International Cuisine

Beschreibung

The Best Tool for Learning About the Diversity of Cuisine fromAround the World Increasing world travel, changing demographics, multinationalbusiness, and greater diversity at home have whetted our appetitesfor international flavors--whether in national dishes orcreative culinary fusions. Anyone entering the foodservice industrytoday must be prepared to meet this growing demand. Taste truly hasgone global. With its comprehensive approach, International Cuisineexplores countries and regions, cultures, and ingredients, anddescribes the crucial role they play in different world cuisines.This comprehensiveand engaging resource gives readers anintroductory knowledge of food cultures from five continents, aswell as the Caribbean and British Isles. International Cuisine features: * A total of 415 authentic recipes, representing all countriesand regions discussed * Recipes formulated for current practices and availableingredients, including step-by-step instructions * Beautiful color photographs illustrating finished dishes * An emphasis on sustainability and how locally grown foodsenhance cuisines * Coverage of history, geography, and people alongside recipesand cooking techniques * Detailed ingredients lists and culinary glossaries for eachcountry or region discussed Clearly presented and enjoyable to read, InternationalCuisine provides students, teachers, and professionals infoodservice a window to a wide variety of the world's cuisines. The Art Institutes (artinstitutes.edu), with more than fortyeducational institutions located throughout North America, haveprovided an important source of culinary arts, design, media art,and fashion programs for professionals for more than fortyyears. Since 1991, The International Culinary Schools at The ArtInstitutes, with their more than thirty locations, have offeredexciting programs in culinary arts featuring a professional kitchenenvironmentand, in some locations, fully operational restaurants.Students work alongside instructors to learn and perform thehands-on skills chefs use each day. Based on classical Escoffier,Asian, and Latin culinary techniques, with an emphasis onprogressive trends and practices, the curriculum is designed todevelop and sharpen fundamental cooking techniques and professionalskills and introduce a variety of international cuisines.

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Cooking Hospitality Hotelgewerbe, Gastronomie u. Touristik Kochen Kochen u. Kochkunst Lifestyle Lifestyles Professional Cooking & Culinary Arts

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