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Delicious Disney: Walt Disney World

Recipes & Stories from The Most Magical Place on Earth

Hardcover
$35.00 US
7.6"W x 9.39"H x 1.2"D   (19.3 x 23.9 x 3.0 cm) | 42 oz (1,197 g) | 12 per carton
On sale Apr 19, 2022 | 320 Pages | 9781368068239
Sales rights: World
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This collection of 60 official recipes from the Walt Disney World Resort features some of the most delicious and adored foods, so you can create Disney magic at home!

Organized by 9 themed chapters―such as Gone but Not Forgotten, Never Left the Menu, Eating and Imagination, and Be Our Guests: Accommodations and Sustainability!

Also includes 9 unique, multipage sidebars all about Disney food history.


Delicious Disney: Walt Disney World is a holistic look at the Florida resort's culinary past, present, and future―all organically woven around diverse recipes from the Disney Chefs and fit for home chefs of varying skill levels.

Filled with a heartfelt narrative and behind-the-scenes anecdotes, mouth-watering food photos, gorgeous Walt Disney Imagineering concept artwork, nostalgic restaurant menus and ephemera, and a little Disney magic, this cookbook-meets-culinary-history coffee table book enchants with more than 60  recipes.

Including an assortment of appetizers, main courses, sides, desserts, and even joyful libations, these dishes come from fine-dining and quick-service establishments across the resort. Each has been tested by home chefs to help you bring your cherished vacation memories to life . . . and inspire new ones for years to come.

Here’s a sampling of what awaits inside:
  • BREAKFAST LASAGNA
  • FROZEN PINEAPPLE TREAT INSPIRED BY DOLE WHIP®
  • HANDWICH 3.0
  • IMPOSSIBLE™ MEATLOAF
  • TONGA TOAST
  • CANADIAN CHEDDAR CHEESE SOUP
  • GOBI MANCHURIAN
  • BATUUAN RONTO WRAP
  • ORANGE BIRD FLIP

Searching for ways to celebrate the Walt Disney World Resort? Explore more books from Disney Editions:
  • A Portrait of Walt Disney World: 50 Years of The Most Magical Place on Earth
  • Art of Coloring: Walt Disney World
  • People Behind the Disney Parks: Stories of Those Honored with a Window on Main Street, U.S.A.
  • Poster Art of the Disney Parks, Second Edition
  • Maps of the Disney Parks: Charting 60 Years from California to Shanghai

Or check out the rest of the Official Disney Parks Cookbooks:
  • Delicious Disney: Disneyland: Recipes & Stories from The Happiest Place on Earth
  • The Official Disney Parks Cookbook: 101 Magical Recipes from the Delicious Disney Vault
  • The Official Disney Parks Celebration Cookbook: 101 Festival Recipes from the Delicious Disney Vault
“It was Walt’s idea that while dining was an experience, we should augment it in any way we could. After all, he was a showman.”
—Disney Legend and Imagineer John Hench
 
CONTENTS
 
xi―INTRODUCTION: Once Upon a Time . . .
1―CHAPTER ONE: Gone but Not Forgotten: Favorites from Yesteryear
41―CHAPTER TWO: Never Left the Menu: Because They Are That Good
67―CHAPTER THREE: Eating and Imagination: Theming Food and Restaurants
105―CHAPTER FOUR: Rumbly in Your Tumblies: For When You’re Hungry but Don’t Know What You Want to Eat
143―CHAPTER FIVE: Tiaras and Crowns: Fine and Fancy Dining
179―CHAPTER SIX: In (and Out of) This World: From the Globe and the Galaxy
209―CHAPTER SEVEN: Be Our Guests: Accommodations and Sustainability
233―CHAPTER EIGHT: Drink Me!: Cocktails and Mocktails
259―CHAPTER NINE: Happily Ever After: Sweet Endings and Desserts
298―ACKNOWLEDGMENTS
300―INDEX
304―SOURCES
305―IMAGE CREDITS
 
INTRODUCTION: Once Upon a Time . . .
 
AFTER THE SUCCESS OF DISNEYLAND—and all the fun creating it—Walt wanted to build something more elaborate and with more room.
 
His “Project X” was no longer a secret. Walt unveiled his plans for what would become the Walt Disney World Resort at a November 1965 press conference where he stated, “Well . . . I’ve always said there will never be another Disneyland . . . and I think it’s going to work out that way. But it will be the equivalent of Disneyland.
 
“We know the basic things that have what I call family appeal . . . this concept here will have, too, something that is unique,” he promised, “so there is a distinction between Disneyland in California and whatever Disney does . . . in Florida.” Walt added, “I’m very excited about it because I’ve been storing these things up over the years and certain attractions at Disneyland that have a basic appeal I might move here. Then again, I would like to create new things.”
 
Just a little more than a year later, however, Walt would be gone.
 
It was now up to Walt’s big brother and business partner, Roy O., to make his younger sibling’s dream come true. He started with the name, declaring that he was putting his brother’s first name on the Orlando resort: it would forever be Walt Disney World, because “there would not be a Disney World without Walt. “We are going to finish this park [in Florida], and we’re going to do it just the way Walt wanted it,” the bereaved brother firmly stated. “Don’t you ever forget it. I want every one of you to do just exactly what you were going to do when Walt was alive.”
 
More than fifty years later, we are celebrating not only Walt’s dream, but Roy’s vision and commitment, the dedication of countless cast members and Imagineers, and a world of magic.
 
And all of it is deliciously Disney. . . .
 
“He would have loved it. He would have loved it and we think of that all the time, that he’s missed the whole thing; even the opening he wasn’t here, you know. So he’s missed the whole thing
and it’s so grand. He’d be very happy.”
—Lillian Disney, Walt’s wife
 
CHAPTER ONE: Gone but Not Forgotten: Favorites from Yesteryear
 
WHO CAN FORGET THE SCENE IN Ratatouille (2007) when the fierce critic Anton Ego first tastes Remy’s ratatouille? One bite, and he’s instantly transported back to his boyhood and the comfort that the same dish gave him when prepared lovingly by his mother. Food memories are some of the strongest we have; food can trigger a fond memory from our past and often goes way beyond the food itself to an emotional association with a person or a place—such as the Walt Disney World Resort.
 
With that in mind, we looked back at the beloved restaurants and recipes from the first fifty years at the Walt Disney World Resort and chose a few that harken back to yesteryear.
 
AU GRATIN POTATOES
 
RECIPE FROM THE EMPRESS ROOM, LAKE BUENA VISTA VILLAGE (NOW DISNEY SPRINGS)
 
The EMPRESS LILLY RIVERBOAT, moored on the shores of what is now Disney Springs, was named for Walt’s wife, Lillian, who was affectionately known as Lilly. On May 1, 1977, Lilly attended the dedication of the three-restaurant attraction with five of her and Walt’s grandchildren. At the time, the vessel’s Empress Room was the most elegant dining experience at Walt Disney World. It closed on April 22, 1995, and now is the home to Paddlefish.
 
SERVES 4
 
INGREDIENTS
2 large baking potatoes
1 cup half-and-half
½ teaspoon coarse salt
¼ teaspoon pepper
½ teaspoon celery salt
1 tablespoon finely grated onion, optional
3 tablespoons grated cheddar cheese
 
DIRECTIONS
1. Preheat oven to 375°F. Bake potatoes 50 to 60 minutes or until soft enough to pierce with a fork. Refrigerate to cool, then peel and coarsely grate.
 
2. Bring half-and-half almost to a boil in a small saucepan over medium heat. Add salt, pepper, celery salt, and onion. Mix in grated potatoes.
 
3. Reduce oven heat to 350°F. Spoon potatoes into buttered 1-quart baking dish. Sprinkle with cheese. Bake 15 to 20 minutes or until browned and bubbly.
One of “24 Gifts for the Friend Who’d Rather Be at Disney . . . Every Disney fan has a favorite snack and meal in the parks. With this Delicious Disney: Walt Disney World cookbook, you can make your favorite Disney treats right at home with recipes straight from the Disney chefs. The book features a mix of past and present favorites from the resorts, including the banana-stuffed Tonga Toast. . .”
— Valerie Marino & Megan Dubois, Condé Nast Traveler
 
“There's the Breakfast Lasagna, the beloved creation from the Crystal Palace (the Magic Kingdom's greenhouse-inspired Victorian eatery) that layers waffles, pound cake, pancakes, bananas, custard, pastry cream, and berries into one epic bite. . . . Recipes aside, authors Pam Brandon and Marcy Carriker Smothers have also filled the book with behind-the-scenes anecdotes of the creation of Disney World, alongside gorgeous Walt Disney Imagineering concept artwork, nostalgic restaurant menus, and mouth-watering food photos.”
— Dave Quinn, PEOPLE
 
One of the “45 Best Disney Gifts for Adult Fans of the Parks, Movies and Characters.”
— Brie Schwartz and Karla Pop, Woman’s Day
 
“My favorite thing about Disney World isn't the rides. It's eating and drinking all the things. . . . 'Delicious Disney: Walt Disney World: Recipes & Stories from The Most Magical Place on Earth' shares recipes from the Disney World of yesterday and today. . . . My homemade Ronto Wrap looked surprisingly similar to the real thing. . . . I cleaned my plate and made them the next night as well.”
— Tarah Chieffi, Business Insider
 
“This book is not only providing us with fun at home, but it is also giving us something new to look forward to when we visit the parks next. . . . The recipes that I chose in this cookbook were incredibly straight forward and easy to follow. . . . The layout, recipes, and cooking instructions in Delicious Disney: Walt Disney World: Recipes & Stories from The Most Magical Place on Earth make it easy for even the most inexperienced cooks to follow along.”
— Alessandra Sferlazza, WDW Magazine
 
“This is a cookbook, with recipes for iconic dishes like the Grey Stuff, Tonga Toast, Kungaloosh, Ronto Wrap, Hollywood Brown Derby Grapefruit Cake, and Le Cellier Steakhouse Cheese Soup. However, it’s also so much more. You’ll also find rare restaurant concept art, history (my favorite is “Walt Loved Fried Chicken”), and old menu scans.”
— Tom Bricker, disneytouristblog.com
 
“Disney fans will love cooking from “Delicious Disney: Walt Disney World – Recipes & Stories from the Most Magical Place on Earth,” however it is a great cookbook for anyone who loves to cook. The cookbook is filled with gorgeous full-color photos of each dish, as well as concept artwork, past and current photos of Walt Disney World, vintage restaurant menus, and other ephemera. Although all cookbooks should be read from cover to cover, this cookbook is no exception.”
wdwinfo.com
Pam Brandon started her Disney career as a senior publicist with Walt Disney World Press & Publicity in 1987 in a small office upstairs in City Hall in the Magic Kingdom. She has worked on public relations food and beverage projects for Disney parks around the globe for more than thirty years, including the openings of Disneyland Paris, Shanghai Disney Resort, and more. In addition, Brandon was a contributing editor to the Birnbaum's Disney guidebooks for more than ten years, covering the Walt Disney World Resort, Disneyland Resort, and Disney Cruise Line ships. She was the first food writer for the Disney Parks Blog and has authored more than twenty cookbooks for Disney.

Marcy Carriker Smothers is the author of the fan favorite Eat Like Walt: The Wonderful World of Disney Food, a New York Times New & Noteworthy selection. A noted radio personality, she hosted several programs, including The Food Guy and Marcy Show with the Food Network’s Guy Fieri. In celebration of the Disney100 anniversary, she contributed to Delicious Disney: Disneyland and wrote 100 Disney Adventures of a Lifetime. Her love of all things Disney―especially Disneyland―inspired her to write Walt’s Disneyland: A Walk in the Park with Walt Disney. When not strolling on Main Street, U.S.A., Marcy can be found exploring food and planning her next adventure.
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About

This collection of 60 official recipes from the Walt Disney World Resort features some of the most delicious and adored foods, so you can create Disney magic at home!

Organized by 9 themed chapters―such as Gone but Not Forgotten, Never Left the Menu, Eating and Imagination, and Be Our Guests: Accommodations and Sustainability!

Also includes 9 unique, multipage sidebars all about Disney food history.


Delicious Disney: Walt Disney World is a holistic look at the Florida resort's culinary past, present, and future―all organically woven around diverse recipes from the Disney Chefs and fit for home chefs of varying skill levels.

Filled with a heartfelt narrative and behind-the-scenes anecdotes, mouth-watering food photos, gorgeous Walt Disney Imagineering concept artwork, nostalgic restaurant menus and ephemera, and a little Disney magic, this cookbook-meets-culinary-history coffee table book enchants with more than 60  recipes.

Including an assortment of appetizers, main courses, sides, desserts, and even joyful libations, these dishes come from fine-dining and quick-service establishments across the resort. Each has been tested by home chefs to help you bring your cherished vacation memories to life . . . and inspire new ones for years to come.

Here’s a sampling of what awaits inside:
  • BREAKFAST LASAGNA
  • FROZEN PINEAPPLE TREAT INSPIRED BY DOLE WHIP®
  • HANDWICH 3.0
  • IMPOSSIBLE™ MEATLOAF
  • TONGA TOAST
  • CANADIAN CHEDDAR CHEESE SOUP
  • GOBI MANCHURIAN
  • BATUUAN RONTO WRAP
  • ORANGE BIRD FLIP

Searching for ways to celebrate the Walt Disney World Resort? Explore more books from Disney Editions:
  • A Portrait of Walt Disney World: 50 Years of The Most Magical Place on Earth
  • Art of Coloring: Walt Disney World
  • People Behind the Disney Parks: Stories of Those Honored with a Window on Main Street, U.S.A.
  • Poster Art of the Disney Parks, Second Edition
  • Maps of the Disney Parks: Charting 60 Years from California to Shanghai

Or check out the rest of the Official Disney Parks Cookbooks:
  • Delicious Disney: Disneyland: Recipes & Stories from The Happiest Place on Earth
  • The Official Disney Parks Cookbook: 101 Magical Recipes from the Delicious Disney Vault
  • The Official Disney Parks Celebration Cookbook: 101 Festival Recipes from the Delicious Disney Vault

Excerpt

“It was Walt’s idea that while dining was an experience, we should augment it in any way we could. After all, he was a showman.”
—Disney Legend and Imagineer John Hench
 
CONTENTS
 
xi―INTRODUCTION: Once Upon a Time . . .
1―CHAPTER ONE: Gone but Not Forgotten: Favorites from Yesteryear
41―CHAPTER TWO: Never Left the Menu: Because They Are That Good
67―CHAPTER THREE: Eating and Imagination: Theming Food and Restaurants
105―CHAPTER FOUR: Rumbly in Your Tumblies: For When You’re Hungry but Don’t Know What You Want to Eat
143―CHAPTER FIVE: Tiaras and Crowns: Fine and Fancy Dining
179―CHAPTER SIX: In (and Out of) This World: From the Globe and the Galaxy
209―CHAPTER SEVEN: Be Our Guests: Accommodations and Sustainability
233―CHAPTER EIGHT: Drink Me!: Cocktails and Mocktails
259―CHAPTER NINE: Happily Ever After: Sweet Endings and Desserts
298―ACKNOWLEDGMENTS
300―INDEX
304―SOURCES
305―IMAGE CREDITS
 
INTRODUCTION: Once Upon a Time . . .
 
AFTER THE SUCCESS OF DISNEYLAND—and all the fun creating it—Walt wanted to build something more elaborate and with more room.
 
His “Project X” was no longer a secret. Walt unveiled his plans for what would become the Walt Disney World Resort at a November 1965 press conference where he stated, “Well . . . I’ve always said there will never be another Disneyland . . . and I think it’s going to work out that way. But it will be the equivalent of Disneyland.
 
“We know the basic things that have what I call family appeal . . . this concept here will have, too, something that is unique,” he promised, “so there is a distinction between Disneyland in California and whatever Disney does . . . in Florida.” Walt added, “I’m very excited about it because I’ve been storing these things up over the years and certain attractions at Disneyland that have a basic appeal I might move here. Then again, I would like to create new things.”
 
Just a little more than a year later, however, Walt would be gone.
 
It was now up to Walt’s big brother and business partner, Roy O., to make his younger sibling’s dream come true. He started with the name, declaring that he was putting his brother’s first name on the Orlando resort: it would forever be Walt Disney World, because “there would not be a Disney World without Walt. “We are going to finish this park [in Florida], and we’re going to do it just the way Walt wanted it,” the bereaved brother firmly stated. “Don’t you ever forget it. I want every one of you to do just exactly what you were going to do when Walt was alive.”
 
More than fifty years later, we are celebrating not only Walt’s dream, but Roy’s vision and commitment, the dedication of countless cast members and Imagineers, and a world of magic.
 
And all of it is deliciously Disney. . . .
 
“He would have loved it. He would have loved it and we think of that all the time, that he’s missed the whole thing; even the opening he wasn’t here, you know. So he’s missed the whole thing
and it’s so grand. He’d be very happy.”
—Lillian Disney, Walt’s wife
 
CHAPTER ONE: Gone but Not Forgotten: Favorites from Yesteryear
 
WHO CAN FORGET THE SCENE IN Ratatouille (2007) when the fierce critic Anton Ego first tastes Remy’s ratatouille? One bite, and he’s instantly transported back to his boyhood and the comfort that the same dish gave him when prepared lovingly by his mother. Food memories are some of the strongest we have; food can trigger a fond memory from our past and often goes way beyond the food itself to an emotional association with a person or a place—such as the Walt Disney World Resort.
 
With that in mind, we looked back at the beloved restaurants and recipes from the first fifty years at the Walt Disney World Resort and chose a few that harken back to yesteryear.
 
AU GRATIN POTATOES
 
RECIPE FROM THE EMPRESS ROOM, LAKE BUENA VISTA VILLAGE (NOW DISNEY SPRINGS)
 
The EMPRESS LILLY RIVERBOAT, moored on the shores of what is now Disney Springs, was named for Walt’s wife, Lillian, who was affectionately known as Lilly. On May 1, 1977, Lilly attended the dedication of the three-restaurant attraction with five of her and Walt’s grandchildren. At the time, the vessel’s Empress Room was the most elegant dining experience at Walt Disney World. It closed on April 22, 1995, and now is the home to Paddlefish.
 
SERVES 4
 
INGREDIENTS
2 large baking potatoes
1 cup half-and-half
½ teaspoon coarse salt
¼ teaspoon pepper
½ teaspoon celery salt
1 tablespoon finely grated onion, optional
3 tablespoons grated cheddar cheese
 
DIRECTIONS
1. Preheat oven to 375°F. Bake potatoes 50 to 60 minutes or until soft enough to pierce with a fork. Refrigerate to cool, then peel and coarsely grate.
 
2. Bring half-and-half almost to a boil in a small saucepan over medium heat. Add salt, pepper, celery salt, and onion. Mix in grated potatoes.
 
3. Reduce oven heat to 350°F. Spoon potatoes into buttered 1-quart baking dish. Sprinkle with cheese. Bake 15 to 20 minutes or until browned and bubbly.

Praise

One of “24 Gifts for the Friend Who’d Rather Be at Disney . . . Every Disney fan has a favorite snack and meal in the parks. With this Delicious Disney: Walt Disney World cookbook, you can make your favorite Disney treats right at home with recipes straight from the Disney chefs. The book features a mix of past and present favorites from the resorts, including the banana-stuffed Tonga Toast. . .”
— Valerie Marino & Megan Dubois, Condé Nast Traveler
 
“There's the Breakfast Lasagna, the beloved creation from the Crystal Palace (the Magic Kingdom's greenhouse-inspired Victorian eatery) that layers waffles, pound cake, pancakes, bananas, custard, pastry cream, and berries into one epic bite. . . . Recipes aside, authors Pam Brandon and Marcy Carriker Smothers have also filled the book with behind-the-scenes anecdotes of the creation of Disney World, alongside gorgeous Walt Disney Imagineering concept artwork, nostalgic restaurant menus, and mouth-watering food photos.”
— Dave Quinn, PEOPLE
 
One of the “45 Best Disney Gifts for Adult Fans of the Parks, Movies and Characters.”
— Brie Schwartz and Karla Pop, Woman’s Day
 
“My favorite thing about Disney World isn't the rides. It's eating and drinking all the things. . . . 'Delicious Disney: Walt Disney World: Recipes & Stories from The Most Magical Place on Earth' shares recipes from the Disney World of yesterday and today. . . . My homemade Ronto Wrap looked surprisingly similar to the real thing. . . . I cleaned my plate and made them the next night as well.”
— Tarah Chieffi, Business Insider
 
“This book is not only providing us with fun at home, but it is also giving us something new to look forward to when we visit the parks next. . . . The recipes that I chose in this cookbook were incredibly straight forward and easy to follow. . . . The layout, recipes, and cooking instructions in Delicious Disney: Walt Disney World: Recipes & Stories from The Most Magical Place on Earth make it easy for even the most inexperienced cooks to follow along.”
— Alessandra Sferlazza, WDW Magazine
 
“This is a cookbook, with recipes for iconic dishes like the Grey Stuff, Tonga Toast, Kungaloosh, Ronto Wrap, Hollywood Brown Derby Grapefruit Cake, and Le Cellier Steakhouse Cheese Soup. However, it’s also so much more. You’ll also find rare restaurant concept art, history (my favorite is “Walt Loved Fried Chicken”), and old menu scans.”
— Tom Bricker, disneytouristblog.com
 
“Disney fans will love cooking from “Delicious Disney: Walt Disney World – Recipes & Stories from the Most Magical Place on Earth,” however it is a great cookbook for anyone who loves to cook. The cookbook is filled with gorgeous full-color photos of each dish, as well as concept artwork, past and current photos of Walt Disney World, vintage restaurant menus, and other ephemera. Although all cookbooks should be read from cover to cover, this cookbook is no exception.”
wdwinfo.com

Author

Pam Brandon started her Disney career as a senior publicist with Walt Disney World Press & Publicity in 1987 in a small office upstairs in City Hall in the Magic Kingdom. She has worked on public relations food and beverage projects for Disney parks around the globe for more than thirty years, including the openings of Disneyland Paris, Shanghai Disney Resort, and more. In addition, Brandon was a contributing editor to the Birnbaum's Disney guidebooks for more than ten years, covering the Walt Disney World Resort, Disneyland Resort, and Disney Cruise Line ships. She was the first food writer for the Disney Parks Blog and has authored more than twenty cookbooks for Disney.

Marcy Carriker Smothers is the author of the fan favorite Eat Like Walt: The Wonderful World of Disney Food, a New York Times New & Noteworthy selection. A noted radio personality, she hosted several programs, including The Food Guy and Marcy Show with the Food Network’s Guy Fieri. In celebration of the Disney100 anniversary, she contributed to Delicious Disney: Disneyland and wrote 100 Disney Adventures of a Lifetime. Her love of all things Disney―especially Disneyland―inspired her to write Walt’s Disneyland: A Walk in the Park with Walt Disney. When not strolling on Main Street, U.S.A., Marcy can be found exploring food and planning her next adventure.

Rights

Available for sale exclusive:
•     Afghanistan
•     Aland Islands
•     Albania
•     Algeria
•     Andorra
•     Angola
•     Anguilla
•     Antarctica
•     Antigua/Barbuda
•     Argentina
•     Armenia
•     Aruba
•     Australia
•     Austria
•     Azerbaijan
•     Bahamas
•     Bahrain
•     Bangladesh
•     Barbados
•     Belarus
•     Belgium
•     Belize
•     Benin
•     Bermuda
•     Bhutan
•     Bolivia
•     Bonaire, Saba
•     Bosnia Herzeg.
•     Botswana
•     Bouvet Island
•     Brazil
•     Brit.Ind.Oc.Ter
•     Brit.Virgin Is.
•     Brunei
•     Bulgaria
•     Burkina Faso
•     Burundi
•     Cambodia
•     Cameroon
•     Canada
•     Cape Verde
•     Cayman Islands
•     Centr.Afr.Rep.
•     Chad
•     Chile
•     China
•     Christmas Islnd
•     Cocos Islands
•     Colombia
•     Comoro Is.
•     Congo
•     Cook Islands
•     Costa Rica
•     Croatia
•     Cuba
•     Curacao
•     Cyprus
•     Czech Republic
•     Dem. Rep. Congo
•     Denmark
•     Djibouti
•     Dominica
•     Dominican Rep.
•     Ecuador
•     Egypt
•     El Salvador
•     Equatorial Gui.
•     Eritrea
•     Estonia
•     Ethiopia
•     Falkland Islnds
•     Faroe Islands
•     Fiji
•     Finland
•     France
•     Fren.Polynesia
•     French Guinea
•     Gabon
•     Gambia
•     Georgia
•     Germany
•     Ghana
•     Gibraltar
•     Greece
•     Greenland
•     Grenada
•     Guadeloupe
•     Guam
•     Guatemala
•     Guernsey
•     Guinea Republic
•     Guinea-Bissau
•     Guyana
•     Haiti
•     Heard/McDon.Isl
•     Honduras
•     Hong Kong
•     Hungary
•     Iceland
•     India
•     Indonesia
•     Iran
•     Iraq
•     Ireland
•     Isle of Man
•     Israel
•     Italy
•     Ivory Coast
•     Jamaica
•     Japan
•     Jersey
•     Jordan
•     Kazakhstan
•     Kenya
•     Kiribati
•     Kuwait
•     Kyrgyzstan
•     Laos
•     Latvia
•     Lebanon
•     Lesotho
•     Liberia
•     Libya
•     Liechtenstein
•     Lithuania
•     Luxembourg
•     Macau
•     Macedonia
•     Madagascar
•     Malawi
•     Malaysia
•     Maldives
•     Mali
•     Malta
•     Marshall island
•     Martinique
•     Mauritania
•     Mauritius
•     Mayotte
•     Mexico
•     Micronesia
•     Minor Outl.Ins.
•     Moldavia
•     Monaco
•     Mongolia
•     Montenegro
•     Montserrat
•     Morocco
•     Mozambique
•     Myanmar
•     Namibia
•     Nauru
•     Nepal
•     Netherlands
•     New Caledonia
•     New Zealand
•     Nicaragua
•     Niger
•     Nigeria
•     Niue
•     Norfolk Island
•     North Korea
•     North Mariana
•     Norway
•     Oman
•     Pakistan
•     Palau
•     Palestinian Ter
•     Panama
•     PapuaNewGuinea
•     Paraguay
•     Peru
•     Philippines
•     Pitcairn Islnds
•     Poland
•     Portugal
•     Puerto Rico
•     Qatar
•     Reunion Island
•     Romania
•     Russian Fed.
•     Rwanda
•     S. Sandwich Ins
•     Saint Martin
•     Samoa,American
•     San Marino
•     SaoTome Princip
•     Saudi Arabia
•     Senegal
•     Serbia
•     Seychelles
•     Sierra Leone
•     Singapore
•     Sint Maarten
•     Slovakia
•     Slovenia
•     Solomon Islands
•     Somalia
•     South Africa
•     South Korea
•     South Sudan
•     Spain
•     Sri Lanka
•     St Barthelemy
•     St. Helena
•     St. Lucia
•     St. Vincent
•     St.Chr.,Nevis
•     St.Pier,Miquel.
•     Sth Terr. Franc
•     Sudan
•     Suriname
•     Svalbard
•     Swaziland
•     Sweden
•     Switzerland
•     Syria
•     Tadschikistan
•     Taiwan
•     Tanzania
•     Thailand
•     Timor-Leste
•     Togo
•     Tokelau Islands
•     Tonga
•     Trinidad,Tobago
•     Tunisia
•     Turkey
•     Turkmenistan
•     Turks&Caicos Is
•     Tuvalu
•     US Virgin Is.
•     USA
•     Uganda
•     Ukraine
•     Unit.Arab Emir.
•     United Kingdom
•     Uruguay
•     Uzbekistan
•     Vanuatu
•     Vatican City
•     Venezuela
•     Vietnam
•     Wallis,Futuna
•     West Saharan
•     Western Samoa
•     Yemen
•     Zambia
•     Zimbabwe