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Informationen zum Autor 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. Klappentext 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 comprehensive and 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 discussedRecipes formulated for current practices and available ingredients, including step-by-step instructionsBeautiful color photographs illustrating finished dishesAn emphasis on sustainability and how locally grown foods enhance cuisinesCoverage of history, geography, and people alongside recipes and cooking techniquesDetailed 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. Zusammenfassung 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. Inhaltsverzeichnis 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 ...
