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The Best Recipes in the World


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About the Author

Bestselling author Mark Bittman's "How to Cook Everything" is the standard for basic cookbooks, a five-time award winner that has sold over a million copies. He is among the country's best-known and widely admired food writers, the creator of the popular "New York Times" weekly column, "The Minimalist," and the author of two books with internationally celebrated chef Jean-Georges Vongerichten. Bittman's other books include the award-winning "Fish: The Complete Guide to Buying and Cooking," and Minimalist cookbook series: "The Minimalist Cooks at Home," "The Minimalist Cooks Dinner," and "The Minimalist Entertains."
Mark Bittman's television show," How to Cook Everything: Bittman Takes on America's Chefs," appears on public television stations across the country, and he is a regular guest on the "Today" show and National Public Radio's "All Things Considered."


"A brilliant project, a beautiful book, a must for any kitchen. Bravo Mark!"
--Lidia Bastianich, author of "Lidia's Italian-American Kitchen" and "Lidia's Family Table"

"I know of only one person who could put together such a treasury of the best recipes in the world: Mark Bittman. The man is an encyclopedia of food and food knowledge and only Mark could compile a collection of such breadth and depth. And I am envious because I know Mark sampled every single one of these recipes."
--Jose Andres, author of" Tapas: A Taste of Spain in America" and" Bon Appetit"'s Chef of the Year for 2004

"The amount of research and recipe testing that went into compiling this cookbook is awe-inspiring. The end result is a brilliant anthology of world cuisine--global recipes that are delicious and, in the best Mark Bittman tradition, easily recreated at home with minimum fuss but maximum flavor."
--Daniel Boulud

"Mark Bittman is among our most important and influential food writers. I respect his work enormously, which is why I'm greatly looking forward to cooking from his new book, a collection of recipes that would take me a decade to discover on my own."
--Paula Wolfert, author of "Mediterranean Cooking "and "Couscous and Other Good Food from Morocco"

"Mark gets Indian cuisine, and probably just about every other. He understands the world's home cooks and translates their spirit perfectly here."
--Suvir Saran, author of "Indian Home Cooking"

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