Cengage Learning, 26 sie 2008 - 557
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.
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baked beans beef Black Pepper boil braised bread butter cabbage Caribbean chefs chicken chiles chili China Chinese cuisine cilantro combine common COOKING METHOD cool corn countries couscous cream cuisine culinary culture dishes dough dried dumplings eaten eggplant ﬁlled ﬁlling ﬁne ﬁrst ﬁsh ﬂavor ﬂour foods France French French cuisine fresh fried garlic German cuisine Germany Greek cuisine grilled heat Iberian Peninsula Indian subcontinent inﬂuence ingredients Italian cuisine Italy japan japanese cuisine juice lamb lemon meat medium-low ﬂame Mexico milk cheese minced minutes mixing bowl mixture mushrooms noodles North Africa northern olive oil Once onions ounces/portion oven pasta pastry pork potatoes Preheat recipe region remove rice roasted Russia salad sauce sausage sauté pan seasoned served shrimp signiﬁcant simmer sliced soup South America Spanish stew stuffed sugar sweet Tbsp thin tomato traditional tsp Salt typically veal vegetables vinegar wine YIELD