Appetizers are Spicy Garlic & Lemon Crusted Shrimp, Oysters with Peas, Yogurt, Lemon and Altoids, and Braised Arthichokes (in the Country/Roman style).
Brunch recipes are Gruyere and Bacon Tart, Honey-Orange Pancakes, and Bread with Chocolate. Among the soups are Persian Pistachio Soup, West Indian Pumpkin Soup, and Ladies Thighs with Red Pepper Broth & Fresh Peas. Salads include Cold-Poached Salmon with Hearts of Palm and Tamarind, Mango with Red Onion, and Watermelon and Green Tomato Salad.
Main course recipes are Cranberry-Teriyaki Lamb Rack with Couscous Salad, Earl Grey Crusted Salmon, Roasted Balsamic-Glazed Chicken, Sugarcane Barbequed Duck, and Roast Pork Loin with Pomegranate Orange, and Ginger.
Desserts include Margarita Cheesecake, Ginger Citrus Pumpkin Pie, and Apple Crostata with Walnuts and Tipsy Cream.
Yum! Tasty Recipes from Culinary Greats also includes a glossary of cooking terms and conversion tables for metric and imperial measures as well as temperatures. It is sponsored by Microplane®, manufacturers of a wide range of culinary tools. All of the profits of the book have been assigned to the National Kidney Foundation.