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Cookbooks, Food & Wine

International Cuisine - The International Culinary Schools at The Art Institutes

International Cuisine

Author: The International Culinary Schools at The Art Institutes
Book title: International Cuisine
ISBN: 0470052406
ISBN13: 978-0470052402
Publisher: Wiley; 1 edition (July 15, 2008)
Language: English
Category: Regional & International
Rating: 4.6/5
Votes: 959
Pages: 864 pages
More formats: azw lit doc rtf

The Best Tool for Learning About the Diversity of Cuisine from Around the World

Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.

With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles.

International Cuisine features:

A total of 415 authentic recipes, representing all countries and regions discussed Recipes formulated for current practices and available ingredients, including step-by-step instructions Beautiful color photographs illustrating finished dishes An emphasis on sustainability and how locally grown foods enhance cuisines Coverage of history, geography, and people alongside recipes and cooking techniques Detailed ingredients lists and culinary glossaries for each country or region discussed

Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines.

The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.

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 environmentand, 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.

Reviews: (7)
I am a Culinary Arts student at the Art Institute of California and bought this book because it is the required text for many of the Culinary classes. The book is available online through the school but I learn best by having an actual book in my hands. Even past my time in those classes I have used this book. There are hundreds of recipes from around the world and all of them are amazing. The book arrived ahead of schedule and in perfect, brand new condition. I recommend this book to anyone looking for amazing recipes from around the globe and anyone looking to impress their friends with an excess of skills and knowledge. Buy this book, you will not be disappointed.
It's a pretty good, informative, and interesting cookbook that my professor used in class. The pictures and some information have been out-of-date, but it gives a pretty clear picture for the variety of cultural regions discussed in this book. My instructor kind of modifies the lessons from this book and recipes making it more palatable when testing the standardized recipes out. I really like this book because it's lightweight compared to the other hardcover cookbooks I have purchased for my culinary art courses, in the past.
My favorite savory cookbook and that's saying a lot since I'm a culinary arts student. It's got great recipients as well as information about the cultures they come from.
Filled with fun and unique recipes from around the world. Easy enough for beginners but still great for someone who has been around for a bit.
really interesting information about the countries. Don't judge the recipes too much. They are from accredited chefs, and keep in mind that they represent whole countries (that is hard to do). One cannot include everything. Lots of great, tasty recipes though. I am a second year hospitality student and this book is part of our curriculum.
Great book to replace on that I had stolen from me from a fellow classmate a few years back. Easy way to access some great recipes that I missed cooking.
Just ok recipes. I didn't like most if the recipes although the book is informative.
Not the latest edition, but still a very good book with information on lots of international regions and their cuisine.
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