Discovering Global Cuisines: Traditional Flavors and Techniques, 1st edition

Published by Pearson (March 11, 2013) © 2014

  • Nancy Krcek-Allen
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Title overview

For courses in International Cuisines and valuable as a reference volume

 

With an emphasis on technique, Discovering Global Cuisines is designed to give students a more authentic look at international cuisines. Capturing the culture of each region, this experienced chef-educator explores the history, geography, and foods of the world. Author-tested recipes fill each chapter as the reader is invited to discover the tastes, flavor foundations, signature techniques and signature recipes for a given country. Offering accuracy, authenticity, and adaptability, this full color book provides a rich look at international cuisine and it’s most popular and intriguing styles. 

 

Table of contents

UNIT ONE: ASIA

Chapter 1: China: Complex and Creative

Chapter 2: Japan and Korea

Chapter 3: Southeast Asia: Thailand, Vietnam and Indonesia

Chapter 4: India: Land of Spice, Rice, Flatbreads, and Legumes

UNIT TWO: EUROPE AND THE WESTERN MEDITERRANEAN

Chapter 5: France: Conflict, Culture, and Creativity on a Crossroads

Chapter 6: Italy: Generous and Genuine

Chapter 7: Spain: Iberian Land of Contrasts

Chapter 8: Greece and Turkey

UNIT THREE: EASTERN MEDITERRANEAN (CAUCASUS) AND MIDDLE EAST

Chapter 9: Lebanon: The Heart of the Middle East

Chapter 10: The Middle East and Caucasus: Persia-Iran and the Republic of Georgia

UNIT FOUR: AFRICA AND LATIN AMERICA

Chapter 11: Africa

Chapter 12: The West Indies or Caribbean Islands

Chapter 13: Mexico

Appendix: Asian and Indian Knives and Cuts

Glossary

References/Bibliography

Index

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