A useful, comprehensive guide to some of the best eateries in the world.
Now in its sixth year, the annual awards for the World’s best restaurants generates acres of press coverage, endless comment and sometimes outright argument over the make-up of the list, all of which could most charitably be described as a valid contribution to ‘healthy debate’. But what the awards never are, is dull.
Part guide, part inside-job, The World’s Best is dominated by the restaurants of Paris, London and New York (in that order) with a good representation of Europe and elsewhere. With a full guide to the 50 best which often includes an intimate introduction to the restaurant, an insider interview and photography but no recipes, it’s supplemented by a descriptive listing of the ‘50 next best’ to keep your eye on and will be of interest to whose who like to read behind the headlines and get to know the chefs behind the service hatch.
Craig ButcherThink Books, £20.
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