Description
General characteristics of the many various cuisines
Discussions about influences from invasions and bordering nations
How topography, geography, climate, and native foods and flavorings influenced their culinary development
Common cooking methods and why they originated in the various regions
250 tested recipes that include regional and classical cookery
Over 260 photographs
Website references that point students and instructors to additional information about the countries, their cuisine, the culture, and more recipes
A glossary of international cooking terms
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