The Best Recipes in the World
by Mark Bittman
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Book Summary Information
Author: Mark BittmanEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2005-10-11
ISBN: 0767906721
Number of pages: 768
Publisher: Broadway
Book Reviews of The Best Recipes in the World
Book Review: Big and beautiful
Summary: 5 Stars
I started using Mark Bittman's Best Recipes in the World and How to Cook Everything when my sister gave them to my daughter for her college graduation, and then my daughter went to East Timor where she could obviously not take two cookbooks that weighed 50 pounds each. She's now back (!) after four years and took the cookbooks with her to her new apartment. There was a brief painful period between their departure and the arrival of their replacements from Amazon, but now they're here and I'm perfectly happy again.
I have to say his recipes are either good, great or fabulous. I've never made anything that came out badly. They're not so complicated that they're intimidating -- everything seems doable. I'll be retiring in about five years and I can see myself cooking my way through both books, ala Julia and Julie.
One thing -- sometimes I think his instructions say to cook things longer than I think they actually need. Some day I'll try cooking things as long as he says (i.e. saute for 10 minutes -- I might saute for 3) and see if it's even better.
Summary of The Best Recipes in the World
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.
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
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