National dishes, their origins and how to prepare them.
Generations of cooks have experimented and toiled to create the perfect pizza and pasta, fried potatoes and bouillabaisse, chilli con carne and barbeque, sushi and Peking duck. You cannot find this kind of knowledge about meat, fish and vegetables in any cookery book – and that is what makes this book so useful. It tells amazing stories about the genesis of classic dishes in regional and national cuisines. How come we owe the fork to the Italian cuisine and the wok to Chinese cooks? Why is French cooking so refined, and British rather rustic? How is it possible that country cooking often manages to produce the most satisfying kicks to your palate from the simplest dishes?
A richly illustrated book about what makes good cooking in a kitchen where the main ingredient is rarely money but always time. Recipes are provided by star chef Vincent Klink.
