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By Martha Hollis

The photography of food elegantly prepared, sans the host of extraneous props, will quickly propel you to the store to buy ingredients, call your friends for an intimate gathering, and cook with renewed interest. Carrier, the British food renaissance man, television personality, and renowned food authority scoured the world for its finest recipes. His findings and presentations are approachable by a home cook with a medium level of cooking skills and any procedure, which is exotic, is given extra guidance.

 Start with a soup such as Oyster and Spinach Bisque with Red Caviar, a salad of Nine Herbs, Redfish Saltimbocca with Rosemary and Citrus Zest or Rack of Lamb with Green Herb Crust, and finish with Hot Chocolate Souffl� with Espresso Ice Cream. Particularly fabulous is "New Basics," the fundamental signature items that define a particular region’s foods—the type of items one often searches out as a take-home souvenir and gift for cherished friends. In the “New Basics” chapter carefully Carrier reveals the how-to's of cultural cuisine delights such as: Moroccan preserved lemons, harissa, rouille, jerk seasoning, infused oils, couscous, pickled ginger, chile jam, Proven�al tapenade, and Ligurian pesto. click here to order New Great Dishes of the World

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