Editing Cookbook (section)

===International and ethnic===
[[File:Norwegian immigrant cookbook 1899.jpg|thumb|upright|Norwegian immigrant cookbook in Norwegian, published in the United States in 1899.]]
International and ethnic cookbooks fall into two categories: the kitchen references of other cultures, translated into other languages; and books translating the recipes of another culture into the languages, techniques, and ingredients of a new audience. The latter style often doubles as a sort of culinary travelogue, giving background and context to a recipe that the first type of book would assume its audience is already familiar with. Popular Puerto Rican cookbook, Cocina Criolla, written by Carmen Aboy Valldejuli, includes recipes that are typically of traditional Puerto Rican cuisine such as [[mofongo]] and [[pasteles]]. Valldejuli's cookbook was not only important to Puerto Ricans, but also very popular in the United States where her original cookbook has since been published in several editions, including English versions. These include The Art of Caribbean Cookery - Doubleday, 1957; Puerto Rican Cookery - Pelican Publishing, 1983; and, Juntos en la Cocina (co-authored with her husband, Luis F. Valldejuli) - Pelican Publishing, 1986.<ref>Melissa Fuster (2015) Writing Cuisine in the Spanish Caribbean: A Comparative Analysis of Iconic Puerto Rican and Cuban cookbooks, Food, Culture & Society, 18:4, 659-680</ref>