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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.
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton―award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times.
1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)―the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto.
Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions―you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.