Customer Reviews

The definitive anthology of famous world dishes - By: , 11 Nov 2003
This recipe book has served as my cooking school & textbook during the past six years since its first publicationin 1997. After many hoursin the kitchen I can honestly say it still remains my favourite recipe book. It is a modern version of its predecessor: “Great Dishes of the World”, which served as standard encyclopaedia of world famous dishes for many years. The philosophy behind “new Great Dishes” is statedin the introduction: “there is a new simplicity … that does away with disguises, complex sauces & elaborate combinations of ingredients & lets the essential qualities of the food shine through”. The first chapter is about the “new basics”, how to preserve lemons, roast tomatoes, make sweet onion confit or chilli jam, how to mix the spices for Jamaican jerk seasoning or Moroccan chermoula. The book is further roughly divided into types of dishes: breakfast, brunch, lunch, starters, salads, vegetables, dinner, classics & more.

The wonderful thing about this book is that it does not only contain Carrier’s ideas, but that he plays the role of editorin an anthology of great recipes. He refers to a number of other (now) famous chefs, such as Gordon Ramsay, Paul Bocuse & Tetsuya (in fact, I first read about Tetsuyain “new Great Dishes”, & went on to buy the wonderful recipe book carrying his namein 2002).

And what an anthology! Think of a famous dish & chances are that it will bein here, often slightly modernised or even presentedin a whole new form: Russian blinis with caviar or smoked salmon, congee, Salade Niçois, Caesar salad, paella (presented as a cold salad instead of the usual warm dish), fish soup with rouille, Spaghetti Bolognese, Jansson’s potatoes, fresh codin beer batter, Moroccan lamb tagine, Tarte Tatin (with pears, instead of apples), etc. Carrier introduces each recipe with his own musings on the origin of the recipe, where he tasted it for the first time, variations on the theme, how to serve it. He stays true to the basic principles set outin the introduction – the food is simple (although not all recipes are easy or the ingredients cheap), new & fresh, but always presented with flair.

I have made more than 40 recipes from this book without failure or disappointment & many of them have become home standards. This book is highly recommend to anyone who loves food & cooking.