International Cuisine - Hardcover

MacVeigh, Jeremy

Hardcover

ISBN 10: 1418049654 ISBN 13: 9781418049652

Publisher: Cengage Learning, 2008

Synopsis

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.

About this title

About the Author:

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.

Review:

I would not omit anything from the table of contents. There isn't anything like this text on the market currently, which makes it a unique product. I like that there are both contemporary and traditional recipes included within the text. The format as indicated in the outstanding features section of the proposal seems comprehensive. I found the listing of cuisines to be very representative of and quite inclusive of world cuisine. This text would fulfill many of my needs.

I think a comprehensive text of this kind would be very useful. I found the Table of Contents covered all the necessary subject matter. This text clearly and effectively presents world cuisine in a comprehensive manner. This text would allow students to see the connections between different ethnic cuisines, the interaction that takes place when one country occupies another and how food is an interactive experience.

This is exactly the type of text I am looking for. The outline covers a wide variety of cuisines and cultures that would allow this text to be used as reference material in multiple classes. The Table of Contents seems to cover every area that I would need it to cover for my class and then some. Furthermore, the way the author writes about organizing the information, a section on ingredients, another on cooking methods/techniques and a glossary of terms will really solidify the information for the reader. I would love to adopt a text such as this. One great strength of this text is having a blend of academic (cultural) information and recipes, and including information on ingredients, cooking methods and a glossary of terms in each section. This is exactly the type of text I am searching for.

About this edition

• Publisher: Cengage Learning
• Publication date: 2008
• ISBN 10: 1418049654
• ISBN 13: 9781418049652
• Binding: Hardcover
• Edition number: 1
• Number of pages: 557