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This book deals with international gastronomic art, seen as a delight for the individual's palate and not only as the satisfaction of a physiological need. For this reason, a way was found to make food pleasant to the eye and the palate; turning it into an unparalleled organic pleasure that involves all the senses of the subject. Also, it is a way to learn from the different cultures; therefore, there are diversities between one region and another. Therefore, this repertoire aims to configure the essential characteristics of various culinary arts through a documentary descriptive scheme, presented chronologically in chapters, taking the reader from the French culinary culture, crossing through the Italian, Spanish, Asian, Latin American and even the Mediterranean. On the other hand, bakery and pastry making are mentioned, as they are a fundamental part of every culinary meal.