Discovering Global Cuisines

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For courses in International Cuisines and valuable as a reference volume

 

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. 

 

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.

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

For courses in International Cuisines and valuable as a reference volume

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.

Features

Offers insights from chef-educator Nancy Krcek Allen–who has traveled the world extensively and worked in kitchens and classrooms for more than 30 years.

Includes tested recipes that encourage creativity–the author has personally tested and worked with every recipe and included it for its great taste, accuracy, authenticity, and adaptability.

Addresses both popular and intriguing cuisine styles–see chapters on Thailand (popular) and Vietnam, Ethiopia and Senegal (intriguing).

Helps students master the key techniques and flavors of each region–by highlighting Signature Recipes and Signature Techniques within each chapter.

Captures the culture, not just the cuisine of the region–by including a map of the country, a historical overview, and sections on language, philosophy, religion, geography, climate, farming and agriculture.

Encourages a deeper understanding of a recipe, culture and region–by including native Cook’s Voice quotes and recipe headnotes.

Highlights additional information on specialty foods and trends–see segments such as: Italian cheese and cured meats, Caribbean fruits and vegetables, and important characteristics of Persian cooking.