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International Cooking: A Culinary Journey
Click to zoom the image International Cooking: A Culinary Journey
Publisher:Prentice Hall
Author: Heyman, Patricia
Publication Date:2011-03-21
ISBN-10:0132126117
ISBN-13:9780132126113
Number of Pages:576 Pages
Book Type:Paperback
Weight:1419 gram
Books Dimensions:276 x 229 x 23 mm
Format of ebooks: PDF(Acrobat Reader) or Word version doc Document
Brief introduction of ebooks
International Cooking: A Culinary Journey


Much more than a collection of recipes, this comprehensive, illustrated exploration of International cookery covers cuisines from around the world, providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. Each cuisine is explored in terms of its general characteristics as well as issues including the history and effects from invaders and bordering countries; topography, geography, and climate; indigenous foods, culture, and influences from religion and other groups of people; foods and flavorings frequently used; common cooking methods and their origins in the area; and regional variations. Each chapter contains tested recipes representing foods and dishes from all segments of the menu and wine suggestions (provided by Beringer Blass Vineyards) for each first course, soup, and entree. Introduction to Food and Wine Pairing. British Isles. Spain & Portugal. France. Italy. Germany. Scandinavia. Russia & Eastern Europe. The Countries of Africa. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt. Israel. China. Korea & Japan. Vietnam, Thailand, & Indonesia. India. Australia. Mexico. South America. Caribbean Islands. For chefs, food and beverage managers, banquet managers, professional wait staff (service staff including maitre d' and servers), catering firms, catering directors, and chef educators.
Abstract
Streamlined in this edition, "International COOKING, 2/e "looks at the world's cuisines and how they developed and evolved. Organized by continent, each country and cuisine is explored in terms of its history, topography, cooking methods, common foods, flavorings, and general characteristics. Over 340 recipes appear in this edition and represent a variety of foods and dishes from all segments of the menu. This edition features 90 brand new recipes, three new countries and ideas for modernizing classic recipes. With an emphasis on flavor components and traditional and contemporary cookery, this edition reflects the evolving nature of world cuisine.

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