Finally, a comprehensive textbook on international cookery! International Cooking: A Culinary Journey provides an explanation of the development of the cuisine, as well as recipes for all those with an interest in food. This book covers cookery from Europe, Africa, the Middle East, Asia, Australia, and Latin America. As foreign travel for both business and pleasure increases, more menus reflect the flavor components and dishes from countries spanning the globe. No longer limited to their regions of origin, these foods continue to become an important part of our culture. The focus here is to explore the various flavor concepts found in the cuisines, their fascinating histories, as well as how and why each cuisine evolved the way it did. This new textbook includes: 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 termsHeyman, Patricia A. is the author of 'International Cooking A Culinary Journey', published 2002 under ISBN 9780130326591 and ISBN 0130326593.