The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman

The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home Reviews

• 
  Lori

  THis has become my go-to cookbook. I've made numerous recipes, and so far only one was a bomb with my family. Well I liked it, but admittedly it was a bit bland and my husband is one who prefers to taste spice and not the food. But even so, I'd make it again, the first time was dress rehearsal, now I know what I'd add to add some more uuumph.
  
  All the other recipes have been delicious and I've gotten excited about cooking again after a long long slump of 10 years. Thank you, Mark!
• 
  Sylvia

  Mr. Bittman's recipes in HOW TO COOK EVERYTHING are simply amazing. His instructions are always clear and easy-to-follow. I even bought an extra copy as a wedding gift to a good friend. With some expectation in mind, I got myself this recipe book that showcases various international cuisines. Unfortunately the recipes are rather inconsistent. The Western dishes are not bad but the Asian ones are no good. If you have tasted authentic South East Asian food, you may not find this book very helpful. Most of them turn out rather bland and unimpressive (as agreed by my other friends using the same). Sorry to say so but any ordinary cookbook published in Asia will be better. I am just hoping that the English readers of this book would keep an open mind that Asian food is far more aromatic, delicious and flavorful than what appears in this recipe book.
• 
  Jess

  my new favorite cookbook! it's comfort food from around the world. for example -- italian chestnut soup, spinach pancakes from finland, coconut chutney from india, foofoo from ghana, thai peanut sauce, japanese somen (cold noodles). there are fish, poultry, and meat recipes, but there are also tons of vegetarian options!
• 
  Bridget

  My mom and I have found some of the best international recipes in this book and they are so good they have become regular meals for the family. Best recipes we've discovered so far: Chicken with Olives (Morocco), Roast Lamb with Orange and Thyme (Greece), Chicken Curry (Malaysia), Matambre (Argentina), Veal Paprikas (Hungary).
• 
  Nicole

  This is an interesting, approachable book. I can tell this is an older one of Bittman's titles because he does not shy away from meat, butter, cream and other heavy ingredients that his newer books use more sparingly. I have to admit that I was tempted by many of these recipes but in reality I doubt I would make them often as I have also moved away from that kind of cooking. This would be a great "second shelf" book to have on hand for fun.
• 
  Suzanne

  I feel bad giving Mark Bittman only 4 stars, but I've found a few flaws in some recipes I've tried. I will stick with it. I love reading his descriptions of food origins and his philosophy around cooking ethnic foods is inspiring. My goal is to do one new recipe a week. I think I'm reading too many cookbooks.
• 
  Catherine Woodman

  This is an excellent companion to the How to Cook Everything, and I would love to have them both electronically as my two travelling cookbooks--which is not what has happened, but these would be my choice, and if I had to have only 10 cookbooks they would both be in that group--thankfully I have 100's :-)
• 
  Jim

  They say you're lucky to get three new recipes out of a cookbook, there are over 10 recipes that i noted. Fish Taco's turned out great, salsa verde, and i've incorporated a few ingredients in recipes due in part to this read.
  
  I hope to make a chutney dish, soon.
• 
  Marian

  got this one for Christmas when it came out, Tons of seafood and shellfish recipes from all over the world.
• 
  Kristin

  An excellent international cookbook. Every recipe that I have tried from this book has been delicious and fairly easy.
• 
  Sara Townsend

  I love this book - the recipes are easy to follow, delicious and have really broadened my home cooking experiences. Can't wait to get my hands on more Bittman books!
• 
  Mckinley

  Very complete - huge book.
• 
  Varied Books

  On sale $1.99
• 
  Alisa Wilhelm

  A bit generic but it's meant for home cooks to be able to easily reproduce these recipes without having to buy a ton of obscure spices. No pictures (in the ebook at least) and very heavy handed on the seafood. I tried a few of the recipes and they were easy enough and satisfying, even if I wouldn't make them again. I'm enjoying using this from the library but I really don't know if there are enough keepers that I would buy this book. I do love Mark Bittman and own other cookbooks by him, however.
• 
  Rebecca

  Perhaps the ultimate cooking bible? I love this cookbook and definitely a favourite. I love how it includes a vast array of cuisines, cooking style and ingredients. I have some new favourite recipes which including combing ingredients I would have never thought of combining. I love how books and cookbooks expand the mind and the possibilites!
• 
  Scott Andrews

  incredible. a must own.
• 
  Laura

  Bittman is an incredible cookbook writer. He gives just enough history; the steps are super easy to follow; I've generally found his prep times to be accurate; and he tries to use ingredients that you can get in most grocery stores. This book completely delivers all those things. It's doorstop size, and includes everything from Greek, Polish and Korean cuisine to Italian and most Asian and European countries are included. There are also some from Africa and Scandinavia. He gives a little bit of background on each recipe, and in the beginning kind of gives a pep talk, explaining highlights of most of the types of cuisine included (like coaxing people not to be afraid of Indian cooking due to the long ingredient list - most of the time, it's spices that you just buy once a year).
  
  My problem with the book is that it's organized by type of dish (for example, cold appetizers). This is great, but when you go to the section, it's so broad that it's hard to narrow down. I want a cold appetizer, but do I want bean dip or chilled octopus? It's almost too broad. You have recipes from various countries sitting next to each other that are quite different. This could be a good thing - if you like ravioli, you'll probably like pierogi. But I also found it a little overwhelming.
  
  This is a well written book, but I'm not sure I'd use it enough to warrant it's size or expense. This would be great for an adventurous cook who would otherwise have a stack of ethnic cookbooks.
• 
  Yaaresse

  Update to add:
  I just had a chance to look through the Kindle edition of this cookbook, and it's terrible. There's no way to find recipes via the index because there are no links. Recipes are not listed or linked in the Table of Contents, nor are they listed at the beginning of chapters. The search features in Kindle is completely useless for recipes since you pretty much have to remember the exact name of a recipe for it to be effective. Bittman, what the hell were you thinking? Did you even look at the Kindle version or did you just take the publisher's word that it would be fine?
  
  In short, if I were to rate the Kindle edition, it wouldn't get a single star simply because it's not functional without navigation. Until this is fixed -- if it ever is -- pring for the print version.
  _______________________
  
  This is one of those cookbooks that will get you through almost any meal, occasion, craving or curiosity. It's a good pick for folks who don't want or have a lot of room for a huge cookbook selection.
• 
  Dana Cardinal

  Want to expand your culinary horizons? Mark Bittman has combed the earth and simplified the cooking philosophy of several countries/cultures. While this probably might gloss over some finer/pedantic points, the book is really a great stepping-stone to encourage you to try new techniques. It introduces some basic techniques and themes of each region, then puts in in practice with several foolproof recipes. Lots of instruction and explanation.
  
  PS. Miso-glazed scallops/salmon recipe tasted great
• 
  UmLayla

  I have lived and traveled all over the world and LOVE exploring cultures through food. I can honestly say that the local food I'm familiar with is very accurately described in these pages. One day I had an Indian friend show me how to make paratha....she had no recipe of course so I estimated the recipe it as I watched her and when I compared her process with his book it was almost spot on. I LOVE all this commentary and the tips. He clearly did his research.
• 
  Nikki

  A nicely arranged book of international recipes with an emphasis on non-Western European dishes, though some of those are included also. I like how Bittman gives variations for many recipes and that he simplifies when possible. I found lots of recipes that I could try without doing a lot of extra shopping. My one complaint would be the lack of nutritional information. Still, I'd recommend this cookbook.
• 
  Debbie

  Another tome from Mark Bittman.
  Cooks who like to add international flavour to their menus need look no further. It's (mostly) all here. A few of my favourites weren't included (tourtière, vinetarta, lefse), but lots of things new and exciting to me were included, so I forgive. This just might be my new go-to cookbook -- it's comprehensive, the recipes are not complex, and the encyclopedic explanation of ingredients is extensive.
  Worth a place in your kitchen.