International Cuisine / Edition 1

by The International Culinary Schools at The Art Institutes

Overview

International Cuisine provides comprehensive coverage of cuisines found throughout the world not only through recipes and techniques, but also through coverage of the history, culture, geography, religion, and locally grown ingredients that influence these various cuisines.

Product Details

ISBN-13:	9780470410769
Publisher:	Wiley
Publication date:	07/15/2008
Pages:	864
Product dimensions:	7.80(w) x 9.40(h) x 1.90(d)

About the Author

Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environment and, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.

Table of Contents

Foreword iv

Acknowledgments v

Introduction vi

Mexico 1

South America 49

The Caribbean 106

Japan 148

China 198

Korea 271

Southeast Asia 313

Spain 371

The Middle East 410

Turkey, Greece, and Crete 454

Africa 501

India 543

The British Isles 599

France 640

Italy 690

Germany, Austria, Switzerland 742

Scandinavia and Russia 785

References 827

Index 828