Reviews
"A brilliant project, a beautiful book, a must for any kitchen. Bravo Mark!" --Lidia Bastianich, author of "Lidia's Italian-American Kitchen and "Lidia's Family Table "I know of only one person who could put together such a treasury of the best recipes in the world: Mark Bittman. The man is an encyclopedia of food and food knowledge and only Mark could compile a collection of such breadth and depth. And I am envious because I know Mark sampled every single one of these recipes." --Jose Andres, author of" Tapas: A Taste of Spain in America and" Bon Appetit's Chef of the Year for 2004 "The amount of research and recipe testing that went into compiling this cookbook is awe-inspiring. The end result is a brilliant anthology of world cuisine--global recipes that are delicious and, in the best Mark Bittman tradition, easily recreated at home with minimum fuss but maximum flavor." --Daniel Boulud "Mark Bittman is among our most important and influential food writers. I respect his work enormously, which is why I'm greatly looking forward to cooking from his new book, a collection of recipes that would take me a decade to discover on my own." --Paula Wolfert, author of "Mediterranean Cooking and "Couscous and Other Good Food from Morocco "Mark gets Indian cuisine, and probably just about every other. He understands the world's home cooks and translates their spirit perfectly here." --Suvir Saran, author of "Indian Home Cooking, "A brilliant project, a beautiful book, a must for any kitchen. Bravo Mark!" Lidia Bastianich, author of Lidia's Italian-American Kitchen and Lidia's Family Table "I know of only one person who could put together such a treasury of the best recipes in the world: Mark Bittman. The man is an encyclopedia of food and food knowledge and only Mark could compile a collection of such breadth and depth. And I am envious because I know Mark sampled every single one of these recipes." José Andrés, author of Tapas: A Taste of Spain in America and Bon Appétit 's Chef of the Year for 2004 "The amount of research and recipe testing that went into compiling this cookbook is awe-inspiring. The end result is a brilliant anthology of world cuisineglobal recipes that are delicious and, in the best Mark Bittman tradition, easily recreated at home with minimum fuss but maximum flavor." Daniel Boulud "Mark Bittman is among our most important and influential food writers. I respect his work enormously, which is why I'm greatly looking forward to cooking from his new book, a collection of recipes that would take me a decade to discover on my own." Paula Wolfert, author of Mediterranean Cooking and Couscous and Other Good Food from Morocco "Mark gets Indian cuisine, and probably just about every other. He understands the world's home cooks and translates their spirit perfectly here." Suvir Saran, author of Indian Home Cooking, "A brilliant project, a beautiful book, a must for any kitchen. Bravo Mark!" - Lidia Bastianich, author of Lidia's Italian-American Kitchen and Lidia's Family Table "I know of only one person who could put together such a treasury of the best recipes in the world: Mark Bittman. The man is an encyclopedia of food and food knowledge and only Mark could compile a collection of such breadth and depth. And I am envious because I know Mark sampled every single one of these recipes." -José Andrés, author of Tapas: A Taste of Spain in America and Bon Appétit 's Chef of the Year for 2004 "The amount of research and recipe testing that went into compiling this cookbook is awe-inspiring. The end result is a brilliant anthology of world cuisine-global recipes that are delicious and, in the best Mark Bittman tradition, easily recreated at home with minimum fuss but maximum flavor." -Daniel Boulud "Mark Bittman is among our most important and influential food writers. I respect his work enormously, which is why I'm greatly looking forward to cooking from his new book, a collection of recipes that would take me a decade to discover on my own." -Paula Wolfert, author of Mediterranean Cooking and Couscous and Other Good Food from Morocco "Mark gets Indian cuisine, and probably just about every other. He understands the world's home cooks and translates their spirit perfectly here." - Suvir Saran, author of Indian Home Cooking, "A brilliant project, a beautiful book, a must for any kitchen. Bravo Mark!" -Lidia Bastianich, author ofLidia's Italian-American KitchenandLidia's Family Table "I know of only one person who could put together such a treasury of the best recipes in the world: Mark Bittman. The man is an encyclopedia of food and food knowledge and only Mark could compile a collection of such breadth and depth. And I am envious because I know Mark sampled every single one of these recipes." -José Andrés, author ofTapas: A Taste of Spain in AmericaandBon Appétit's Chef of the Year for 2004 "The amount of research and recipe testing that went into compiling this cookbook is awe-inspiring. The end result is a brilliant anthology of world cuisine-global recipes that are delicious and, in the best Mark Bittman tradition, easily recreated at home with minimum fuss but maximum flavor." -Daniel Boulud "Mark Bittman is among our most important and influential food writers. I respect his work enormously, which is why I'm greatly looking forward to cooking from his new book, a collection of recipes that would take me a decade to discover on my own." -Paula Wolfert, author ofMediterranean CookingandCouscous and Other Good Food from Morocco "Mark gets Indian cuisine, and probably just about every other. He understands the world's home cooks and translates their spirit perfectly here." -Suvir Saran, author ofIndian Home Cooking
