This is much more than just another cookbook. It is shared gastronomic adventure with those foreign correspondents who have found that some of the best scoops are acquired over the table -- and this the world around. Many of the contributors are names widely known- Quentin Reynolds, Louis Lochner, T. R. Ybarra, Floyd Gibbons, Poppy Cannon; but to assiduous readers of foreign news in papers everywhere, many of the other names will give a sense of personal participation. For these are very personal selections, anecdotes, human interest bits, tips on food, from epicures, potentates, famous authors and musicians, soldiers, chefs; experiences and recipes interwoven in a skillfully edited text. Sigrid Schultz has contributed those connecting links that make the whole good reading, and she believes implicitly in the affinity between gastronomy and reporting. The recipes are mouth-watering, original, and tempt one to experimentation. Some specialties not ordinarily given much space are here in international dress:- sweetbreads, fondues, couscous, beans. The palm goes- she says- to suckling pig, from Spain to the Philippines. No housewife would choose this as a basic cookbook, but most collectors of cookbooks will want it for their shelves.