The system works as follows:

The recipes are divided into 24 periods of 2 weeks. For each of these 2 weeks, you prepare 10 dinners,
in any order. Most people don't cook every evening: they eat in restaurants, or with friends, or they just don't feel like cooking, and order a pizza.

Each 2-week period contains 6 colour-coded, double-sided cards. Pink cards are beef ( and some veal ) recipes, white is chicken, beige is pork on one side, lamb on the other, blue is fish on one side, seafood
on the other, green is vegetarian or minced meat,
and yellow is for deserts. So your menu is completely balanced.

The main feature of "The Globetrotting Chef" is that the recipes have been collected from all over the world, and include all the international favourites,
such as paella, coq au vin,and mousaka .They were collected and compiled by a world traveler and food connaisseur.

The recipes are keyed to weather and seasonal foods.
For 12 weeks in the summer, there are meals consisting
mainly of barbecues and salads. The recipes are written
for 2 people, but can be double, tripled, quadrupled or
halved. The recipes include  prepararation and cooking
time, and suggestions for accompanying dishes.

The recipes are nutritious and low in fat. Most require less
than an hour to prepare. They demystify ethnic cooking but 
are authentic, with some of the preparations simplified and
some of the more difficult-to-find ingredients substituted.

Careful planning has gone into the use of leftovers. When
there is a beef roast or pot roast on a card, the flip side will
contain a recipe for the leftovers,i.e. leftover roast can be
made into a beef parmigiano. A leftover roast chicken can
be recycled as chicken pot pie, or chicken enchiladas.
Leftover pork and lamb roasts are divided into 3 sections,
to be frozen and used for a subsequent meal, i.e. roast lamb
Greek style is recycled as Turkish lamb stew, Moroccan
lamb tajine, and Scotch broth.The meat will already be part-
ially cooked, and requires less cooking time.