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126th out of 127 books
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The Best Recipes in the World
by
Mark Bittman
With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible.
In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once ...more
In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once ...more
Hardcover, 768 pages
Published
February 25th 2009
by Broadway
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Mr. Bittman's recipes in HOW TO COOK EVERYTHING are simply amazing. His instructions are always clear and easy-to-follow. I even bought an extra copy as a wedding gift to a good friend. With some expectation in mind, I got myself this recipe book that showcases various international cuisines. Unfortunately the recipes are rather inconsistent. The Western dishes are not bad but the Asian ones are no good. If you have tasted authentic South East Asian food, you may not find this book very helpful....more
THis has become my go-to cookbook. I've made numerous recipes, and so far only one was a bomb with my family. Well I liked it, but admittedly it was a bit bland and my husband is one who prefers to taste spice and not the food. But even so, I'd make it again, the first time was dress rehearsal, now I know what I'd add to add some more uuumph.
All the other recipes have been delicious and I've gotten excited about cooking again after a long long slump of 10 years. Thank you, Mark!
All the other recipes have been delicious and I've gotten excited about cooking again after a long long slump of 10 years. Thank you, Mark!
I like to eat a variety of international cuisines, but I don't like thumbing through several dozen cookbooks for that magic combination of ' sounds great' and 'I have these ingredients on hand'. I loved how all the main organizational theme of this book was by course and then ingredient, not regional. This is a cookbook for the practical, busy cook who likes a little variety. One to add to my personal shelf.
Not that I've read this whole thing or anything, but I find it very useful. I have attempted my very first tagine and onigiri, and found some very helpful information on very basic things like making short grain rice properly. Straightforward recipes, though sometimes he forgets to tell you what to do with an ingredient or two. Any moderately intelligent kitchen person can figure it out, though.
My mom and I have found some of the best international recipes in this book and they are so good they have become regular meals for the family. Best recipes we've discovered so far: Chicken with Olives (Morocco), Roast Lamb with Orange and Thyme (Greece), Chicken Curry (Malaysia), Matambre (Argentina), Veal Paprikas (Hungary).
I feel bad giving Mark Bittman only 4 stars, but I've found a few flaws in some recipes I've tried. I will stick with it. I love reading his descriptions of food origins and his philosophy around cooking ethnic foods is inspiring. My goal is to do one new recipe a week. I think I'm reading too many cookbooks.
This is an excellent companion to the How to Cook Everything, and I would love to have them both electronically as my two travelling cookbooks--which is not what has happened, but these would be my choice, and if I had to have only 10 cookbooks they would both be in that group--thankfully I have 100's :-)
I like Mark Bittman a lot. I read his columns and I DVR his shows. He's an arrogant, smug man as he should be since he has the job every foodie wants. This is book is okay. It's not overly complex and I love the organization and layout. It's not really a kitchen neccessity though - I really prefer my Asian cuisine books to be separate from one another and I know I can probably source better recipes from other sources. It should be called "Decent Recipes of the World that Even Bad C...more
I love this book - the recipes are easy to follow, delicious and have really broadened my home cooking experiences. Can't wait to get my hands on more Bittman books!
A real hero of mine. An honest view of food and a talent for making a meal interesting and easy.
I have learned a lot from his work.
I have learned a lot from his work.
Obviously I haven't read this book cover to cover. But Bittman's recipes never let me down, and his explanatory text is wonderful.
I picked this up at the Good Will. Not a lot of recipes I would actually cook.
Sherene
is currently reading it
Everything I've made from this book is delicious.
Very complete - huge book.
Don't' be fooled by Mr. Bittman's often painful NYTimes.com video series ("the Minimalist"(oh, the pain!)) This book is totally great and great for beginners who feel like they can probably skip the kids stuff. Especially good if you live in an urban area because almost every recipe contains one really hard to find ingredient.
my new favorite cookbook! it's comfort food from around the world. for example -- italian chestnut soup, spinach pancakes from finland, coconut chutney from india, foofoo from ghana, thai peanut sauce, japanese somen (cold noodles). there are fish, poultry, and meat recipes, but there are also tons of vegetarian options!
This is truly a great cookbook. My roommate snagged it from the library, and it was tempting me from our kitchen table. Now I'm the proud parent of lion's head soup. Mmm, delicious. Everything Suzie made from here was good.
like "how to cook everything" but global. any staple you've had at your favorite thai/indian/chinese/mexican/french/spanish/moroccan/ethiopian/greek, etc. restuarant is here. a good foundation cookbook.
a really good solid cookbook..nothing short of encyclopedic..the real joy is in the variety of cuisines bittman seems to be comfortable with..and he undertands indian cooking!
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Kristin
rated it
Recommends it for:
anyone who loves international cuisine
Recommended to Kristin by:
Alison
An excellent international cookbook. Every recipe that I have tried from this book has been delicious and fairly easy.
excellent guide and resource for a variety of ethnic cuisines. It includes from countries I had forgotten even existed.
got this one for Christmas when it came out, Tons of seafood and shellfish recipes from all over the world.
Encyclopedic, and all the recipes I've tried so far work.
Whoever did the index should be mugged
Essential cook book.
I love Mark Bittman!!!
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Mark Bittman is an American food journalist and author. He writes a weekly column for The New York Times dining section called The Minimalist.
In 2009 Bittman published Food Matters discussing the topics of environmental challenges, lifestyle diseases, and the overproduction and over consumption of meat, simple carbohydrates, and junk food.
Bittman is married to New York Time...more
More about Mark Bittman...
In 2009 Bittman published Food Matters discussing the topics of environmental challenges, lifestyle diseases, and the overproduction and over consumption of meat, simple carbohydrates, and junk food.
Bittman is married to New York Time...more
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