Title Details

Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environment and, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.

Foreword.

Acknowledgments.

Introduction.

Mexico.

South America.

The Caribbean.

Japan.

China.

Korea.

Southeast Asia.

Spain.

The Middle East.

Turkey, Greece, and Crete.

Africa.

India.

The British Isles.

France.

Italy.

Germany, Austria, Switzerland.

Scandinavia and Russia.

References.

Index.