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'sThird 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. TheThird Edition includes new recipes in every chapter, hundreds of new and updated photographs, and new maps.
Myculinarylab With Pearson Etext -- Access Card -- For On Cooking Update, On Baking Update, And Garde Manger
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.
Teaching and Learning Experience:
The text's time-tested approach is further enhanced with MyCulinaryLab, a dynamic online learning tool that helps you succeed in the classroom.
Creative and unique cooking recipes using beverages from the spirits store A.Jones goes well beyond of just thinking outside of the box when preparing and cooking .
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