Introducing World Food, an exceptional new series in the tradition of classic cookbooks that takes readers on a journey to the world's greatest cuisines and the remarkable cultures they come from.
James Oseland travels extensively in search of the world's best restaurants, street food stalls, markets, and home cooks. He has been writing about international cultures and their cuisines for decades and was editor-in-chief ofSaveurfor eight years, where his work garnered many accolades, including from the James Beard Foundation, the International Association of Culinary Professionals, and the American Society of Magazine Editors. His cookbookCradle of Flavorwas named one of the best books of the year by theNew York TimesandGood Morning America. He was also a judge for five years on Bravo's Top Chef Masters.
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