International Cuisine
by MacVeigh,JeremyEdition: 1st
Format: Hardcover
Pub. Date: 2008-08-26
Publisher(s): Cengage Learning
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Summary
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 | |
| Appendix | |
| References | p. 482 |
| Glossary | p. 485 |
| Recipe Index | p. 521 |
| Subject Index | p. 529 |
| Table of Contents provided by Blackwell. All Rights Reserved. |
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