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The Best Recipes in the World (Hardcover)

by Mark Bittman (Author)

4.5 out of 5 stars See all reviews (2 customer reviews)

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How to Cook Everything: 2,000 Simple Recipes for Great Food by Mark Bittman
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Product Details

Hardcover: 768 pages
Publisher: Broadway; 1 edition (Oct 11 2005)
Language: English
ISBN-10: 0767906721
ISBN-13: 978-0767906722
Product Dimensions: 22.9 x 20.8 x 5.8 cm
Shipping Weight: 1.8 Kg

Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)

Amazon.ca Sales Rank: #6,006 in Books (See Bestsellers in Books)
Popular in this category:
#4 in Books > Cooking, Food & Wine > Regional & International > International

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Product Description

From Publishers Weekly

Mark Bittman thinks big, as we saw in his Great Wall of Recipes, How to Cook Everything. That doorstop of a title sold big, too; there are now more than 1.7 million copies in print. This volume, in the same I-can't-believe-I-wrote-the-whole-thing vein, collects recipes from 44 countries. Bittman successfully avoids the usual suspects, drawing as heavily from places like North Africa (home of Harira, a satisfying soup traditionally used to end Ramadan fasting) and India (Marinated Lamb "Popsicles" with Fenugreek Cream) as he does from easy targets like Italy and France. The recipes are terrific in both their variety and execution. Bittman, who writes the New York Times's "Minimalist" column, has a steady authorial voice and a knack for offering clear instructions, and he smoothly makes the exotic seem easy, or at least familiar (e.g., he compares Moroccan Chicken B'stilla to chicken pot pie). The everything-in-one-place format works differently here than it did in his earlier book, which was, ultimately, about technique, not individual recipes, so while there are more than 1,000 recipes here, the reader doesn't acquire quite the same "take-away." Still, for one-stop-shopping on the world's cuisine, it'd be tough to find a better book.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

This comprehensive collection brings together in a single volume recipes from astoundingly different traditions, wildly varying cultures, and totally separate inspirations. Nevertheless, the book coheres and avoids becoming a jumble by being focused through a unique intelligence that finds foods' commonalities and that renders all the diverse, competing languages of recipes' prescriptive commands into a clear and cogent voice guiding the thoughtful cook from ingredient lists to successful reproduction of tasty, attractive dishes. On facing pages one finds Korean braised short ribs with ginger, garlic, rice wine, and chiles fronting Spanish oxtails with white wine, bacon, carrots, celery, and thyme. Both recipes contain beef, both follow a basic braising technique, yet one can hardly mistake their very opposite effects at the table. Bittman lets the reader come upon dozens of such juxtapositions and reflect on just what makes recipes attractive and practical. From appetizers through desserts, directions are clear, and graphic devices steer the cook to those recipes that fit the presenting occasion. Useful for all library cookbook collections. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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What do customers ultimately buy after viewing this item?

	48% buy the item featured on this page: The Best Recipes in the World 4.5 out of 5 stars (2) CDN$ 26.33
	30% buy How to Cook Everything: 2,000 Simple Recipes for Great Food 4.4 out of 5 stars (236) CDN$ 24.45
	11% buy How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food 4.8 out of 5 stars (8) CDN$ 26.32
	6% buy Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less 4.0 out of 5 stars (1) CDN$ 20.06

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Customer Reviews

2 Reviews

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Average Customer Review

4.5 out of 5 stars (2 customer reviews)

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9 of 10 people found the following review helpful:

4.0 out of 5 stars A great source for a broad range of simple ethnic recipes, Feb 18 2006

By	M. Zamorski (Ottawa, CANADA) - See all my reviews (REAL NAME)

Mark Bitman attempts (and succeeds) in assembing a huge number of top-notch recipes from around the world: China, Korea, SE Asia, Spain, Eastern Europe, North Africa, the Near East, and India are covered as well as can be expected in a book of this scope, and there are some interesting recipes from other places such as Japan, the Carribean, W. Africa, and elsewhere. French and Italian recipes are intentionally downplayed.

Mr. Bitman is known as a no-nonsense cook who unapologetically takes reasonable shortcuts and departs from authenticity as long the results are good, which they invariably are. Virtually all of these dishes are suitable for weeknight cooking--very few are elaborate at all.

The recipes range from very good versions of old standbys (Kung Pao Chicken, Soupe au Pistou, Chilaquiles, etc.) to some apparently authentic but less familiar dishes (Caramelized Potatoes, Pressed Tofu Salad, Sauteed Peppers with Miso, etc.). He offers some interesting variations for some recipes.

There are a number (perhaps close to 100) recipes from Eastern Europe and Russia, none of which I have tried. I have to say that by and large, they are the least appealing in the book--I will not be preparing the "Cabbage Pie" any time soon.

The recipes are clear and concise, and each recipe as a few sentences of introduction.

The book also has some useful tools, including introductory and side-bar material on ingredients, some menu suggestions, tables of recipes organized by cuisine, and a "Recipe Guide," which summarized which dishes may be made in advance, served cold or at room temperature, or prepared in 30 minutes or less.

A welcome addition to my cookbook shelf.

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5 of 5 people found the following review helpful:

5.0 out of 5 stars Great cookbook, Nov 21 2005

By A Customer

So far I've tried 3 recipes from the book, one from Spain, Morocco and Japan. All were definitely make agains. They were easy to follow and delicious. Recipes aren't complicated and ingredients easy to find in the cupboard or local stores. I'm looking forward to the adventure of travelling thru the rest of the world by trying their recipes.

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