Only a rare cookbook library is large enough to contain all the cookbooks in which there are wonderful recipes. Now, for this one volume, many of the best recipes from the finest cookbooks were selected, to provide a remarkably varied, well-rounded, and extensive collection of great recipes from around the world. In it are to be found dishes from such experts in the kitchen as Craig Claiborne, James Beard, Michael Field, Paula Peck, Poppy Cannon, Robert Carrier, M. F. K. Fisher, Helen Corbitt, Maria Lo Pinto, and Dione Lucas, among many others; and from such superb cookbooks as THE ESCOFFIER COOKBOOK, LA CUISINE DE FRANCE, THE NEW YORK TIMES COOKBOOK, THE JOY OF COOKING, and THE CORDON BLEU COOKBOOK. The recipes selected include delectable dishes for every meal and every course; some of the splendid creations are Robert Carrier’s Brandade of Smoked Trout; James Beard’s Pot au Feu; Maison Brennan’s Eggs Hussarde, Pierre Franey’s Stuffed Striped Bass, Ada Boni’s Lobster alla Diavolo, Irma Rhode’s Eaterházy Rostbraten; Helen Corbitt’s Stuffed Pork Chops, Paula Peck’s Chicken Saltimbocca,; Alice B. Toklas’ Cauliflower Salad with Shrimps and Sauce Mousseline, and Craig Claiborne’s Elegant Genoise Cake.