This is a book which describes the 11 key flavourings that have influenced the cooking of chef Willi Elsener, who travelled around the world, experiencing new food and ingredients. Flavourings such as cardamom, chillies, lime, lemon grass and ginger are looked at and Elsener describes both his personal discovery of the ingredient and how best to use it in cooking. There is a selection of 100 recipes, including starters, soups, meat, poultry and fish dishes, and desserts and cakes. The dishes are aimed at the domestic cook and the ingredients are easily accessible.