弗朗西斯•凱斯（FRANCES CASE）在過去的二十年間遊曆於世界各地，同時為包括英國《衛報》在內的很多齣版物撰寫有關飲食的文章。她還策劃過一些飲食和品酒相關的廣播電視節目。

參與本書編撰的還有：

格林•剋裏斯蒂安（GLYNN CHRISTIAN）是廣受歡迎的飲食類電視節目中的大廚，也是獲奬圖書《真味：美食傢配料手冊》的作者。

邁剋爾•拉斐爾（MICHAEL RAFFAEL）是聲名卓著的美食作傢，著有獲奬圖書《西村奶酪製作者》。

茱蒂•李奇薇（JUDY RIDGWAY）是橄欖油研究專傢，還是奶酪、芥末、熟食和調味料研究領域公認的權威，著有55部飲食與品酒類書籍。

托尼•希爾（TONY HILL）是西雅圖全球香料、草藥和茶葉商業聯盟創始人，著有《世界調味品百科全書》。

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.