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A01=Patricia Heyman
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International Cooking: A Culinary Journey

★★★★★
★★★★★

English

By (author): Patricia Heyman

For courses in world cookery.

 

Examines world cuisines with context, visual aids, and time-tested recipes

Explore the world of international cooking with Patricia Heymans Third Edition of International Cooking: A Culinary Journey. Streamlined yet comprehensive, this text will take you on a journey as you closely examine world cuisines with an emphasis on how theyve developed and evolved over time. Each chapter brings the featured cuisine to life, beginning with a large, high-quality regional map and an exploration of the history, topography, cooking methods, common foods, flavorings, and general characteristics of each cuisine. Nearly 400 recipes, including breads and wine pairings where appropriate, represent a rich variety of foods and dishes from around the world.

 

The text emphasizes flavor components that are unique to each cuisine, allowing readers to deepen their understanding of the relationships between regions and cuisines, while also learning about fusion and contemporary cooking. The Third Edition includes new recipes in every chapter, hundreds of new and updated photographs, and new maps.

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€120.69
€141.99
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A01=Patricia HeymanAge Group_UncategorizedAuthor_Patricia Heymanautomatic-updateCategory1=Non-FictionCategory=TTVCCategory=WBNCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=In stockPrice_€100 and abovePS=Activesoftlaunch
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Product Details
  • Weight: 1360g
  • Dimensions: 216 x 274mm
  • Publication Date: 20 Sep 2017
  • Publisher: Pearson Education (US)
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9780133815238

About Patricia Heyman

Patricia A. Heyman worked for years as a pastry chef in restaurant kitchens for caterers and as a freelance chef. Later she taught Culinary Arts at Jefferson Community College part of the University of Kentucky where she became a tenured faculty member. During that time she wrote approximately 25 magazine and newspaper articles on various subjects of cooking and baking. After moving to upstate New York she taught culinary courses at the State University of New York (SUNY) at Cobleskill before beginning to write textbooks. Published by Pearson Education she has written two textbooks International Cooking: A Culinary Journey (published in 2003) and American Regional Cooking: A Culinary Journey (published in 2009). The second edition of the International Cooking book was published in 2012; this is the third edition.

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