The Best Recipes in the World
by Mark Bittman
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Book Summary Information
Author: Mark BittmanEdition: Hardcover
Published: 2005-10-11
ISBN: 0767906721
Number of pages: 768
Publisher: Broadway
Book Reviews of The Best Recipes in the World
Book Review: Warning: NOT a companion book to the Bittman PBS series of the same name
Summary: 1 Stars
I ordered this book because I thought it would be the companion cookbook to Bittman's PBS cooking show of the same name "The Best Recipes in the World With Mark Bittman of the New York Times." I was dissapointed to find that was not the case. Specifically, I was looking for the paella and the ravioli recipes I'd seen cooked on the show. The paella contained rabbit, chicken, tomato, rice, rosemary and beans. The rabbit and chicken version is considered to be the true original Valenciana paella by purists. The ravioli recipe was made by Paola Di Mauro containing a simple ricotta filling and a sauce made only from tomatoes and basil. Neither recipe is in the book. Instead "the original" paella in Bittman's book contains is a shrimp version, and there's second paella recipe with chicken and mushrooms. The two ravioli recipes are a spinach/ricotta and a vegetarian version. I'm stymied why that's the case, and why create a cooking show with the same title as the book only to have completely different recipes. I find this inexcusable since the book is advertised on the show. I feel cheated. I had to find the Di Mauro ravioli recipe and the paella recipe by googling. One star for false advertising.
Summary of The Best Recipes in the World
When Mark Bittman is cooking--in every sense of the word--he gets results without fuss. Author of the almost subversively approachable How to Cook Everything, Bittman takes on big assignments and then delivers the goods. In The Best Recipes in the World, a collection of more than 1,000 international recipes, with winners like Chinese Black Bean and Garlic Spareribs; Pan-Seared Swordfish with Tomatoes, Olives, and Capers; and Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce, he's done it again. The selection, which covers cooking from Europe and Asia equally, is all can-do and instantly appealing--readers will want to "cook through" the whole chicken section, for example. But Bittman, a master distiller, also knows when more is more, with one caveat: "I don't mind spending a long time cooking a single dish as long as I don't have to pay too much attention to what's going on," he writes. Thus, even fuller-dress recipes like the Indian Red Fish Stew, Fast and Spicy, and Tea-Smoked Duck or Chicken can work for time-deprived cooks. A dessert section that includes the tempting likes of Orange Custard, Walnut Tart, and Caramelized Pars Poached in Red Wine, caps this incisive collection.Included also are brief but enlightening notes on ingredients and techniques such as "On Pureeing Soups," which compares all approaches thoughtfully. Symbols indicate a recipe's potential to be made ahead or in less than 30 minutes (true of most), among other variables. With a beverage chapter and menu suggestions that are actually useful, the book will appeal to a wide audience, not only for its recipes but as a source of relaxed instruction. It's an exploration of culinary essentials from a true essentialist. --Arthur Boehm
With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible.
In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America's home cooks will eagerly follow where they once feared to tread.
In more than a thousand recipes, Bittman compellingly demonstrates that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other European destinations, giving us easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish ?ppletorte.
Asian food now rivals European cuisine’s popularity, and this book reflects that: It’s the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. Nor is the rest of the world ignored: there are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. All will be hits with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday repertoire.
Shop locally, cook globally–Mark Bittman makes it so easy:
• Hundreds of recipes that can be made ahead or prepared in under 30 minutes
• Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients
• Fifty-two international menus, an extensive International Pantry section, and much more make this an essential addition to any cook’s shelf
The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food. It’s simply like no other cookbook in the world.
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