Rest of the World

Rest of the World brings together the culinary traditions that are too important to leave out but have too few titles to warrant a category of their own.

The main focus is Spain. Here you will find tapas culture, Basque cooking, paella and pintxos, along with the legacy of elBulli, the restaurant outside Roses where Ferran Adrià rewrote the rules of modern gastronomy before it closed in 2011. Spanish food is also one of the few European traditions where the simple and the technically extreme coexist without conflict.

Further east are Turkey and Greece with mezze, grilled lamb, yoghurt and olive oil, and beyond them Ukraine, Georgia and the Caucasus, a region whose pickles, filled breads and stews have received considerably more attention over the past decade, not least through the work of Olia Hercules.

The category also includes Korean cooking with kimchi, gochujang and bulgogi, German and Central European home cooking, as well as Portuguese and Australian cuisine.

What they have in common is that they are well worth cooking, but there are not yet enough titles published in Swedish or English for them to warrant categories of their own.