Exploring the foods to be found at the delicatessen counter, the author takes us round the cold meats, sausages and cheeses, the oils, vinegars, dressings and sauces, herbs and spices, the teas and coffees, and explains where the foods come from, how they are processed, how they should be stored, and how they might be served. There are many recipes for such dishes as smoked quail eggs and mozzarella salad, mushroom souffles using dried fungi, etc.