Across the world, each established cuisine has an underlying backbone. Vietnamese food without fish sauce? Israeli cuisine without tehina? No chance. And yet so many dishes and ingredients cross borders. Food connects us, teaches us and defines us. It allows us to encounter new people and tell new stories.
The Atlas Cookbook explores 20 countries across four regions, with recipes that celebrate each location but embrace seasonal local ingredients. This is easy, vibrant food that inspires us to get creative in the kitchen and reminds us of all that we have in common.
Featuring food from: Argentina, Bolivia, Brazil, Cambodia, China, Colombia, France, Greece, Indonesia, Iraq, Israel, Italy, Lebanon, Peru, Portugal, Spain, Syria, Thailand, Turkey and Vietnam.
ABOUT THE AUTHOR
Charlie Carrington left school at the age of 15 to become a chef. By the time he was 21, he’d worked at Gordon Ramsay’s eponymous Michelin-starred restaurant along with some of Australia’s best restaurants (Vue de Monde in Melbourne, and Marque and Firedoor in Sydney). He had also spent eight months travelling across 15 countries, working in kitchens in Antwerp, San Francisco, Bangkok, Singapore, La Paz, Mexico City and Sao Paulo.
At age 22, Charlie opened his own restaurant, Atlas Dining. Inspired by his travel experiences, the Atlas food and beverage menus transform every four months. Atlas Dining received one hat from The Age Good Food Guide in its first year (with Charlie being the youngest chef ever to do so) and won Time Out’s best new restaurant. Charlie now also has three outlets of his casual mod-Israeli cafe, Colours Bowls.