International Cooking
A Culinary Journey
Seiten
2003
Pearson (Verlag)
978-0-13-032659-1 (ISBN)
Pearson (Verlag)
978-0-13-032659-1 (ISBN)
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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.
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.
Preface.
Introduction to Food and Wine Pairing.
Notes on Using this Book.
Web Sites.
Acknowledgments.
I. EUROPE.
1. British Isles.
2. Spain & Portugal.
3. France.
4. Italy.
5. Germany.
6. Scandinavia.
7. Russia & Eastern Europe.
II. AFRICA.
8. The Countries of Africa.
III. MIDDLE EAST.
9. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt.
10. Israel.
IV. ASIA.
11. China.
12. Japan & Korea.
13. Vietnam, Thailand, & Indonesia.
14. India.
V. AUSTRALIA.
15. Australia.
VI. LATIN AMERICA.
16. Mexico.
17. South America.
18. Caribbean Islands.
Glossary.
Bibliography.
Index.
Erscheint lt. Verlag | 4.8.2003 |
---|---|
Sprache | englisch |
Gewicht | 1222 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
Wirtschaft | |
Weitere Fachgebiete ► Handwerk | |
ISBN-10 | 0-13-032659-3 / 0130326593 |
ISBN-13 | 978-0-13-032659-1 / 9780130326591 |
Zustand | Neuware |
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