This is quite a bucket list! Beloved and pioneering food journalist Sheraton provides informative, opinionated guidance to the great tastes of the world, from home-cooked fare and street foods to the specialties of legendary restaurants. Entries are grouped by culture or region (so you can make the most of a trip to Peru or Korea) and provide historical background and suggestions for ingredient sourcing where appropriate. Far more than a catalog, the books is packed with leads—the Swedish fish roe known as löjrom, ostrich egg omelets from South Africa, and where to find an authentic egg cream in NYC. 990 pages!
Paperback. Color photographs throughout.