1001 Foods To Die For

Front Cover
Andrews McMeel Publishing, Nov 1, 2007 - Cooking - 960 pages
3 Reviews
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 food lovers, featuring luscious photographs and descriptions of must-eat foods from soup to nuts and from all over the world. This food bible includes everything from simple classics like foie gras and aged aceto balsamico to more exotic fare such as blowfish sushi or gratin Dauphinois. The book's contributors include more than eighty renowned culinary professionals-chefs, writers, critics, and historians-who share their expert opinions on the delicious dishes and cuisines that must be experienced at least once in a lifetime. With lots of informational sidebars, and recipes for some of the featured dishes, 1,001 Foods To Die For is the ultimate culinary catalog for foodies everywhere.
  

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LibraryThing Review

User Review  - E.J - LibraryThing

I thought there would be more recipes, but mostly it was just sort of a picture dictionary. And I read it while I was very hungry with no food in the house, so it also made me mad. Not the book's fault, I'm just sayin. Read full review

LibraryThing Review

User Review  - cookebooks - LibraryThing

What it is, how to use it, and some how to make. From spotted dick (which I would not make) to Tom Yum (which I would make). This book is not to read as a novel, but is a way to become a better chef. How to use Durian or Dragon Fruit, or how to make Kim chi, World wide scope. Read full review

Contents

Introduction
4
Appetizers and Small Food 6
52
Soups and Salads
84
Noodles and Rice
185
Fish and Seafood
257
Poultry and Game
358
Meats
456
Beans Cheese and Eggs
558
Desserts
734
Breads Cookies and Pastries
824
Beverages
892
Contributors
946
Index
950
Picture Credits
957
Recipe Credits
958
Copyright

Fruits Nuts and Vegetables
650

Common terms and phrases

About the author (2007)

Corby Kummer's work for the Atlantic Monthly and Gourmet has established him as "a dean among food writers" (San Francisco Examiner). A media commentator on food topics, he lives in Boston.

Bibliographic information