The world's 100 best recipes

by Roland Goock

Cooking, entertaining, food

200 pages, Hardcover

First published January 1, 1973

Reviews

[Manybooks · Rating 4 out of 5]

Yes, I really do wish I could actually find a used copy for purchase online of the original 1973 German language text (and sadly also seemingly no longer in current print) of Roland Gööck’s The World's 100 Best Recipes and primarily because Die 100 berühmtesten Rezepte der Welt was one of the main cookbooks my mother made use of very thoroughly and regularly, so that many of my favourite childhood meal memories did and still do indeed tend to come straight from the pages of Die 100 berühmtesten Rezepte der Welt (of borsht, cassoulet, baked beans, risotto, paella, ratatouille, pizza, green sauce, Pichelsteiner stew, various quiches and indeed many other favourites as well).

A wonderful and varied array of delightful taste sensations is Die 100 berühmtesten Rezepte der Welt and for its time (and in my opinion) also quite international in scope (but indeed, perhaps still a trifle one-sided for today's more global world and tastes, as there certainly are considerably less Asian based considerations featured in Die 100 berühmtesten Rezepte der Welt than there are European recipes presented), with generally simple enough to follow instructions that also work very well with regard to substitutions, and yes indeed, photographs for EACH AND EVERY RECIPE (something that is unfortunately not always the case with cookbooks and really should be a total given and not even up for debate). And the only true criticism I do have with regard to both the English translation (with regard to The World's 100 Best Recipes) and the German original (with Die 100 berühmtesten Rezepte der Welt) is that the recipes being shown from A-Z regarding their names is a bit distracting and really not all that useful in my opinion, that it would definitely make considerably more sense to present the recipes as either by country or region of origin or by what kind of a meal they represent (hors d'oeuvres, salads, soups, main courses etc.).

[James Hammer · Rating 5 out of 5]

Amazing book. I use it daily together with this blog https://kitchensnuggie.com/how-to-use... to cook dishes using different supplies following these recipes. I recommend this book for everyone who likes to cook and who likes to taste delicious dishes.