This book hold a beautiful collection of flavorful, colorful, and delicious recipes from all over the world. The syntax of ingredients creates a symphony of flavors that will delight your taste buds. I prepared Korean Braised Chicken with Rice Noodles (found on page 98) as well as the Saffron Chicken Mansaf with Tahini Yogurt & Green Salad (page -146-147). The author begins with a few words either from the origins of the recipe or/and an explanation of his variation of the original recipe and further suggestions. The ingredients are clearly laid out and each food item is carefully guided so that the reader may prepare with ease and perfection. The Korean Brasied chicken with rice noodles was excellent. The only variation I did was use freshly grated ginger instead of ground ginger which provided a fresh, crisp tang. The meal was satisfying without feeling “heavy.” With regards to the Chicken Mansaf, my absolute favorite piece to this recipe was the preparation of the rice itself. It was exceptionally savory and the aromas from the rice and spices added filled my home with a delightful, comforting aroma.