The World Atlas of Food: A Gourmet's Guide to the Great Regional Dishes of the World (Jane Grigson, Contributing Editor)

New York, Mitchell Beazley, 1974. Hardcover. 

From the introduction: 

"The World Atlas of Food is designed to be a lively reference book, a culinary atlas and a great cook book, but, above all, it is the aim of those who created it - writers, artists, and editors - to bring you the excitement and sheer sensual pleasure of fine food, good cooking and educated eating around the world."