For courses in International Cookery, Continental Cookery, Cuisines of the World, World Cookery.

Unique in its breadth, depth, and perspective, this comprehensive text on 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.

• Systematic discussion of each cuisine—Divides each chapter into 6 sections that define the cuisine and its evolution: history, topography, cooking methods, common foods & flavoring, regions, and general characteristics of the cuisine.

  • Discussing each cuisine using the same issues and criteria makes it easy for students to trace the development and the evolution of each cuisine—and to understand what makes each cuisine unique—and to compare and contrast cuisines.

• 250 tested recipes—12 to 18 tested recipes per chapter provide at least one first course, soup, salad, vegetable, starch, and dessert recipe for each cuisine, as well as several entrées representing assorted meat, poultry, seafood, and/or vegetarian. Lists the cooking method(s) involved for each recipe.

  • Provides students with a well-rounded selection of recipes appropriate and diverse enough for preparing a buffet representing the country(ies) covered in the chapter.

• Discussion of food and wine pairing—Plus wine suggestions for each first course, soup, and entrée recipe (contributed by Jerry Comfort, Culinary Director of Beringer Blass Vineyards).

  • Provides excellent reference material, and emphasizes the importance of pairing wine with food.

• Summary charts for each cuisine—Includes the area, its location, topographical features, climate, and foods from the area.

  • Reinforces and simplifies material in chapter, providing an excellent study tool.

• An appendix of more than 110 informative and useful web sites—Arranged by categories.

  • Provides excellent reference material for recipes and/or information on the country, culture, and cuisine.

• Lists of foods and flavorings commonly used in the countries covered.

  • Provides information in easy-to-read and understand format, ideal for study and reference.

• Informative sidebars.

  • Provides additional material for each cuisine—e.g., Japanese Tea Ceremony, types of cheeses, etc.

• In-chapter study aids—Each chapter contains course objectives, review questions, and a glossary.

  • Provides study guidance and reinforces material in the chapter.

• More than 260 photographs—Includes “how-to” sequential photographs.

  • Helps students understand difficult or more complicated cooking processes, and helps them to visualize a dish.

• Maps—One at the beginning of each chapter. Illustrates the area, including major cities, provinces, bodies of water, and mountains.

  • Helps students visualize the area, topography, and bordering countries.

• Extensive bibliography.

  • Provides students with excellent starting points for further study.

• Master glossary—At end of book.

  • Gives students a quick reference for finding international terms used throughout the text.

Preface.


Introduction to Food and Wine Pairing.


Notes on Using this Book.


Web Sites.


Acknowledgments.

I. EUROPE.

II. AFRICA.

III. MIDDLE EAST.

IV. ASIA.

V. AUSTRALIA.

VI. LATIN AMERICA.

Introduction to Cooking (Culinary Arts)
International Cooking (Culinary Arts)

Finally, a comprehensive textbook on international cookery! International Cooking: A Culinary Journey provides an explanation of the development of the cuisine, as well as recipes for all those with an interest in food. This book covers cookery from Europe, Africa, the Middle East, Asia, Australia, and Latin America.

As foreign travel for both business and pleasure increases, more menus reflect the flavor components and dishes from countries spanning the globe. No longer limited to their regions of origin, these foods continue to become an important part of our culture. The focus here is to explore the various flavor concepts found in the cuisines, their fascinating histories, as well as how and why each cuisine evolved the way it did. This new textbook includes:

• General characteristics of the many various cuisines
• Discussions about influences from invasions and bordering nations
• How topography, geography, climate, and native foods and flavorings influenced their culinary development
• Common cooking methods and why they originated in the various regions
• 250 tested recipes that include regional and classical cookery
• Over 260 photographs
• Website references that point students and instructors to additional information about the countries, their cuisine, the culture, and more recipes
• A glossary of international cooking terms

View a Sample Chapter PDF:

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.

• Package ISBN-10: 0132321920 | ISBN-13: 9780132321921
  ©2003 | Instock | Suggested retail price: $106.67 | Buy from myPearsonStore
  This package contains:
• International Cooking: A Culinary Journey, 1/E
  Heyman | ©2003 | Prentice Hall | Cloth; 474 pages
  
• Cooking Techniques DVD, 4/E
  Labensky | ©2007 | Prentice Hall | DVD