International cuisine 9781418049652, 1418049654

International Cuisine is the only available book that covers all of the major cuisines of the world in a single textbook

289 92 3MB

English Pages xii, 532 s.: farvelagte illustrations; 29 cm [546] Year 2008;2009

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Table of contents :
Front Cover......Page 1
Title Page......Page 4
Copyright......Page 5
Contents......Page 6
Organization......Page 9
The Recipes......Page 10
About the Author......Page 11
Acknowledgments......Page 12
SECTION 1......Page 15
CUSINES OF EUROPE AND THE MIDDLE EAST......Page 16
chapter 1......Page 17
Introduction......Page 18
Historic Culinary Influences......Page 19
Unique Components......Page 20
Significant Subregions......Page 22
Recipes......Page 25
Common Terms, Foods, and Ingredients......Page 40
chapter 2......Page 43
Introduction......Page 44
Unique Components......Page 45
Significant Subregions......Page 46
Recipes......Page 47
Common Terms, Foods, and Ingredients......Page 59
chapter 3......Page 61
Introduction......Page 62
Historic Culinary Influences......Page 63
Unique Components......Page 65
Significant Subregions......Page 66
Recipes......Page 68
Summary......Page 78
Common Terms, Foods, and Ingredients......Page 79
chapter 4......Page 81
Introduction......Page 82
Historic Culinary Influences......Page 83
Unique Components......Page 84
Significant Subregions......Page 90
Recipes......Page 94
Common Terms, Foods, and Ingredients......Page 112
chapter 5......Page 117
Introduction......Page 118
Historic Culinary Influences......Page 119
Unique Components......Page 123
Significant Subregions......Page 125
Recipes......Page 130
Review Questions......Page 152
Common Terms, Foods, and Ingredients......Page 153
chapter 6......Page 157
Historic Culinary Influences......Page 158
Unique Components......Page 160
Significant Subregions......Page 162
Recipes......Page 164
Common Terms, Foods, and Ingredients......Page 175
chapter 7......Page 177
Introduction......Page 178
Historic Culinary Influences......Page 179
Unique Components......Page 180
Significant Subregions......Page 182
Recipes......Page 183
Common Terms, Foods, and Ingredients......Page 201
chapter 8......Page 203
Introduction......Page 204
Historic Culinary Influences......Page 205
Unique Components......Page 206
Significant Subregions......Page 208
Recipes......Page 210
Common Terms, Foods, and Ingredients......Page 225
chapter 9......Page 227
Introduction......Page 228
Historic Culinary Influences......Page 229
Unique Components......Page 231
Significant Subregions......Page 233
Recipes......Page 235
Common Terms, Foods, and Ingredients......Page 251
chapter 10......Page 253
Introduction......Page 254
Historic Culinary Influences......Page 255
Unique Components......Page 256
Significant Subregions......Page 257
Recipes......Page 260
Review Questions......Page 274
Common Terms, Foods, and Ingredients......Page 275
SECTION 2......Page 279
CUISINES OF AFRICA......Page 280
chapter 11......Page 281
Introduction......Page 282
Historic Culinary Influences......Page 283
Unique Components......Page 285
Significant Subregions......Page 288
Recipes......Page 289
Common Terms, Foods, and Ingredients......Page 309
SECTION 3......Page 311
CUISINES OF THE AMERICAS......Page 312
chapter 12......Page 313
Historic Culinary Influences......Page 314
Unique Components......Page 317
Significant Subregions......Page 319
Recipes......Page 322
Review Questions......Page 334
Common Terms, Foods, and Ingredients......Page 335
chapter 13......Page 337
Introduction......Page 338
Historic Culinary Influences......Page 339
Unique Components......Page 340
Significant Subregions......Page 342
Recipes......Page 344
Review Questions......Page 361
Common Terms, Foods, and Ingredients......Page 362
chapter 14......Page 365
Introduction......Page 366
Historic Culinary Influences......Page 367
Unique Components......Page 368
Significant Subregions......Page 371
Recipes......Page 373
Common Terms, Foods, and Ingredients......Page 384
SECTION 4......Page 389
CUISINES OF ASIA......Page 390
chapter 15......Page 391
Introduction......Page 392
Historic Culinary Influences......Page 393
Unique Components......Page 395
Significant Subregions......Page 397
Recipes......Page 399
Common Terms, Foods, and Ingredients......Page 412
chapter 16......Page 415
Introduction......Page 416
Significant Culinary Influences......Page 417
Unique Components......Page 418
Significant Subregions......Page 420
Recipes......Page 423
Review Questions......Page 436
Common Terms, Foods, and Ingredients......Page 437
chapter 17......Page 439
Introduction......Page 440
Historic Culinary Influences......Page 441
Unique Components......Page 442
Significant Subregions......Page 444
Recipes......Page 446
Review Questions......Page 462
Common Terms, Foods, and Ingredients......Page 463
chapter 18......Page 465
Introduction......Page 466
Historic Culinary Influences......Page 467
Unique Components......Page 468
Significant Subregions......Page 470
Recipes......Page 472
Common Terms, Foods, and Ingredients......Page 484
Appendix Measurements, Conversions, and Equivalents......Page 488
References......Page 495
Glossary......Page 498
Recipe Index......Page 535
Subject Index......Page 543

International cuisine
 9781418049652, 1418049654

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