Instructor's Manual to Accompany International Cuisine PDF Download
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Author: The Art Institu
Publisher:
ISBN: 9780470254066
Category :
Languages : en
Pages : 0
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Book Description
Author: The Art Institu
Publisher:
ISBN: 9780470254066
Category :
Languages : en
Pages : 0
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Book Description
Author: Macveigh
Publisher:
ISBN: 9781418049669
Category :
Languages : en
Pages :
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Book Description
Author: The Art Institu
Publisher:
ISBN: 9780471781318
Category :
Languages : en
Pages : 128
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Book Description
Author: The International Culinary Schools at The Art Institutes
Publisher: John Wiley & Sons
ISBN: 0470410760
Category : Cooking
Languages : en
Pages : 884
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Book Description
Presents more than four hundred authentic recipes from countries around the world along with information on land, history, food, and cooking techniques for each region.
Author: Civitello
Publisher:
ISBN: 9780470045091
Category :
Languages : en
Pages : 118
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Book Description
Author: The International Culinary Schools at The Art Institutes
Publisher: Wiley
ISBN: 9780470052402
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Best Tool for Learning About the Diversity of Cuisine from Around the World Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global. With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles. 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. The Art Institutes (artinstitutes.edu), 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.
Author: American Culinary Federation
Publisher:
ISBN: 9780131180123
Category :
Languages : en
Pages :
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Book Description
Author: Nan Unklesbay
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 152
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Book Description
Author: Deutsch
Publisher:
ISBN: 9781418050085
Category :
Languages : en
Pages :
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Book Description
Author: S. Suzanne Nielsen
Publisher: Springer
ISBN: 1461500338
Category : Technology & Engineering
Languages : en
Pages : 145
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Book Description
The first and second editions of Food Analysis were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The third edition has been revised and updated for the same intended use, and is being published with an accompanying laboratory manual. Food Analysis, Third Edition, has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. Large sections on spectroscopy, chromatography, and physical properties are included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications. This book is ideal for undergraduate courses in food analysis and also is an invaluable reference to professions in the food industry.
