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Internationale Küche von den International Culinary Schools am Art Institut
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Internationale Küche von den International Culinary Schools am Art Institut

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    Book Title
    International Cuisine
    ISBN
    9780470410769
    Kategorie

    Über dieses Produkt

    Product Identifiers

    Publisher
    Wiley & Sons, Incorporated, John
    ISBN-10
    0470410760
    ISBN-13
    9780470410769
    eBay Product ID (ePID)
    66848859

    Product Key Features

    Number of Pages
    864 Pages
    Publication Name
    International Cuisine
    Language
    English
    Publication Year
    2008
    Subject
    Regional & Ethnic / International, Regional & Ethnic / American / General
    Type
    Textbook
    Subject Area
    Cooking
    Author
    The International Culinary Schools at the Art Institutes
    Format
    Hardcover

    Dimensions

    Item Height
    2.1 in
    Item Weight
    48.9 Oz
    Item Length
    9.3 in
    Item Width
    7.7 in

    Additional Product Features

    Intended Audience
    College Audience
    Illustrated
    Yes
    Table Of Content
    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
    Synopsis
    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., 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., 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 comprehensiveand 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. The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years. 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 environmentand, 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., 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.

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