July 2010, ©2009
International Cuisine provides comprehensive coverage of cuisines found throughout the world, not only with recipes and techniques, but also through coverage of the history, culture, and geography that influence these various cuisines. With 36 color and 50 black & white photographs, and 415 authentic international recipes, the material is presented in an accessible and flexible manner. Not just a great text for students, International Cuisine also presents an invaluable guide for both professional chefs and home cooks who want to add greater international influences to their culinary repertoire.
Turkey, Greece, and Crete.
Germany, Austria, Switzerland.
Scandinavia and Russia.
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.
- 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