International Cuisine

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.

In Braise, superstar chef Daniel Boulud, with renowned food writer Melissa Clark, presents the definitive cookbook on the time-honored, sublimely flavorful cooking technique, bringing one-pot meals to a whole new level. Braising uses a "moist heat" method, where food and a small amount of liquid are placed in a closed container and cooked over a long period of time. A successful braise mingles the flavors of the food and the liquid, and results in rich, aromatic flavors. With inspiring recipes for all kinds of braises—from meat to fish to vegetables—from destinations around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, and China, Boulud brings the world of braising home with welcome simplicity and intense flavor. Whether he's whipping up the familiar (Pot Roast) for a family dinner or preparing the exotic (Cardamom-Spiced Coconut Lamb) for entertaining, Boulud's expert guidance and easy-to-follow recipes written in Clark's clear and inviting style offer dishes full of variety and unparalleled flavor, sure to delight even the most discriminating palates.

International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.

For courses in International Cuisines and valuable as a reference volume With an emphasis on technique, Discovering Global Cuisines is designed to give students a more authentic look at international cuisines. Capturing the culture of each region, this experienced chef-educator explores the history, geography, and foods of the world. Author-tested recipes fill each chapter as the reader is invited to discover the tastes, flavor foundations, signature techniques and signature recipes for a given country. Offering accuracy, authenticity, and adaptability, this full color book provides a rich look at international cuisine and it's most popular and intriguing styles.

WINNER OF THE JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.

Gathers a variety of recipes from more than sixty countries for chicken, beef, lamb, rice, soups, bread, desserts, and other foods.

The chef/proprietor of Norman's, the widely acclaimed Miami restaurant, offers a collection of recipes for his dazzling and multicultural New World cuisine--a blend of Latin, Caribbean, Asian and American flavors.