The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them
Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards
Finalist for the Fortnum & Mason Food Book Award
“When we eat, we travel.” So begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. ...more
This collection of facts and recipes is divided first by continent, then by country, then by either the city or the region. I did apprec ...more
" When we eat, we travel " is the first sentence of the introduction and that is something that ...more
The book wasn't really what I expected. It's more of separate informational pieces than anything else. This isn't a bad thing, and I actually learned a lot while reading it. I also got a few ideas for what to do wi...more
Anytime a food writing book includes recipes, I can’t help but feel I’m getting a bonus. She takes it one step further by providing a “pantry list” after each chapter – an added bonus. In addition, she also references other food writing books.
Most fascinating were the historical references – how such events gave birth to emerging palates, and how that then influenced parts of other continents. I appreciated ...more
It sounds like a fun, thoughtful idea but the book ...more
I didn't have time to try any of the recipes before the book was due at the library, but a lot of them were so sim ...more
Every cuisine is introduced with a brief description, traditional food products and spices, and some classical recipes. There are plenty of curious facts. For example, the Italian "Prosciutto di Parma" is made from pigs, fed a strict diet that includes whey from locally made Parmigiano-Reggiano cheese, special cereals and chestnuts. And the Spanish "Jamon Iberico" is made from pigs, fed with acorns.
I was surprised by some exclusions (notably Malaysia and Indonesia) but I suppose it is dependent on the author's own experiences. I also would have preferred to see more references to local chefs rather than foreigners, even if they have mastered a certain cuisine. The Thai section, for example, referred to only David Thomson and Rosemary Brissenden - there are many, many Thai chefs with rec ...more
Each chapter focuses on the food of a specific region. A very condensed history of the area and its culinary evolution is given, as well as the occasional personal anecdote. The author then gives a couple recipes and discusses the dishes.
This format does not make for a very interesting rea ...more
In addition to recipes, the author has included a little bit of almost everything else to pique your interests about the different countries/regions that she describes: history, geography, and culture, and in part, how over time those have come to influence the food of those regions. I found this information particularly interesting, but wished she would hav ...more
The book is loudly and proudly London-centric. It is written for Londoners and, more generally, white British people (other cuisines are described as "theirs" while her UK c ...more
Holland took on a major endeavor: part cookbook, part history lesson, part travelogue in a survey of major foods from around the world. The end result is organized by continent and delves into 40 cuisines and 100 recipes.
As a his ...more
Each region is a chapter that describes things like geography, history, politics, and culture that have affected and influenced the cuisine found there. Each is represented by anywhere from ...more
The World on a Plate by Mina Holland is an epicurean journey. Ms. Holland guides readers through a virtual trip around the world.
The cookbook is organized by continent, and each chapter includes interesting facts about the area and the native cuisine. Of particular interest are the discussions of grape regions in France and the regional spice mixtures from a variety of areas in the Middle East and India. ...more
The layout is complicated - geography-based, ingredient-based ...it's like she couldn't pick which, so she made a less successful hybrid - but I would use this book if I were traveling to a place ...more
I liked that the recipes varied in skill, from simplistic to more complicated. I've only tested out the almond cake recipe and it was so-so in comparison to an actual Portuguese almond cake.
One thing the copy is missing is an Index of recipes, which makes it difficult for me to look them up, as the Table of Contents is based on region. I found the way some of the regions were broken down to be a little haphazard, but I did like most ...more
VERY informative. Learned a lot. Cool to see the interconnectivity between different culture's cuisines.
No pictures of food. NONE.
Only found 2 recipes to try.
Lots of foreign-language names of ingredients and dishes... And no clues to pronunciation. :(
Author's pescatarian leanings come through loud & clear- lots of fish and vegetarian dishes; very little meat. She's honest about it though, so is it bad? Or ok?
Recipes I Tried:
Pickled Cucumber Salad: Delicious! Cold, ...more
Mina Holland es periodista, escritora y especialista gastronómica en The Guardian. También ha colaborado en medios como The Observer, Waitrose Kitchen o Stylist. Su primer libro, El Atlas Comestible, ha sido traducido a siete idiomas y se ganó la admiración de cocineros como Ferrán Adrià o Paco Roncero. Actualmente es editora de Epicure, el suplemento de ...more