The New World Encyclopedia of Cooking

800 pp. "This new collection contains robust recipes from Scandinavia making generous use of energizing foods; recipes for traditional French cuisine long recognized as some of the finest in the world; Italian recipes for dishes as diverse as the sections of Italy where they originated; recipes for fascinating and savory Hungarian dishes with surprise seasonings; recipes for hearty German and Viennese cooking developed in the kitchens of hausfrauen who borrowed ideas from their central European neighbors. These foreign specialties, excitingly unique and distinctive in flavor and eye-appeal, are all adaptable to a variety of tastes and occasions."--foreword