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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The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.