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• by:
• Durack, Terry

Detailing such varied cuisines as Korean kimchi and France’s au pistou to Malaysian durian fruit and English neenish tarts, this comprehensive reference to the world’s food offers delicious dishes that must be experienced at least once in a lifetime. The ultimate culinary catalog complete with luscious photographs, this food bible is divided into course-based and ingredient-based chapters and includes more than 250 recipes for both culinary classics and more exotic fare--such as foie gras, aged aceto balsamico, blowfish sushi, and gratin Dauphinois. Each entry includes information about the food’s place of origin, presenting a little bit of history and lots of interesting tidbits, and the book's contributors include more than 80 renowned culinary professionals--chefs, writers, critics, and historians--who offer their expert opinions on the different recipes. A handbook of exquisite dishes, rare ingredients, and sumptuous feasts, this is a must-have reference for must-eat foods.