Discovering Global Cuisines Traditional Flavors and Techniques

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.

UNIT ONE: ASIA

China

Japan and Korea

Southeast Asia: Thailand, Vietnam and Indonesia

India

UNIT TWO: EUROPE AND THE WESTERN MEDITERRANEAN

France

Italy

Spain

Greece and Turkey

UNIT THREE: EASTERN MEDITERRANEAN (CAUCASUS)

Lebanon

Iran-Persia (and the Republic of Georgia)

UNIT FOUR: AFRICA AND LATIN AMERICA

Africa: Morocco, Ethiopia (and Senegal)

The Caribbean Islands

Mexico

Asian and Indian Knives and Cuts

Glossary

References/Bibliography

Appendix: Test Questions and PowerPoint

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