Dining in grand style - Elizabeth Schneider

In celebration of the 10th anniversary of the Hilton Food Research Centre, its director has assembled this collection of healthy recipes chosen from the menus of Hilton International hotels around the world.;The Food Research Centre in New York is Hilton International's culinary think-tank and serves as the fulcrum for the food activities of all Hilton International hotels. It challenged Hilton International's chefs to contribute their best recipes.;This selection of recipes is the result of 50,000 miles of travel - devoted to testing, writing and photographing some of the finest recipes from the Americas, Europe, the Far East and Australia. All the recipes chosen here were tried at the Food Research Centre to ensure that the same dish could be successfully repeated by the home cook without pitfalls or compromise.;Places as diverse as New York, Istanbul, Corfu and Adelaide are represented by their specialities. New York's American Harvest recreated its traditional Shaker lemon pie and Tokyo's Imari Restaurant contributed the lobster ravioli with sea urchin sauce.;This collection aims to offer the home cook or the armchair traveller a glimpse inside the professional kitchens of Hilton International hotels around the world and to bring expert guidance and instruction into the home.;Elizabeth Schneider was awarded the Tastemaker Award for "Better Than Store-Bought" and writes regularly for magazines such as "Vogue", "House and Garden", "Bon Appetit", "Family Circle" and "Travel and Leisure". Dieter Hannig was sous-chef of the Hilton International, Kensington in London and later Executive Chef of Hilton International Mayaguez in Puerto Rico. Both authors experienced first-hand the hotels and restaurants which serve these dishes.