Название: International cuisine
Автор: Jeremy MacVeigh
Издательство: Clifton Park, NY: Delmar Cengage Learning
Год: 2009
Формат: pdf
Страниц: 544
Размер: 36,8 mb
Язык: English
This text fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Organized in a clear format with photos that takes an easy to follow approach for students, and allows instructors to cover all cuisines in depth even if they are unfamiliar.
Preface
Introduction / viii
Why I Wrote This Book / viii
Organization / viii
Ancillary Materials / ix
Conceptual Approach / ix
The Recipes / ix
About the Author /x
Acknowledgments /xi
Section 1. Cuisines of Europe AND THE MIDDLE EAST
chapter I Cuisines of the Middle East
Objectives / 5
Introduction / 5
Historic Culinary Influences / 6
Unique Components / 7
Significant Subregions / 9
Recipes /12
Summary /27
Review Questions /27
Common Terms, Foods, and Ingredients /27
chapter 2 Greek Cuisine
Objectives /31
Introduction / 31
Historic Culinary Influences / 32
Unique Components / 32
Significant Subregions /33
Recipes /34
Summary / 46
Review Questions / 46
Common Terms, Foods, and Ingredients / 46
chapter 3 Eastern European Cuisine
Objectives / 49
Introduction / 49
Historic Culinary Influences / 50
Unique Components / 52
Significant Subregions / 53
Recipes /55
Summary /65
Review Questions / 66
Common Terms, Foods, and Ingredients / 66
chapter 4 Italian Cuisine
Objectives / 69
Introduction / 69
Historic Culinary Influences / 70
Unique Components / 71
Significant Subregions / 77
Recipes /81
Summary /99
Review Questions /99
Common Terms, Foods, and Ingredients / 99
chapter 5 French Cuisine
Objectives / 105
Introduction / 105
Historic Culinary Influences / 106
Unique Components / 110
Significant Subregions / 112
Recipes / 117
Summary / 139
Review Questions / 139
Common Terms. Foods, and Ingredients / 140
chapter 6 Cuisines of the British Isles
Objectives / 145
Introduction / 145
Historic Culinary Influences / 145
Unique Components /147
Significant Subregions /149
Recipes /151
Summary / 162
Review Questions / 162
Common Terms. Foods, and Ingredients / 162
chapter 7 German Cuisine
Objectives / 165
Introduction / 165
Historic Culinary Influences /166
Unique Components /167
Significant Subregions / 169
Recipes /170
Summary / 188
Review Questions / 188
Common Terms. Foods, and Ingredients / 188
chapter 8 Scandinavian Cuisine
Objectives / 191
Introduction / 191
Historic Culinary Influences / 192
Unique Components / 193
Significant Subregions / 195
Recipes / 197
Summary /212
Review Questions /212
Common Terms. Foods, and Ingredients /212
chapter 9 Russian Cuisine
Objectives /215
Introduction /215
Historic Culinary Influences /216
Unique Components /218
Significant Subregions / 220
Recipes / 222
Summary /238
Review Questions /238
Common Terms. Foods, and Ingredients /238
chapter 10 Iberian Cuisine
Objectives /241
Introduction / 241
Historic Culinary Influences / 242
Unique Components / 243
Significant Subregions / 244
Recipes / 247
Summary /261
Review Questions / 261
Common Terms. Foods, and Ingredients / 262
SECTION 2 Cuisines of Africa
chapter 11 North African Cuisine
Objectives /269
Introduction / 269
Historic Culinary Influences / 270
Unique Components / 272
Significant Subregions /275
Recipes /276
Summary / 296
Review Questions / 296
Common Terms. Foods, and Ingredients / 296
SECTION 3 CUISINES OF THE Americas
chapter 12 A Caribbean Cuisine
Objectives / 301
Introduction / 301
Historic Culinary Influences / 301
Unique Components / 304
Significant Subregions / 306
Recipes / 309
Summary / 321
Review Questions / 321
Common Terms. Foods, and Ingredients / 322
chapter 13 Mexican Cuisine
Objectives /325
Introduction /325
Historic Culinary Influences / 326
Unique Components / 327
Significant Subregions / 329
Recipes / 331
Summary / 348
Review Questions / 348
Common Terms. Foods, and Ingredients / 349
chapter 14 South American Cuisine
Objectives /353
Introduction / 353
Historic Culinary Influences /354
Unique Components / 355
Significant Subregions /358
Recipes / 360
Summary /371
Review Questions /371
Common Terms. Foods, and Ingredients /371
SECTION 4 Cuisines of Asia
chapter 15 Cuisines of the Indian Subcontinent
Objectives / 379
Introduction / 379
Historic Culinary Influences / 380
Unique Components / 382
Significant Subregions /384
Recipes / 386
Summary / 399
Review Questions / 399
Common Terms. Foods, and Ingredients / 399
chapter 16 Southeast Asian Cuisine
Objectives / 403
Introduction / 403
Significant Culinary Influences / 404
Unique Components / 405
Significant Subregions / 407
Recipes / 410
Summary /423
Review Questions /423
Common Terms. Foods, and Ingredients / 424
chapter 17 Chinese Cuisine
Objectives /427
Introduction /427
Historic Culinary Influences / 428
Unique Components / 429
Significant Subregions /431
Recipes /433
Summary / 449
Review Questions / 449
Common Terms. Foods, and Ingredients / 450
chapter 18 Japanese Cuisine
Objectives /453
Introduction /453
Historic Culinary Influences /454
Unique Components / 455
Significant Subregions /457
Recipes / 459
Summary / 471
Review Questions / 471
Common Terms. Foods, and Ingredients /471
Appendix
Measurements, Conversions, and Equivalents /475
References / 482
Glossary / 485
Recipe Index / 521
Subject Index / 529
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