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International Cuisine Hardcover – July 15, 2008

ISBN-13: 978-0470052402 ISBN-10: 0470052406 Edition: 1st

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Hardcover, July 15, 2008
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Product Details

  • Hardcover: 864 pages
  • Publisher: Wiley; 1 edition (July 15, 2008)
  • Language: English
  • ISBN-10: 0470052406
  • ISBN-13: 978-0470052402
  • Product Dimensions: 2 x 7.8 x 9.2 inches
  • Shipping Weight: 3.6 pounds
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #226,080 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

The Best Tool for Learning About the Diversity of Cuisine from Around the World

Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.

With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensive and engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles.

International Cuisine features:

  • A total of 415 authentic recipes, representing all countries and regions discussed

  • Recipes formulated for current practices and available ingredients, including

  • step-by-step instructions

  • Beautiful color photographs illustrating finished dishes

  • An emphasis on sustainability and how locally grown foods enhance cuisines

  • Coverage of history, geography, and people alongside recipes and cooking techniques

  • Detailed ingredients lists and culinary glossaries for each country or region discussed

Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines.

The Art Institutes (art institutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.

Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environment and, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.

About the Author

Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environment and, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

3.7 out of 5 stars
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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By James Ferguson on June 23, 2014
Format: Hardcover Verified Purchase
I am a Culinary Arts student at the Art Institute of California and bought this book because it is the required text for many of the Culinary classes. The book is available online through the school but I learn best by having an actual book in my hands. Even past my time in those classes I have used this book. There are hundreds of recipes from around the world and all of them are amazing. The book arrived ahead of schedule and in perfect, brand new condition. I recommend this book to anyone looking for amazing recipes from around the globe and anyone looking to impress their friends with an excess of skills and knowledge. Buy this book, you will not be disappointed.
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3 of 4 people found the following review helpful By Marty Martindale on September 9, 2008
Format: Hardcover
International Cuisine by
The International Culinary Schools at
The Art Institutes

(Pub. Wiley, Hard Cover)

A review by Marty Martindale

All travelers will like the fact this book explores the different cultures and cuisines of the whole world including regional and area influences. Stops in each country detail special ingredients, kitchen tools and cooking methods. This is followed by recipes menus presented.All 415 recipes have been tested and include tips when necessary. The book's 855 pages contain 80 photographs. The Art Institutes of North America are a system of 40 educational institutions spread across the land. Their culinary programs, conducted in 30 of these locations, train more than 6000 students in Escoffier, Asian and Latin culinary techniques.

Here is an overview of a few regions covered:

In the Caribbean section, for example, after lining out the people and their land's history, goes into an in-depth description of regional foods the people make. In Cuba, their foods include liberal amounts of black beans, white rice, yellow rice, citrus marinades, garlic and plantains. Their diet lacks dairy products, including cheeses. Jamaica's national dish is ackee fruit and saltfish, and their Blue Mountain coffee is renowned. On St. Vincent, roasted breadfruit and abundant fish dominate the diet. The Dominican Republic raises fine cattle, and they dine heavily on meat, rice, beans, plantains, bacon, cheese frequently contained in their culture's Taino indian cassava fritters. Barbados holds to its flying fish and coo-coo dinners, while Antigua's big dish is fungi and pepperpot, Curasao revels in its stuffed Edam and Gouda cheeses and Trinidad, to the deep south, prizes its roti pastry, frequently stuffed with goat meat.
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2 of 3 people found the following review helpful By J. Clingaman on May 9, 2011
Format: Hardcover Verified Purchase
Good book for basic information, but do not purchase for the receipes. Most of the recipes are good, but the book is for learning how to cook international food....not for the recipes.

Book is worth the money for information on how to cook international cuisine.
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By Horacio on April 23, 2014
Format: Hardcover Verified Purchase
I thought that the book would have some kind of damage but looked through the whole book and saw nothing :-) thanks for everything
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By Ashley Easter on January 11, 2014
Format: Hardcover Verified Purchase
really interesting information about the countries. Don't judge the recipes too much. They are from accredited chefs, and keep in mind that they represent whole countries (that is hard to do). One cannot include everything. Lots of great, tasty recipes though. I am a second year hospitality student and this book is part of our curriculum.
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3 of 5 people found the following review helpful By Midwest Book Review on November 15, 2008
Format: Hardcover
College-level libraries with departments in hospitality studies will find INTERNATIONAL CUISINE a fine basic comprehensive guide for the student or semi-professional cook. It provides an overview of different cuisines and cultures of the world, linking history, geography, religion and food and selecting countries that are culinary representatives of world foods. Recipes blend with these discussions for maximum impact.

Diane C. Donovan
California Bookwatch
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1 of 2 people found the following review helpful By stephanie on May 13, 2013
Format: Hardcover
I WAS A LITTLE DISAPPOINTED IN THE BOOK. I WAS LOOKING FOR A FEW SPECIFIC RECIPES AND HAD LOOKED AT THE INDEX OF THE BOOK ONLINE. I SAW SAUERBRATEN LISTED IN THE INDEX AND ASSUMED THAT THERE WOULD BE A RECIPE FOR IT. IT WAS ACTUALLY ONLY LISTED IN THE HISTORY SECTION
OF THE CHAPTER STATING HOW "SAUERBRATEN" IS ONE IF THE MORE POPULAR DISHES IN GERMANY / BAVARIA. I ALSO HAD THE SAME ISSUE WITH THE RECIPE FOR THE FRENCH SECTION FOR COQ AU VIN, BUT IT DID HAVE THE RECIPE FOR THE STUFFED GRAPE LEAVES I WAS LOOKING FOR. I AM SURE I WILL GET SOME GOOD USE OUT THIS BOOK, BUT I WOULD RECOMMEND MAYBE THUMBING THROUGH A HARD COPY BEFORE PURCHASING ON LINE.
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1 of 2 people found the following review helpful By sweetpastry89 on September 8, 2009
Format: Hardcover Verified Purchase
What's great about this book that each recipe serves 4. Easy to double or triple any recipe. All the food turns out yummy and I've tried a lot of them. And don't feel bad if you are a traditional chef who tweaks things to get a better taste in the American way.
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