International cuisine

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Автор: Jeremy MacVeigh

Название: International cuisine

Язык: English

Издательство: Clifton Park, NY: Delmar Cengage Learning

Год: 2009

Формат: pdf

Размер: 36,8 mb

Страниц: 544

International Cuisine not only provides recipes for all the major cuisines of the world, but also explains how these cuisines developed, regional differences, and the culinary terminology used in each. 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