Table of Contents

Section I: Major European Cuisines
Chapter 1: French Cuisine
Chapter 2: Italian Cuisine
Chapter 3: Iberian Cuisine (Spain and Portugal)
Chapter 4: Cuisine of the British Isles
Chapter 5: German Cuisine
Chapter 6: Greek Cuisine
Chapter 7: Scandinavian Cuisines
Section II: Major Asian Cuisines
Chapter 8: Northern Asian Cuisines
Chapter 9: Chinese Cuisine
Chapter 10: Indian Cuisine
Chapter 11: Southeast Asian Cuisines
Chapter 12: Japanese Cuisine
Section III: Major American Cuisines
Chapter 13: Mexican Cuisine
Chapter 14 : South American Cuisines
Section IV: Other Major Cuisines
Chapter 15 : African Cuisine
Chapter 16 : Australian Cuisine
Chapter 17: Middle Eastern Cuisine

About the Author

Jeremy MacVeigh is an instructor of International Cuisine at the Culinary Arts Campus, Institute of Technology, Inc. in Roseville, California. He is a graduate of the Western Culinary Institute, and a former executive chef. Jeremy passed the ACF Certified Executive Chef Practical Exam with minimum preparation. He is the current Treasurer for the California Capital Chefs Association, local chapter of ACF.

Reviews

I would not omit anything from the table of contents. There isn�t anything like this text on the market currently, which makes it a unique product. I like that there are both contemporary and traditional recipes included within the text. The format as indicated in the outstanding features section of the proposal seems comprehensive. I found the listing of cuisines to be very representative of and quite inclusive of world cuisine. This text would fulfill many of my needs.

I think a comprehensive text of this kind would be very useful. I found the Table of Contents covered all the necessary subject matter. This text clearly and effectively presents world cuisine in a comprehensive manner. This text would allow students to see the connections between different ethnic cuisines, the interaction that takes place when one country occupies another and how food is an interactive experience.

This is exactly the type of text I am looking for. The outline covers a wide variety of cuisines and cultures that would allow this text to be used as reference material in multiple classes. The Table of Contents seems to cover every area that I would need it to cover for my class and then some. Furthermore, the way the author writes about organizing the information, a section on ingredients, another on cooking methods/techniques and a glossary of terms will really solidify the information for the reader. I would love to adopt a text such as this. One great strength of this text is having a blend of academic (cultural) information and recipes, and including information on ingredients, cooking methods and a glossary of terms in each section. This is exactly the type of text I am searching for.