International Cuisine / Edition 1

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International Cuisine not only provides recipes for all the major cuisines of the world, but also explains how these cuisines developed, regional differences, and the culinary terminology used in each. This text fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Organized in a clear format with photos that takes an easy to follow approach for students, and allows instructors to cover all cuisines in depth even if they are unfamiliar.

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Editorial Reviews

From the Publisher
I would not omit anything from the table of contents. There isn't anything like this text on the market currently, which makes it a unique product. I like that there are both contemporary and traditional recipes included within the text. The format as indicated in the outstanding features section of the proposal seems comprehensive. I found the listing of cuisines to be very representative of and quite inclusive of world cuisine. This text would fulfill many of my needs.

I think a comprehensive text of this kind would be very useful. I found the Table of Contents covered all the necessary subject matter. This text clearly and effectively presents world cuisine in a comprehensive manner. This text would allow students to see the connections between different ethnic cuisines, the interaction that takes place when one country occupies another and how food is an interactive experience.

This is exactly the type of text I am looking for. The outline covers a wide variety of cuisines and cultures that would allow this text to be used as reference material in multiple classes. The Table of Contents seems to cover every area that I would need it to cover for my class and then some. Furthermore, the way the author writes about organizing the information, a section on ingredients, another on cooking methods/techniques and a glossary of terms will really solidify the information for the reader. I would love to adopt a text such as this. One great strength of this text is having a blend of academic (cultural) information and recipes, and including information on ingredients, cooking methods and a glossary of terms in each section. This is exactly the type of text I am searching for.

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Product Details

  • ISBN-13: 9781418049652
  • Publisher: Cengage Learning
  • Publication date: 8/26/2008
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 544
  • Sales rank: 587,376
  • Product dimensions: 8.40 (w) x 10.90 (h) x 1.00 (d)

Meet the Author

Jeremy MacVeigh is an instructor of International Cuisine at the Culinary Arts Campus, Institute of Technology, Inc. in Roseville, California. He is a graduate of the Western Culinary Institute, and a former executive chef. Jeremy passed the ACF Certified Executive Chef Practical Exam with minimum preparation. He is the current Treasurer for the California Capital Chefs Association, local chapter of ACF.

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Table of Contents

Section I: Major European Cuisines Chapter 1: French Cuisine Chapter 2: Italian Cuisine Chapter 3: Iberian Cuisine (Spain and Portugal) Chapter 4: Cuisine of the British Isles Chapter 5: German Cuisine Chapter 6: Greek Cuisine Chapter 7: Scandinavian Cuisines Section II: Major Asian Cuisines Chapter 8: Northern Asian Cuisines Chapter 9: Chinese Cuisine Chapter 10: Indian Cuisine Chapter 11: Southeast Asian Cuisines Chapter 12: Japanese Cuisine Section III: Major American Cuisines Chapter 13: Mexican Cuisine Chapter 14 : South American Cuisines Section IV: Other Major Cuisines Chapter 15 : African Cuisine Chapter 16 : Australian Cuisine Chapter 17: Middle Eastern Cuisine

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted November 13, 2009

    Excellent Source

    This book is a great source for recipes and cultural history of the cuisines of the countries it features. It is precise and very informational.

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