International Cooking A Culinary Journey

Edition: 3rd
Format: Paperback
Pub. Date: 2016-02-09
Publisher(s): Pearson
List Price: $161.23

Buy New

In Stock

Rent Textbook

Select for Price
There was a problem. Please try again later.

Rent Digital eBook

Online: 180 Days
Downloadable: 180 Days
Online: 1825 Days
Downloadable: Lifetime Access

Used Textbook

We're Sorry
Sold Out

This item is being sold by an Individual Seller and will not ship from the Online Bookstore's warehouse. The Seller must confirm the order within two business days. If the Seller refuses to sell or fails to confirm within this time frame, then the order is cancelled.

Please be sure to read the Description offered by the Seller.


For courses in world cookery.


Examines world cuisines with context, visual aids, and time-tested recipes

Explore the world of international cooking with Patricia Heyman’s Third Edition of International Cooking: A Culinary Journey. Streamlined yet comprehensive, this text will take you on a journey as you closely examine world cuisines with an emphasis on how they’ve developed and evolved over time. Each chapter brings the featured cuisine to life, beginning with a large, high-quality regional map and an exploration of the history, topography, cooking methods, common foods, flavorings, and general characteristics of each cuisine. Nearly 400 recipes, including breads and wine pairings where appropriate, represent a rich variety of foods and dishes from around the world.


The text emphasizes flavor components that are unique to each cuisine, allowing readers to deepen their understanding of the relationships between regions and cuisines, while also learning about fusion and contemporary cooking. The Third Edition includes new recipes in every chapter, hundreds of new and updated photographs, and new maps.

Author Biography

Patricia A. Heyman worked for years as a pastry chef in restaurant kitchens, for caterers, and as a freelance chef. Later, she taught Culinary Arts at Jefferson Community College, part of the University of Kentucky, where she became a tenured faculty member. During that time, she wrote approximately 25 magazine and newspaper articles on various subjects of cooking and baking. After moving to upstate New York, she taught culinary courses at the State University of New York (SUNY) at Cobleskill, before beginning to write textbooks. Published by Pearson Education, she has written two textbooks, International Cooking: A Culinary Journey (published in 2003) and American Regional Cooking: A Culinary Journey (published in 2009). The second edition of the International Cooking book was published in 2012; this is the third edition.

Table of Contents

1. British Isles

2. Spain and Portugal

3. France

4. Italy

5. Germany

6. Scandinavia

7. Russia and Eastern Europe

8. The Countries of Africa

9. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, and Turkey

10. Israel

11. China

12. Japan and Korea

13. Vietnam, Thailand, Indonesia, and The Philippines

14. India

15. Australia and New Zealand  

16. Mexico

17. South America

18. Caribbean Islands

An electronic version of this book is available through VitalSource.

This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.

By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.

A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.

Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.

Please view the compatibility matrix prior to purchase.