A book written for professional chefs and caterers with a selection of 400 recipes for hors d’oeuvres and small plates divided into 28 chapters, each from a different culinary region of the world. Each chapter has an introduction that includes the geography of the area, an overview of typical ingredients, produce, common cooking methods and techniques followed by typical recipes.

There are clear, itemized instructions for advance preparation, assembly method, and cooking instructions. At the end of each recipe there are “Chef Notes” containing information on specialized techniqes, substitutions, serving suggestions, cautions and additional recipes. 16 pages of full-color photos, showing plating techniques. A special “Chef’s Pantry” section at the end of the book is a glossary of unusual ingredients. 624 pages.