Much more than a collection of recipes, this comprehensive, illustrated
exploration of international cookery covers cuisines from around the world,
providing an understanding of not only their flavor concepts, but how the
cuisines developed and evolved. Each cuisine is explored in terms of its
general characteristics as well as issues including the history and effects
from invaders and bordering countries; topography, geography, and climate;
indigenous foods, culture, and influences from religion and other groups
of people; foods and flavorings frequently used; common cooking methods
and their origins in the area; and regional variations. Each chapter contains
tested recipes representing foods and dishes from all segments of the menu
and wine suggestions (provided by Beringer Blass Vineyards) for each first
course, soup, and entrée. Introduction to Food and Wine Pairing.
British Isles. Spain & Portugal. France. Italy. Germany. Scandinavia.
Russia & Eastern Europe. The Countries of Africa. Lebanon, Jordan,
Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt. Israel. China. Korea
& Japan. Vietnam, Thailand, & Indonesia. India. Australia. Mexico.
South America. Caribbean Islands. For chefs, food and beverage managers,
banquet managers, professional wait staff (service staff including maitre
d' and servers), catering firms, catering directors, and chef educators.
Streamlined in this edition, INTERNATIONAL
COOKING, 2/e looks at the world's cuisines and how they developed
and evolved. Organized by continent, each country and cuisine is explored
in terms of its history, topography, cooking methods, common foods, flavorings,
and general characteristics. Over 340 recipes appear in this edition and
represent a variety of foods and dishes from all segments of the menu.
This edition features 90 brand new recipes, three new countries and ideas
for modernizing classic recipes. With an emphasis on flavor components
and traditional and contemporary cookery, this edition reflects the evolving
nature of world cuisine.
International
Cuisine by The International Culinary Schools at The Art Institutes
Hardcover from Wiley ISBN: 0470052406
The Best Tool for Learning About the Diversity of Cuisine from Around
the World
Increasing world travel, changing demographics, multinational business,
and greater diversity at home have whetted our appetites for international
flavors--whether in national dishes or creative culinary fusions. Anyone
entering the foodservice industry today must be prepared to meet this growing
demand. Taste truly has gone global.
With its comprehensive approach, International Cuisine explores
countries and regions, cultures, and ingredients, and describes the crucial
role they play in different world cuisines. This comprehensiveand engaging
resource gives readers an introductory knowledge of food cultures from
five continents, as well as the Caribbean and British Isles.
International Cuisine features:
A total of 415 authentic recipes, representing all countries and regions
discussed
Recipes formulated for current practices and available ingredients, including
step-by-step instructions
Beautiful color photographs illustrating finished dishes
An emphasis on sustainability and how locally grown foods enhance cuisines
Coverage of history, geography, and people alongside recipes and cooking
techniques
Detailed ingredients lists and culinary glossaries for each country or
region discussed
Clearly presented and enjoyable to read, International Cuisine provides
students, teachers, and professionals in foodservice a window to a wide
variety of the world's cuisines.
The Art Institutes (artinstitutes.edu), with more than forty educational
institutions located throughout North America, have provided an important
source of culinary arts, design, media art, and fashion programs for professionals
for more than forty years.
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 environmentand, 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.
International
Cuisine by Jeremy MacVeigh
Hardcover from Delmar Cengage Learning ISBN: 1418049654
International Cuisine not only provides recipes for all the major cuisines
of the world, but also explains how these cuisines developed, regional
differences, and the culinary terminology used in each. This text fills
the gap between the foundations laid by the introductory textbooks and
reality in today's diverse kitchens. Organized in a clear format with photos
that takes an easy to follow approach for students, and allows instructors
to cover all cuisines in depth even if they are unfamiliar.
Tired of complicated ethnic dishes with hard-to-find ingredients or
recipes for classic European dishes that require a year of cooking school
to master? We were. Here are more than 300 foolproof recipes that demystify
the world's greatest dishes.
For the landmark classic The Best Recipe, America's Test Kitchen developed
the best versions of homespun favorites like macaroni and cheese, pot roast,
blueberry muffins, and more. In The Best International Recipe, the test
kitchen travels father afield to bring you the best and most exciting cooking
from around the world. The more than 300 recipes have been tested dozens
of times to ensure success in the kitchen.
Throughout The Best International Recipe, you'll find features that
make this collection especially home cook friendly: Pantry spotlights offer
clear explanations of ingredients and what to look for, and in some cases,
what you can substitute without compromising flavor. Specialty equipment
(and substitutions) are highlighted as well, so you won't waste money on
equipment you don't really need (hint: You don't need a paella pan to make
paella). Core techniques highlighted throughout the book explain essential
methods that you can apply to all of your cooking, such as getting the
most from spices and a method for making buttery tart dough that won't
leave you feeling frustrated.
Whether you want to make spicy pork tacos to rival those found on the
tables of Mexico or learn how to make chicken as juicy as the French, The
Best International Recipe is your essential guide to the best cooking from
around the world.
The
Best Recipes in the World by Mark Bittman
Hardcover from Clarkson Potter Media Published: 2005-10-11 ISBN: 0767906721
With his million-copy bestseller How to Cook Everything, Mark
Bittman made the difficult doable. Now he makes the exotic accessible.
In this highly ambitious, accomplished, globe-spanning work, Bittman
gathers the best recipes that people from dozens of countries around the
world cook every day. And when he brings his distinctive no-frills approach
to dishes that were once considered esoteric, America's home cooks will
eagerly follow where they once feared to tread.
In more than a thousand recipes, Bittman compellingly demonstrates
that there are many places besides Italy and France to which cooks can
turn for inspiration. In addition to these favorites, he covers Spain,
Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other
European destinations, giving us easy ways to make dishes like Spanish
Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange,
Russian Borscht, and Swedish Äppletorte.
Asian food now rivals European cuisine's popularity, and this book
reflects that: It's the first to emphasize European and Asian cuisines
equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried
Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black
Bean and Garlic Spareribs, and Indian Tandoori Chicken. Nor is the rest
of the world ignored: there are hundreds of recipes from North Africa,
the Middle East, and Central and South America, too. All will be hits with
home cooks looking to add exciting new tastes and cosmopolitan flair to
their everyday repertoire.
Shop locally, cook globally-Mark Bittman makes it so easy:
· Hundreds of recipes that can be made ahead or prepared
in under 30 minutes · Informative sidebars and instructional drawings explain
unfamiliar techniques and ingredients · Fifty-two international menus, an extensive International
Pantry section, and much more make this an essential addition to any cook's
shelf The Best Recipes in the World is destined to be a classic that
will change the way Americans think about everyday food. It's simply like
no other cookbook in the world.
When Mark Bittman is cooking--in every sense of the word--he gets results
without fuss. Author of the almost subversively approachable How to
Cook Everything, Bittman takes on big assignments and then delivers
the goods. In The Best Recipes in the World, a collection of more
than 1,000 international recipes, with winners like Chinese Black Bean
and Garlic Spareribs; Pan-Seared Swordfish with Tomatoes, Olives, and Capers;
and Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce, he's done
it again. The selection, which covers cooking from Europe and Asia equally,
is all can-do and instantly appealing--readers will want to "cook through"
the whole chicken section, for example. But Bittman, a master distiller,
also knows when more is more, with one caveat: "I don't mind spending a
long time cooking a single dish as long as I don't have to pay too much
attention to what's going on," he writes. Thus, even fuller-dress recipes
like the Indian Red Fish Stew, Fast and Spicy, and Tea-Smoked Duck or Chicken
can work for time-deprived cooks. A dessert section that includes the tempting
likes of Orange Custard, Walnut Tart, and Caramelized Pars Poached in Red
Wine, caps this incisive collection.
Included also are brief but enlightening notes on ingredients and techniques
such as "On Pureeing Soups," which compares all approaches thoughtfully.
Symbols indicate a recipe's potential to be made ahead or in less than
30 minutes (true of most), among other variables. With a beverage chapter
and menu suggestions that are actually useful, the book will appeal to
a wide audience, not only for its recipes but as a source of relaxed instruction.
It's an exploration of culinary essentials from a true essentialist. --Arthur
Boehm
It's time to take back the kitchen. It's time to unlock the pantry
and break free from the shackles of ready-made, industrial food. It's time
to cook supper. The Lost Art of Real Cooking heralds a new old-fashioned approach
to food-laborious and inconvenient, yet extraordinarily rewarding and worth
bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat,
and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge
and skills that let you connect on a deeper level with what goes into your
body.
Ken and Rosanna celebrate the patience it takes to make your own sauerkraut
and pickles. They divulge the mysteries of capturing wild sourdoughs and
culturing butter, the beauty of rendering lard, making cheese, and brewing
beer, all without the fancy toys that take away from the adventure of truly
experiencing
your food.
These foods were once made by the family, in the home, rather than
a factory. And they can still be made in the smallest kitchens without
expensive equipment, capturing flavors that speak of place and personality.
What you won't find here is a collection of rigid rules for the perfect
meal. Ken and Rosanna offer a wealth of recipes, history, and techniques
that start with the basics and evolve into dishes that are entirely your
own.
Cooking
Without Borders by Anita Lo, Charlotte Druckman
Hardcover from Stewart, Tabori & Chang ISBN: 1584798920 Availability: Not yet published
To Anita Lo, all cooking is fusion cooking. Whether it's her slow-poached
salmon, smoked paprika, spaetzle, and savoy cabbage from annisa,
or the smoked chanterelles with sweet corn flan that trumped Mario Batali
on Iron Chef America, Anita Lo's food can always be distinguished
by its strong multicultural influence. Inspired by the flavors and textures
she's tasted throughout the world, Lo creates food that breaks down preconceived
notions of what American food is and should be. In Cooking Without Borders,
she offers more than 100 recipes celebrating the best flavors from around
the globe, including chapters on appetizers, soups, salads, main courses,
and desserts. These recipes show home cooks everywhere how easy it is to
think globally and prepare creative and delicious food. Now that we have
greater access than ever before to ingredients from all corners of the
world, there's no better time to enjoy these flavors at every meal, presented
by one of our country's most innovative chefs.
Praise for Cooking Without Borders:
"Anita Lo has continued her innovative, inspirational and creative
approach to food in her new book Cooking Without Borders. I have
been eating Anita's delicious dishes since the early 90s and have always
been surprised, entranced and above all, pleased."
-Martha Stewart
"Anita is one of the most natural and intuitive cooks I have ever met,
and Cooking Without Borders captures her fascination with both the
thoughtful and the delicious in a way that makes me want to cook every
single recipe. This book is beautiful to read, to cook from and to look
at, and is destined to live on the 'dog-eared pages shelf' of the cookbooks
I use the most for true inspiration."
-Mario Batali
The
Tao of Cooking by Sally Pasley
Paperback from Indiana University Press ISBN: 0253212375
Taking full advantage of a rich variety of fresh ingredients, The Tao
of Cooking offers the adventurous cook a chance to experiment with 300
meatless recipes from around the world. Divided into 12 chapters, the book
includes recipes for entrees, breakfasts, soups, appetizers, side dishes,
and pasta and more than 50 recipes for breads and desserts. Menus for complete
meals, a glossary of ingredients, and a thorough index contribute to making
it one of the most useful and joyful treasures on your cookbook shelf.
These superb recipes and menus are from the legendary Tao Restaurant which
was operated by the Rudrananda Ashram in Bloomington, Indiana. A vegetarian
favorite!
The bountiful cuisine of the Mediterranean evokes thoughts of luscious
grains, pasta, vegetables, fruits, and, of course, olive oil. But did you
know that current research also indicates that people who reside in these
regions have the lowest rates of chronic diseases and one of the highest
life expectancies in the world?
In The Everything® Mediterranean Cookbook, Culinary Institute of
America graduate Dawn Altomari-Rathjen teams up with registered dietician
Jennifer M. Bendelius to provide you with 300 of the most sumptuous--and
healthy--recipes that the Mediterranean has to offer.
From Roasted Garlic Served on Crostini and Oven-Dried Tomatoes to Mushroom
Ravioli with Walnut Parsley Pesto, The Everything® Mediterranean Cookbook
helps chefs of all levels bring the Mediterranean into the comforts of
their own home.
Whether you're cooking for one or having a full dinner party, The Everything®
Mediterranean Cookbook will have your guests begging you for the secret
recipe!
