1001 Foods to Die for

by Madison Books and Corby Kummer

Book Overview

Every epicure seeks the very best-of-the-best foods the world has to offer, from extra-virgin olive oil and artisanal cheeses to rich, dark chocolate. "1,001 Foods To Die For" is an essential list for... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0740770438
• ISBN13: 9780740770432
• Release Date: November 2007
• Publisher: Andrews McMeel Publishing
• Length: 960 Pages
• Weight: 4.45 lbs.
• Dimensions: 2.3" x 6.8" x 8.8"

Customer Reviews

Great Overview of Unusual Dishes

Not every one of the 1001 foods includes a recipe but many do; and many come from respected chefs. This book is a travel guide to world cuisine. You will find hundreds of dishes that you were previously unfamiliar with unless you are a scholar of food. This tome is suggestive rather than encyclopedic. It is a wonderful, heavy, well produced brick. It is not the kind of book you will read straight through but it is a reference guide that will lead you down untrodden pathways of gastronomy. It suggests. And I do not think it is the product of a single author.

a consice introduction on worldwide cuisine

I found this book during my random search for spaghetti recipes - and what an entertaining culinary tour. I browsed briefly through the noodle and rice chapter, and was surprised by the collection. It has covered quite a lot Asian dishes, and to my amazement the recipes are pretty authentic. A brief look at the cheese chapter made me decide to buy it immediately. The books talks about the origin of each kind of cheese in such a concise and elegant way that it was like a feast itself. This is really entertaining and handy for people who do not know which kinds of cheese to choose in Mediterranean markets or restaurants. Maybe it is not THE book for those who are looking for detailed recipes for any certain dish, but it could be the perfect starting book for beginner gourmets or home-cooking reference. Although many of the ingredients will hardly appear at home kitchen, some knowledge of that may turn out to be helpful in a foreign restaurant.

Not your mother's cookbook

This book, while chock full of interesting tidbits, is not a cookbook for the faint of heart. It is a fabulous reference for anyone who has seen or read about a food they are thinking about trying, but aren't sure exactly what it is. The author does a bang-up job of explaining what a dish is comprised of, where it originates, and in some cases - how to make it. I like the book and have used it to get acquainted with some esoteric foods on menus for new restaurants we have been trying.