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World Atlas of Food von Jane Grigson

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Jane Grigson, the Contributing Editor of The World Atlas of Food, was brought up in the northeast of England, Which has a high reputation for its good food. After taking an English degree at Cambridge, she worked in art galleries, then in publishing offices and as a translator from French and Italian. A Visit to France in 1961 started her professional interest in cookery. The author of many cookery books she has been, since 1968, the cookery correspondent for The Observer magazine. Jane Grigson lives in Wiltshire, with her family, in a seventeenth-century farmhouse. Her main concern, as a cook, is the true quality of a food and how to bring out its basic flavour. She believes that the first necessity for a good cook is curiosity.
Like the classic The World Atlas of Wine, this companion volume is based on a simple idea: that pleasure is related to knowledge and understanding. So this superlative cookery book leads you to its 500 recipes by way of the gardens and orchards, the grain fields and pastures, the rivers, lakes and oceans that provide the good ingredients of all cuisines. Here are the reasons behind the recipes, the explanations of Why national cuisines differ and how the great dishes of the world came to be created. Through 80 pages of superb fullcolour paintings, a team of international writers, headed by Jane Grigson, explores everything edible from apples to zucchini. But this book is also an atlas that covers every major gastonomic region in the world. Sixty-five superbly detailed two-colour maps illustrate how special features of geography, climate and culture influence regional cuisine, how different cultures use the same foods and Why certain foods and food combinations are so satisfying that they occur over and over again in countries oceans apart. Hugh Johnson, author of The World Atlas of Wine, writes about the outstanding Wines and drinks of the world. And James Beard, one of the most famous of all food writers, gives an account of his own epicurean adventures around the world, ranging from the simple pleasure of eating grilled lamb in the streets of Athens to that of ordering the most sumptuous meals in Paris, London and New York. This, then, is much more than a cookery book. It is, as well, an encyclopedia of food and a culinary atlas. It is the most comprehensive book of its kind ever published, the ultimate book for all those who want to heighten their understanding of food and their joy in eating.
  Asko_Tolonen | Jul 13, 2020 |
This is a fun, and yet exasperating book. Some of the recipes I'd have liked the most are brief mentions, rather than recipes. It has a good, honest, old-fashioned recipe for mincemeat (although it will be hard for the modern cook to find a source for beef suet), but often gives short shrift to various honorable mentions in the description of a country.

James Beard wrote the introductory pages (1-80), and is listed along with the other contributors.
There are so many contributors listed for this book that I decided to list none of them. ( )
  Lyndatrue | Dec 28, 2013 |
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