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

488 pp. Includes a table of equivalents, and a calorie chart, and space to record favorites wines and recipes. Endpapers provide information on herbs and spices, weights and measures, can sizes, cooking temperatures, and oven temperatures. 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.