Higher Education

International Cuisine, 1st Edition

  • Jeremy MacVeigh
  • ISBN-10: 1418049654  |  ISBN-13: 9781418049652
  • 557 Pages
  • © 2009 | Published
  • College Bookstore Wholesale Price = $97.50
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About

Overview

International Cuisine is the only available book that covers all of the major cuisines of the world in a single textbook with additional instructor resources to aid in instruction, such as comprehensive instructor’s manual, online companion, and robust electronic classroom manager, which includes PowerPoint slides, lesson plans, and a computerized testbank. Written for students and professional culinarians, this book fills the gap between the foundations laid by the introductory textbooks and reality in today’s diverse kitchens. Included are sections on the influences that have contributed to the development of each cuisine, foreign culinary terms commonly used, and sub regions found within the cuisines. The chapters are clearly organized providing detailed information about cuisines in an easy to follow manner. International Cuisine provides comprehensive coverage exposing students to major cuisines around the world.

Additional Product Information

Features and Benefits

  • Includes information on cultural development not found in cookbooks in consistent format
  • Major cuisines in the world are covered
  • Includes culinary terms enabling students to find/understand ingredients throughout the world
  • Photography including presentations that students will be able to emulate
  • Will serve as an invaluable guide as a culinary arts professional

Table of Contents

SECTION I: MAJOR EUROPEAN CUISINES
Chapter 1: French Cuisine
Chapter 2: Italian Cuisine
Chapter 3: Iberian Cuisine (Spain and Portugal)
Chapter 4: Cuisine of the British Isles
Chapter 5: German Cuisine
Chapter 6: Greek Cuisine
Chapter 7: Scandinavian Cuisines
SECTION II: MAJOR ASIAN CUISINES
Chapter 8: Northern Asian Cuisines
Chapter 9: Chinese Cuisine
Chapter 10: Indian Cuisine
Chapter 11: Southeast Asian Cuisines
Chapter 12: Japanese Cuisine
SECTION III: MAJOR AMERICAN CUISINES
Chapter 13: Mexican Cuisine
Chapter 14 : South American Cuisines
SECTION IV: OTHER MAJOR CUISINES
Chapter 15 : African Cuisine
Chapter 16 : Australian Cuisine
Chapter 17: Middle Eastern Cuisine

Supplements

All supplements have been updated in coordination with the main title. Select the main title's "About" tab, then select "What's New" for updates specific to title's edition.

For more information about these supplements, or to obtain them, contact your Learning Consultant.

Instructor Supplements

Online Companion  (ISBN-10: 1418049670 | ISBN-13: 9781418049676)

Instructor's Manual  (ISBN-10: 1418049662 | ISBN-13: 9781418049669)

Student Supplements

Online Companion  (ISBN-10: 1418049670 | ISBN-13: 9781418049676)

List Price = $.00  | College Bookstore Wholesale Price = $.00

Meet the Author

Author Bio

Jeremy MacVeigh

Jeremy MacVeigh is an instructor of International Cuisine at the Culinary Arts Campus, Institute of Technology, Inc. in Roseville, California. He is a graduate of the Western Culinary Institute, and a former executive chef. Jeremy passed the ACF Certified Executive Chef Practical Exam with minimum preparation. He is the current Treasurer for the California Capital Chefs Association, local chapter of ACF.