FOUR WINDS COOKBOOK

A collection of (often unpronounceable) palatables assembled by the archaeologist-explorer before his death travels from country to country and continent to continent (Surinam, Kenya, Indonesia, Morocco, Colombia, etc.) this is definitely for the exotic epicure. For while with few exceptions- potted hare, eels, goose necks, baby pigeons- the ingredients are available, it is rather the preparation and combination of unusual elements which distinguish these dishes. The recipes are arranged topographically, but indexed generically under meats- poultry- sauces- desserts- etc... Special.