Try This

April 4, 2011
In this wildly ambitious, accessible roundup, journalist Freeman does an admirable job of covering the most popular world cuisinesâhow to order and eat themâfor the general diner and business traveler. Her point of departure is the New York City restaurant, where one can find just about any kind of dish as the natives fashioned it, from British to Vietnamese, and she's evidently consulted the top chiefs for ingredients, ordering tips, and etiquette. There's a good bit of research into what's actually contained in dishes like mincemeat (dried fruit and nuts), Moros y Cristianos (Cuban beans and rice), and many dizzying Asian choices. She also reveals what dim sum means ("touch your heart"), that oregano most defines Greek cuisine, and that the Arabs, not Chinese, probably introduced pasta to Italy. Freeman makes a terrifically enlightening companion for someone embarking on a new culinary experience, say, Korean barbeque, walking the reader through menu choices, accompaniments, spices, and drinksâsoju or hof. The Middle Eastern section is a bit of a mishmash of many distinct cultures, while she does a decent exposition on chiles Mexican style, tandoor, and elucidates the many different regional Chinese cuisines. Although she doesn't seem to have traveled much farther than L.A., her focus on restaurant selection and ordering will prove most helpful for American foodies.

May 15, 2011

A culinary journey around the world in 288 pages.

With a keen sense of direction, food writer and blogger Freeman (restaurantgirl.com) guides readers on a comprehensive, contemporary, global culinary excursion. But this isn't merely an overview of 14 types of global cuisine, among them Chinese, Indian and Middle Eastern. It's a challenge to investigate the world in the things around you, beginning with food. Freeman encourages readers to take chances by being upfront: "Most people won't admit it, but half the time we don't know what we're eating, what we ordered, or what we might be missing because we're too embarrassed to ask our servers or look it up." She entices not only readers' palate but brain as well with "tasty morsels" of information—e.g., "In Egypt. McDonald's features the 'McFalafel,' a falafel patty topped with lettuce, tomato, and 'secret sauce' on a hamburger bun. The secret sauce is actually just tahini." Deftly blending anecdote with fact, she includes sections on table manners and how they vary culturally. She also discusses how to get the most out of the experience by making reservations, wearing proper attire and treating people with respect. In addition, Freeman explains some simple misconceptions—e.g., "Curry actually means nothing more than 'cooked in liquid.' "

An innovative guide that tickles the taste buds and proves that you don't have to travel abroad to experience international gastronomy.

(COPYRIGHT (2011) KIRKUS REVIEWS/NIELSEN BUSINESS MEDIA, INC. ALL RIGHTS RESERVED.)

April 15, 2011

Freeman, founder and editor of the informal restaurant review blog www.restaurantgirl.com, takes the reader on a world tour of tables. She discusses common and not so common menu items, dining etiquette, lore, and trivia and provides encouragement to the timid and praise for the bold for trying new dishes and cuisines. Although billed as a guide to world food, her book has glaring omissions, most notably African fare from Ethiopia, Morocco, and Egypt; South American standouts from Argentina, Brazil, and Ecuador; and all of Scandinavia, a region that gave the world the smorgasbord. Considering the five separate chapters on Asian countries, the book seems unbalanced, but perhaps a sequel is in the works. Freeman lives in Manhattan, and most of the restaurants mentioned are in New York City, although the foods discussed can be found on many menus. VERDICT An entertainingly opinionated guide that will whet the appetites of readers who may not have access to the diverse range of establishments in the Big Apple. It may appeal to armchair foodies, but its limited scope makes it not an essential purchase.--Rosemarie Lewis, Georgetown Cty. Lib., SC

Copyright 2011 Library Journal, LLC Used with permission.