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New Great Dishes of the World

By: Robert Carrier
Binding: Hardcover
Publisher: Boxtree Ltd
ISBN: 0752210599
ISBN-13: 9780752210599
Released: 19 Sep 1997
RRP: £25.00
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Customer Reviews

The definitive anthology of famous world dishes - By: , 11 Nov 2003
This recipe book has served as my cooking school & textbook during the past six years since its first publication in 1997. After many hours in the kitchen I can honestly say it still remains my favourite recipe book. It is a modern version of its predecessor: “Great Dishes of the World”, which served as standard encyclopaedia of world famous dishes for many years. The philosophy behind “new Great Dishes” is stated in the introduction: “there is a new simplicity … that does away with disguises, complex sauces & elaborate combinations of ingredients & lets the essential qualities of the food shine through”. The first chapter is about the “new basics”, how to preserve lemons, roast tomatoes, make sweet onion confit or chilli jam, how to mix the spices for Jamaican jerk seasoning or Moroccan chermoula. The book is further roughly divided into types of dishes: breakfast, brunch, lunch, starters, salads, vegetables, dinner, classics & more.

The wonderful thing about this book is that it does not only contain Carrier’s ideas, but that he plays the role of editor in an anthology of great recipes. He refers to a number of other (now) famous chefs, such as Gordon Ramsay, Paul Bocuse & Tetsuya (in fact, I first read about Tetsuya in “new Great Dishes”, & went on to buy the wonderful recipe book carrying his name in 2002).

And what an anthology! Think of a famous dish & chances are that it will be in here, often slightly modernised or even presented in a whole new form: Russian blinis with caviar or smoked salmon, congee, Salade Niçois, Caesar salad, paella (presented as a cold salad instead of the usual warm dish), fish soup with rouille, Spaghetti Bolognese, Jansson’s potatoes, fresh cod in beer batter, Moroccan lamb tagine, Tarte Tatin (with pears, instead of apples), etc. Carrier introduces each recipe with his own musings on the origin of the recipe, where he tasted it for the first time, variations on the theme, how to serve it. He stays true to the basic principles set out in the introduction – the food is simple (although not alll recipes are easy or the ingredients cheap), new & fresh, but always presented with flair.

I have made more than 40 recipes from this book without failure or disappointment & many of them have become home standards. This book is highly recommend to anyone who loves food & cooking.