International Cooking
$173.32
| Title | Range | Discount |
|---|---|---|
| Trade Discount | 5 + | 25% |
- Description
- Additional information
Description
- Almost 400 author-tested recipes provide students with a well-rounded selection that represents all segments of the menu.
- NEW! Each chapter features three to five new recipes to expand the text’s scope and reinforce knowledge of each world cuisine.
- NEW! Each chapter now includes at least one bread recipe for every cuisine.
- All appropriate recipes include suggested wine pairings, and a discussion within the text equips students with a basic understanding of wine pairing.
- “Twist on the Classic” features accompany each recipe, offering contemporary twists on traditional recipes and new ideas for presentation, which fuels students’ creativity and acquaints students with concepts of fusion cooking.
- Thoroughly examines each of the included world cuisines using the same six characteristics—history, topography, cooking methods, common foods, flavorings, and general characteristics—to allow students to more easily compare and contrast cuisines.
- UPDATED! Every chapter begins with a large, high-quality map to help students more clearly visualize and understand how geography affects various aspects of each cuisine.
- UPDATED! Over 700 total photographs are included in the text, including sequential “how-to” photographs that help students understand more complicated cooking processes and visualize finished recipes.
- UPDATED: Hundreds of new and updated photographs help students visualize the material, including dishes, recipes, and cooking methods.
- Reinforces the uniqueness of each country’s cuisine by focusing on flavor components, which also makes it easier for creative students to combine elements and create fusion cookery.
- Summary charts for each cuisine in every chapter provide a visual summary and study tool, including the location, topographical features, climate, and foods from that area.
For courses in world cookery.
Examines world cuisines with context, visual aids, and time-tested recipes
Explore the world of international cooking with Patricia Heyman’s Third Edition of International Cooking: A Culinary Journey. Streamlined yet comprehensive, this text will take you on a journey as you closely examine world cuisines with an emphasis on how they’ve developed and evolved over time. Each chapter brings the featured cuisine to life, beginning with a large, high-quality regional map and an exploration of the history, topography, cooking methods, common foods, flavorings, and general characteristics of each cuisine. Nearly 400 recipes, including breads and wine pairings where appropriate, represent a rich variety of foods and dishes from around the world.
The text emphasizes flavor components that are unique to each cuisine, allowing readers to deepen their understanding of the relationships between regions and cuisines, while also learning about fusion and contemporary cooking. The Third Edition includes new recipes in every chapter, hundreds of new and updated photographs, and new maps.
- Each chapter features three to five new recipes, expanding the book’s total to nearly 400 recipes. New recipes expand the text’s scope and reinforce knowledge of each world cuisine.
- Each chapter now includes at least one bread recipe for every cuisine.
- Every chapter begins with a large, high-quality map to help students more clearly visualize and understand how geography affects various aspects of each cuisine.
- Hundreds of new and updated photographs help students visualize the material, including dishes, recipes, and cooking methods.
1. British Isles
2. Spain and Portugal
3. France
4. Italy
5. Germany
6. Scandinavia
7. Russia and Eastern Europe
8. The Countries of Africa
9. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, and Turkey
10. Israel
11. China
12. Japan and Korea
13. Vietnam, Thailand, Indonesia, and The Philippines
14. India
15. Australia and New Zealand
16. Mexico
17. South America
18. Caribbean Islands
For courses in world cookery.
Examines world cuisines with context, visual aids, and time-tested recipes
Explore the world of international cooking with Patricia Heyman’s Third Edition of International Cooking: A Culinary Journey. Streamlined yet comprehensive, this text will take you on a journey as you closely examine world cuisines with an emphasis on how they’ve developed and evolved over time. Each chapter brings the featured cuisine to life, beginning with a large, high-quality regional map and an exploration of the history, topography, cooking methods, common foods, flavorings, and general characteristics of each cuisine. Nearly 400 recipes, including breads and wine pairings where appropriate, represent a rich variety of foods and dishes from around the world.
The text emphasizes flavor components that are unique to each cuisine, allowing readers to deepen their understanding of the relationships between regions and cuisines, while also learning about fusion and contemporary cooking. The Third Edition includes new recipes in every chapter, hundreds of new and updated photographs, and new maps.
Examines world cuisines with context, visual aids, and time-tested recipes
Explore the world of international cooking with Patricia Heyman’s Third Edition of International Cooking: A Culinary Journey. Streamlined yet comprehensive, this text will take you on a journey as you closely examine world cuisines with an emphasis on how they’ve developed and evolved over time. Each chapter brings the featured cuisine to life, beginning with a large, high-quality regional map and an exploration of the history, topography, cooking methods, common foods, flavorings, and general characteristics of each cuisine. Nearly 400 recipes, including breads and wine pairings where appropriate, represent a rich variety of foods and dishes from around the world.
The text emphasizes flavor components that are unique to each cuisine, allowing readers to deepen their understanding of the relationships between regions and cuisines, while also learning about fusion and contemporary cooking. The Third Edition includes new recipes in every chapter, hundreds of new and updated photographs, and new maps.
Patricia A. Heyman worked for years as a pastry chef in restaurant kitchens, for caterers, and as a freelance chef. Later, she taught Culinary Arts at Jefferson Community College, part of the University of Kentucky, where she became a tenured faculty member. During that time, she wrote approximately 25 magazine and newspaper articles on various subjects of cooking and baking. After moving to upstate New York, she taught culinary courses at the State University of New York (SUNY) at Cobleskill, before beginning to write textbooks. Published by Pearson Education, she has written two textbooks, International Cooking: A Culinary Journey (published in 2003) and American Regional Cooking: A Culinary Journey (published in 2009). The second edition of the International Cooking book was published in 2012; this is the third edition.
Additional information
| Dimensions | 1.15 × 9.00 × 10.90 in |
|---|---|
| Imprint | |
| Format | |
| ISBN-13 | |
| ISBN-10 | |
| Author | |
| BISAC | |
| Subjects | CKB031000, Cuisines and Cultures, Americas, Australia and New Zealand, Vietnam, Thailand, Indonesia, and The Philippines, Japan and Korea, Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, and Turkey, The Countries of Africa, Russia and Eastern Europe, Spain and Portugal, Culinary Arts and Hospitality Management, Vocational / Professional Studies, higher education, caribbean islands, Germany, scandinavia, CKB000000, careers, british isles, France, india, israel, south america, mexico, Italy, china |
