Publisher's Synopsis
The development of gastronomy modules on many hospitality and management courses has reflected the move away from traditional Anglo-French-Italian restaurant menus. This text aims to familiarize the student with more unusual cookery methods and foods. It contains over 3000 recipes covering 22 major cuisines from 45 different countries; facilitates the composition of menus to feature the foods of a particular country or region; explains several uncommon cookery methods and the seving methods of each country; contains a glossary giving full details of individual ingredients; and aims to broaden the reader's knowledge of the correct use of herbs and spices.
