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by Cheryl-Anne Sturken | October 18, 2018

Cheryl-Anne Sturken, senior consulting editor for Meetings & Conventions magazineslh cookbookLong before the rise in culinary tourism became Instagram-worthy and a combat sport for curious travelers with rambunctious taste buds, the late master chef James Beard (whose foundation's annual James Beard Awards are considered the Oscars of the food world), once said, "Food is our common ground, a universal experience." Forks down to that.

This month, in a nod to the growing mass of gourmand travelers pursuing the next elusive ingredient or that impossible to pronounce locally grown delicacy, Small Luxury Hotels of the World has published The Small Luxury Cookbook Volume 3, which features a collection of handpicked main-course recipes from the brand's portfolio of over 520 independent properties in more than 80 countries, of which over 110 have restaurants with Michelin stars or awards of similar global acclaim. If the glossy images of its recipe outcomes are to believed, the book will have amateur cooks and gifted eaters swooning with anticipation and delight.

"The beauty of The Small Luxury Cookbook can be likened to our hotels -- it offers something for every independently minded traveler and self-professed foodie," says Daniel Luddington, vice president of development for SLH. "These recipes have been created with passion in mind, and we are excited to give the world a taste of our hotels."

This isn't just another well-put-together cookbook showcasing major culinary talent, though. Many of the recipes are culinary insights into ingredients and experiences that SLH chefs have identified as the next wave of diversity in global cuisine, and which they are already highlighting on their individual menus.

Namen special hot potOn page 88, for example, chefs Nguyen Than Hieu and Preeti Bomzon of the 102-room Naman Retreat in Da Nang, Vietnam, have put their own spin on the very popular Asian hotpot experience, where diners gather around one table to cook and share their meal from one shared pot. Their Naman Special Hotpot recipe, right, features ingredients such as chilis, lemongrass, Malabar spinach, okra and a variety of shellfish and noodles, all prepped and ready for diners to cook, sample and repeat.

Indeed, hyper-local cuisine is showcased by many of the chefs. On page 248, chef Sigrún Árnadóttir of the 57-room Sandhotel in downtown Reykjavik, Iceland, uses wild Atlantic plaice, one of Iceland's most delicate local fishes, sautéed with potatoes and mushrooms and prawns. He suggests, "Start by boiling the potatoes and mixing yourself a gin and tonic."

On page 243, chef Florian Hartmann of the 58-room Schlosshotel Kronberg in Kronberg, Germany, highlights the small but very delicious Büsum shrimp, which are only harvested in Büsum, a fishing village of 5,000 on the North Sea. His recipe pairs these local beauties with cutlet of sole, green apple and algae.

Purchase your own copy here for $52.