The Best Recipes in the World

by Mark Bittman

ISBN-10: 0767906721
ISBN-13: 9780767906722
Publisher: Broadway
Publication Date: October, 2005
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Publishers Information

About The Best Recipes in the World

Publisher Web Link: http://www.randomhouse.com/crown/broadway-books/

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 Äppletorte.

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. (http://www.randomhouse.com/)

Author Information

About Mark Bittman

Author Web Link: http://www.markbittman.com/

I’m not a chef, and I never have been. And though I’ve cooked with some of the best-known chefs in the world, I’ve never had formal training, and I’ve never worked in a restaurant. None of which has gotten in the way of my mission to get people cooking simply, comfortably, and well.

I’ve been an avid home cook since 1968, a journalist for nearly as long (longer if you count my high school yearbook!) and a professional food writer since 1980. In 1987 I became the senior writer (later editor) ofCook’s (the predecessor of Cook’s Illustrated), and in 1990 I began writing for The New York Times. Within the next few years I’d writtenHow to Cook Everything and begun to write my weekly column, “The Minimalist.”

Since then the books have come steadily, and How to Cook Everythinghas been completely revised for its tenth birthday. The companion volume, How to Cook Everything Vegetarian (inspired by my realization that the world will inevitably move in the lessmeatarian direction, and why not?), led me to write the just-published (and happily well-received) Food Matters, a look at the links among eating too much meat, obesity, global warming, and other nasty features of modern life. (It has good recipes, too.)

I’m not only in print: We’ve been making weekly videos of “The Minimalist” for a few years now, you can catch me on the Today Show every couple of weeks, and I hosted a public television series based onHow to Cook Everything and another of my bigger books, The Best Recipes in the World. This past year I traveled to Spain with a couple of well-known cronies and taped Spain: On the Road Again, another series for public television.

What’s next? Take a look at my schedule, and feel free to drop me a note. You can also check out a recent article about what I’m up to from theNew York Observer. (www.markbittman.com)

Cookbooks by Mark Bittman


Recipe Index

Recipe index coming soon.