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

Join iconic, six-time James Beard Award–winning food writer Mark Bittman on a journey across the globe―not to the fanciest, most-acclaimed restaurants in the world, but to the good bars, little joints, mom-and-pop operations, and home kitchens that serve up common, everyday food.

Here you’ll find streamlined, modernized, updated versions of authentic dishes, recreated in ways that don’t rob them of their integrity, but that make them more accessible. China’s Jook, Mexico’s Chile-Fried Shrimp, India’s Red-Braised Chicken, and Sweden’s Sweet Almond Buns are just a few of the easy-to-prepare, traditional dishes in these pages. Relying on the techniques common across cultures, Bittman helps you become familiar with a wide range of ingredients and distills the recipes down to their basic ingredients. His vast knowledge and expert advice help you bring the world to your table.