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The World's Finest Foods Hardcover – November, 1994

4.0 out of 5 stars 5 customer reviews

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Editorial Reviews

From Publishers Weekly

Large in scale and scope, Creber's (Thailand the Beautiful Cookbook) selective culinary atlas is well-stocked and luscious, offering an eyeful not only of foods but their homelands. Turn the pages slowly. You may feel like a traveler being serenaded by sights and aromas. Of course, the recipes are far from hidden-but extensive text and Phil Wymant's color photographs detail vineyards, castles, ancient statuary, hilltop villages, culinary history and more. The author devotes chapters to France, Japan, the United States, Indonesia, Russia, China, Greece, Spain, Thailand, Mexico, Italy and Morocco. Visually and otherwise, Greece offers one of the most striking chapters, with sidebars on feta cheese, rosemary and eggplant; Russia, too, is gloriously photogenic, from the beets used in salaty (salads) to less edible onion domes. Each chapter is long enough to represent typical dishes that are within our reach to prepare; wine notes, maps and a glossary of ingredients also help to situate us.
Copyright 1994 Reed Business Information, Inc.
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Product Details

  • Hardcover: 304 pages
  • Publisher: Stewart Tabori & Chang; 1st edition (November 1994)
  • Language: English
  • ISBN-10: 1556703740
  • ISBN-13: 978-1556703744
  • Product Dimensions: 1 x 10 x 13.8 inches
  • Shipping Weight: 5.1 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #2,851,568 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I was born in China and lived there for 23 years. I have also lived in America for 9 years. I won't judge this book for the other parts, but for the part of Chinese cuisine, I find this book highly inaccurate. The authors picked those dishes based solely on their western taste. I wonder even the sample pictures in the book were taken in American Chinese restaurants.

There was one dish 'Rice Noodles with Beef, Broccoli and Cashews'. The picture seems just a simple mixture of red peppers, broccoli, noodles, and cashews. The broccoli look raw. (Brocooli are rarely raw in authentic Chinese dishes, except for decoration purposes.) It's exactly what we could find in those garbage Chinese buffet places or American Chinese restaurants. Another dish is 'Szchuan Stir-Fry Beef with Hot Pepper', which is another mixture of red peppers, carrots, and beef strips. Real Chinese cooks would NEVER make things this way. I love Szchuan food, and they don't look like Szchuan food at all!

The first three dishes they chose are spring rolls, Cha Shao Pao, and wonton soup. Have you been to an American Chinese restaurant? If you ever pay attention to what Americans order most, spring rolls and wonton soup will always win. As for the main dish, they picked 'Lemon Chicken'. I was really angry when I saw this. Are you serious? Lemon Chicken??!! You only had 14 quotes for Chinese dishes, and you chose this one? Why don't you guys just put 'Orange Chicken' or 'General Tao's Chicken' into the book?

From the background chop sticks, plates, and bowls, I think all of them were made from ONE American Chinese restaurant. The authors probably think it's easy to fool American readers, because those Chinese dishes are their favorates anyways.
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Format: Hardcover
I was given this cookbook as a gift 15 years ago and I've been using it regularly ever since. Although the authors chose the regional recipes that would appeal to the Western senses, I find each country's recipes to be fun, interesting, and most importantly, delicious! The pictures and interesting facts make this more than just a recipe book, it's a great book to cook with when cooking with friends and family (as I do with my young daughters). The wine notes and cultural perspectives along with the great recipes put this book at the top of my list!
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Format: Hardcover
This is one of the best eclectic cook books we've ever found. The Asian and Mexican recipes always bring rave reviews from our guests.
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Format: Hardcover Verified Purchase
This cook book, although old, has all the basic info to cook different types of cuisines and you don't need to be an expert to use it!
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Format: Hardcover
This book is part coffee table book, part world tour, and part cookbook. Heavy and large, with gorgeous color photos, it's a feast for the eyes. Each country is introduced with a two-page spread that talks about the influences on the food, the history of the cuisine and what the most popular dining customs are for the county. Including recipes from China, France, Greece, Indonesia, Italy, Japan, Mexico, Morocco, Russia, Spain, Thailand, and the United States, it's like a mini world tour! The recipes I'm most looking forward to trying are Djej M'Qualli (Chicken with Green Olives and Preserved Lemons) from Morocco, Enchiladas de Pollo from Mexico, Yam Kai Dow (Crispy Fried Egg Salad) from Thailand, Carne con Olivas (Beef with Olives) from Spain, Soupa Avgolemono (Egg and Lemon Soup) from Greece, Shashlyk i Plov s Gribami (Shewered Lamb with Mushroom and Rice Pilaf) and Beef Stroganov from Russia, Hun Tun Tang (Wonton Soup), Ningmeng Ji (Lemon Chicken), Cha Shao He Chao Fan (Cantonese Roast Pork Strips and Fried Rice) and Xia Qiu (Crystal Shrimp) from China. I'm hungry just typing all that out! Each recipe includes a list of ingredients, directions, pictures, and a short explanation of where the dish is from and its history. Any ingredients that are essential to the county (i.e. olives or dates or soy sauce) have a small information box talking about the ingredient, like how it is made and it is history. Each recipe also includes "Wine Notes" about the best wine to serve with the dish. I'm excited to get started cooking and bring a little taste of the world to my kitchen.
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