Irena Chalmers has enjoyed a multifaceted career in the food industry, serving as a publisher, producer, and packager of more than forty books. Her insights have graced the pages of esteemed publications such as The New York Times and Food & Wine. Chalmers was also a founding member and past president of the International Association of Culinary Professionals. She dedicated her time to teaching at The Culinary Institute of America and writing for culinary magazines, sharing her extensive expertise.
This longtime Barron's kitchen favorite features authentic recipes brought to America in past generations from around the world. Now available in an economically priced paperback edition, that all 264 recipes and 64 full-color photos from the original hardcover edition.