International cuisine
MacVeigh, Jeremy.
International cuisine Jeremy MacVeigh. - Clifton Park, New York : Delmar/Cengage Learning, 2009. - xii, 532 pages : color illustrations ; 28 cm.
Includes bibliographical references (p. 482-484) and indexes.
International Cuisine is a landmark work featuring rich insight into and highly practical coverage of the worlds 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. 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. (www.shelfari.com)
9781418049652
Cookery, International.
TX 725.A1 / .M253 2009
International cuisine Jeremy MacVeigh. - Clifton Park, New York : Delmar/Cengage Learning, 2009. - xii, 532 pages : color illustrations ; 28 cm.
Includes bibliographical references (p. 482-484) and indexes.
International Cuisine is a landmark work featuring rich insight into and highly practical coverage of the worlds 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. 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. (www.shelfari.com)
9781418049652
Cookery, International.
TX 725.A1 / .M253 2009
