The Expedition Chef brings restaurant-quality cooking from the galley to your home kitchen. Executive Chef Bogdan Drăghici gathers 81 recipes for appetizers, soups and main courses inspired by cuisines from around the world, from Romanian meatball soup and French bouillabaisse to beef bulgogi, Nordic fish stew and seafood paella. Inside you will find: - 20 appetizers, 18 soups and 43 main courses: meat and poultry, fish and seafood, and vegetarian dishes - Nine essential basics, from fish and chicken stock to brown butter hollandaise - Nine three-course menus for cooking for guests - Recipes written for six servings, with preparation and cooking times, difficulty level, allergens, chef's notes, plating tips and pairing suggestions - Metric measurements with U.S. equivalents, and temperatures in Celsius and Fahrenheit Guided by a simple philosophy (keep it fresh and simple, make the dining experience elegant and let the ingredients speak for themselves), The Expedition Chef is for home cooks who love bold flavors and want dishes worthy of a special occasion.