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.
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.
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.
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.
