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1001 Foods: You Must Try Before You Die (2008)

by Frances Case(Favorite Author)

3.73 of 5 Votes: 3

ISBN

184403612X (ISBN13: 9781844036127)

languge

English

genre

Food & Cookbooks

publisher

Cassell Illustrated

review 1: For starters I'm happy that this was not a compilation focused on a) American and major European food items, and b) food items from key food pegs such as Thai, Chinese, Japanese or Mexican culinary cultures.I haven't had a chance to finish it yet, but it's a nice way to see how far one has gone as a gourmand. It's nice to see, too, that it's not all about truffles and other exotic items but include things as common as bananas and nuts.Personally I wish there were more descriptions and photos but overall it's a great companion to any foodie out there.
review 2: 2.5. Ah, the day after Thanksgiving in the United States; bloating from the feast yesterday has barely subsided before starting in upon today's leftovers; the multitude of special foods has become the hal... morelmark of the holiday. Because of this, I thought I would reflect a bit on the latest entry in the 1001 series I've flipped through; “1001 Foods You Must Taste Before You Die, “ an interesting, yet ultimately flawed, entry in the series. Cranberries, pumpkin, sweet potatoes, turkey, all are examples of favorite ingredients in the Thanksgiving feast, and all make appearances in this diverse, nearly overwhelming list of food. Organized (very) roughly into broad headings of fruits, vegetables, diary, fish, meats, aromatics, grain, bakery, and confections, both well known and obscure treats from across the globe are described by the editors. Of course, taste is one of the most subjective of the senses, and the descriptions of the sublime, pungent, “toothsome” flavors illustrate one of the major weaknesses of the work; the photos and text can only offer so much. To make matters even more difficult, little advice is given on how to come by the more obscure items without extensive travel. Generally, the list concentrates on edible ingredients, rather than any type of specific dishes or recipes in world cuisine, though this comes to be more debatable, especially in the bakery and confections sections (which are the smallest in the book). It is fun to learn more about so many of the worlds most beloved culinary ingredients, such as cucumbers or crumpets, as well as rare items rarely seen outside their homelands, such as cape gooseberries and churpi (yak cheese). Also, I must admit that I was disappointed that, while including such delectable treats as natto (fermented soy beans), Casu Marzu (Sardinian “rotten cheese,” literally infested with maggots), and sheep head, ludifisk was left out (granted, they did include cod). Oh, well! In any case, entertaining, but I am quite sure there are more useful reference works on world ingredients that would provide more useful information on these consumables. less

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