Much more than a collection of recipes, this comprehensive, illustrated exploration of international cookery covers cuisines from around the world, providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. Each cuisine is explored in terms of its general characteristics as well as issues including the history and effects from invaders and bordering countries; topography, geography, and climate; indigenous foods, culture, and influences from religion and other groups of people; foods and flavorings frequently used; common cooking methods and their origins in the area; and regional variations. Each chapter contains tested recipes representing foods and dishes from all segments of the menu and wine suggestions (provided by Beringer Blass Vineyards) for each first course, soup, and entrée. Introduction to Food and Wine Pairing. British Isles. Spain & Portugal. France. Italy. Germany. Scandinavia. Russia & Eastern Europe. The Countries of Africa. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt. Israel. China. Korea & Japan. Vietnam, Thailand, & Indonesia. India. Australia. Mexico. South America. Caribbean Islands. For chefs, food and beverage managers, banquet managers, professional wait staff (service staff including maitre d' and servers), catering firms, catering directors, and chef educators.
|Edition description:||Older Edition|
|Product dimensions:||8.90(w) x 10.80(h) x 0.90(d)|
Table of Contents
Introduction to Food and Wine Pairing.
Notes on Using this Book.
I. EUROPE.1. British Isles.
2. Spain & Portugal.
7. Russia & Eastern Europe.
II. AFRICA.8. The Countries of Africa.
III. MIDDLE EAST.9. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt.
IV. ASIA.11. China.
12. Japan & Korea.
13. Vietnam, Thailand, & Indonesia.
V. AUSTRALIA.15. Australia.
VI. LATIN AMERICA.16. Mexico.
17. South America.
18. Caribbean Islands.