The Best Recipes in the World

The Best Recipes in the World

 

 

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The author of How to Cook Everything takes you on the culinary trip of a lifetime, featuring more than a thousand international recipes.

Mark Bittman traveled the world to bring back the best recipes of home cooks from 44 countries. This bountiful collection of new, easy, and ultra-flavorful dishes will add exciting new tastes and cosmopolitan flair to your everyday cooking and entertaining. With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible, bringing his distinctive no-frills approach to dishes that were once considered esoteric.

Bittman compellingly shows that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and more with easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte. Plus this book is the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. The rest of the world isn’t forgotten either. There are hundreds of recipes from North Africa, the Middle East, and Central and South America, too.

Shop locally, cook globally–Mark Bittman makes it easy with:
• Hundreds of recipes that can be made ahead or prepared in under 30 minutes
• Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients
• An extensive International Pantry section and much more make this an essential addition to any cook’s shelf

The Best Recipes in the World will change the way you think about everyday food. It’s simply like no other cookbook in the world.

 

Editorial Reviews

When Mark Bittman is cooking–in every sense of the word–he gets results without fuss. Author of the almost subversively approachable How to Cook Everything, Bittman takes on big assignments and then delivers the goods. In The Best Recipes in the World, a collection of more than 1,000 international recipes, with winners like Chinese Black Bean and Garlic Spareribs; Pan-Seared Swordfish with Tomatoes, Olives, and Capers; and Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce, he’s done it again.

The selection, which covers cooking from Europe and Asia equally, is all can-do and instantly appealing–readers will want to “cook through” the whole chicken section, for example. But Bittman, a master distiller, also knows when more is more, with one caveat: “I don’t mind spending a long time cooking a single dish as long as I don’t have to pay too much attention to what’s going on,” he writes. Thus, even fuller-dress recipes like the Indian Red Fish Stew, Fast and Spicy, and Tea-Smoked Duck or Chicken can work for time-deprived cooks. A dessert section that includes the tempting likes of Orange Custard, Walnut Tart, and Caramelized Pars Poached in Red Wine, caps this incisive collection.
Included also are brief but enlightening notes on ingredients and techniques such as “On Pureeing Soups,” which compares all approaches thoughtfully. Symbols indicate a recipe’s potential to be made ahead or in less than 30 minutes (true of most), among other variables. With a beverage chapter and menu suggestions that are actually useful, the book will appeal to a wide audience, not only for its recipes but as a source of relaxed instruction. It’s an exploration of culinary essentials from a true essentialist. –Arthur Boehm

 

From Publishers Weekly
Mark Bittman thinks big, as we saw in his Great Wall of Recipes, How to Cook Everything. That doorstop of a title sold big, too; there are now more than 1.7 million copies in print. This volume, in the same I-can’t-believe-I-wrote-the-whole-thing vein, collects recipes from 44 countries.

Bittman successfully avoids the usual suspects, drawing as heavily from places like North Africa (home of Harira, a satisfying soup traditionally used to end Ramadan fasting) and India (Marinated Lamb “Popsicles” with Fenugreek Cream) as he does from easy targets like Italy and France.

The recipes are terrific in both their variety and execution. Bittman, who writes the New York Times’s “Minimalist” column, has a steady authorial voice and a knack for offering clear instructions, and he smoothly makes the exotic seem easy, or at least familiar (e.g., he compares Moroccan Chicken B’stilla to chicken pot pie).

The everything-in-one-place format works differently here than it did in his earlier book, which was, ultimately, about technique, not individual recipes, so while there are more than 1,000 recipes here, the reader doesn’t acquire quite the same “take-away.”

Still, for one-stop-shopping on the world’s cuisine, it’d be tough to find a better book.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

The Primal Blueprint 21-Day Total Body Transformation

The Primal Blueprint 21-Day Total Body Transformation: A step-by-step, gene reprogramming action plan Paperback

 

 

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Primal Blueprint author Mark Sisson presents a fun, easy-to-follow, practical guidebook to help you “get Primal” in only 21 days.

First, you’ll learn eight Key Concepts that represent the most important day-to-day elements living Primally, then tackle five Action Items that will enable you to literally reprogram your genes toward a long, healthy, and energetic life.

The Action Items are presented in a fun and life-transforming 21-Day Challenge, featuring daily diet, exercise, and lifestyle endeavors with corresponding journal exercises.

You’ll transition out of the regimented, carb-dependent, fat-storing Standard American Diet (SAD), the chronic, overly-stressful exercise patterns recommended by Conventional Wisdom, and other health-compromising elements of hectic modern life.

Instead, you’ll smoothly implement the evolution-tested lifestyle behaviors of our hunter-gatherer ancestors to promote optimal gene expression. By eating Primally, you’ll transform from a “sugar-burner” into a Sisson’s so-called “fat burning beast”, where stored body fat becomes your preferred fuel choice, and energy, hormone, metabolic, and immune function are optimized automatically.

With an intuitive mix of Primal workouts, you’ll get exceptionally fit in only a few hours per week — and have fun while you’re at it!

The Primal Blueprint 21-Day Transformation is stocked with photos, diagrams, concise section summaries, workout descriptions and photos, resource lists for Primal-approved foods and foods to avoid, recipe suggestions, and detailed real-life success stories to help you stay confident and focused on your Primal journey.

Unlike many complex, regimented, quick-fix programs, the Primal Blueprint 21-Day Transformation is a simple, sensibly-paced journey shaped by personal preference and a strong emphasis on enjoying comfortable modern life.

The material is scalable for everyone, from Type-A fitness die-hards who might benefit from a more relaxed approach, to couch potatoes who need motivation to take that first step.

Mark Sisson guides you in a light-hearted, irreverent tone that will make you feel comfortable and inspired, and never intimidated.

You can expect quick results in the first 21 days (fat loss, improved energy levels, fitness, and blood test markers), but your 21-Day Transformation is only the beginning of a life of ease and contentment that is possible when you live in harmony with your genetic requirements for health and longevity.