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The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman

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Notes about this book

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Notes about Recipes in this book

  • Seaweed salad with cucumber and chicken or shrimp

    • sideshoes on July 16, 2011

      Did not like the texture of the seaweed.

  • Grouper or other fillets with chiles and tomatoes

    • lorloff on August 16, 2014

      Great delicious dish. I made it with ottolinghi's okra dish from plenty which was perfect. I used red boat nam pla fish sauce which was perfect. The cooking time for the fish was a bit longer because the cut I had was quite thick. If I could rate this fish a 6 instead of a 5 I would

  • Spicy pork and tofu stew

    • SACarlson on May 26, 2014

      This would benefit from being made the day before, as the pork throws off a lot of fat.

  • Chinese mustard greens (Gai lan) with oyster sauce

    • twoyolks on March 13, 2013

      The stems took closer to 10 minutes to fully cook. Some of the gai LAN was too bitter to eat and there wasn't enough sauce to complement it.

  • Beef lo mein

    • twoyolks on July 23, 2013

      This has a very attractive presentation. A full recipe will not easily make 4 servings, despite the listing in the cookbook. The finished dish feels like it's missing an ingredient or two.

  • Creamy carrot soup (Potage Crécy)

    • springandfall on September 18, 2017

      Flooded with carrots from my CSA, I made this with low expectations, mainly to clean out the fridge. Most of the carrot soups I've made have been fine but nothing special. But this one was extraordinary. I'm not sure why. Homemade stock helps, as does the relatively brief cooking time. And I recently got a Vitamix, which makes a smooth, slightly foamy puree. I was out of all the garnishes (sour cream, fresh parsley or chervil), but it still tastes complex and wonderful.

  • Chicken curry (Kari ayam)

    • JKDLady on January 01, 2016

      We absolutely loved this. I used 4 T curry powder instead of 3 because we like stronger flavors. I will definitely make this again. I served it with Nasi Lemak, which was perfect.

  • Chicken biryani

    • PennyG on August 24, 2014

      OH - this was beyond delicious! I pretty much followed the recipe exactly and it exceeded my expectations of what I had in mind when searching for a good Chicken Biryani recipe. And it's super easy too!

  • Chicken potato patties

    • JKDLady on January 01, 2016

      These were fun, but they were a lot of work. I would only make these again if i had leftover chicken and potatoes.

  • Marinated lamb "popsicles" with fenugreek cream

  • Roast pork (Lechon asado)

    • JKDLady on February 05, 2016

      This was good, but 1 T of salt? It was too much for us. I ended up using the leftover meat in a barley soup, which was delicious and masked the salt content. Wouldn't make again.

  • Flash cooked kale or collards with lemon juice

    • Cheri on January 06, 2010

      Good, quick. Richard liked this

  • Fragrant coconut milk rice (Nasi lemak)

    • JKDLady on January 01, 2016

      This was very good. I served it alongside Kari Ayam. What a delicious meal!

  • Ground and toasted rice (Khao koor)

    • SACarlson on September 21, 2014

      Great garnish for any Thai dish!

  • Olive oil cookies with orange and cinnamon

    • Alowishs on April 02, 2016

      (on page 657) Had to substitute rum soaked with orange rind for Grand Marnier or orange liqueur, since I had none. Still turned out well. Can put confectioners sugar on top or an icing. Enjoyed these, but they probably won't turn into one of my go-tos.

  • Nutty zarzuela

    • docjosh on October 02, 2016

      Added fried fresh chorizo, lemon juice, sweet paprika

  • Grilled mushrooms and bacon

    • twoyolks on April 19, 2016

      Grilling the mushrooms on skewers with bacon is fine but there just isn't enough here to recommend this as a recipe. It doesn't even call for seasoning the mushrooms.

  • Lentils and rice with caramelized onions

    • jaelsne on May 28, 2014

      Excellent taste. The texture was a bit mushy (my fault, I'm sure), so be sure not to overcook the lentils before adding rice. I offered a bit of Harissa with the dish to give it some color.

  • Potatoes with bay leaves

    • JKDLady on January 01, 2016

      These were good, but needed to be cooked longer.

  • Stir-fried pork in garlic sauce, Thai style

    • dianev on September 18, 2015

      Subbed soy sauce for nam pla. Good flavor but oily.

  • Pasta with walnuts and bread crumbs

    • taochild on October 05, 2014

      Go easy on the garlic.

  • Tuna with miso-chile sauce

    • twoyolks on March 13, 2013

      3 minutes per side with 1 inch thick tuna steaks resulted in medium-well tuna. A light hand with the glaze is necessary or the miso will over power the tuna.

  • Red fish stew, fast and spicy

    • JKDLady on January 01, 2016

      This was delicious! I used mussels and sea bass. The mussels took longer to cook than the fish.

  • Braised short ribs (Kalbi jim)

    • JKDLady on January 01, 2016

      Good, but a lot of work to taste basically like pot roast.

  • Prune stuffed meatballs in yogurt sauce (Alubukhara kofta)

    • mlbatt on August 22, 2010

      Used dried apricots. Nice flavor.Don't use fat free fage - curdled. full fat regular yogurt would be better.

  • Green beans, pears and ham

    • GiselleMarie on July 08, 2017

      This is surprisingly good! It's an old-fashioned dish that seems like someone's mother made it up when there was hardly any food in the house. I'm trying to empty my freezer so we can buy a new one, and I had pieces of our Easter ham I needed to use. I also wanted to use some of our garden's bounty of green beans, so this dish was just what I was looking for. I will definitely make this again!

  • Couscous with apricots

    • Rinshin on December 20, 2014

      Terrific taste. Much better tasting than plain couscous. I did use really good Asian homemade style chicken stock and that sure made it taste delicious.

  • Tortilla soup (Sopa de tortilla)

    • twoyolks on October 02, 2014

      The soup reminded me of a soup version of enchilada sauce. It had a good tomato flavor but ended up a bit thick.

  • Chicken salad with Vietnamese seasonings

    • sideshoes on August 13, 2011

      Only served two.

  • Seared swordfish with lemongrass, tamarind, and fried garlic

    • MikeCirillo on September 12, 2016

      This is an interesting recipe; instead of lemon providing the sour as in most fish recipes in this taramind provides the same effect. This has a nice combination of southeast Asian flavors, hot from chili peppers (I just just substituted crushed red pepper for fresh), sour *tamarind) and salty (fish sauce). It says it should be made with sticky rice but we had it with boiled, buttered new potatoes and it was delicious. My wife and I both loved it. The fried garlic was so good I think I should make a batch and put in on just about anything I eat! I had lemon grass growing in a herb garden and I keep other Asian ingredients in the pantry and fridge so that helped of course!

  • Real beef Stroganoff

    • Rinshin on August 28, 2016

      This is a solid beef stroganoff although my fav is still the beef stroganoff in the mellinkoff style. But this recipe is very simple enough to make on a busy night. Using good cut of beef makes this special. I used shitake mushrooms and fresh tomatoes. Shitake perfumes this dish with wonderful woodsy aroma. Surprise ingredient was Dijon mustard which helped balance some of the richness. I added the optional dill as well. Rating it 4.5.

  • Lamb stew with dill

    • sideshoes on December 21, 2010

      Pretty good. Nice, simple and homey.

  • Basic sautéed eggplant, Indian style

    • PennyG on August 24, 2014

      This was okay. I think I just don't care for the texture of sauteed eggplant. I prefer it roasted or in casseroles. Taste was nice; it was just the texture I didn't like.

  • Ginger-chile sauce

    • twoyolks on January 09, 2013

      I used 3 small red chiles to make a half recipe and it turned out very spicy.

  • Fish tagine

    • Rinshin on December 20, 2014

      I made this recipe as is and I thought it was very good. My husband thought it was a tad too tart the first day. I used milder lemon juice from our own meyer lemons but I plan to reduce the amount by 1/3 next time I make this. For people who like tart taste it may be fine, but even for me I thought it was a little too pronounced the first day. Next day made the leftovers milder tasting and I liked it better too.

  • Hainanese chicken rice

    • twoyolks on January 09, 2013

      This is simple and relatively mild in flavor but also good. It's a flavor that grows over time. It reminds me of Chinese comfort food. The rice needs to be seasoned aggressively. Instead of cooling the chicken in ice water, I served it warm; in the future, I think I would serve it lukewarm. With the tomato and cucumber, one of each made a significant garnish.

  • Simmered tofu with ground pork (Ma po tofu)

    • SACarlson on November 13, 2016

      This was a good, quick, basic recipe. However, I missed some of the complexity of a more authentic Ma po dish, and am not sure why the Szechuan peppercorns weren't in the recipe--even as an optional item since not everyone can get them!

  • Fried rice

    • twoyolks on March 24, 2013

      This is a good basic fried rice but it still feels like it is missing something (possibly MSG). I'd also reduce the amount of oil as it turns out a bit greasy.

  • Chewy sugar cookies

    • Alowishs on April 02, 2016

      (on 656) Have to refrigerate dough 12+ hours. Turned out super, duper good. Icing would be good, but tastes great even without it.

  • Crustless vegetable pie

    • KissTheCook on September 22, 2017

      P. 459, called Torta de Melanzane - no need for crust. Good flavor. Allow 2 hrs. Peel, cube and salt eggplant at least 30 min. ahead. Squeeze liquid from eggplant; no need to rinse salt. Sauteed bread crumbs 10 min. first before topping pie before baking.

  • Fast pilaf with meat

    • vikingcook on February 09, 2017

      I used ground lamb and canned tomatoes in this dish. I did cut down on the amount of butter used as ground lamb has plenty of fat. Fast, filling dish that makes enough for 4 large servings.

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Reviews about this book

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Reviews about Recipes in this Book

  • ISBN 10 0767906721
  • ISBN 13 9780767906722
  • Linked ISBNs
  • Published Oct 11 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Broadway Books

Publishers Text

Mark Bittman traveled the world to find and bring back the best recipes of home cooks from 44 countries. This bountiful collection of new, easy, and ultra-flavorful dishes will add exciting new tastes and cosmopolitan flair to your everyday cooking and entertaining.

With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible.
In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America's home cooks will eagerly follow where they once feared to tread.

In more than a thousand recipes, Bittman compellingly demonstrates that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other European destinations, giving us easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte.
Asian food now rivals European cuisine's popularity, and this book reflects that: It's the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken.

Nor is the rest of the world ignored: there are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. All will be hits with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday repertoire.

Shop locally, cook globally - Mark Bittman makes it so easy:


  • Hundreds of recipes that can be made ahead or prepared in under 30 minutes
  • Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients
  • Fifty-two international menus, an extensive International Pantry section, and much more make this an essential addition to any cook's shelf

The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food. It's simply like no other cookbook in the world.



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