Discovering Global Cuisines: Traditional Flavors And Techniques by Nancy Krcek AllenDiscovering Global Cuisines: Traditional Flavors And Techniques by Nancy Krcek Allen

Discovering Global Cuisines: Traditional Flavors And Techniques

byNancy Krcek Allen

Hardcover | March 11, 2013

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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.

Title:Discovering Global Cuisines: Traditional Flavors And TechniquesFormat:HardcoverDimensions:960 pages, 11 × 9.3 × 1.5 inPublished:March 11, 2013Publisher:Pearson EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0135113482

ISBN - 13:9780135113486

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Table of Contents

UNIT ONE: ASIA

Chapter 1:       China: Complex and Creative                                                            

Chapter 2:       Japan and Korea                                                                                

Chapter 3:       Southeast Asia: Thailand, Vietnam and Indonesia                            

Chapter 4:       India: Land of Spice, Rice, Flatbreads, and Legumes                      

         

UNIT TWO: EUROPE AND THE WESTERN MEDITERRANEAN

Chapter 5:       France: Conflict, Culture, and Creativity on a Crossroads                

Chapter 6:       Italy: Generous and Genuine                                                             

Chapter 7:       Spain: Iberian Land of Contrasts                                                       

Chapter 8:       Greece and Turkey                                                                             

         

UNIT THREE: EASTERN MEDITERRANEAN (CAUCASUS) AND MIDDLE EAST

Chapter 9:       Lebanon: The Heart of the Middle East                                            

Chapter 10:     The Middle East and Caucasus: Persia-Iran and the Republic of Georgia                                                                                          

         

UNIT FOUR: AFRICA AND LATIN AMERICA

Chapter 11:     Africa                                                                                                 

Chapter 12:     The West Indies or Caribbean Islands                                               

Chapter 13:     Mexico                                                                                               

         

Appendix:       Asian and Indian Knives and Cuts

Glossary

References/Bibliography

Index