About The Cookbook. This Cookbook has multicultural recipes. From Moroccan, Jamaican, Soul food, Dominican, Greek, Cuban, Mediterranean, Indian and Spanish. With these recipes, I want a way for the readers to popularize remarkable single service size and some helpful knowledge on cooking control. Like, temperatures, cooking danger-Zones, and be able to convert the recipes back to quantities service. In addition, I added hosts of tips, notes, safety tips, and add-in to help create a better dish, and to be safe while cooking. In this Cookbook, I have converted some of my favorite recipes. In this endeavor, I took many of my family's staple, and my own created recipes and broke them down into single serving size. Recipes service quantities, usually four to six. However, these recipes are only for one servicing. People can save money and stop wasting food when you cook the right portion. Any person can utilize this Cookbook to cook that quantities size dishes and create wonderful and healthy food. I always believed that, when it comes down to cooking, every person has such culinary talent, but some time needs a little push. This Cookbook shares a multitude of greatness to teach others that they can cook too. I would like to introduce one of my latest dishes: Hot Roasted Pineapple Shrimp with corn salad on rice cakes. You can serve these recipes for brunch or lunch with a cold glass of fruity raspberry ices tea.