- Paperback: 960 pages
- Publisher: Pavilion Books (4 Jan 2008)
- Language English
- ISBN-10: 1862057850
- ISBN-13: 978-1862057852
- Product Dimensions: 20.8 x 16.2 x 5 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 540,349 in Books (See Top 100 in Books)
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Product Description
Product Description
"1001 Foods" is a delicious collection of the best foods the world has to offer, from Julia Child's recipe for scrambled eggs to Mexican Chicken Mole and everything in between. Each food is described in loving detail, including fascinating insights into its historical and cultural significance, and illustrated with stunning, appetizing photographs. The subject foods are organized according to the structure of a classic dinner: from Soup to Nuts. There are recipes and features throughout on particular subjects such as the best chicken dishes, the most expensive ingredients, the most delicious artisanal cheeses of the world, and many others. The arbiters of the list are food professionals whose names are known in kitchens and bookstores worldwide. They share their expert opinions on the whole foods, dishes and cuisines that must be experienced at least once in a lifetime. Contributions from Nigella Lawson, Madhur Jaffrey, Jamie Oliver, Delia Smith, Rick Stein, Bill Granger, Claudia Roden, Jill Dupleix, Ken Hom and Donna Hay among others.
About the Author
Terry Durack, Australia's top food writer and restaurant reviewer and regular contributor to the UK's Independent on Sunday, writes the introduction to the book. With his profound knowledge of food, and wit as sharp as a mandoline, his writing is always delicious.
Inside This Book
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First Sentence
Nearly all cuisines have a version of meat-balls, and albóndigas are Spain's. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Nearly all cuisines have a version of meat-balls, and albóndigas are Spain's. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
6 of 8 people found the following review helpful
This a book to look at and salivate. BUT when I started reading through it... I almost choked :no "polpeti" were ever made in an Italian kitchen (bear with me, I am Italian): the Italian name for meatball is "polpetta" and the plural is "polpette". Also, although the word "fondue" may actually be used to mean "melted", "bourguignonne" doesn't mean "butter" but applies to a woman (or anything female)from Bourgogne (bear with me, I speak French). And the fondue bourguignonne is made with little cubes of meat cooked in a deep pan with very hot OIL (bear with me, I live in Geneva, where Fondue bourguignonne is a well known speciality). Shall I go on? Suffice to say that I shudder at the thought of some more exotic "experiences"!
Just wonderful and gastronomic feast to see all foods of the world . > Well recommended
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