Aleksandra and Daniel Mizielińscy show international dishes. – Culture

It is a very theoretical consideration, but it makes it quite clear what you are dealing with in the book “All the World at Table”. Anyone who has a pantry the size of a high-bay warehouse – admittedly an extremely unlikely option – but doesn’t want it to look like at Ikea, where you pull a billy shelf overhead from a pile in poorly lit aisles and open up the heavy cardboard box throws the foot and when the pain subsides and curses realizes that it is the wrong model, namely the one with the oak instead of the ash veneer; if you don’t want such a hellish place at home, but instead want the pantry of your dreams: Then you can let this tape inspire you in the most beautiful way.

It overflows with drawings of vegetables, fruit, meat and grain, of spices and powders and extracts, of half-cooked and steaming dishes. You don’t even know where to look first, it’s pure overload. But if you then turn your gaze away from the big picture and turn to the individual foods, you will be delighted to see how clearly they are sorted. There is abundance in the book, but not chaos.

Aleksandra and Daniel Mizielińscy have illustrated this place with many delicacies, where you immediately feel like cooking and eating something – and also receive a lot of concrete suggestions. They have also provided their pantry with windows so that one can look out onto markets and fields, also onto a few sights in Egypt, Japan or Mexico and at the same time into a number of kitchens, bakeries and restaurants in Italy, Argentina and Morocco. Together with Natalia Baranowska, they have also meticulously described everything there is to see. Because nobody can know all the tubers and stems by their appearance, and nobody can know the many recipes to actually create dishes from these ingredients.

The author and the illustrators have chosen a good two dozen countries to give at least an overview of the culinary diversity in the world. And they do not start their journey Eurocentrically on their own doorstep, i.e. with the best known, but in the region where mankind once began to grow grain. The first chapters are dedicated to Turkey, Iran and Israel, from there we continue to China and Southeast Asia, always towards sunrise. Europe and Africa come at the end.

The example of Israel already shows particularly well that the typical cuisine of every country has always developed under the strong influence of other cultures. By looking and scrolling back and forth, you learn a lot about differences, but also about similarities in diet. And the trio of authors is not interested in the thrill of exotic curiosities, but in everyday culinary life in the respective countries. All of this is prepared with great passion. (from 10 years and adults)

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