About the book
Mimi Sheraton, an award-winning cookbook author and former New York Times restaurant critic, compiles a life list of the dishes, ingredients, tastes and restaurants she rates as the best in the world. Her picks range well beyond French, Italian and Chinese cooking to Peruvian, Mongolian, Lebanese and Senegalese food, and from haute cuisine to snacks: saffron buns in Stockholm, black truffles from Le Périgord, bird's nest soup, a frozen Milky Way, dinner at Alinea in Chicago. Entries also give practical pointers: where to try a dish, sources for an ingredient, and where good recipes can be found. The volume runs past 1,000 pages with more than 550 color photographs.
Nassim Nicholas Taleb endorsed it, calling Sheraton the most knowledgeable and experienced food critic alive, one who travels, argues with locals and does her homework.
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This book has 1 recommendation
Nassim Nicholas Taleb (Flaneur)
If one is to name the single most knowledgeable person about food on planet Earth, it would be Mimi Sheraton. She is also --by far-- the most experienced food critic in an area where experience matters the most, a field in which the expert is the expert.
She has an insatiable curiosity, does her homework, visits countries, argues with locals, tries all manner of restaurants, and is never fooled by hot air or pseudosophistication. I have seen it with my own eyes. Over the past 34 years i watched her in action, particularly when after my graduation, I would go order for her in restaurants so the food would get to the table before the waiters recognized her. She did not use her priviledge as a food critic to get the better quality food and service than the rest of the people --a testament of both ethics and curiosity.
As I said she is the real thing; this book is the real book.
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