If you want your restaurant to bring in the "big bucks" serving that fancy foreign cuisine, you have to be ready to shell out for the knowledge on how to make it.
I can only imagine what a 3# block of imported Velveeta costs in France - no doubt there are heavy tarifs on all cheeses. Buy a couple of blocks and this book may look like pocket change.
But for those into theme events, how can you throw an authentic American college frat party wihout endless quantities of Velveeta dip?