Lonely Planet Food Lover's Guide to the World 1st Ed.: Experience the Great Global Cuisines Hardcover – Oct 1 2012
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Perceptive Travel, May 2013 "Food Lover's Guide to the World" ranges from Thailand to Finland, from street food to haute cuisine. Its descriptions and photos are so mouth-wateringly attractive that you probably shouldn't send a copy to your uncle, the Trappist monk. He'll straightaway jump the wall and hike into town for a triple cheeseburger and fries. Every Day with Rachael Ray, April 2013 The photos are as tantalizing as the descriptions. Chicago Tribune, February 4, 2013 Yet it's a must-have for anyone who pesters locals for restaurant ideas, pokes around food markets or buys dumpling ladles as souvenirs. A terrific resource before you travel, it also has enough recipes from Spain's simple egg-potato tortilla to India's complex Hyderabadi biryani and Denmark's sweet flodeboller to keep cooks happy. Midwest Book Review, February 2013 The blend of in-depth history and culture and observations of worldwide food specialties and trends makes this a 'must' for culinary and travel holdings alike! Passport Magazine, February 2013 You ll lick your chops as you flip the pages of "Food Lover s Guide to the World" . . . Los Angeles Times, December 16, 2012 In the lavishly illustrated pages of this coffee-table tome, you'll find food and drink from a host of countries, recipes (pork "vindaloo" from India, "bibimap" from South Korea) and explanations of local foods unique to those places. Minneapolis Star Tribune, December 5, 2012 This movable feast packs a dizzying array of personal stories by celebrity writers and chefs (i.e. Mark Bittman, Eric Ripert), travel notes, restaurant reviews, festival calendars, sumptuous and spontaneous photos. The armchair traveler in me visited Paris through its cheeses, Mumbai through its street food, Bangkok through its curry. Suits me; I travel to eat. Wicked Good Travel Tips, December 4, 2012 This is a book that begs to be
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The books starts by going to Countries:
China France Germany Greece India Italy Japan Mexico Morocco South Korea Spain Thailand Turkey USA
Let's talk China first, regional cuisines explained, what herbs and changes taking place now. Staples like rice, dumplings, and hot pot ( all explained and where to find to eat if you are there), ingredients and preparation suggestions. Dim Sum, Tea, and even Peking Duck carry on. I loved the photos of each dish, the layout on the page was artistic and fun. made me hungry. Lastly were Chinese Festivals by month throughout the year, like Hong Kong's Food and Wine Month in November.
Regions were next: Australia and New Zealand, British Isles, Caribbean, Eastern Europe, Latin America, Middle East, Northern Europe, Southeast Asia, and global eating like Coffee or Jewish dishes.
I kept saying aloud, this is a Good book, well written and laid out. I highly recommend it.
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