Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime and start saving today with fast, free delivery

Kindle
$14.99

Available instantly

Library Binding
from $55.43

Paperback
$22.51

$22.51 with 19 percent savings

List Price: $27.95

Get Fast, Free Shipping with Amazon Prime FREE Returns

FREE delivery Thursday, May 16 on orders shipped by Amazon over $35

Or fastest delivery Friday, May 10. Order within 14 hrs 28 mins

Select delivery location

Only 1 left in stock - order soon.

$$22.51 () Includes selected options. Includes initial monthly payment and selected options. Details

Ships from

Amazon

Ships from

Amazon

Sold by

MC1000

Sold by

MC1000

Returns

Eligible for Return, Refund or Replacement within 30 days of receipt

Returns

Eligible for Return, Refund or Replacement within 30 days of receipt

This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.

Read full return policy

Payment

Secure transaction

Payment

Secure transaction

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Details

Add a gift receipt for easy returns

$9.77

Get Fast, Free Shipping with Amazon Prime FREE Returns

Nice clean copy with no highlighting or writing. We take pride in our accurate descriptions. Satisfaction Guaranteed. Nice clean copy with no highlighting or writing. We take pride in our accurate descriptions. Satisfaction Guaranteed. See less

FREE delivery Wednesday, May 15 on orders shipped by Amazon over $35

Select delivery location

Only 1 left in stock - order soon.

$$22.51 () Includes selected options. Includes initial monthly payment and selected options. Details

Access codes and supplements are not guaranteed with used items.

Enhancements you chose aren't available for this seller. Details

${cardName} not available for the seller you chose

${cardName} unavailable for quantities greater than ${maxQuantity}.

Sold by Jenson Books Inc and Fulfilled by Amazon.

Other sellers on Amazon

New & Used (116) from $5.99 & FREE Shipping

Follow the author

Name: Amazon.com: 1,000 Foods To Eat Before You Die: A Food Lover's Life List: 9780761141686: Sheraton, Mimi: Books
Price: 22.51 USD
Availability: LimitedAvailability
Rating: 4.6 (617 reviews)

Mimi Sheraton

+ Follow

More books from this author

Image Unavailable

Image not available for
Color:

To view this video download Flash Player

1,000 Foods To Eat Before You Die: A Food Lover's Life List Paperback – Illustrated, January 13, 2015

by Mimi Sheraton (Author)

4.6 617 ratings

Editors' pick Best Cookbooks, Food & Wine

See all formats and editions

{"desktop_buybox_group_1":[{"displayPrice":"$22.51","priceAmount":22.51,"currencySymbol":"$","integerValue":"22","decimalSeparator":".","fractionalValue":"51","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"f9TUMbynR6b8mjhI2BZoBrV83aEJNn1XXiZYaLR3P6B9M7FGIY372lwM25YXv5ceiVIw9LV8BKENMokiiNyQOfwBZbVoqsE9H%2FkdzN5n1pV%2BHiXQ6C6pc4X%2BYiJvteY0G5BYicQI%2F1cQsVxzY2BBSIfGexWcrbHE6An2lmby5HBMCKKeNPCbPyUsFxoab2WL","locale":"en-US","buyingOptionType":"NEW","aapiBuyingOptionIndex":0}, {"displayPrice":"$9.77","priceAmount":9.77,"currencySymbol":"$","integerValue":"9","decimalSeparator":".","fractionalValue":"77","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"f9TUMbynR6b8mjhI2BZoBrV83aEJNn1XxP1L0jSL3FRO6MtHNhZkxpgy3FwAuvwU3zOt0i3UVxKClLwOdiOp3aHsMS9bRrezjLZuSGi3fYIhYFqT8LEEvZ6FEDL5uzVcq9WfVYMg62pRfDd%2B%2FrF4nhIDeMR72xAbZ1zKDtu2iArN7eP3MR4EsFI7OQgcR7S0","locale":"en-US","buyingOptionType":"USED","aapiBuyingOptionIndex":1}]}

Purchase options and add-ons

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton―award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times.

1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)―the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord.

Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions―you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

Frequently bought together

1,000 Foods To Eat Before You Die: A Food Lover's Life List

$22.51

Get it as soon as Thursday, May 16

Only 1 left in stock - order soon.

Sold by MC1000 and ships from Amazon Fulfillment.

+

1,000 Places to See Before You Die: Revised Second Edition

$14.72

Get it as soon as Tuesday, May 14

In Stock

Ships from and sold by Amazon.com.

+

1,000 Places to See in the United States and Canada Before You Die (1,000 Places to See in the United States & Canada Before

$17.59

Get it as soon as Tuesday, May 14

In Stock

Ships from and sold by Amazon.com.

Total price:

To see our price, add these items to your cart.

Try again!

Details

Added to Cart

Some of these items ship sooner than the others.

Show details Hide details

Choose items to buy together.

Patricia Schultz
2,637
Paperback
157 offers from $2.12
Patricia Schultz
860
Paperback
102 offers from $2.36
Patricia Schultz
1,085
Hardcover
50 offers from $19.13
James Mustich
831
Hardcover
91 offers from $5.07
National Geographic
35
Hardcover
55 offers from $9.35
Cecily Wong
1,680
Hardcover
108 offers from $7.00

Editorial Reviews

Review

“Mimi Sheraton was one of the few critics or writers on food who, had she expressed displeasure with me, would have caused me to consider quitting the business. As a chef, I feared and respected her. As a writer and observer and enthusiast—as someone who travels largely on his stomach—I can tell you that what Mimi doesn't know is hardly worth knowing. This fat, comprehensive guide to the 1,000 foods to eat before dying is just that: 1,000 foods you NEED to try, urgently. Read ... and seek.”
—Anthony Bourdain, author, host, enthusiast

"Her voluminous guidebook is an alphabetical cornucopia of food types and sources..."
—The New York Times

"From abalone to za’tar, Zingermans to Achatz, and lampascioni to lasagna, Mimi Sheraton has scoured the world—both cerebral and physical—to discover the most delicious and thoughtful comestibles. Her taste is intuitive, her curiosity insatiable, and the breadth of her knowledge, research, and experience is encyclopedic. A perfect book for expert and neophyte, it’s the definitive roadmap to gustatory revelations, wherever you are."
—Mario Batali, chef, author, restaurateur, philanthropist

“If you love food, this is a book to read before you die! Mimi Sheraton’s knowledge of the world’s foods is legendary, as is the sharpness of her opinions. On nearly every page of 1,000 Foods to Eat Before You Die I’ve learned something new or honed my own judgment on hers. And with its links to sources and resources all over the world, I'll be dining in and out on it for years to come.”
—Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen and Keys to Good Cooking: A Guide to Making the Best of Food and Recipes

“There is no one more authoritative than Mimi Sheraton to help you discover 1,000 Foods to Eat Before You Die. And that’s because she has actually eaten each and every one of them with gusto, and with one of the world’s most discerning and educated palates. This book may just become my go-to source for new menu ideas at our restaurants!”
—Danny Meyer, restaurateur and author of Setting the Table: The Transforming Power of Hospitality in Business

“Informative, evocative, and entertaining. It’s a pleasure to check off the foods you’ve eaten and to plan to try the ones you haven’t yet enjoyed.”
—Marcus Samuelsson, cookbook author, chef, owner of Red Rooster Harlem

“Few people in the world have the experience that Mimi Sheraton brings to the subject of food. I’ll be spending the rest of my days knocking off dish by dish in 1,000 Foods to Eat Before You Die.”
—Bobby Flay, chef, restaurateur

“We are forever grateful to the incomparable Mimi Sheraton for her knowledge and certainty as a journalist and critic.”
—Thomas Keller, chef/proprietor of The French Laundry

“I’m in awe of Mimi’s ability to compile such a beautiful and insightful book, again proving why she is one of the most important food writers of our time. This book is a gift to all food lovers, a thorough, delicious guide on the best dishes and ingredients around the globe.”
—Daniel Humm, chef/owner, Eleven Madison Park and The NoMad

“Who else would you trust on topics ranging from English jellied eel to hokey pokey ice cream from New Zealand and everything in between? Only the well seasoned Mimi Sheraton.”
—Grant Achatz, chef/co-owner Alinea, Next, the Aviary

“Mimi Sheraton has always reminded us that eating is an activity as much of the imagination as of the palate and the tongue. In 1,000 Foods to Eat Before You Die, she reaps the rich harvest of her prodigious gifts of endless curiosity, lightly worn knowledge, and elegance of style. She has provided us with a feast to be tasted and savored with the greatest pleasure.”
—Mary Gordon, author of The Liar’s Wife and Final Payments

“Gargantuan in its appetite and encyclopedic in its scope, this is the most comprehensive book ever written on the great foods of the world. The book every food writer dreams of writing. A tour de force.”
—Steven Raichlen, author of the Barbecue! Bible cookbooks and host of Primal Grill

“Mimi Sheraton has written the definitive international guide for food lovers. Each page is filled with culinary treasures and surprises, presented in an engaging and entertaining manner. Reading and dining pleasure awaits you!”
—Drew Nieporent, restaurateur, Tribeca Grill, Nobu, Bâtard

"This book reads like a map to many of the great food experiences the world has to offer. A valuable addition to any food library.”
—Eric Ripert, chef, Le Bernardin, author Avec Eric: A Culinary Journey with Eric Ripert

"To this non-foodie, 1,000 Foods to Eat Before You Die was a revelation—perhaps the most useful travel guide on my shelf. I'm heading to Marrakesh for tagine right now."
—Andrew McCarthy, travel writer, actor, director

"Mimi Sheraton is a national treasure. Her knowledge of food can't be beat—if anyone knows the 1,000 foods of a lifetime, it's Mimi."
—Daniel Boulud, chef, Restaurant Daniel, New York City

“An epic to-do list, compiled over a lifetime of eating and traveling.”
—Eater.com

From the Back Cover

Drawn from cuisines around the globe—French, Italian, Chinese, and Indian, but also Senegalese, Lebanese, Thai, and good old-fashioned American—here are the tastes, ingredients, restaurants, dishes, and recipes (more than 70) that every food lover should experience or dream about, whether it’s dinner at Chicago’s Alinea, the perfect empanada, or a stroll in the markets of Palermo. Joyous, surprising, informative, and described in mouthwatering detail, each entry shines with the passion of one of the world’s most celebrated food writers saying: You must try this. Nuts-and-bolts information at the end of each entry tells you where to taste the dish or find the ingredients, and where to go for the best recipes or find further information.

About the Author

Mimi Sheraton is a journalist, restaurant critic, lecturer, IACP and James Beard Award–winning cookbook author, and the woman about whom famed chef Jean-Georges Vongerichten declared: “Her knowledge knows no bounds, her glossary of flavors is ultimate. Her opinion is like gold.” The former restaurant critic of The New York Times, she’s also written for The New Yorker, Vogue, Vanity Fair, Food & Wine, Smithsonian, and more. In April 2016, the Culinary Institute of America honored her as a Legend of New York Dining. Ms. Sheraton lives in New York City.

Excerpt. © Reprinted by permission. All rights reserved.

The World on a Platter

Odd as it may seem, this book is my autobiography, or at least a very big part of it. During the six decades I have been writing about food, I have gone in search of the world’s most outstanding dishes, ingredients, restaurants, farms, shops, and markets, and met with more chefs, home cooks, and food craftsmen and producers than I can count. Along the way, I have reaped many rewards by way of life experiences, especially in foreign countries, where I have found food to be a ready introduction to other cultures.

Traveling to gather material for articles or books, I met many strangers who, because we came together on the common ground of an interest in food, often became fast—and, in many cases, lasting—friends. Quests for various ingredients and dishes have taken me to corners of the world that I would not have ventured into otherwise, teaching me much about social customs and attitudes, local celebrations, spiritual and superstitious beliefs, and the richness of human ingenuity that enables so many to make so much out of so little.

All of which should not be surprising, considering that food and the concerns surrounding it are central to life, simple sustenance being an essential aspect of all of our days. Such were the thoughts that guided me in making the selections for this book. I strove for an overall collection that includes not only the pleasurable—though that was my primary purpose— but also the unusual (the uninitiated might even say outlandish and bizarre)—Hirn mit Ei (scrambled eggs with brains, see page 295), Liang Ban Hai Zhe (Sichuan cold jellyfish salad, see page 772), Testina (roasted lamb’s or calf’s head, see page 244), and more. The aim was to curate a sort of jigsaw puzzle that pieces together a picture of what the world eats.

My unshakeable interest in food undoubtedly traces back to my Brooklyn childhood, growing up in a family where passion for the subject was always paramount, if not obsessive. My mother was an outstanding, ambitious cook and hostess who tried recipes clipped from newspapers and who judged all other women by their ability to cook, especially their prowess at chicken soup. My father was in the wholesale fruit and produce business in New York’s bygone Washington Market, then located in the now fashionable neighborhood known as Tribeca.

When we gathered for dinner each evening, not only would we discuss the details of the food before us, but my father would describe the various fruits and vegetables he had handled that day and assess their relative merits. Thus I gathered early that California oranges were more flavorful than those from Florida, but the southern state was the winner when it came to grapefruit. He considered apples from the West Coast inferior (not enough cold nights) to those from New York and Massachusetts, and as for peaches, none held a candle to Georgia’s Elberta freestones.

Not surprisingly, those evaluations have stuck with me through the years, but the most important lesson I took away was to practice discernment. Ever since then, I have paid close attention to the qualities of whatever I am tasting and have compared one iteration with another. Wherever possible, I have tried to hold the choices in this book up to the same standards, allowing that much has changed for better and worse over the years in the name of progress.

Coupled with my interest in food was my incurable wanderlust, the seeds of which I believe were first planted in me as I read a poem fittingly titled “Travel” by Robert Louis Stevenson in A Child’s Garden of Verses. The opening lines tempt me even today: “I should like to rise and go / Where the golden apples grow.” I have been rising and going in search of golden apples for many years, and, in the pursuit of food knowledge, have now visited nearly everywhere that I originally longed to see. Indeed, a savvy editor I worked for once accused me of being a person who appears to be doing one thing, but who is really doing something else. He sure had my number, as the food articles I proposed were invariably inspired by the places I wanted to see. (Want to visit southern Spain? Why not suggest an article on the growing, harvesting, and curing of capers? It worked for me and might for you.) That is one reason this book is organized geographically by cuisine, rather than by type of food. It is almost impossible for me to understand an ingredient or a dish without knowing its original context, much of which I tried to impart with each entry.

My problem was not arriving at a thousand entries but whittling down the final tally from twice that number. Almost every single one of the chosen thousand has a special meaning for me, due to my outsize and enduring love for it, fond memories of the circumstances under which it was first experienced, or the ways in which it has permanently influenced my taste.

Many of my thoughts and longings for individual foods and meals have been inspired by oblique or direct references in cultural works, including books, films, and paintings. Fiction such as Jorge Amado’s Gabriela, Clove and Cinnamon and nonfiction such as Eleanor Clark’s Oysters of Locmariaquer; films that are all about food, such as La Grande Bouffe, and others in which food is just a detail, as in The Bicycle Thief; and so many still-life paintings— all these have started me dreaming of the feasts those works planted so firmly in my mind. Still, my reach has always exceeded my grasp, and I know more tastes and textures are in store for me.

The world of food has never been as exciting as it is now, as I hope the choices for this book indicate. Mass travel and mass communication have hastened fusion, something as old as mankind but never before occurring so rapidly and on so vast a scale. That acceleration sometimes created difficulties in determining which cuisine to categorize a dish in—for example, is chakchouka Tunisian or Israeli? But people have been wandering far from home ever since they could walk, and along with military conquests and the resultant colonialism, changing methods and equipment, and simply a hunger for variety, natural fusions were fostered long before intellectual chefs began consciously doing the same. I did my best to properly classify them all here. So bon voyage and, especially, bon appétit. May your senses and stomach be strong and your pleasures great.

Product details

Publisher ‏ : ‎ Workman Publishing Company; Illustrated edition (January 13, 2015)
Language ‏ : ‎ English
Paperback ‏ : ‎ 1008 pages
ISBN-10 ‏ : ‎ 0761141685
ISBN-13 ‏ : ‎ 978-0761141686
Item Weight ‏ : ‎ 2.44 pounds
Dimensions ‏ : ‎ 5.38 x 1.63 x 7.5 inches

Best Sellers Rank: #148,578 in Books (See Top 100 in Books)
- #81 in Travel Dining Reference
- #772 in Cooking Education & Reference
- #1,701 in Regional & International Cooking & Wine

Customer Reviews:
4.6 617 ratings

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Videos

Help others learn more about this product by uploading a video!

Upload your video

About the author

Follow authors to get new release updates, plus improved recommendations.

Mimi Sheraton

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Discover more of the author’s books, see similar authors, read author blogs and more

Customer reviews

4.6 out of 5

617 global ratings

How customer reviews and ratings work

Sort reviews by

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Adam H. Graham

Excellent writing and research, but profundly ethnocentric and not always inclusive or methodologically consistent.

Reviewed in the United States on January 21, 2017

Verified Purchase

The excellent, personal and by turns soulful and snappy writing in this book is deserving of five stars or more, and Mimi's knowledge of food cannot be disputed, as the multiple jacket reviews from celebrity chefs and food writers attest. But as any food person might, I have a few bones to pick over some of the grossly ethnocentric prioritization of western/Euro foods, the chapter arrangements and an all too often ignoring of botanical and culinary provenance, despite to best efforts to be global and historically accurate.

Some sections are given more more attention than others. Eight of the 19 chapters are European and some countries are skipped altogether (Ecuador, Sri Lanka and many more.) Naturally, Italy, Germany and France are solid, but Spain's cheeses are chosen, while Switzerland's are not. (In fact, Switzerland is somewhat shortlisted: Birchermüseli, Absinthe, Gruyere, and Cenovis are missing from the list, and fondue is packaged into a "melted cheese" section, an undeserving spot for such an iconic dish.) Mexico is packaged with all of South and "Latin America” into a short 36 page chapter that pitifully lacks the respect it deserves, lacking cuy, ceviche, and even tacos. (The British Chapter is 50 pages; France is about 100). Tomatoes, pumpkins, chocolate, vanilla, corn, all come from Central America. And Japan is given really short shrift and missing notable mainstream dishes like matcha, pork katsu, udon, and ramen, and cult dishes like taco rice, teba, and fruit and whipped cream sandwiches, among others.

New York City, the author's home, is given way too much attention, which I would strongly disagree with having lived there for ten years. Most chapters are arranged by geographic region, which make sense, but there’s a entire 48 page chapter devoted to Jewish foods, but no chapters for Hindu, Buddhist, Muslim or other religious food, making the book about as inclusive as the Donald Trump administration. Why not call that chapter “Religious Foods", or omit it altogether and add those foods to their respective geographic region?

Many American dishes feel they were chosen because they had to be included, like Key Lime Pie, Salt Water Taffy, The Eskimo Cook Book, while Rosti was a Swiss choice (Swiss Hashbrowns, basically). The inclusion of Wolfgang Puck’s Pizza and Toll House Chocolate Chip cookies begs the question if these are product placements. Does Nestle Toll House still have the definitively best choc chip cookies in 2017? Surely other chefs are making excellent pizzas other than 80s superstar Puck. There are numerous brands and products that make their way into these pages, few of which make sense.

A lot of the list are indulgent picks of the author which feel chosen purely by nostaliga. (Oreos and Frozen Milkway candybars). There are several food products up against restaurants and celebrity chefs and vegetables and dishes but the methodology for choosing is 100% personal instead of a more "editorial panel" approach that might have lent some objectivity and scope to the list. As is, it’s a fun read and I’d recommend it to American and European food friends, but would’t dare send it to my friends living in Asia, Mexico, Africa and South America.

In short, the book is worth buying for the range of exotic foods Sheraton will educate you about or forgotten foods she'll remind you of. Ambrosia, Ciorba, and Shi Zi Tou anyone? Despite all my criticism, the book offers a ton of advice on foods I’ve never heard of and there are hundreds of dishes I learned about. It’s a handy travel search guide for global food lovers. But I hope a second edition would make some changes and broaden this list a bit more scientifically as an undertaking like this requires more than one person’s perspective. Also, the books lists several places to try these foods, and markets, both of which are a huge accomplishment, but they immediately date the book. New markets that have opened after 2014 are not included. I love the service journalism here, but how will the publishers address this? How often will updates occur? Frequently, I hope.

A few dishes I’d personally nominate for the next edition:

Switzerland
Fondue
Raclette
Alpine Macaroni
Käse Schnitte
Gruyere and Appenzell Cheese
Birchermuseli
Cenovis
Absinthe
Capuns
Merringue (Invented in Swiss town of Meiringen)
Birnbrot
Engadine Nustorte

Japan
Taco Rice
Tuna Sashimi
Udon Tsukini
Ramen
Pork Katsu
Sake and shochu
Sukiyaki

US
Cranberry Sauce
Green Chile Cheeseburger
Triscuits
Vichyssoise
Wild Maine Blueberries
Anadama Bread
Apple Butter
Girl Scout Cookies
Scallion Cream Creese
The Breakfast Sandwich
Grouper Reuben

France
Oeufs en gelée
Religieuse

Mexico
Huitlacoche
Mezcal
Chiles en nogada
Mexican Vanilla

South America
Naranjilla fruit
Ecuador Chocolate
Cuy
Pao de Queijo
Açaí
Ceviche

10 people found this helpful

Helpful

BigOtaku2118

Curious about exotic food that's good? Looking for a book for a foodie friend? Here's a great book to try!

Reviewed in the United States on September 6, 2016

Verified Purchase

I won't lie. I am a BIG food fanatic. I love learning about all the foods of the world, and this book has got to be one of the best books to date. By country/world region first and alphabetical order second, Mimi Sheraton tells you all sorts of unique foods that all sound intriguing, some of which you may be familiar with (Parmagianno Reggiano, Borsch, Saltwater Taffy, Gazpacho) to foods you've probably never heard of (Cheroset, Borovik Ceps, Molokhia, Struffoli). OK, not all of them sound appetizing, but there are bound to be some you've never heard of that will likely sound delicious. She even lists places to try the foods, where to find recipes and information, and where you can buy the foods (if possible). This book will have you diving in curious and coming our hungry for new things. A definite 5-star book!

2 people found this helpful

Helpful

zanypoet

Excellent reference book on food and dishes around the world ...

Reviewed in the United States on April 21, 2016

Verified Purchase

OK, it's close to 1,00 pages but it's not a boring reading. It has lots of good information and while some cuisines are covered more in depth than others, nevertheless, all the world's major cuisines are covered here. It is not a cookbook, rather a large but not necessarily comprehensive list of dishes and foods that are considered reference standard for each culture and place. While some complain that it's just a list and dings the book for not having recipes, I am fine with the way it is. When I read it and a dish piques my interest, I can always GOOGLE it for more info. It serves as a gateway into a given culture by means of introduction of the food and dishes. I got my book used, on the cheap. Definitely worth reading if you love cooking and traveling.

4 people found this helpful

Helpful

Amazon Customer

Inspiring book

Reviewed in the United States on February 9, 2020

Verified Purchase

Great, interesting, book which made me want to expand my dining experiences. I wish there were more recipes included.

Helpful

AnIrishSunshine

Great gift for Foodie!

Reviewed in the United States on November 15, 2023

Verified Purchase

Was a gift for a food lover who has an adventurous palette.

Helpful

Sam

Wonderful gift for foodies.

Reviewed in the United States on September 7, 2023

Verified Purchase

My college roommate and her husband are real foodies. They loved reading about all the foods they haven't yet tried.

Helpful

Volodya

Very basic, very few food revelations

Reviewed in the United States on May 20, 2015

Verified Purchase

1000 just isn't enough when it comes to interesting food. If anything, it's sort of like a book on ethnic cliches except it has to do with food. Some countries feel liked the writer struggled to to put just a few token representatives. It's an interesting enough read but if you are someone interested in food or merely watch shows about it for entertainment, a lot of what you see in this book will seem very Intro to International Food 101.

2 people found this helpful

Helpful

Kindle Customer

Fun to read

Reviewed in the United States on November 26, 2021

Verified Purchase

Great book. It's been great fun to mark off the foods I have eaten and to look for the foods that I have yet to try. Really livens up this boring pandemic existence.

One person found this helpful

Helpful

Top reviews from other countries

Translate all reviews to English

Sammy

A Foodie's delight!

Reviewed in Canada on December 2, 2021

Verified Purchase

I bought this last year as a gift for my partner. He's a devoted foodie and absolutely loved pouring over the delicacy's from around the world. The history, the regions, the ingredients and recipes kept him entertained for hours, even experimenting with a few recipes. Definitely for the Foodie in your life.

Sergio

Buen libro

Reviewed in Mexico on January 7, 2021

Verified Purchase

Contiene alimentos muy variados

Translate review to English

Ivona

Nice

Reviewed in Germany on January 23, 2019

Verified Purchase

Nice chapters divided per continents.

One person found this helpful

MapsterUK

Comprehensive and fascinating

Reviewed in the United Kingdom on July 15, 2017

Verified Purchase

Written from an American perspective but none the worse because of it. Very comprehensive especially (obviously) France and Italy. Its my go to Kindle book for when I'm down and in need of a lift!

Shane Coughlan

Very happy

Reviewed in the United Kingdom on May 10, 2021

Verified Purchase

Good book

See more reviews

Return this item for free

Return this item for free

Follow the author

Image Unavailable