弗朗西斯•凯斯（FRANCES CASE）在过去的二十年间游历于世界各地，同时为包括英国《卫报》在内的很多出版物撰写有关饮食的文章。她还策划过一些饮食和品酒相关的广播电视节目。

参与本书编撰的还有：

格林•克里斯蒂安（GLYNN CHRISTIAN）是广受欢迎的饮食类电视节目中的大厨，也是获奖图书《真味：美食家配料手册》的作者。

迈克尔•拉斐尔（MICHAEL RAFFAEL）是声名卓著的美食作家，著有获奖图书《西村奶酪制作者》。

茱蒂•李奇薇（JUDY RIDGWAY）是橄榄油研究专家，还是奶酪、芥末、熟食和调味料研究领域公认的权威，著有55部饮食与品酒类书籍。

托尼•希尔（TONY HILL）是西雅图全球香料、草药和茶叶商业联盟创始人，著有《世界调味品百科全书》。

From single press extra-virgin olive oils and artisanal cheeses to more exotic fare such as zebra jerky, this compilation is a cornucopia of culinary delicacies from every cuisine around the globe. Featuring luscious photographs and descriptions of must-eat foods from sweet to savory, this culinary gazetteer of the world offers expert guidance on how to really eat like a local when in Rome or how to find the most authentic Peking duck when visiting Beijing. Any foodie will delight at the fact-filled descriptions and marginalia and sidebars bursting with culinary history and trivia. Whether looking for the "must-taste treats" to seek out on your next vacation or inspiration for a romantic dinner for two, this compendium is sure to be a source of gourmet inspiration, certain to expand even an experienced epicure’s mental grocery list. The book is divided into sections based on food type (meats, dairy products, fruits, vegetables, sweets and confections, etc). Included are classics as well as delicacies little known outside their home turf. Each entry features authoritative yet opinionated descriptions as well as anecdotes about the producers or the region ensuring that this book will have wide appeal to connoisseurs and novices alike.