Discovering Global Cuisines: Traditional Flavors and Techniques, 1st edition

UNIT ONE: ASIA

Chapter 1:       China: Complex and Creative                                                            

Chapter 2:       Japan and Korea                                                                                

Chapter 3:       Southeast Asia: Thailand, Vietnam and Indonesia                            

Chapter 4:       India: Land of Spice, Rice, Flatbreads, and Legumes                      

         

UNIT TWO: EUROPE AND THE WESTERN MEDITERRANEAN

Chapter 5:       France: Conflict, Culture, and Creativity on a Crossroads                

Chapter 6:       Italy: Generous and Genuine                                                             

Chapter 7:       Spain: Iberian Land of Contrasts                                                       

Chapter 8:       Greece and Turkey                                                                             

         

UNIT THREE: EASTERN MEDITERRANEAN (CAUCASUS) AND MIDDLE EAST

Chapter 9:       Lebanon: The Heart of the Middle East                                            

Chapter 10:     The Middle East and Caucasus: Persia-Iran and the Republic of Georgia                                                                                          

         

UNIT FOUR: AFRICA AND LATIN AMERICA

Chapter 11:     Africa                                                                                                 

Chapter 12:     The West Indies or Caribbean Islands                                               

Chapter 13:     Mexico                                                                                               

         

Appendix:       Asian and Indian Knives and Cuts

Glossary

References/Bibliography

Index