Of all the cookbooks that I have, this one ranks high as one of the priceless culinary jewels. Over the years, it has been my first reference whenever I am looking for a recipe, or an idea, especially for an entree, sauce or a dessert. The spectrum of recipes contained in this one volume accommodates a variety of personal tastes. Although first published in 1971, the recipes are still contemporary, and, in fact, many of the once obscure ingredients now are readily available throughout the United States, not just in metropolitan areas.

Not only are the recipes well-tested, which ensures me that I will always have a delicious and attractive result, but also, the three-fold organization of the cookbook really facilitates my recipe "excursions." The recipes themselves are collated by country, alphabetically from Armenia to the United States. A second tier of organization, by recipe title, consists of 13 "Categories" ranging from Appetizers through Beverages, and some of the Categories are further subdivided. For example, under Vegetables, recipe titles are listed by specific vegetables. The final tier of organization is a traditional index with listings both by recipe name and by critical ingredient.

This is a cookbook that can be just as valuable to a beginner as to an experienced cook. ( )