Lacking in cohesive organization of headings and divisions beyond a very general one, this cook book is to have an introduction by Conrad Hilton, and represents recipes from the Hilton hotels in Spain, Germany, Turkey, Egypt, Mexico, and Puerto Rico. Extending from delicate hors d'oeuvres to elaborate desserts, and full of unusual and exotic recipes, it stimulates not only the ambitious cook's imaginative capacities, but the palate of the most sophisticated gourmet. The economic range is varied, but caters mainly to the cook who has an abundance of time, energy, and funds. As to quantity, the recipes are designed largely for six to eight servings. Rather than to the simply-inclined, time-pressed, and economically-minded housewife, this cook book is best geared to the needs and desires of the woman with a good cook at her disposal, or the creative individual who is persistent and very interested in the culinary arts.