International Cuisine

International Cuisine

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Product Description

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.

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Comments

  1. Midwest Book Review says:

    Rating

    College-level libraries with departments in hospitality studies will find INTERNATIONAL CUISINE a fine basic comprehensive guide for the student or semi-professional cook. It provides an overview of different cuisines and cultures of the world, linking history, geography, religion and food and selecting countries that are culinary representatives of world foods. Recipes blend with these discussions for maximum impact.

    Diane C. Donovan

    California Bookwatch

  2. M. L Martindale says:

    Rating

    International Cuisine by

    The International Culinary Schools at

    The Art Institutes

    (Pub. Wiley, Hard Cover)

    A review by Marty Martindale

    All travelers will like the fact this book explores the different cultures and cuisines of the whole world including regional and area influences. Stops in each country detail special ingredients, kitchen tools and cooking methods. This is followed by recipes menus presented.All 415 recipes have been tested and include tips when necessary. The book’s 855 pages contain 80 photographs. The Art Institutes of North America are a system of 40 educational institutions spread across the land. Their culinary programs, conducted in 30 of these locations, train more than 6000 students in Escoffier, Asian and Latin culinary techniques.

    Here is an overview of a few regions covered:

    In the Caribbean section, for example, after lining out the people and their land’s history, goes into an in-depth description of regional foods the people make. In Cuba, their foods include liberal amounts of black beans, white rice, yellow rice, citrus marinades, garlic and plantains. Their diet lacks dairy products, including cheeses. Jamaica’s national dish is ackee fruit and saltfish, and their Blue Mountain coffee is renowned. On St. Vincent, roasted breadfruit and abundant fish dominate the diet. The Dominican Republic raises fine cattle, and they dine heavily on meat, rice, beans, plantains, bacon, cheese frequently contained in their culture’s Taino indian cassava fritters. Barbados holds to its flying fish and coo-coo dinners, while Antigua’s big dish is fungi and pepperpot, Curasao revels in its stuffed Edam and Gouda cheeses and Trinidad, to the deep south, prizes its roti pastry, frequently stuffed with goat meat.

    A general look at Southwest Asia’s foods shows Indonesia cooking many satays of meat, poultry and seafood, another is Gado-gado, mixed vegetables with tofu, tempeh and peanut sauce. Cambodia and Laos rely on cooked meat or fish, with banana leaves, rice, coconut and jackfruit. The people of Singapore enjoy chile-spiced pork, fish and crab noodle dishes. In Thailand, they lean toward rice, coconut milk, black beans, herbs, eggs, shrimp and bean sprouts. Vietnamese cuisine favors herbs, pickled vegetables, grilled meat, fried spring rolls. Fish sauce overrules rules soy sauce and fruits rank highly.

    Middle Eastern foods all have rice, wheat, stuffed vegetables, pies wrapped in paper-thin pastry, meatballs, thick omelets, fritters soaked in syrup, eggplant, peppers, yogurt and cheeses.

    In this review, we’ll compare Italy’s landlocked Umbria and Sicily, an island surrounded by water. Umbrians enjoy pork, said to be the best in Italy, and all its organic components. This is heavily supplemented with beans, peas, truffles, unique pastas, some great wines and chocolate. The foods of Sicily accent fish, seafood, anchovies, eggplant, tomatoes, beans, many cheeses, figs, capers, olives almonds, pine nuts, fennel and citrus.

    Below is a menu and recipes picked to represent a Tapas Menu in Spain:

    Green Olives Filled with Piquillo Peppers and Anchovy

    Cheese with Fresh Herbs

    Tomato Toast

    Squid with Caramelized Onions

    Black Olive, Anchovy and Caper Spread

    Serrano Ham Fritters

    Bacalao Hash

    Potato Omelet

    Sizzling Garlic Shrimp

    The Culinary Schools at the Art Institutes have taken a remarkable look at the exciting foods in all countries which surround North America. You might want to store this book with your travel books.

    See also:

    http://www.artinstitutes.edu

    http://www.artinstitutes.edu/culinary

    http://www.exploreculinary.com

    Marty Martindale’s website is: FOOD SITE OF THE DAY.

  3. Hilda A. Soares says:

    Rating

    This book was not what I expected. The pictures and instructions are okay but the recipes are not recipes I would probably be interested in preparing nevermind eating.

  4. J. Juliette says:

    Rating

    I am completely amazed how inaccurate, inconsistence and offensive the information in this book is, to call one tribe cannibalistic and provide no proof for such statements. The best part (and I use that word loosely) is the recipes. The content is outdated (which makes no sense given the year of print) and historically incorrect. Anyone with internet access could have done a better job in providing accurate information about the indigenous people of each region/location, their culture, habits, contributions to cuisine and so much more. The author really should retract this book and provide a second edition that starts out with an apology, that has also been thoroughly vetted by an editor, historian and a culturally aware contributor (that has at least traveled to half of the places). Additionally this should have been a collaboration between several subject matter experts (or even people from each area) to provide a holistic view of the world, versus the authors narrow two cents. I am only keeping this as long as my class is in session. After that this will be promptly sold.

  5. D. Qualls says:

    Rating

    I purchased the book for a culinay class. It was informaive on the countries that we were studying. The recipes and the cuisine for each country was great.

  6. Sweet & Savory says:

    Rating

    What’s great about this book that each recipe serves 4. Easy to double or triple any recipe. All the food turns out yummy and I’ve tried a lot of them. And don’t feel bad if you are a traditional chef who tweaks things to get a better taste in the American way.

  7. Arthur G. Abello says:

    Rating

    Excellent textbook. Being used at my International Cuisine culinary class. Good background of the countries and their methods/style of cooking. A must have textbooks for those willing to venture into international cooking. Easy to follow recipes and accessible ingredients.