International Cuisine
1. Edition October 2008
864 Pages, Hardcover
Wiley & Sons Ltd
ISBN:
978-0-470-41076-9
John Wiley & Sons
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.
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
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
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.
