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The Greatest Dishes!: Around the World in 80 Recipes Hardcover – February 3, 2004

by Anya Von Bremzen (Author)

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Anya von Bremzen has traveled far and wide in search of the world's greatest flavors. Along the way she has gathered a definitive collection of classic recipes and a lifetime's worth of stories. Here the award-winning, globe-trotting food writer presents eighty of the world's best-loved dishes, from more than twenty-eight countries, an all-hits international food tour for cooks and readers everywhere.

No matter how far she travels or how many cookbooks she acquires, Anya observes that, like most cooks, she returns to the same recipes time and time again: pad thai, bouillabaisse, apple pie, couscous, gazpacho, risotto -- the classics that we all know and love. In this book she sets out to find the best, most authentic recipes for these iconic dishes by collecting and perfecting dozens of recipes from the stoves of cooks the world over. Over time, Anya tested, revised, and honed these eighty classic recipes, allowing home cooks to recreate, at last, their favorite foods -- with delicious results.

With these clear, accessible recipes at your fingertips, you don't have to go to Spain to get the best paella or to Italy for the best pizza or pesto -- you don't even have to go to a lot of country-specific cookbooks. Accompanying the recipes are delightful, illuminating essays detailing the dishes' origins and how they are prepared and enjoyed today. Packed with historical information and portraits of the contemporary food culture of dozens of countries, the essays bring these eighty classics to life and are indispensable reading on their own. Whether you are a seasoned home cook, a world traveler, or an armchair adventurer,The Greatest Dishes! will provide you with unprecedented firsthand information about these emblematic foods, along with the legends, controversies, and passions they have inspired throughout history.

Print length

368 pages
Language

English
Publisher

William Morrow Cookbooks
Publication date

February 3, 2004
Dimensions

7.5 x 1.25 x 9.75 inches
ISBN-10

0060197315
ISBN-13

978-0060197315
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Editorial Reviews

From Publishers Weekly

One of the more personally idiosyncratic cookbooks to come along in some time, the latest from von Bremzen (Please to the Table: The Russian Cookbook) reflects her country hopping as a Travel & Leisure editor. As she journeys, she collects esteemed recipes and here arranges favorites from Apple Pie to Wiener Schnitzel, with stops for Hamburger and Peking Duck in between. She provides historical tidbits, notes on recipe influences and cooking tips. Her tastes stretch well beyond geographical boundaries. When it comes to meatballs, she turns not to Italy but to Shanghai for Lion's Head Meatballs. For cheesecake, she combines the richness of Paskha from her Russian childhood with New York's traditional cream cheese in Chocolate-Glazed Lemon Cheesecake. A BBQ fan, she includes both Memphis Barbecued Ribs and their Asian cousins, Korean Barbecued Short Ribs. Restaurant-inspired dishes feature Potato Gnocchi with Cauliflower Gorgonzola Sauce, derived from a dish at an obscure Tuscan trattoria; Classic Andalusian Gazpacho from a traditional eatery in Ronda, Spain; Lobster Rolls from Fore Street in Portland, Maine; and a simplified Rose Pistola Chocolate Budino Cake from San Francisco. Readers may disagree with her choice of what constitutes the world's top 80 dishes ( such as Chinese Stir-Fried Greens), but cooks will also discover new dishes and new approaches to old standbys.
Copyright 2003 Reed Business Information, Inc.

Review

[VonBremzen] discovers the heart and soul of many dishes. She offers a real reason to try each of the recipes. — Los Angeles Times

Product details

Publisher ‏ : ‎ William Morrow Cookbooks; First Edition (February 3, 2004)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 368 pages
ISBN-10 ‏ : ‎ 0060197315
ISBN-13 ‏ : ‎ 978-0060197315
Item Weight ‏ : ‎ 1.84 pounds
Dimensions ‏ : ‎ 7.5 x 1.25 x 9.75 inches

Best Sellers Rank: #1,341,256 in Books (See Top 100 in Books)
- #790 in International Cooking, Food & Wine

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Anya Von Bremzen

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Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing writer at AFAR magazine; and the author of six acclaimed cookbooks, among them The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, and Please to the Table: The Russian Cookbook (coauthored with John Welchman). Her memoir, Mastering the Art of Soviet Cooking, has been translated into nineteen languages. Anya has been a contributing editor at Travel+Leisure and Food & Wine, and has written for Saveur, The New Yorker, and Foreign Policy, among other publications. Her work has been anthologized in several editions of Best Food Writing and in The Best American Travel Writing. A former concert pianist, Anya is fluent in four languages and when not on the road divides her time between New York and Istanbul. Her new book is NATIONAL DISH: Around the World in Search of Food, History, and the Meaning of Home.

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MtnRunner

Excellent cookbook and a great tour around the world

Reviewed in the United States on June 9, 2022

Verified Purchase

A fascinating book and an excellent cookbook. I've made several dishes and everything turns out great. Love reading the stories around each recipe.

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Brian Connors

Jack FM meets international cookery

Reviewed in the United States on September 12, 2007

Taking the top of the charts from all genres and eras has proven to be a winning formula on many radio stations (with the notable exception of WCBS in New York, but that wasn't so much the format as the fact that it replaced an insanely popular oldies station of long standing). Anya Von Bremzen, with her usual infectious enthusiasm and snappy journalism, does the same thing for an unusually inspired retread of the old "international cookbook" formula. While IMHO the book, which lacks pictures, doesn't take full advantage of being unshackled from Von Bremzen's former publisher Workman's hyperkinetic layouts, it's still got a good shot at containing at least the first two or three dishes you can think of from any major world cuisine. Naturally, due to the author's heritage and travels, Russian and American foods get a little more coverage, but the ground covered is wide indeed, including Vietnamese pho, Jamaican jerk, English roast beef with Yorkshire pudding, Malaysian sate, and much more.

Von Bremzen's writing is what makes this quite a bit more than your typical bargain shelf shovelware cookbook. She comes off as a really nice (and laid-back) culinary gonzo journalist, a bubbly Tony Bourdain with nothing in particular to prove. Interview fragments and whirlwind micro-travelogues dot the introductions of the recipes, bringing the recipes to life in a way that only a talented and well-traveled food journalist can; this style more than makes up for any lack of depth by being fun to read (particularly the pizza article, which... well, read it. You'll see.) and having an eight-page bibliography that gives the reader way too many interesting cookbooks to go looking for.

As a recipe collection, it's sort of... how shall we say... inessential. But if you like Von Bremzen's writing style, or you're just looking for easy inspiration on a slow cooking night, you'll enjoy having this book around. And if you give this as a gift, you'll have the added benefit of not pissing off the entire city of New York.

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Luvalot

Five Stars

Reviewed in the United States on April 19, 2018

Thank You

Great Read and Super Culinary Reference.

Reviewed in the United States on September 6, 2004

`the greatest dishes!, around the world in 80 recipes' by Anya von Bremzen picks a clever target number for her best ever dishes, to give us a book which is almost identical in concept to another recent book `The Cook's Canon, 101 Classic Recipes Everyone Should Know' by Raymond Sokolov. There is a sliver of space between the ideas behind the two books in that von Bremzen is claiming her list is `the best' while Sokolov is claiming his list may be the most useful. This small difference in concept has a lot to do with the differences in their list, which has many expected overlaps and some surprising differences.

Sokolov's list contains many preparations that are not dishes. They are very commonly used sauces and relishes used to enhance hundreds of other dishes such as beurre blanc, hollandaise sauce, marmalade, mayonnaise, and vinaigrette. Von Bremzen has recipes for several of these items embedded in her recipes for main dishes, as hollandaise sauce is included in the recipe for Eggs Benedict.

Von Bremzen's list tends to contain many generic dishes for which there may be thousands of variations. A few examples are cheesecake, couscous, fried chicken, chocolate cake, lasagna, potato gratin, sushi, and risotto. In selecting the recipe for dishes with such a great variety in local favorites, she generally picks something close to, but not necessarily exactly on the common American architypical image of these dishes. For fried chicken, she takes exactly the same recipe I would have picked, a brined and buttermilk soaked from Edna Lewis and Scott Peacock's `The Gift of Southern Cooking'. For chocolate cake, on the other hand, I might have picked the recipe from the back of the Hershey's cocoa can. Ms. Von Bremzen picks a less well known but much richer recipe from Rose Pistola which includes espresso, Frangelico, and Hazelnuts. Yum. Similarly, for cheesecake, she doesn't use the very well-known New York City recipe, she uses a chocolate glazed lemon cake based on this model. Comparing her recipe to the hypercareful Alton Brown procedure, I find all the right cautions and wards are in place to prevent cracks while baking it to perfection.

Both books have a well-balanced selection from around the world with only a slight leaning on Von Bremzen's part toward Russian and Askanazy Jewish specialties like blinis and borshch. The stories Von Bremzen and Sokolov tell about borshch are consistent, in that they both tout the Ukrainian version of the dish. Since Von Bremzen covers 21 fewer dishes in 100 more pages, her background stories are longer and her recipes are longer as well. I detected no skimping at all on even the most daunting dishes such as bouillabaisse and cassoulet. Speaking of which, neither dishes are in Sokolov's book, and I simply cannot imagine them being left out of Von Bremzen's book. The difference is that little sliver of light between the concepts of the two books.

Regarding the narrative provided to introduce each recipe, both books are highly entertaining and there is a very high level of agreement between the books on the facts about most dishes, although Von Bremzen tends to give more information. Her ink also tends to be much less caustic than Sokolov. Where Sokolov belittles some statements by culinary essayist John Thorne, Von Bremzen cites his writings as a respected authority. Some of Sokolov's sharpness also tends to lead him into unfortunate mistakes as when he questions the presence of cracker crumbs in a clam chowder recipe. Von Bremzen (quoting Thorne no less) correctly points out that crumbs from ship's biscuit were the original thickener, later replaced by flour as late as 1820.

If you like the idea of either of these books, I recommend you get both. Amazingly, there are only fifteen (15) dishes in common between the two books. And, as most of those 15 dishes have umpteen variations, the chance of duplicating recipes is tiny. Even so standard a dish as Wiener Schnitzel is given with subtle variations, with Von Bremzen citing Mario Lohninger of David Bouley's Viennese restaurant in New York City and Sokolov citing Anna Maria Schwarzenberg for a restaurant in Vienna for the gospel. Both use veal, lemon, eggs, but Von Bremzen uses no milk, adds parsley, and is especially picky about the quality of her breadcrumbs.

While both books are great introductions to important world dishes such as dolma, sancocho, tom yum kung, and imam bayildi, they are also great references for favorites such as apple pie, Caesar salad, eggs Benedict, lasagna, lobster rolls, macaroni and cheese, meatballs, onion soup, potato salad, roast chicken, steak, and hamburgers. Even with these standards, the difference between the two books is instructive. Von Bremzen uses a straight bechamel sauce for her macaroni and cheese with beer, sharp cheese, nutmeg, and mustard to spice up the taste while Sokolov leans closer to a custard sauce and a mild cheese, with all the spice coming from cayenne.

My only quibble with Von Bremzen's book is that out of 80 recipes which must have posed many tough choices between various options, she picks both apple pie and tart Tatin, which by all accounts, may really be considered just a variation on apple pie. She calls it an apple cake, but the crust is made with puff pastry, which is a whole lot more like piecrust than it is like genoise. It is still worth having the recipe for the story of how the author discovered her best recipes and for the recommendation to use Gala apples in the dish.

As both great reads and great reference cookbooks, both books are simply the best. If you simply cannot get both, get Von Bremzen's book, as I think her recipes are just a little more careful, more tasty, and more true to their archetypes.

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