Introduction

It is my ambition that this book should be useful in practically any part of the world, and should stay useful for many years to come. Fashions and changes in food are now so unpredictable and so sweeping that the second wish may be even harder to make come true than the first. However, I have suggested as many alternative ingredients and cooking methods as I can, in the belief that some way can be found of cooking any dish satisfactorily in any country. I have taken note of new ingredients and new techniques in the hope of making the book time-proof, at least for a while.