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International Cuisine, by Jeremy MacVeigh
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International Cuisine not only provides recipes for all the major cuisines of the world, but also explains how these cuisines developed, regional differences, and the culinary terminology used in each. This text fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Organized in a clear format with photos that takes an easy to follow approach for students, and allows instructors to cover all cuisines in depth even if they are unfamiliar.
- Sales Rank: #767872 in Books
- Brand: Brand: Cengage Learning
- Published on: 2008-08-26
- Original language: English
- Number of items: 1
- Dimensions: 11.25" h x 8.50" w x 1.00" l, 3.85 pounds
- Binding: Hardcover
- 544 pages
- Used Book in Good Condition
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 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.
Most helpful customer reviews
4 of 5 people found the following review helpful.
Totally Professional and Inspiring
By ChefJen from Cali
There are literally hundreds, maybe thousands of books on the market which claim to cover International Cuisine. I can promise you, as a Chef, I have ready and studied MANY. This is truly the only, ONLY, one out there that covers all the bases, gives you the info you need to explore and become inspired by the cuisine of the world. This author clearly loves this topic and has put tremendous time and research into presenting it in a way that is clear and useful. If you are an instructor, or a foodie, you will appreciate all this book has to offer. I have tried several recipes and they are clearly written and obviously well tested. Every time I pick it up, I learn something new....which to me, is the key to remaining inspired. Go get it, you won't be sorry!
0 of 0 people found the following review helpful.
International? Maybe...
By A Reader
I enjoyed this book but it was not as great as I expected as it tends to be written primarily for the American reader as the weights and measurements are not the same as what I would use here in New Zealand. Ideally being an International based book it would have been great to include other weights and measures. Still I enjoyed the research that has gone into writing this book, giving the reader snippets of some of the worlds most interesting dishes and a bit about their history and the culture that lives around it. Sadly it did not cover my New Zealand cuisine but this is not uncommon as a few books that often call themselves "International" have occasionally forgotten about us as I have found in several of my cookbooks but that does not mean to say that this book or others like it are bad, its just maybe not as thought of as others such around the world. A nice read.
0 of 0 people found the following review helpful.
Great Book for Anyone Interested in International Cuisine!
By Lucinda Watrous
This book is a required text for one of my husband's classes in culinary school. It really is an excellent source for any student, chef, or foodie who wants to know more about International Cuisine. I was surprised to see a section dedicated to African food, since it's not something we see/hear/talk about in the States. I recommend getting this book used, because it comes with a hefty price tag brand new.
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