American-born restaurateur, TV chef and bon vivant, Robert Carrier, traveled the world in search of new dishes and expanded the culinary horizons of a generation. The unashamedly indulgent recipes in this much-loved cookbook spanning South Africa to China are written in a clear and practical style. Don't miss iconic dishes such as Rhum Bhaba and Creole Jambalaya.
from the publisher
First published in 1963, this is a cook's tour of the world which became an international bestseller in 11 languages. It presents over 500 recipes based on universal favourites, rustic surprises and culinary elegance. The recipes are accompanied by basic practical guidance.
Specialist food producer
Affectionately known in this household as The Robert Carrier Cookbook. I'm sure he wrote more but this is the only one we have. Our favourite dish from this book is the moussaka. The copy we have has particularly mucky pages around this recipe. It has been a useful reference book for classic dishes over the years.
Restaurant critic, author, columnist
An American living in London who learned to love food in France changed the way the world cooked. Meeting him and being his friend was very important to me; a very charming and complicated and genuine man.
Managing Director, Herbie’s Spices
A classic that is just as useful for novice and experienced cooks.
Food writer and author
Chef/proprietor and cookbook author
Food writer and broadcaster
Journalist, author and food writer
Director at Seasoned Pioneers