New Great Dishes of the World

With the publication of his classic cookbook Great Dishes of the World, Robert Carrier earned a well-deserved place in the annals of cookery. That was 1963; needless to say, things are a bit different in the kitchen these days. Never one to lag behind, Carrier, not only a famed chef, but a television personality and general man-about-the-world, has prepared an updated version of his classic, which proves the maxim, "the more things change, the more they stay the same." Carrier has managed to create another excellent cookbook, and his theory that cooking should be based on simplicity makes it a wonderful guide for the experienced and novice cook alike. He writes, "If we want to cook really well there is almost nothing to stop us." Carrier is clearly a man who loves cooking, and he has dedicated much of his life to traveling the world in search of wonderful foods. Hundreds of his favorite finds are included here in a collection ranging from the exotic Chamonix Peppered Loin of Venison to the humble but essential Spaghetti Bolognese. Whether you're looking for breakfast, brunch, lunch, or dinner; basic, exotic, classic, or vegetarian recipes--you'll find a thorough chapter dedicated to each, and glorious full-color photography to inspire your presentation. So roll up your sleeves, crack open this book, and get busy--your taste buds, your family, your friends, neighbors, and relatives will all thank you for your efforts. --George Laney