The Good Cook's Guide to Working Worldwide

This book is the only one I've ever seen aimed specifically at professional cooks who wish to use thier skills offshore. It has been a long time coming given the number of chefs currently travelling the world. The book itself has two purposes, one deals more with training available offshore, whilst the second and more interesting part covers various countries with sections of traditional and popular food and ingrediants, likely sources of employment, standard wages and conditions and best of all some contact details of likely chances. Whilst it is a very specialised publication, for those looking to work overseas in foreign countries it is well worth the purchase price.