Social, political and religious shifts in culture directly affect the food we eat today—both at home and while dining out. To better prepare their culinary students for this ever-changing marketplace, culinary educators have begun teaching courses that survey the world's cuisines and their evolutions—and to this cause, Chef Jeremy MacVeigh contributes a new ground-breaking cookbook.Delmar, a part of Cengage Learning, recently announced the publication of International Cuisine, a landmark work featuring rich insight and highly practical coverage of the world's major cuisines. Extensively researched and lavishly illustrated, it fills the gap between culinary books and culinary reality in today's diverse kitchens. Each chapter is clearly organized and provides detailed information on historical background, unique components, culinary terminology, common ingredients, techniques and recipes.
"Jeremy MacVeigh's clear and precise research into the cuisines of the world shows the importance of regional cuisines in today's culinary world ... A must-read for every culinarian," says Frederic "Fritz" Sonnenschmidt, certified master chef (CMC), culinary dean emeritus of The Culinary Institute of America, and celebrated author of several textbooks on classic techniques, most noticeably in the areas of garde manger and charcuterie.
Companion instructor's materials for International Cuisine are provided in print and online versions. The Instructor's Manual (ISBN: 978-1418049652) to International Cuisine serves as a valuable resource, providing review and test questions, a course outline, teaching tips and guidelines, objectives and key terms. A companion Web site provides PowerPoint slides and additional recipes for each chapter, as well as an electronic copy of the Instructor's Manual.
MacVeigh, a respected instructor of international cuisines and other core subjects at Professional Culinary Institute in San Jose, Calif., is a former executive chef with extensive commercial-cooking experience. He earned his undergraduate degree in food science before graduating from Western Culinary Institute in Portland, Ore. In 2007, he was named Instructor of the Year by BrightStar Education Group.
