International Cuisine

First Edition
Author: Jeremy MacVeigh
ISBN #: 1418049654
©2009   Publish Date: 08/26/2008
Binding: HB
Pages: 557
Publisher: Cengage Learning

Price: $129.95

Description:

International Cuisine is the only available book that covers all of the major cuisines of the world in a single textbook with additional instructor resources to aid in instruction, such as comprehensive instructor's manual, online companion, and robust electronic classroom manager, which includes PowerPoint slides, lesson plans, and a computerized testbank. Written for students and professional culinarians, this book fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Included are sections on the influences that have contributed to the development of each cuisine, foreign culinary terms commonly used, and sub regions found within the cuisines. The chapters are clearly organized providing detailed information about cuisines in an easy to follow manner. International Cuisine provides comprehensive coverage exposing students to major cuisines around the world.

Product Benefits:

• Includes information on cultural development not found in cookbooks in consistent format
• Major cuisines in the world are covered
• Includes culinary terms enabling students to find/understand ingredients throughout the world
• Photography including presentations that students will be able to emulate
• Will serve as an invaluable guide as a culinary arts professional

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

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