One of the world's most consistently praised airlines is to revive an airline tradition by publishing a recipe book.

Singapore Airlines' Above and Beyond, which will go on sale July 10, features a selection of recipes contributed by the airline's International Culinary Panel, which is responsible for creating the dishes passengers enjoy in the sky.

Well-known names on the panel include French chef Georges Blanc, Indian chef Sanjeev Kapoor, Asian Ethnic Chef of the Year Sam Leong, British celebrity chef Gordon Ramsey and Japan's Yoshihiro Murata.

Singapore Airlines says that the 50 recipes in the book are inspired by customer feedback throughout the years.

It will be officially launched by the chefs on July 9 and can be purchased online at Singapore Airlines' website, with net proceeds on sales to December 31, 2010 going to charity.

First and business class passengers on Singapore are provided with a "book the cook" service, allowing them to choose a menu and dining time in advance of their reservation.

Meals on board include options such as Lobster Thermidor and roast rack of lamb, or Asian-influenced Nigiri Sushi and lobster wonton soup.

Although many travelers balk at airline food, Singapore isn't the first to write its own cookbook.

In the 1990s, American Airlines published the limited edition A Taste of Something Special and Finnair launched its own Heavenly Fare from the Kitchens and Cellars of Finnair.

Air France, Pan Am, Delta, Swiss and SAS have also all previously lent their names to cookbooks.

Several compendiums have also been written, such as the Glenn Howe's 1985 Dinner In The Clouds : Great International Airline Recipes and Jerry Honeywell's The Famous Airline Cookbook.