Cookbook: International Cuisine

the appetizer:

International Cuisine by The International Culinary Schools at The Art Institutes, presents recipes from around the world, including Sweet Potato Cake Martinique; Camarones Sofrito (Shrimp in Green Sofrito) Dominican Republic; Kulebiaka (Salmon in Pastry) Russia; Borshch Moskovsky (Borscht, or Moscow-Style Beet Soup) Russia; and Grønkaalssuppe (Kale Soup with Poached Egg) Denmark.

Cookbook

International Cuisine

by The International Culinary Schools at The Art Institutes

Click to buy International Cuisine

In light of the importance of increased globalization, the need for a comprehensive guide to the many varied cuisines of the world is more important than ever. International Cuisine by The International Culinary Schools at The Art Institutes serves as a window for students, professional chefs, and serious home chefs, alike, to explore the different cultures and cuisines of the world. While there are numerous cookbooks devoted to a particular country or region (such as Italy or Latin America), this book brings together the world's regions in one complete source.

International Cuisine shows how the history, geography, religion and, of course, the ingredients of a particular region/country/area influence different cuisines. Some chapters· discuss one country individually, while others include two or more combined. The effort was to select countries that are culinary representatives to the world. For instance, entire chapters are devoted to Mexico, China, Spain, France, and Italy, while regions such as the Caribbean, the Middle East, and Scandinavia are grouped together.

Following the introduction of each country or countries, each chapter includes a comprehensive list of indigenous ingredients, kitchen tools, and cooking methods representative of that cuisine. Each chapter concludes with authentic recipes for several different menus as well as select additional recipes characteristic of the cuisine and heritage. For example, the following menu represents North China:

Pungent and Hot Soup (Hot and Sour Soup)
Jiao Zi or Guo-tieh: Pot Stickers
Vinegar-Slipped Fish Chunks
Mo Shu, Moshu, Moo shu, or Mu Shu Pork ("Wood Shavings Pork")
Mandarin Pancakes
Stir-Fried Bok Choy
Lamb on Rice Sticks

Each menu and recipe in International Cuisine was selected and tested for its representation of the cuisine, to cover a variety of techniques and ingredients, and to insure the availability of ingredients. The goal was to keep unusual ingredients to a minimum so recipes could be prepared in areas without large ethnic communities. These recipes include "Chef Tips" that indicate suitable substitutions.

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.

About the Author

The Art Institutes, 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 environmentand, 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.