book did not make the best of the opportunity. Coil binding allows the book to open flat. No pictures. Marilyn H. Kogon, North York P.L., North York, Ont.