$2.50
Retail Price: $120.95
You Save: $118.45 (98%)
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.
International Cuisine not only provides recipes for all the major cuisines of the world, but also explains how these cuisines developed, regional differences, and the culinary terminology used in each.
This text fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Organized in a clear format with photos that takes an easy to follow approach for students, and allows instructors to cover all cuisines in depth even if they are unfamiliar.
International Cuisine is a landmark work featuring rich insight and highly practical coverage of the world’s major cuisines. Extensively researched and lavishly illustrated, it fills the gap between culinary books and culinary reality in today’s diverse kitchens. Each chapter is clearly organized and provides detailed information on historical background, unique components, culinary terminology, common ingredients, and techniques as well as recipes. Social, political, and religious shifts in culture have directly affected the food we eat today— both at home and while dining out. Culinary educators have responded to this demand by teaching courses that survey the world’s cuisines
and their evolutions, to better prepare graduates for an ever-evolving marketplace. The release of
International Cuisine breaks a years-long void during which no significant discourse on international cookery was published in the United States.
Among the book’s noteworthy features:
• Comprehensive coverage of major cuisines around the world, from Middle Eastern and North African to Indian and Southeast Asian.
• Extensive map illustrations highlighting the important relationship between geographic location and regional cuisines.
• Discussion of the unique components of each cuisine, explaining how it evolved to influence today’s global food ways.
• Detailed photographs providing a visual counterpoint to written descriptions and clearly shown step-by-step processes.
• More than 300 tested recipes representing various regional cuisines—most of which capitalize on common pantry ingredients or those readily bought at specialty markets.
• A Measurements, Conversions, and Equivalents appendix for easy scaling of recipes.
Sem comentários:
Enviar um comentário