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Zusatztext 87194542 Informationen zum Autor 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. Klappentext 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. Vorwort 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food by Mimi Sheraton, award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 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 fath...
