Bittman's "The Best Recipes in the World"
So, I just got my 30% off Border's coupon and I'm thinking about getting this cookbook.
I used to have "How to Cook Everything" but wasn't inspired to cook out of it so much. However, since I have a love for "global" foods, I figured I might give this one a go.
For those of you who have cooked from this cookbook, what do you think about it?
I have the book and often use it. I particuly like the sauce and condiment section for fast idea to "perk-up " a meal. I will look at what i cooked from it and come back ...
We have both and I am very enthusiastic about Best Recipes in the World. Bittman does a great job of translating international flavors and techniques to the timeframes, supplies and equipment of the ordinary American kitchen. We've made salmon croquettes (with curry, Japanese style), refried beans, palak paneer, kibbe and kabobs with very satisfactory results. How to Cook Everything is a good reference, but it was a less inspiring than BRitW.
I'd say BRitW is a current favorite, but my alltime favorite, Madhur Jaffrey's World Vegetarian is still #1. (I love how it's organized by ingredient, which matches my style "I have these red lentils, what can I make?")
I'm enthusiastic about HTCE as a basics book. I got BRITW as a gift and I'm not that impressed so far. I hate to say it, but I think you can use your 30% off better on a more focused "global" book. I've only cooked a few things from it, but nothing knocked my socks off.
I love the Bittman NYTimes column...o WELL!
But pls post about anything you find that's great in it, if you get it!
I have this book also but it is one of my few books I regret buying. I think it is unimpressive and uninspiring.