In 2001, after years of traveling for both work and pleasure, the Jamisons realized that they had racked up enough frequent-flyer miles (440,000) to take a truly special, once-in-a-lifetime trip, literally around the world in 80 dinners. Four years and countless planning hours later, they had a three-month travel itinerary in place that would take them on the ultimate culinary odyssey--over 50,000 miles, to 10 countries, to sample over 800 dishes. AROUND THE WORLD IN 80 DINNERS: The Ultimate Culinary Adventure (William Morrow; On Sale: March 11, 2008; $24.95 US/ $28.95 Can.) is the story of that trip, an entertaining travel narrative with a soupçon of recipes.

Starting out from their home in Santa Fe, their first stop took them to Bali, where they ignored the tourist haunts of coastal Bali in search of the simple authentic flavors found in the central highlands. Next they ventured on to Australia, to taste its foods and wines, and then to the sensuous South Pacific, where they traveled to the relatively unknown French territory of New Caledonia and its small capital, Noumea (also known as "the Paris of the Pacific.") The next stops took them to Asia: Singapore for street food, Thailand for luscious contrasts in textures and flavors, and China for Chiu Chow cuisine, and Southern India for its distinctive spicy cooking. Onward to South Africa for the world's most stunning wine country and a safari cookout that included wild animals on the roam; and then a stopover for the deceptively simple food of Provence; finally ending with the Creole passions of Salvador, Brazil

AROUND THE WORLD IN 80 DINNERS takes readers on a step-by-step journey with the Jamisons on their amazing trip, experiencing and enjoying every tasty meal and morsel. In Phuket, Thailand; relish with them an exceptional meal of poo cha, deep-fried crab served in the shell with sweet plum sauce. And luxuriate in the exotic desert of an almond-scented cookie-cake topped with luscious tropical fruits, "An ideal finish for a dreamy meal, we feel like hitchhiking back to our bed on a cloud. Instead we make a reservation for the next night." Experience the moments of wide-eyed amazement, including a run in with a rogue monkey in Bali who nearly devoured the "Flat Stanley" character they toted around for their granddaughter.

Packed with travel tips and helpful tidbits, AROUND THE WORLD IN 80 DINNERS is as useful as it is enjoyable. The Jamisons share a plethora of insights from the road and rules of thumb for would be travelers and armchair adventurers everywhere, including:

· Mix luxury and budget accommodations. In Hong Kong they booked a room on the executive level floor of the YMCA. Here they enjoyed the same breathtaking views of the city as a pricey hotel for a fraction of the cost.

· Don't only visit high-end restaurants. Utilize local recommendations when possible and travel off the beaten path to sample street-foods, "mom and pop" establishments, and to visit farmers markets.

· Choose smaller or less popular destinations. In South Africa the Jamisons were repeatedly rewarded for this effort. After a few memorable meals in the Winelands Cheryl asked, "How on earth can there be so much great food in this tiny village, a place I had never heard of before we started planning this trip?"

Savory Souvenirs Recipes Adapted from the Jamison's Adventure BALI Fish Sate Lilit A fragrantly spiced treat featuring snapper and shrimp AUSTRALIA Barossa-Style Breakfast Sandwiches A simple yet sublime combination of flavors savored at a farmer's market NEW CALEDONIA Poisson Cru: "Tahitian Salad" A delightfully fresh seafood salad SINGAPORE Chai Tow Kueh: Fried Black "Carrot" Cake A favorite local food found at many hawker stands THAILAND Beef Khow Soi Featuring a fresh made chile paste, fried noodles and a sumptuous broth INDIA Fish Molee Expertly prepared for the Jamisons during a cooking demonstration this is a Syriac Christian dish that highlights one of Kerala's many cultural influences CHINA Wok-Charred Long Beans with Black Olives A dish so delectable Cheryl knew right away that she would adapt it at home SOUTH AFRICA Cape Malay Bobotie Much like a shepherd's pie this is a popular local dish in the Malay Muslim tradition FRANCE Beef Daube Comfort food as it should be BRAZIL Casquinha de Sir: Bahian Deviled Crab A fine example of the strong African traditions evident in this type of Creole cooking

Packed with information and general guidelines, the Jamisons include a "Nitty-Gritty" section on each of their travel destinations, and include the best accommodations and restaurants to be found. Each destination concludes with a recipe from that locale specifically chosen to illustrate iconic dishes and what it takes for the reader to recreate them in their own home.

AROUND THE WORLD IN 8O DINNERS is your guide to the ultimate culinary adventure. It's a fun, informative and delicious memoir from two of the world's foremost authorities on how to enjoy the very best food and exotic locales.

WHO: Cheryl and Bill Jamison, award-winning authors of more than a dozen travel and cooking guides, including "Smoke & Spice," one of the best-selling cookbooks of the last decade.

WHAT: The Jamisons discuss and sign their new book "Around the World in 80 Dinners."

WHEN: Tuesday, April 1 at 7 p.m.

WHERE: Borders-Southgate, 2120 Southgate Road, Colorado Springs, CO 80906, (719) 632-6611.

WHY: Four time James Beard award-winning writers Cheryl and Bill Jamison are no strangers to international travel. As the authors of more than a dozen cookbooks, for the past 20 years they have combed the globe in search of the best chefs, the tastiest treats, the most unique street foods, and favorite regional specialties to bring home and adapt in their New Mexico kitchen. This new book is the story of their once-in-a-lifetime trip, literally around the world in 80 dinners. Borders invites you to enjoy an evening of stories, food, and fun with this dynamic couple as they discuss and sign their new book.