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New Great Dishes of the World Hardcover – 19 Sep 1997

4 customer reviews

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Hardcover, 19 Sep 1997
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Product details

  • Hardcover: 256 pages
  • Publisher: Boxtree Ltd; First Edition edition (19 Sept. 1997)
  • Language: English
  • ISBN-10: 0752210599
  • ISBN-13: 978-0752210599
  • Product Dimensions: 29.4 x 22.6 x 2.6 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 364,561 in Books (See Top 100 in Books)

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Product Description

Amazon Review

New Great Dishes of the World is Robert Carrier's long-delayed sequel to his Classic Great Dishes of the World, which was first published in 1963. In the four decades since, much has changed. Ingredients and techniques once deemed impossibly exotic are at the fingertips of any cook who wants to reach out and take them. So Robert Carrier has again assembled a collection of outstanding recipes from around the world, but now reflecting modern tastes. The new internationalism is manifested most clearly in the section dealing with breakfasts (or rather, Great Breakfasts--Carrier is evidently an indefatigable self-promoter and all the chapters are Great). Thai Crab Cakes, Creole Spiced Sausage Patties, Tunisian Adja with Eggs, Hong Kong Congee all sit happily alongside each other. Starters include Oysters in Champagne with Caramelized Spring Onions, Japanese Seared Beef with Fresh Ginger and the classic Artichoke Hearts with Foie Gras. Soups range from the creations of great chefs such as Paul Bocuse and Gordon Ramsay to Italian Mama's Comfort Soup, while pasta dishes take in Chinese Egg Noodles with Crisp Vegetables and Franco Taruschio's Bigoli with Chicken Liver Sauce. Lunch dishes are mostly seafood or vegetarian. The section on Great Dinners is heady indeed, including contributions from Raymond Blanc (Fillet of Lamb Baked in a Salt Crust with Rosemary), Fredy Girardet (Pan-Seared Fillets of Red Mullet) and the Hotel Crillon ('Hearts' of Pigeon with Chicory). An exhilarating collection, then, from a supremely confident and cosmopolitan cook; and worthy of its famous predecessor. -- Robin Davidson --This text refers to an out of print or unavailable edition of this title.

Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

21 of 21 people found the following review helpful By "davidpieter" on 11 Nov. 2003
Format: Hardcover
This recipe book has served as my cooking school and textbook during the past six years since its first publication in 1997. After many hours in the kitchen I can honestly say it still remains my favourite recipe book. It is a modern version of its predecessor: “Great Dishes of the World”, which served as standard encyclopaedia of world famous dishes for many years. The philosophy behind “new Great Dishes” is stated in the introduction: “there is a new simplicity … that does away with disguises, complex sauces and elaborate combinations of ingredients and lets the essential qualities of the food shine through”. The first chapter is about the “new basics”, how to preserve lemons, roast tomatoes, make sweet onion confit or chilli jam, how to mix the spices for Jamaican jerk seasoning or Moroccan chermoula. The book is further roughly divided into types of dishes: breakfast, brunch, lunch, starters, salads, vegetables, dinner, classics and more.
The wonderful thing about this book is that it does not only contain Carrier’s ideas, but that he plays the role of editor in an anthology of great recipes. He refers to a number of other (now) famous chefs, such as Gordon Ramsay, Paul Bocuse and Tetsuya (in fact, I first read about Tetsuya in “new Great Dishes”, and went on to buy the wonderful recipe book carrying his name in 2002).
And what an anthology!
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4 of 4 people found the following review helpful By Bluebell TOP 500 REVIEWER on 13 Feb. 2009
Format: Paperback Verified Purchase
I have enormous respect and admiration for Robert Carrier as I feel he taught me to cook from the early 1970s with his master-work "Great Dishes of the World". The backbone of my repertoire comes from that superb book and so I bought this, his later book, "New Great Dishes of the World". I was a little disappointed as I don't feel his heart was his this book as it was for the earlier work in which his passion and sheer enjoyment in the recipes he described shone through his writing. The new recipes are more fashionable, in that they largely eschew cream and butter, but they are not great in the same way that the classics of the earlier book are nor, I think, will they stand the test of time in the same way.
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1 of 1 people found the following review helpful By Jeanette Heydn on 19 Dec. 2011
Format: Hardcover
I saw this book at my Mother-in-law's house, and bowsing through it, decided it was a must have. A huge variety of very 'do-able' recipies.
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0 of 1 people found the following review helpful By Mr. William on 24 Mar. 2015
Format: Hardcover Verified Purchase
A very good cookery book in very good condition at a great price.
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