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Food Lover's Guide to the World: Experience the Great Global Cuisines
Lonely Planet: The world's leading travel guide publisher*
When we travel, it's often love at first bite. Food Lover's Guide to the World presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up your next great culinary adventure.
Celebrity food-lover contributions
Best places to find local dishes in cities great and small
Cultural tips and how-to-eat etiquette
Introductions by Mark Bittman and James Oseland
More than 50 recipes to cook back home
Authors: Written and researched by Lonely Planet, Carolyn Bain, Luke Waterson, Anthony Ham, Rob Whyte, Sarina Singh, Helen Ranger, Lucy Burningham, Andrew Bender, Mara Vorhees, Nicola Williams, Duncan Garwood, Austin Bush, Janine Eberle, Gabi Mocatta, Tom Parker Bowles, Will Gourlay, Joe Bindloss, Zoe Li, Jessica Lee, Denise Phillips, Sarah Baxter, Emily Matchar.
About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places where they travel.
TripAdvisor Travellers' Choice Awards 2012 and 2013 winner in Favorite Travel Guide category
'Lonely Planet guides are, quite simply, like no other.' - New York Times
'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia)
*#1 in the world market share - source: Nielsen Bookscan. Australia, UK and USA. March 2012-January 2013
When we travel, it's often love at first bite. Food Lover's Guide to the World presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up your next great culinary adventure.
Celebrity food-lover contributions
Best places to find local dishes in cities great and small
Cultural tips and how-to-eat etiquette
Introductions by Mark Bittman and James Oseland
More than 50 recipes to cook back home
Authors: Written and researched by Lonely Planet, Carolyn Bain, Luke Waterson, Anthony Ham, Rob Whyte, Sarina Singh, Helen Ranger, Lucy Burningham, Andrew Bender, Mara Vorhees, Nicola Williams, Duncan Garwood, Austin Bush, Janine Eberle, Gabi Mocatta, Tom Parker Bowles, Will Gourlay, Joe Bindloss, Zoe Li, Jessica Lee, Denise Phillips, Sarah Baxter, Emily Matchar.
About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places where they travel.
TripAdvisor Travellers' Choice Awards 2012 and 2013 winner in Favorite Travel Guide category
'Lonely Planet guides are, quite simply, like no other.' - New York Times
'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia)
*#1 in the world market share - source: Nielsen Bookscan. Australia, UK and USA. March 2012-January 2013
Kindle Edition
First published January 1, 2012
9 people are currently reading
184 people want to read
About the author
Lonely Planet
3,653 books882 followersOUR STORY
A beat-up old car, a few dollars in the pocket and a sense of adventure. In 1972 that’s all Tony and Maureen Wheeler needed for the trip of a lifetime – across Europe and Asia overland to Australia. It took several months, and at the end – broke but inspired – they sat at their kitchen table writing and stapling together their first travel guide, Across Asia on the Cheap. Within a week they’d sold 1500 copies and Lonely Planet was born. One hundred million guidebooks later, Lonely Planet is the world’s leading travel guide publisher with content to almost every destination on the planet.
A beat-up old car, a few dollars in the pocket and a sense of adventure. In 1972 that’s all Tony and Maureen Wheeler needed for the trip of a lifetime – across Europe and Asia overland to Australia. It took several months, and at the end – broke but inspired – they sat at their kitchen table writing and stapling together their first travel guide, Across Asia on the Cheap. Within a week they’d sold 1500 copies and Lonely Planet was born. One hundred million guidebooks later, Lonely Planet is the world’s leading travel guide publisher with content to almost every destination on the planet.
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Displaying 1 - 12 of 12 reviews
January 2, 2022
Шокиращият факт, че познатият или поне известният ни запалително лют вкус на ястията от Югоизточна Азия се дължи на южноамериканската люта чушка, пренесена през 16-ти век, може да разклати доста представи. Както и че прочутите италианска, испанска и френска кухни не са изглеждали така нито до същия 16-ти век, когато се сдобиват с голяма част от ключовите си продукти. Нито са изглеждали така и до 19-ти век, когато иновативен италиански кулинар изобретява пица “Маргарита”, а пъргав френски - руската салата (която в Русия се казвала “Оливие” на негово име, поне така пише). Виетнам пък не е познавал кафето и не го е произвеждал преди колонизацията.
Тези любопитни факти от илюстрирания обзор в “Пътеводителя” само затвърждават факта, че кухнята на нации и етноси е до голяма степен “моментна снимка” на досегашни търговски, културни, и да - военни - влияния, които са се пресекли в различни епохи в конкретната географска точка. Резултатите са адски вкусни.
Другият интересен факт е откъде кулинарният гений черпи най-голямото си вдъхновение. От оскъдицата и бедността, които са икономични, креативни и не изхвърлят нищо на боклука, ако може да се приземи под някаква форма в чинията. Много от знаковите, вече глобално разпространени рецепти са дошли тъкмо с подписа на този народен гений - от гаспачо през фондю до гулаш. За Азия пък да не говорим.
Книгата е много любопитно пътешествие за начинаещи като мен. За гурме любители, подозирам, ще е доста скучна, тъй като поднася само базова информация. Има някоя и друга рецепта, но те са само бонус, както и красивите фотографии (някои от тях разминаващи се леко с темата, подобно на заснета руска водка към информация за балканска сливова ракия, но нейсе).
Иначе големите кухни (според авторите) са обособени по държави, макар аз да не бих включила Германия и САЩ там. Останалият свят е групиран по региони, в които обаче има и солидни липси като например Средният Изток (най-вече Персия) и Централна Азия, за сметка на това Нова Зеландия пък присъства.
Стилът е приятен, обостря апетита и стимулира читателя да поготви, похапне и попътува, и да почете още по темата.
⭐️3,5 звезди⭐️
Тези любопитни факти от илюстрирания обзор в “Пътеводителя” само затвърждават факта, че кухнята на нации и етноси е до голяма степен “моментна снимка” на досегашни търговски, културни, и да - военни - влияния, които са се пресекли в различни епохи в конкретната географска точка. Резултатите са адски вкусни.
Другият интересен факт е откъде кулинарният гений черпи най-голямото си вдъхновение. От оскъдицата и бедността, които са икономични, креативни и не изхвърлят нищо на боклука, ако може да се приземи под някаква форма в чинията. Много от знаковите, вече глобално разпространени рецепти са дошли тъкмо с подписа на този народен гений - от гаспачо през фондю до гулаш. За Азия пък да не говорим.
Книгата е много любопитно пътешествие за начинаещи като мен. За гурме любители, подозирам, ще е доста скучна, тъй като поднася само базова информация. Има някоя и друга рецепта, но те са само бонус, както и красивите фотографии (някои от тях разминаващи се леко с темата, подобно на заснета руска водка към информация за балканска сливова ракия, но нейсе).
Иначе големите кухни (според авторите) са обособени по държави, макар аз да не бих включила Германия и САЩ там. Останалият свят е групиран по региони, в които обаче има и солидни липси като например Средният Изток (най-вече Персия) и Централна Азия, за сметка на това Нова Зеландия пък присъства.
Стилът е приятен, обостря апетита и стимулира читателя да поготви, похапне и попътува, и да почете още по темата.
⭐️3,5 звезди⭐️
July 1, 2018
Outdated and frustratingly little information on the kinds of cuisine not as well-known in the West (ie Ethiopia gets a paragraph while Spain gets a chapter), heavy focus on continental cuisine. Still a useful little read for food trivia.
April 22, 2013
A great exploration of the world and its foods with beautiful photography and a couple of decent recipes.
However as an Australian barista of many years if someone were to say "Bonza brew mate" to me I would probably laugh and wonder if you were taking the mickey. Makes me wonder how accurate the rest of the book is.
However as an Australian barista of many years if someone were to say "Bonza brew mate" to me I would probably laugh and wonder if you were taking the mickey. Makes me wonder how accurate the rest of the book is.
November 9, 2018
I’m a foodie. I am also a world traveller so this book had to be written for me. Written by the wonderful people at Lonely Planet this book is filled with luscious photography and delicious words to awaken us to what you can expect to find in the country that you are wanting to go to or have an interest in.
While it may not be jammed packed with recipes it does give the reader a taste of at least one or two dishes that make that country’s food famous on the right hand side or left hand side of the page. In China (the first country on the list) there is a recipe for Jiag Zi also known to most of us as Pork and Cabbage dumplings and over the page a recipe on the left for Tofu with Shitake and Ginger. And because China is a large country there are several other recipes to tempt our tastebuds (one on Noodles and another on Peking Duck) and then there is a section on Tea before winding up the chapter on some of China ‘s festivals that are on throughout the year.
But what is a bit odd about the book is how it jumps from China to France and then onto Germany. I would have written it with going onto parts of Asia or something if it were my book but there we go...
It’s a well thought out book jamming lots into it and makes me want to jump on the next plane to a new destination. I bought this book gleefully hoping it would have my favourite dinner in it and it did thank goodness. My favourite can be found towards the back of the book on page 297. If you want a clue it originates from a little Chinese island known as Hainan. It mentions to serve it with chilli, ginger, and soy sauces but I also like mine with sliced cucumber and a spring (green) onion dipping sauce made with sesame oil and garlic.
The final destination in the book is the Subcontinent. Think India, Bangladesh, Sri Lanka etc... A rather big chunk of the world. Unfortunately for me there is very little information on such a vast place and it feels the authors were running low on time to get this book finished. Touching on wonderful food such as Sri Lanka’s Hoppers, India’s Kebabs, Dhal, Momos, Tibetian Butter Tea, there are no recipes to accompany this, rather we have to read back to pages 71 to 85 to find recipes from India which unfortunately doesn’t include Hoppers that are also equally as famous in India or Momos which are very much like the Chinese dumplings but the wrapper is much more thicker... Oh well perhaps another book will include these!
While it may not be jammed packed with recipes it does give the reader a taste of at least one or two dishes that make that country’s food famous on the right hand side or left hand side of the page. In China (the first country on the list) there is a recipe for Jiag Zi also known to most of us as Pork and Cabbage dumplings and over the page a recipe on the left for Tofu with Shitake and Ginger. And because China is a large country there are several other recipes to tempt our tastebuds (one on Noodles and another on Peking Duck) and then there is a section on Tea before winding up the chapter on some of China ‘s festivals that are on throughout the year.
But what is a bit odd about the book is how it jumps from China to France and then onto Germany. I would have written it with going onto parts of Asia or something if it were my book but there we go...
It’s a well thought out book jamming lots into it and makes me want to jump on the next plane to a new destination. I bought this book gleefully hoping it would have my favourite dinner in it and it did thank goodness. My favourite can be found towards the back of the book on page 297. If you want a clue it originates from a little Chinese island known as Hainan. It mentions to serve it with chilli, ginger, and soy sauces but I also like mine with sliced cucumber and a spring (green) onion dipping sauce made with sesame oil and garlic.
The final destination in the book is the Subcontinent. Think India, Bangladesh, Sri Lanka etc... A rather big chunk of the world. Unfortunately for me there is very little information on such a vast place and it feels the authors were running low on time to get this book finished. Touching on wonderful food such as Sri Lanka’s Hoppers, India’s Kebabs, Dhal, Momos, Tibetian Butter Tea, there are no recipes to accompany this, rather we have to read back to pages 71 to 85 to find recipes from India which unfortunately doesn’t include Hoppers that are also equally as famous in India or Momos which are very much like the Chinese dumplings but the wrapper is much more thicker... Oh well perhaps another book will include these!
This entire review has been hidden because of spoilers.
February 15, 2023
This was another tough one to rate. On one hand, I found it fascinating to read. On the other hand, some aspects of it were highly problematic.
Instead of getting merely a chapter for the entire continent, Africa's cuisine is this time summarized in a single two-page spread. And even worse, the intro reads, "There's no doubt that Africa is not synonymous with great eating experiences." Seriously?! How can Lonely Planet get away with writing this?
Also, once again Canada is ignored while the US is featured. But yet, many Asian and European countries with similar cuisines and ingredients were given a spotlight. It's offensive, as Canada has many different regions and famous dishes as well. What about our indigenous ingredients? What about our French Canadian dishes? It's beyond shortsighted, but what else can you ask from a company that gives a two-page spread to an entire continent? How come none of these books mention jollof rice? Also, Mexico wasn't even mentioned in the chocolate chapter? The place where chocolate was invented wasn't included? Whoever wrote this was asleep at the wheel.
I wonder if the Lonely Planet has a guidebook for Canada, or if we're just a couple of pages wedged into the US one. Smh.
This isn't truly a cookbook per se, but a book about food. Recipes are few and far between, and those included need you to pretty much be in the region being highlighted in order to get your hands on the ingredients.
That said, I'm giving it three stars because it's a gorgeous book and really interesting as far as discussing the cuisines it deigned to feature.
Instead of getting merely a chapter for the entire continent, Africa's cuisine is this time summarized in a single two-page spread. And even worse, the intro reads, "There's no doubt that Africa is not synonymous with great eating experiences." Seriously?! How can Lonely Planet get away with writing this?
Also, once again Canada is ignored while the US is featured. But yet, many Asian and European countries with similar cuisines and ingredients were given a spotlight. It's offensive, as Canada has many different regions and famous dishes as well. What about our indigenous ingredients? What about our French Canadian dishes? It's beyond shortsighted, but what else can you ask from a company that gives a two-page spread to an entire continent? How come none of these books mention jollof rice? Also, Mexico wasn't even mentioned in the chocolate chapter? The place where chocolate was invented wasn't included? Whoever wrote this was asleep at the wheel.
I wonder if the Lonely Planet has a guidebook for Canada, or if we're just a couple of pages wedged into the US one. Smh.
This isn't truly a cookbook per se, but a book about food. Recipes are few and far between, and those included need you to pretty much be in the region being highlighted in order to get your hands on the ingredients.
That said, I'm giving it three stars because it's a gorgeous book and really interesting as far as discussing the cuisines it deigned to feature.
September 30, 2020
If you're looking for a book that feeds your wanderlust, this may come in handy. It is full of beautiful pictures of food, people and places with clear enough description of various cuisines and signature dishes of each country/region. Some chapters include the interesting histories of a country's cuisine alongside fun little facts about individual ingredients or cooking methods.
However if you thought you were getting a recipe book for food from around the world, you're going to be quite disappointed. There are maybe a couple of recipes from the different countries featured in the book but more often than not you'll see the book mention a 'must eat' delicacy from (example) Nepal but there won't be a recipe that accompanies the pictures and history of this dish (like traditional momos). I will admit, the recipes that are included in this book seem to be of notable, popular dishes in their respective country. But I do think it can be slightly skewed towards more notable cuisine hubs (with China, Spain and Italy getting whole chapters, but places like Nepal and Ethiopia getting barely a page)
Overall, if you're like me, this is worth buying when it's on sale since it caught your eye and turning the pages make you feel nice and happy because it either reminds you of all the good food you've had from a particular country or it invokes a craving for food you've not had the chance to try.
However if you thought you were getting a recipe book for food from around the world, you're going to be quite disappointed. There are maybe a couple of recipes from the different countries featured in the book but more often than not you'll see the book mention a 'must eat' delicacy from (example) Nepal but there won't be a recipe that accompanies the pictures and history of this dish (like traditional momos). I will admit, the recipes that are included in this book seem to be of notable, popular dishes in their respective country. But I do think it can be slightly skewed towards more notable cuisine hubs (with China, Spain and Italy getting whole chapters, but places like Nepal and Ethiopia getting barely a page)
Overall, if you're like me, this is worth buying when it's on sale since it caught your eye and turning the pages make you feel nice and happy because it either reminds you of all the good food you've had from a particular country or it invokes a craving for food you've not had the chance to try.
August 23, 2021
Fantastic Photos. Love this book.
November 5, 2013
While I didn't find many recipes in this that I would actually make at home it was still a fun culinary tour through the world. It was beautifully photographed and I see myself using it more as a coffee table book than a cookbook.
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April 5, 2013910.202 F6866 2012
January 12, 2017
Прекрасна книга за ценители !!!!
January 14, 2019
Great photo. Totally inspire to learn to cook not just your local menu.
Displaying 1 - 12 of 12 reviews