Potatoes are synonymous for simple, inexpensive, and unfailingly delicious food. Since ist introduction to Europe in the 16th Century, the humble root vegetable has conquered all continents and is, in many countries, the most used and favorite food ingredient. It taste appeals to each of us. The countless possibilities of cooking them contributed to developing national dishes based on potatoes, which are part of each country’s heritage and pride. Yet potatoes are more than a banal and all-too-basic vegetable. This book takes you from the origins of the tuberous in Peru, where it was a constitutive part of the Inka civilization, to the royal tables in Europe, whence the potatoes became fashionable food for the rich and the poor alike. In the introduction, majour potatoes varieties are presented. Chapters dedicated to soups, salads and dishes made of potatoes, be they grilled, pan-fried, boiled or cooked in the stove, offer more than 100 recipes from all around the world, clearly described and richly illustrated. Potatoes can be used even for deserts: just try the mouth-watering potato waffles, or the sweet potato soufflé! Tips by master chefs on their best potato recipes offer fabulous extra inspiration.