The fifth volume in The Luxury Collection series, Global Epicurean details exceptional gastronomic activities offered at these remarkable hotels, from private classes on Venetian cuisine with executive chef Daniele Turco at The Gritti Palace’s epicurean school, to a Cretan feast at the Blue Palace, to private dune dining at Al Maha in Dubai. This book includes recipes from each Luxury Collection property, using ingredients that are locally sourced or native to the surrounding region. From cocktail to starter to main course to dessert, local specialties take center stage. Hotel chefs and noted cultural tastemakers such as Elisabeth von Thurn und Taxis and Sofía Sanchez de Betak provide insight into local culinary scenes and share their preferred spots for dining and cocktails. Filled with epicurean delights from every city with a Luxury Collection hotel, this tome is truly an exceptional experience.

The Luxury Collection is an ensemble of more than one hundred of the world’s finest hotels and resorts, each noteworthy for its architecture, art, furnishings, and amenities. Sharing a dedication to immaculate service and comfort, each property has a unique heritage inextricably tied to its destination. Curated for their spirit of diversity and genre, each Luxury Collection property has a story to tell.

Joshua David Stein is an author and journalist. His books include the cookbook Food & Beer; the travel guide StyleCity: New York; and the children’s book Can I Eat That? He frequently contributes to The New York Times, The Guardian, and Food & Wine. He lives in Park Slope with his wife, Ana, and two children, Achilles and Auggie.