When preparing the recipes in this cookbook, you’ll soon discover that they will take you on a none stop journey around the world, with ports of call in Greece, Italy, the Middle East, Japan, and Mexico. Therefore, think of it as the “Melting Pot” cookbook for family meals or festive celebrations, for a private evening for two or a grand banquet, for a quick meal or a worldly experience. Let the recipes for delicious breads, meats, seafood, or vegetarian specialties help you answer the question “What’s for supper?” There are foods for every occasion, either conventional, or vegetarian; some quick meal ideas, some easy on your budget. All are simply delicious. Moreover, some let you mingle with guests while they are cooking. And you can rely on the recipes in this cookbook to be the best you can find anywhere, because these are much-requested dishes from people around the world

When menus begin to look the same from one week to the next, add zest with new cuisines, such as Baked Cranberry Glazed Ham, Chicken Marsala, Shrimp Tetrazzini, Creamed Lobster & Sherry Wine Casserole, Chicken Parmesan, Cajun Crab Jambalaya, Shrimp & Crab Stuffed Flounder. Or Vegetarian dishes, such as Eggplant Parmesan, Baked Florentine lasagna, Ricotta Gnocchi, Chili Rellenos Casserole, Mexican Pizza, or Elegant Broccoli Soufflé Roll (see index for page numbers), then explore the cookbook for other delicious recipes such as ‘Elegant Cream Brulee’ (page 610) Featured below.

ELEGANT CREAM BRULEE

1/3 cup plus ¼ tsp. granulated sugar
1 medium egg plus 7 medium egg yolks (some medium eggs
differ in size)
2 cups heavy cream
½ tsp. each pure vanilla and
almond extract
¼ cup granulated sugar
Garnish with fresh raspberries,
or fresh mint sprigs
Oven 300 degrees

In a large bowl, whisk together sugar, egg, and egg yolks until the sugar has dissolved and the mixture is thick and smooth. Add cream, vanilla, and almond extracts, and continue to whisk until blended (but not whipped into topping). Strain into a large bowl, skimming off any foam or bubbles.

With a ladle, distribute mixture into 6 individual ramekins or custard cups. Place ramekins in a water bath (large roasting pan filled with ½ to 2-inches of hot water. Do not allow water to go over the sides of your ramekins) and bake in a 300-degree oven until custard is set around edges, about 55 minutes to 1 hour. Remove from oven and leave in water bath until cooled. Remove cups from water bath and chill for 5 to 6 hours, or overnight. Just before serving, sprinkle about 1½ to 2 teaspoons of granulated sugar over top of each custard. If accessible, use a small hand-held torch to melt sugar. If you don’t have access to a torch, place under broiler until sugar melts (be careful not to burn custard). Let stand 5 minutes to allow sugar to harden. Refrigerate custard for a few minutes before serving to chill. Garnish, if desired, with fresh raspberries or fresh mint sprigs. Makes 6 servings.

Have a glass of wine. Now you are ready to impress your friends with this elegant delight. –Chef Sly