With an emphasis on technique, Discovering Global Cuisines is designed to give students a more authentic look at international cuisines. Capturing the culture of each region, this experienced chef-educator explores the history, geography, and foods of the world. Author-tested recipes fill each chapter as the reader is invited to discover the tastes, flavor foundations, signature techniques and signature recipes for a given country. Offering accuracy, authenticity, and adaptability, this full color book provides a rich look at international cuisine and it’s most popular and intriguing styles.
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Summary
Table of Contents
UNIT ONE: ASIA
China
Japan and Korea
Southeast Asia: Thailand, Vietnam and Indonesia
India
UNIT TWO: EUROPE AND THE WESTERN MEDITERRANEAN
France
Italy
Spain
Greece and Turkey
UNIT THREE: EASTERN MEDITERRANEAN (CAUCASUS)
Lebanon
Iran-Persia (and the Republic of Georgia)
UNIT FOUR: AFRICA AND LATIN AMERICA
Africa: Morocco, Ethiopia (and Senegal)
The Caribbean Islands
Mexico
Asian and Indian Knives and Cuts
Glossary
References/Bibliography
Appendix: Test Questions and PowerPoint
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