Around the world with 1001 foods Boston Globe, United States - Jan 15, 2008
Is it a cookbook? A dictionary? A glossary? I've been living with "1001 Foods to Die For" for a week and I still don't know. But someone - we have no idea who, since this book has no editor listed anywhere - had the idea of assembling a compendium of the world's favorite dishes, ones travelers seek out. Often these are the same dishes, like pad Thai and lamb vindaloo, that immigrants bring with them in memory, re-creating and popularizing them in their new homes.
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Each food gets its own descriptive, if not necessarily definitive, entry, complete with nuggets of history and tales of origin. Some have photographs, some have recipes. Since these are powerfully motivating foods, if not "to die for," then certainly "to hunt for," the effect is a little unnerving. Half the time you're left with an appetite that's all revved up with nowhere to go.
The recipes themselves vary tremendously. TV personalities and chefs Ina Garten, Mario Batali, and Jamie Oliver offer some, others are unattributed. No one's tried to render the style uniform; while Nigella Lawson discourses lengthily on her dislike of sifting in her recipe, some recipes don't even disclose how hot the flame should be. Fortunately, whether through luck or attentive testing, most of them work
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