The renowned author of Someone Is Killing the Great Chefs of Europe retraces Phileas Fogg's famous route, with her fork at the ready and her wit at the fore. At each of Fogg's s tops, and a few extra ones, Nan Lyons stops to savor the most wondrous meals and sights of her illustrious career as a food and travel writer. With recipes and 200 on-location photos."Around the World in Eighty Meals" is an essential travelogue for gastronauts who delight in discovering the world's great cities through their culinary delights. Nan Lyons' rollicking global voyage is seasoned with a tasteful and diverse collection of eateries that include the old and new, refined and rustic, cutting edge and classic. Each place has something important to say about where it is, and you can trust that each one is good. --Danny Meyer, Master Chef and author of "Setting the Table"This book is the next best thing to traveling with Nan Lyons. With a novelist's eye for delicious details, she takes us on a most memorable tour from her favorite London tea parlor to a Parisian sidewalk café to a New Delhi kebob factory and a parking lot that's home to Singapore's best chili crab. --Alex von Bidder & Julian Niccolini, The Four Seasons Restaurants"Around the World in Eighty Meals" is an essential travelogue for gastronauts who delight in discovering the world's great cities through their culinary delights. Nan Lyons' rollicking global voyage is season with a tasteful and diverse collection of eateries that include the old and new, refined and rustic, cutting edge and classic. Each place has something important to say about where it is, and you can trust that each one is good." -- Danny Meyer, Master Chef & author of "Setting the Table""This book is the next best thing to traveling with Nan Lyons. With a novelist's eye for delicious details, she takes us on a most memorable tour from her favorite London tea parlor to a Parisian sidewalk cafe to a New Delhi kebob factory and a parking lot that's home to Singapore's best chili crab." -- Alex von Bidder & Julian Niccolini, The Four Seasons Restaurant