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International Cuisine

ISBN: 978-0-470-05240-2
864 pages
July 2008, ©2009
International Cuisine (0470052406) cover image


International Cuisine provides comprehensive coverage of cuisines found throughout the world not only through recipes and techniques, but also through coverage of the history, culture, geography, religion, and locally grown ingredients that influence these various cuisines.
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Table of Contents





South America.

The Caribbean.




Southeast Asia.


The Middle East.

Turkey, Greece, and Crete.



The British Isles.



Germany, Austria, Switzerland.

Scandinavia and Russia.



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Author Information

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.
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The Wiley Advantage

  • A selection of menus and a total of 415 authentic recipes, representing all countries and regions discussed are included
  • Recipes are formulated for current practices and available ingredients, and include detailed ingredients lists and step-by-step instructions
  • Unusual ingredients were kept to a minimum, and recipes including them also have Chefs Tips, which indicate suitable substitutions
  • All menus and recipes were tested
  • 32 beautiful color photographs illustrating finished dishes, included on two 8-page inserts, plus 50 b/w photos throughout
  • An emphasis on sustainability—most cuisines covered are based on sustainable food choices
  • Influences on cuisine span cultural, historical, religious, geographical, and include the influence of locally available ingredients, alongside cooking techniques
  • Maps included in each chapter
  • Countries chosen represent 5 continents, and the Caribbean and British Isles
  • Detailed ingredients lists and culinary glossaries for each county or region discussed
  • Organized in a flexible and accessible fashion so instructors can use the materials however they teach the course
  • Instructor’s Manual available
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Related Websites / Extra

http://videoblast.wileypub.com/052402_internationalcuisine/heculinaryepisode01.mp3 Click the link to hear the International Cuisine Podcast with the story behind International Cuisine.
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Instructors Resources
Wiley Instructor Companion Site
(e-version available online)
Contains: • Chapter objectives • Skills and techniques required to prepare the recipes • Suggestions for mise en place demonstrations • Additional information on each menu • Detailed chef tip • Chapter tests
Companion Site
Instructor's Companion Site with downloadable Instructor's Manual, Test Bank, and Answer Key.
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