Overview
These 100 recipes have been chosen for their quality and their long-lasting popularity. Many of them are hearty provincial specialties, whose naturally fine flavors are enhanced by the special approach to cooking characteristic of the country of origin. The recipes for these dishes have been adapted for use in kitchens in English-speaking countries through out the world by the coordinated efforts of the staff of the Culinary Arts Institute in the United States and the food editors of cooperating publishers in England and Australia, so that regional and national differences have been taken into full consideration.