An enduringly popular collection of beloved dishes from around the
world featuring classic and easy-to-cook recipes
When it was first published in 1985, The Good Food was one of the
first cookbooks devoted to the celebration of the best-loved and most
satisfying essentials of casual cuisine and, more than thirty years
later, it has remained a classic in its genre.
Drawing on the diverse cooking traditions of the Americas, Italy,
France, India, Morocco, and the Middle East, Daniel Halpern and Julie
Strand bring together almost two hundred recipes, including not only the
quintessential examples of each cuisine, but also unusual dishes that
provide surprising gastronomic rewards. The book features international
staples such as Gazpacho and Jambalaya, as well as unexpected
delights--Bobotie; Lamb Stew with Eggplant, Saffron, and Ginger; and
Penne with Black Olive Puree and Ricotta.
The Good Food puts the emphasis where it belongs: on the pleasure of
preparing--and eating--excellent and timeless dishes.