International Cooking

International Cooking : A Culinary Journey

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For courses in International Cookery, Continental Cookery, Cuisines of the World, World Cookery.

Unique in its breadth, depth, and perspective, this comprehensive text on international cookery covers cuisines from around the world-providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. Each cuisine is explored in terms of its general characteristics as well as issues including the history and effects from invaders and bordering countries; topography, geography, and climate; indigenous foods, culture, and influences from religion and other groups of people; foods and flavorings frequently used; common cooking methods and their origins in the area; and regional variations. Each chapter contains tested recipes representing foods and dishes from all segments of the menu and wine suggestions (provided by Beringer Blass Vineyards) for each first course, soup, and entree.
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Product details

  • Hardback | 474 pages
  • 205.7 x 276.9 x 25.4mm | 1,292.75g
  • Pearson
  • Upper Saddle River, NJ, United States
  • English
  • illustrations (some colour), maps
  • 0130326593
  • 9780130326591

Back cover copy

Finally, a comprehensive textbook on international cookery! "International Cooking: A Culinary Journey" provides an explanation of the development of the cuisine, as well as recipes for all those with an interest in food. This book covers cookery from Europe, Africa, the Middle East, Asia, Australia, and Latin America. As foreign travel for both business and pleasure increases, more menus reflect the flavor components and dishes from countries spanning the globe. No longer limited to their regions of origin, these foods continue to become an important part of our culture. The focus here is to explore the various flavor concepts found in the cuisines, their fascinating histories, as well as how and why each cuisine evolved the way it did. This new textbook includes: General characteristics of the many various cuisinesDiscussions about influences from invasions and bordering nationsHow topography, geography, climate, and native foods and flavorings influenced their culinary developmentCommon cooking methods and why they originated in the various regions250 tested recipes that include regional and classical cookeryOver 260 photographsWebsite references that point students and instructors to additional information about the countries, their cuisine, the culture, and more recipesA glossary of international cooking terms
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Table of contents


Introduction to Food and Wine Pairing.

Notes on Using this Book.

Web Sites.


1. British Isles.
2. Spain & Portugal.
3. France.
4. Italy.
5. Germany.
6. Scandinavia.
7. Russia & Eastern Europe.

8. The Countries of Africa.

9. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt.
10. Israel.

11. China.
12. Japan & Korea.
13. Vietnam, Thailand, & Indonesia.
14. India.

15. Australia.

16. Mexico.
17. South America.
18. Caribbean Islands.
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