Street Foods ( The Culinary Institute of America)De (autor) Hinnerk von Bargen, The Culinary Institute of America (CIA) Fotografii de Francesco Tonelli
en Limba Engleză Carte Hardback – 12 May 2015
Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for world casual flavors from diners in every foodservice segment. This guide teaches professional chefs and culinary students how to capitalize on the ingredients, flavors, cooking techniques, and service of cherished portable foods from around the world. This is one of the only comprehensive texts available that offers a new look at food served out of trucks, booths, or mobile vending stations and aims to re–codify established classics. Street Foods explores a medley of global cuisines, cultures, and cooking techniques, combining the history of quintessential local street foods from around the world with recipes for these transportable treats. Recipes provide inspiration through the wonderful world of casual street food dining.
Features tantalizing photos by Francesco Tonelli.
- The primary market for this book is the chef in a professional setting, but the book will also appeal to the consumer looking to learn about new flavors.
- Street Food courses (which are currently trending, with the expansion of food trucks)
- Color photographs and detailed recipes will educate a broad audience about this bourgeoning new facet of the food industry.
* Preface * Chapter 1 What is Street Food? * Chapter 2 Meat and Poultry * Chapter 3 Fish and Seafood * Chapter 4 Vegetables * Chapter 5 Grains, Legumes, Noodles, and Bread * Chapter 6 Sweets and Beverages * Glossary * Appendix * Suggested Readings List * Index