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1001 Foods You Must Taste Before You Die
From single press extra-virgin olive oils and artisanal cheeses to more exotic fare such as zebra jerky, this compilation is a cornucopia of culinary delicacies from every cuisine around the globe. Featuring luscious photographs and descriptions of must-eat foods from sweet to savory, this culinary gazetteer of the world offers expert guidance on how to really eat like a local when in Rome or how to find the most authentic Peking duck when visiting Beijing. Any foodie will delight at the fact-filled descriptions and marginalia and sidebars bursting with culinary history and trivia. Whether looking for the "must-taste treats" to seek out on your next vacation or inspiration for a romantic dinner for two, this compendium is sure to be a source of gourmet inspiration, certain to expand even an experienced epicure’s mental grocery list. The book is divided into sections based on food type (meats, dairy products, fruits, vegetables, sweets and confections, etc). Included are classics as well as delicacies little known outside their home turf. Each entry features authoritative yet opinionated descriptions as well as anecdotes about the producers or the region ensuring that this book will have wide appeal to connoisseurs and novices alike.
960 pages, Hardcover
First published June 6, 2008
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Displaying 1 - 28 of 28 reviews
February 10, 2023
Please note as a primary and important caveat that Frances Case's 1001 Foods You Must Taste Before You Die should really be approached with caution by those who are in any way sensitive or squeamish with regard to reading about, but especially also with regard to looking at pictures (at depictions) of slabs of meat and seafood (and I personally, have indeed found the multitude of pictures of one dead fish, of one slab of meat after another rather off-putting, the nature of the proverbial beast, perhaps, but still rather uncomfortable to say the least and enough for me, even though I am neither a full vegetarian or a vegan to cringe again and again).
And while I indeed absolutely adore and appreciate the two sections on fruit and vegetables of 1001 Foods You Must Taste Before You Die (and am only a bit sad that with many of the oh so appealing selections, one actually often would have to travel long distances by plane in order to taste them, or rather, in order to taste them in a locally produced and harvested situation, which of course usually means riper and more tasty fruit, berries and vegetable than if I were to purchase the same at my local supermarket or even a so-called greengrocer), and was also made very hungry by the dairy, grains, bakery and confectionary chapters (actually wanting to travel to Germany for Harzer Roller and to Switzerland for their many oh so wonderful cheeses, which one can often only dream about in Canada, as even specialised cheese mongers generally still have a pretty standard and mundanely limited selection, with gouda, brie, parmesan and cheddar cheeses often being the main and most popular features), the section on especially seafood actually really and sadly makes me rather livid, as there are so many inclusions in 1001 Foods You Must Taste Before You Die that clearly feature seafood from exploited, overfished, and yes, even at times critically endangered and threatened species. And while Frances Case might well and indeed point out which species of fish, which species of mussels and clams, which species of crab, shrimp and lobster are to be avoided and that there are major issues with regard to animal welfare for frogs (and have been for decades), honestly, and in my opinion, ANY species of fish etc. that has sustainability issues, any species of seafood mentioned that has issues with overfishing, possible abuse and the like should NOT even have been included in her book, no matter how delicious the prepared final product is deemed to be (and that from the one-hundred or so presented seafood suggestions, nearly half are shown as being overfished, overexploited and perhaps even to be avoided, that alone is most significantly troubling).
Finally and furthermore, and last but certainly not least, while I do well know and even much reaslise that caviar is still seen as a major delicacy, considering the precarious conservation status of most sturgeon species in general, it in my opinion should definitely NOT have been included in 1001 Foods You Must Taste Before You Die, period. I mean, turtles and turtle soup have thankfully not been included (although they indeed did use to be considered pretty much la crème de la crème of gourmet consumption), so why not do the same with regard to caviar (or perhaps, at least, relegate the most seriously problematic inclusions, the ones that feature animal species, actually ANY kind of food animal or plant species, whose conservation status is seriously threatened, precarious, or where there are possible and serious issues with how animals are raised, how the end product is obtained, such as for example with foie gras, Kobe beef and some of the cold cut products, to the back of 1001 Foods You Must Taste Before You Die as an appendix).
Two and a half stars for 1001 Foods You Must Taste Before You Die, and really, as much as I have enjoyed (and even massively so), some of the sections, that in the seafood section so many of the inclusions feature fish etc. that have been overexploited enough for there to be lasting issues with regard to their conservation status, with regard to their very survival in the wild, that is enough of a personal no-no for me to round this book down to only two stars and to only recommend it with major caveats and reservations.
And while I indeed absolutely adore and appreciate the two sections on fruit and vegetables of 1001 Foods You Must Taste Before You Die (and am only a bit sad that with many of the oh so appealing selections, one actually often would have to travel long distances by plane in order to taste them, or rather, in order to taste them in a locally produced and harvested situation, which of course usually means riper and more tasty fruit, berries and vegetable than if I were to purchase the same at my local supermarket or even a so-called greengrocer), and was also made very hungry by the dairy, grains, bakery and confectionary chapters (actually wanting to travel to Germany for Harzer Roller and to Switzerland for their many oh so wonderful cheeses, which one can often only dream about in Canada, as even specialised cheese mongers generally still have a pretty standard and mundanely limited selection, with gouda, brie, parmesan and cheddar cheeses often being the main and most popular features), the section on especially seafood actually really and sadly makes me rather livid, as there are so many inclusions in 1001 Foods You Must Taste Before You Die that clearly feature seafood from exploited, overfished, and yes, even at times critically endangered and threatened species. And while Frances Case might well and indeed point out which species of fish, which species of mussels and clams, which species of crab, shrimp and lobster are to be avoided and that there are major issues with regard to animal welfare for frogs (and have been for decades), honestly, and in my opinion, ANY species of fish etc. that has sustainability issues, any species of seafood mentioned that has issues with overfishing, possible abuse and the like should NOT even have been included in her book, no matter how delicious the prepared final product is deemed to be (and that from the one-hundred or so presented seafood suggestions, nearly half are shown as being overfished, overexploited and perhaps even to be avoided, that alone is most significantly troubling).
Finally and furthermore, and last but certainly not least, while I do well know and even much reaslise that caviar is still seen as a major delicacy, considering the precarious conservation status of most sturgeon species in general, it in my opinion should definitely NOT have been included in 1001 Foods You Must Taste Before You Die, period. I mean, turtles and turtle soup have thankfully not been included (although they indeed did use to be considered pretty much la crème de la crème of gourmet consumption), so why not do the same with regard to caviar (or perhaps, at least, relegate the most seriously problematic inclusions, the ones that feature animal species, actually ANY kind of food animal or plant species, whose conservation status is seriously threatened, precarious, or where there are possible and serious issues with how animals are raised, how the end product is obtained, such as for example with foie gras, Kobe beef and some of the cold cut products, to the back of 1001 Foods You Must Taste Before You Die as an appendix).
Two and a half stars for 1001 Foods You Must Taste Before You Die, and really, as much as I have enjoyed (and even massively so), some of the sections, that in the seafood section so many of the inclusions feature fish etc. that have been overexploited enough for there to be lasting issues with regard to their conservation status, with regard to their very survival in the wild, that is enough of a personal no-no for me to round this book down to only two stars and to only recommend it with major caveats and reservations.
April 24, 2015
Okay, I'll admit - I did not read every word of this very, very long book. I looked at the pictures! Especially all the cheeses. MMMM. This book made me hungry. It also made me a bit sad - I will probably never go to these foreign countries to eat some of this food. Or, if I can find the food here in the U.S., it won't be the same - it will be mass marketed, not grown from a local farm. That being said, it still made me hungry. And it was fun to peruse. I liked looking at some of the unusual vegetables and fruit. And there's a certain sense of satisfaction when you actually find something that you have eaten.
November 23, 2020
Ah, the day after Thanksgiving in the United States; bloating from the feast yesterday has barely subsided before starting in upon today's leftovers; the multitude of special foods has become the hallmark of the holiday. Because of this, I thought I would reflect a bit on the latest entry in the 1001 series I've flipped through; “1001 Foods You Must Taste Before You Die, “ an interesting, yet ultimately flawed, entry in the series. Cranberries, pumpkin, sweet potatoes, turkey, all are examples of favorite ingredients in the Thanksgiving feast, and all make appearances in this diverse, nearly overwhelming list of food. Organized (very) roughly into broad headings of fruits, vegetables, dairy, fish, meats, aromatics, grain, bakery, and confections, both well-known and obscure treats from across the globe are described by the editors.
Of course, taste is one of the most subjective of the senses, and the descriptions of the sublime, pungent, “toothsome” flavors illustrate one of the major weaknesses of the work; the photos and text can only offer so much. To make matters even more difficult, little advice is given on how to come by the more obscure items without extensive travel. Generally, the list concentrates on edible ingredients, rather than any type of specific dishes or recipes in world cuisine, though this comes to be more debatable, especially in the bakery and confections sections (which are the smallest in the book). It is fun to learn more about so many of the world's most beloved culinary delights, such as cucumbers or crumpets, as well as rare items rarely seen outside their homelands, such as cape gooseberries and churpi (yak cheese). Also, I must admit that I was disappointed that, while including such delectable treats as natto (fermented soy beans), Casu Marzu (Sardinian “rotten cheese,” literally infested with maggots), and sheep head, lutefisk was left out (granted, they did include cod). Oh, well! In any case, entertaining, but I am quite sure there are more useful reference works on world ingredients.
Of course, taste is one of the most subjective of the senses, and the descriptions of the sublime, pungent, “toothsome” flavors illustrate one of the major weaknesses of the work; the photos and text can only offer so much. To make matters even more difficult, little advice is given on how to come by the more obscure items without extensive travel. Generally, the list concentrates on edible ingredients, rather than any type of specific dishes or recipes in world cuisine, though this comes to be more debatable, especially in the bakery and confections sections (which are the smallest in the book). It is fun to learn more about so many of the world's most beloved culinary delights, such as cucumbers or crumpets, as well as rare items rarely seen outside their homelands, such as cape gooseberries and churpi (yak cheese). Also, I must admit that I was disappointed that, while including such delectable treats as natto (fermented soy beans), Casu Marzu (Sardinian “rotten cheese,” literally infested with maggots), and sheep head, lutefisk was left out (granted, they did include cod). Oh, well! In any case, entertaining, but I am quite sure there are more useful reference works on world ingredients.
November 19, 2022
A very nice book - you learn lots about other cultures eating habits & the photos are just amazing. The book explains many facts about preparing food which you might always have had wondered about before! Great idea!!!!
February 4, 2009
I am so hungry right now.
December 28, 2008
I wanted more "food" from this in terms of meals and dishes. It's really just a book of ingredients. Which is fun, but not necessarily what I was hoping for.
May 7, 2012
a good book that makes you hungry every time you read it
March 19, 2018
I am not sure about trying all the foods listed in the book before passing....but there is a very interesting array of items to view, taste, consider consuming, putting on your forget this list. Liked that there were pictures, yet some of the pictures should have included the whole item before peeling, slaughter, cleaning, etc; as both whole item pictures and then prepared views would have provided a fuller sense of the items being described. Still a very good reference book for food stuff.
June 29, 2020
Not what I expected. I had hoped to learn more about dishes from various cultural cuisines. Instead, each page was dedicated to just one very specific ingredient rather than the dishes in which they are used. Not bad, just not as culturally enlightening as I would have liked.
July 10, 2021
Interesting but gave it up after a few pages as I will never even begin to put a dent in this list.
dnf-2
September 5, 2023Basically, it's an encyclopedia of food items, not a collection of especially good foods that you ought to try eating.
March 11, 2019
Love the way it is organized. Will be a life long reference book for me.
June 18, 2009
Sacher-torte, a chocolate cake to die for, hails from Vienna. IT has two glorious tiers of rich, intensely flavored chocolate sponge, sandwiched together with apricot jam, and swathed in a glossy chocolate coating. The cake was invented in 1832 by Franz Sacher, a sixteen-year-old apprentice working in the kitchens of Prince Metternich, the legendary Austrian diplomat. When Metternich ordered a grand dessert for distinguished guests and the head chef was taken ill, Sacher stepped in to create a splendid chocolate cake. To this day, Sachertorte continues to be baked to the original, well-guarded recipe.
In 1876, Sacher's son, Eduard, opened the Hotel Sacher in Vienna, and an authentic Sacher-torte must carry the official hotel seal on the face of the cake, made in chocolate. Cakes to carry away should be packed in a gold-cornered wooden box, bearing the registered trademark "Hotel Sacher Wien" on the lid, and have a wood engraving of the Hotel Sacher Wien inside the cover. The box should then be gift-wrapped in Bordeaux-colored paper and decorated with a Biedermeier design.
In 1876, Sacher's son, Eduard, opened the Hotel Sacher in Vienna, and an authentic Sacher-torte must carry the official hotel seal on the face of the cake, made in chocolate. Cakes to carry away should be packed in a gold-cornered wooden box, bearing the registered trademark "Hotel Sacher Wien" on the lid, and have a wood engraving of the Hotel Sacher Wien inside the cover. The box should then be gift-wrapped in Bordeaux-colored paper and decorated with a Biedermeier design.
September 15, 2012
For starters I'm happy that this was not a compilation focused on a) American and major European food items, and b) food items from key food pegs such as Thai, Chinese, Japanese or Mexican culinary cultures.
I haven't had a chance to finish it yet, but it's a nice way to see how far one has gone as a gourmand. It's nice to see, too, that it's not all about truffles and other exotic items but include things as common as bananas and nuts.
Personally I wish there were more descriptions and photos but overall it's a great companion to any foodie out there.
I haven't had a chance to finish it yet, but it's a nice way to see how far one has gone as a gourmand. It's nice to see, too, that it's not all about truffles and other exotic items but include things as common as bananas and nuts.
Personally I wish there were more descriptions and photos but overall it's a great companion to any foodie out there.
October 10, 2011
An interesting effort at bridging the multiplicity of wonderfully diverse ingredients. A great coffee table book and wonderful to flip through like a reference tome. It is always a mammoth task to catalogue a finite list of infinite ingredients (they left out some truly fantastic ingredients from China) but then hey, from what they have covered, they have done in an interesting and well researched manner. Time to get cooking!
Read
May 14, 2009For an inspiring and engagingly browsable book about food, you will delight in the fact-filled descriptions and culinary history / trivia offered in 1001 Foods You Must Taste Before You Die. I’ve had fun with the fruit section, so far, but I’m really looking forward to perusing the dairy entries!
December 19, 2012
very interesting collection, hindered only by the absence of a map or symbols or something telling where the super-rare foods come from. mostly included in the narrative, but that's a lot of narrative to sift through if you're just visiting japan, say. but good photos and nice background on each ingredient.
April 4, 2011
I really enjoyed this book. I was amazed at what kinds of foods were out there. I had no idea.
I was shocked at how much there was that I had never heard of before.
Of anything, I really want to try a moon-cake or dragon-fruit.
I was shocked at how much there was that I had never heard of before.
Of anything, I really want to try a moon-cake or dragon-fruit.
March 30, 2016
I would be hard pressed to rate a book of lists 5*, and I docked it another point for:
1. Incompleteness/inconsistency - disappointingly, not all foods have a photo.
2. The mundaneness of some of the entries.
But. It was interesting and inspiring.
1. Incompleteness/inconsistency - disappointingly, not all foods have a photo.
2. The mundaneness of some of the entries.
But. It was interesting and inspiring.
January 22, 2016
It turns out I haven't eaten much in my life, so frustrating to find out there is so much more out there and you can't get to it, a few entries are without pictures, usually those you're really curious to see.
Currently reading
January 8, 2009Wow! A six pounder!
Absolutely fascinating so far...
Absolutely fascinating so far...
Want to read
March 16, 2009Got this for my bday from my bro- and sis-in-law (thanks Nicolette!)
I already want to eat a finger lime and a rambutan and some ackee!
I already want to eat a finger lime and a rambutan and some ackee!
July 19, 2010
I'm learning about so many different foods from this book, I'd recommend it to anyone with an interest in food.
September 7, 2011
Travel the world via your taste buds. Beautiful color photos. Names of foods cross referenced in other languages.
December 8, 2013
The most beautiful book on foods. Must have.
April 22, 2014
I knew I wouldn't be able to finish this book before it had to go back to the library. But the parts I was able to read were ok.
May 26, 2016
A good book for adding culinary adventure into one's life, but too particular in some instances. Well worth owning for any gourmand or adventure eater.
August 23, 2009
Great beautiful book...
Displaying 1 - 28 of 28 reviews