An enduringly popular collection of beloved dishes from around the world featuring classic and easy-to-cook recipesWhat is as satisfying on a cold winter’s night as a hearty stew? Or as refreshing on a hot summer’s day as a cold soup? And who can ever resist a bowl of well-sauced pasta? When it was first published in 1985, The Good Food Cookbook was one of the first collections of recipes devoted to the celebration of the best-loved and most satisfying essentials of casual cuisine and, more than thirty years later, it has remained a classic in its genre. Drawing on the diverse cooking traditions of the Americas, Italy, France, India, Morocco, and the Middle East, Daniel Halpern and Julie Strand bring together almost two hundred recipes, including not only the quintessential examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. Spanning the globe, these staples of international cuisine include Gazpacho, Jambalaya, and Spaghetti alla Bolognese, as well as an abundance of unexpected delights—Coriander and Lemon Soup; Moroccan Chicken Tagine; Lamb Stew with Eggplant, Saffron, and Ginger; South African Bobotie; and Penne with Black Olive Puree and Ricotta. The Good Food Cookbook puts the emphasis where it belongs: on the pleasure of preparing—and eating—excellent and timeless dishes.