International Cuisine: (Unbranded) by The International Culinary Schools at The

International Cuisine

by The International Culinary Schools at The Art Institutes

International Cuisine provides comprehensive coverage of cuisines found throughout the world not only through recipes and techniques, but also through coverage of the history, culture, geography, religion, and locally grown ingredients that influence these various cuisines.

FORMAT Hardcover LANGUAGE English CONDITION Brand New

Publisher Description

International Cuisine provides comprehensive coverage of cuisines found throughout the world not only through recipes and techniques, but also through coverage of the history, culture, geography, religion, and locally grown ingredients that influence these various cuisines.

Back Cover

The Best Tool for Learning About the Diversity of Cuisine from Around the World Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors--whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global. With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensive and engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles. International Cuisine features: A total of 415 authentic recipes, representing all countries and regions discussed Recipes formulated for current practices and available ingredients, including step-by-step instructions Beautiful color photographs illustrating finished dishes An emphasis on sustainability and how locally grown foods enhance cuisines Coverage of history, geography, and people alongside recipes and cooking techniques Detailed ingredients lists and culinary glossaries for each country or region discussed Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the worlds cuisines.

Flap

The Best Tool for Learning About the Diversity of Cuisine from Around the World Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors--whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global. With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensive and engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles. International Cuisine features: A total of 415 authentic recipes, representing all countries and regions discussed Recipes formulated for current practices and available ingredients, including step-by-step instructions Beautiful color photographs illustrating finished dishes An emphasis on sustainability and how locally grown foods enhance cuisines Coverage of history, geography, and people alongside recipes and cooking techniques Detailed ingredients lists and culinary glossaries for each country or region discussed Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines.

Author Biography

Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environment and, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.

Table of Contents

Foreword iv Acknowledgments v Introduction vi Mexico 1 South America 49 The Caribbean 106 Japan 148 China 198 Korea 271 Southeast Asia 313 Spain 371 The Middle East 410 Turkey, Greece, and Crete 454 Africa 501 India 543 The British Isles 599 France 640 Italy 690 Germany, Austria, Switzerland 742 Scandinavia and Russia 785 References 827 Index 828

Long Description

The Best Tool for Learning About the Diversity of Cuisine from Around the World Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors--whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global. With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensive and engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles. International Cuisine features: A total of 415 authentic recipes, representing all countries and regions discussed Recipes formulated for current practices and available ingredients, including step-by-step instructions Beautiful color photographs illustrating finished dishes An emphasis on sustainability and how locally grown foods enhance cuisines Coverage of history, geography, and people alongside recipes and cooking techniques Detailed ingredients lists and culinary glossaries for each country or region discussed Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the worlds cuisines.

Feature

Introduction. Acknowledgments. Mexico. South America. Caribbean. Japan. China. Korea. Southeast Asia. Spain. Middle East. Turkey, Greece, and Crete. Africa. India. British Isles. France. Italy. Germany, Austria, Switzerland. Scandinavia and Russia. References. Index.

Details ISBN0470410760 Short Title INTL CUISINE Language English Photographer Joe Robbins ISBN-10 0470410760 ISBN-13 9780470410769 Media Book Format Hardcover Year 2008 Edition 1st Subtitle (Unbranded) Imprint John Wiley & Sons Inc Place of Publication New York Country of Publication United States DOI 10.1604/9780470410769 UK Release Date 2008-10-22 AU Release Date 2008-07-01 NZ Release Date 2008-07-01 Author The International Culinary Schools at The Art Institutes Pages 864 Publisher John Wiley & Sons Inc Publication Date 2008-10-22 Replaces 9780470052402 DEWEY 641.5 Illustrations Photos: 50 B&W, 32 Color; Drawings: 1 B&W, 0 Color Audience Professional & Vocational US Release Date 2008-10-22

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TheNile_Item_ID:137347725;

• Condition: Brand New
• ISBN-13: 9780470410769
• Publication Year: 2008
• Format: Hardcover
• Language: English
• Book Title: International Cuisine
• Item Height: 242mm
• Author: The International Culinary Schools at the Art Institutes
• Publisher: John Wiley & Sons Inc
• Topic: Food
• Item Width: 193mm
• Item Weight: 1648g
• Number of Pages: 864 Pages

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