From the Inside Flap
In this highly ambitious and accomplished work, which spans the globe, Mark Bittman gathers the best recipes that people cook every day on every continent in the world. And when he brings his immensely popular no-frills approach to dishes that might previously have been considered “exotic,” cooks gladly follow where they once feared to tread.
Bittman, in more than one thousand recipes, shows American cooks that there are so many other places besides Italy or France to turn to for inspiration. Asian food now rivals European cuisine’s popularity, and this book reflects that: it’s the first to give equal emphasis to European and Asian cuisine, and the easy-to-follow recipes for such favorites as Stir-Fried Vegetables with Nam Pla from Vietnam, Pad Thai from Thailand, Salmon Teriyaki from Japan, Black Bean and Garlic Spareribs from China, and Tandoori Chicken from India will be a hit with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday cooking. In addition, other less-familiar cuisines such as Turkish, Spanish, and Mexican are also explored in depth.
Shop locally, cook globally–Mark Bittman makes it so easy:
• Many recipes can be made ahead or prepared in under thirty minutes
• More than one hundred line drawings
• Sidebars and instructional drawings make unfamiliar techniques a snap
• 52 international menus, information on ingredients, 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.
About the Author
MARK BITTMAN is the author of the million-plus-copy-selling How to Cook Everything, the winner of the Julia Child/IACP and James Beard Foundation cookbook awards, the New York Times column The Minimalist, and three “Minimalist” cookbooks. He divides his time between Los Angeles and Connecticut.
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