International Cuisine

Edition: 1st
Format: Hardcover
Pub. Date: 2008-08-26
Publisher(s): Cengage Learning
List Price: $144.00

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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.

Author Biography

Jeremy MacVeigh is an instructor of international cuisine at the Culinary Arts Campus of the Institute of Technology in Roseville, California.

Table of Contents

Cuisines of Europe and the Middle East
Cuisines of the Middle East
Greek Cuisine
Eastern European Cuisine
Italian Cuisine
French Cuisine
Cuisines of the British Isles
German Cuisine
Scandinavian Cuisine
Russian Cuisine
Iberian Cuisine
Cuisines of Africa
North African Cuisine
Cuisines of the Americas
Caribbean Cuisine
Mexican Cuisine
South American Cuisine
Cuisines of Asia
Cuisines of the Indian Subcontinent
Southeast Asian Cuisine
Chinese Cuisine
Japanese Cuisine
Referencesp. 482
Glossaryp. 485
Recipe Indexp. 521
Subject Indexp. 529
Table of Contents provided by Blackwell. All Rights Reserved.

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