Once a week in the Kurlansky home, Mark spins a globe and wherever his daughter's finger lands becomes the theme of that Friday night's dinner. Their tradition of International Night has afforded Mark an opportunity to share with his daughter, Talia -- and now readers -- the recipes, stories, and insights he's collected over more than thirty years of traveling the world writing about food, culture, and history. International Night is brimming with recipes for fifty-two special meals -- appetizers, a main course, side dishes, and dessert for each -- one for every week of the year. Some are old favorites from Mark's repertoire, while others are gleaned from research. Always, they are his own version, drawn from techniques he learned as a professional chef and from many years of talking to chefs, producers, and household cooks around the world. Despite these insights, every recipe is designed to be carried out easily by an amateur chef, and they are designed to be completed with the assis