Curated by Susan Jung, Howie Kahn, Christine Muhlke, Pat Nourse, Andrea Petrini, Diego Salazar, and Richard Vines
Foreword by Mitchell Davis
Illustrated by Adriano Rampazzo
A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years
Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out.
The narrative texts are by Christine Muhlke, the
Signature Dishes That Matter is a handsome, heavyweight volume with marbled end-papers and gilt lettering which falls somewhere between a cookbook and an encyclopedia and has understated watercolor illustrations.
Hardcover, 448 pages, 250 illustrations
Dimensions: 8 1/4" x 10 5/8" x 1 1/2"
About the Authors:
Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appétit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.