A Treasury of Great Recipes: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen

456 pp., plus large section following text in which to list favorite recipes, wines and guests, a table of equivalents, and a calorie chart. Endpapers provide information on herbs and spices, weights and measures, can sizes, cooking temperatures, and oven temperatures. Original bronze padded hardcover, gilt titles & decorations, gold & maroon ribbon markers bound in. Color photographs and two-tone illustrations by Fritz Kredel throughout. Introductions by Cleveland and Martha Hodge Amory. A uniquely presented and unusually decorative cookbook, containing recipes collected from restaurants in numerous countries, presented with the restaurant's original menu.