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.
|Edition description:||New Edition|
|Product dimensions:||8.40(w) x 10.90(h) x 1.00(d)|
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
Most Helpful Customer Reviews
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.