International Cuisine

866 Pages·2008·25.63 MB·English

by  The International Culinary Schools at The Art Institutes

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International
Cuisine
Michael F. Nenes, CEC, CCE
Photography by Joe Robbins
J O H N W I L E Y & S O N S , I N C .
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International
Cuisine
Michael F. Nenes, CEC, CCE
Photography by Joe Robbins
J O H N W I L E Y & S O N S , I N C .
i
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This book is printed on acid-free paper.⃝∞
Copyright ⃝C 2009 by Education Management Corporation. All rights reserved.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey.
Published simultaneously in Canada.
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Library of Congress Cataloging-in-Publication Data:
Nenes, Michael F.
International cuisine / Michael F. Nenes; photography by Joe Robbins.
p. cm.
Includes index.
ISBN 978-0-470-05240-2 (cloth)
ISBN 978-0-470-41076-9 (custom)
1. Cookery, International. I. Title.
TX725.A1N46 2009
641.59–dc22
2008009580
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
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Contents
Foreword iv
Acknowledgments v
Introduction vi
Mexico 1
South America 49
The Caribbean 106
Japan 148
China 198
Korea 271
Southeast Asia 313
Spain 371
The Middle East 410
Turkey, Greece, and Crete 454
Africa 501
India 543
The British Isles 599
France 640
Italy 690
Germany, Austria, Switzerland 742
Scandinavia and Russia 785
References 827
Index 828
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Foreword
Despite my training in classical French cooking techniques, I have long valued the cuisines
of countries from all over the world and found great inspiration in them. As a young
apprentice, I was fortunate to have trained in France’s most famous kitchens including
those of Paul Bocuse, Roger Verge´ , and Paul Haeberlin, and then spent a number of
years on cruise ships that exposed me to the excitement of world cuisines. Later, after
a two-year stint in Brazil, I settled in San Francisco, a city with a food community that
has always deeply appreciated a wide variety of international cuisines. At Fleur de Lys and
more recently at our Burger Bar restaurants, I have created dishes which are sometimes
directly—sometimes subtly—enhancedwith flavors and cooking techniques found outside
my original French classical training, and I have seen how these international influences
have drawn enthusiasm from my diners.
I am delighted that The International Culinary Schools at The Art Institutes have put
together this comprehensive book of world cuisines that is certain to become a treasured
resource for anyone who cooks, both professionally and at home. It has everything needed
to truly understand and master a wide array of international cuisines, especially Asian
cuisines, which are now such an important part of the American dining landscape. The
detailed and vivid descriptions of the history of the food culture for each cuisine are not
only fascinating, but also give the reader an understanding of how each cuisine evolved.
The comprehensive ingredient lists are a tremendous resource for anyone wishing to
recreate the recipes. It is also extremely interesting to read about the cooking utensils
from each cuisine along with the detailed descriptions of the cooking techniques. Finally,
the book contains a treasure of authentic recipes that not only look delicious, but truly
and accurately reflect the featured cuisine.
I know that International Cuisine is certain to have a prominent place in my culinary
library and I hope yours as well.
Hubert Keller
Chef-Owner
Fleur de Lys, San Francisco and Las Vegas
Burger Bar, Las Vegas, San Francisco, and St. Louis
SLeeK Steakhouse, St. Louis
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Acknowledgments
The International Culinary Schools at The Art Institutes wish to thank the following
contributors for their efforts on behalf of International Cuisine:
Author Michael F. Nenes, MBA, CEC, CCE. This first edition of International
Cuisine is the result of intensive cooperative and collaborative effort by many individ-
uals. Thanks to Lois Nenes, M.Ed., for her tremendous amount of research, writing,
editing, and support. Every effort was made to find information that could be supported
by at least two documented sources. Lois was a supportive colleague and we both enjoyed
the tremendous amount of exploring and learning needed to complete this project.
Photographer Joe Robbins of Joe Robbins Photography, Houston, Texas. Joe taught
at The Art Institute of Houston for over 15 years, helping to shape the careers of stu-
dents in the visual arts. His collaboration and outstanding photography contribute to the
effectiveness of this book.
Certified Master Chef Klaus Friedenreich, Chef Hugh Chang, and Chef Scott Fer-
nandez worked with culinary students at The Art Institute of Houston, testing recipes to
prepare and plate the food photographed for the book. This was a tremendous task made
possible by hard work, organization, and culinary passion.
Thank you to the following Art Institutes’ instructors, staff, and students for their ef-
forts on behalf of International Cuisine: Staff members Jose Ferreira and Waldemar “Wally”
Marbach; Instructors Soren Fakstrop; Joseph Bonaparte, CCE, CCC, MHM;MarkMatin,
MBA; Michael Edrington, CCC, MHM; Nathan Hashmonay; Shannon Hayashi, CEC,
M.Ed; Anita Bouffard, MBA, CWA, CWS; Jeff Kennedy, CHE; Scott Maxwell, M.Ed;
Stephan Kleinman, CEC, CCE, AAC; Matthew J. Bennett, M.Ed, CEC, CCE, CWPC,
CFBE; Ricardo Castro; Simon Vaz, MBA, Ed.S. CHE; Eyad Joseph, CEC, CCE, CCA;
MarkMattern,MBA, CEC;HughChang; and Scott Fernandez; and students Claudia Tur-
cios; Bryce Smith; Ian Caughey; Camilla Guerrero; Amber Bush; and Elizabeth Sanchez.
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Introduction
The idea for International Cuisine seemed natural and obvious in light of the importance
of increased globalization. At the same time, The International Culinary School at The
Art Institutes went through an extensive review process that emphasizes an international
focus. The most compelling concept, explored with industry professionals, current stu-
dents, our faculty, and prospective students, centered on teaching students about a wide
variety of countries and regions, cultures, and ingredients and the crucial role they play
in a variety of cuisines. Industry professionals acknowledge that while fundamental skills
are still most critical, it is important for culinary students to have exposure to a wide
range of cultural, sociological, and geographical information because the marketplace is
demanding it. Due to changing demographics and evolving tastes of consumers, restaura-
teurs are under increasing pressure to offer more diverse and/or creative menus. Culinary
students who have had a broader exposure to a variety of international cuisines will be
more versatile and creative culinarians. We believe students who develop a good palate,
expand their range of taste, and develop the techniques gain a better understanding of the
culinary arts.
The intent of International Cuisine is to serve as a window for students to explore the
different cultures and cuisines of the world. Culinary programs have always taught some
type of international cuisine course, but while there are numerous good books centered
on a particular country (such as Italy) or region (such as Latin America), there has been no
one book that adequately brings together the world’s regions. International Cuisine does
just that, teaching the wide range of regions around the world and how history, geography,
and religion—not to mention the ingredients—influence the different cuisines.
International Cuisine is unique. Many of a cuisine’s culinary traits result from con-
ditions that naturally exist in the region or country—factors such as geography, climate,
agriculture, as well as historical, cultural and religious influences from settlers, invaders,
and neighboring countries. Each chapter is divided into the geography of the area (in-
cluding a map of the country or countries being discussed), the history, the people and
their contributions, and the foods particular to the region. Some chapters are countries
discussed individually, others include two or more countries, and several discuss an en-
tire continent. The effort was to choose countries that are culinary representatives of the
world. Following this introduction of each country or countries, each chapter contains a
vi
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INTRODUCTION vii
glossary of ingredients and dishes as well as a selection of menus and recipes characteristic
of the cuisine and its heritage.
Each menu and recipe in International Cuisine was selected and tested for its repre-
sentation of the cuisine, to insure a variety of culinary techniques, a variety of ingredients,
and availability of ingredients. However, many of the recipes have been influenced by local
customs, ingredient availability, and the inspiration of international chefs, so they have
been reformulated to conform to current practices. Methods of preparation are clearly
broken down into straightforward steps, and follow a logical progression for completion
of the recipe.
Here are some important tips for using International Cuisine:
r
It is important to understand that to yield a superior dish, you must start with
high-quality ingredients. Good results cannot be obtained with substandard
ingredients.
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Some ingredients are highly specific to a region and may be difficult to obtain
elsewhere. The goal was to keep the unusual ingredients to a minimum so that the
recipes can be prepared in areas that do not have large ethnic communities. These
recipes are followed by Chef Tips, which indicate suitable substitutions.
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All herbs called for in recipes should be fresh unless specified as dried.
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All butter called for in recipes should be unsalted unless specified otherwise.
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It is recommended that the olive oil produced by each country be used for that
country’s recipes. For countries that do not produce olive oil but the ingredient is
used in its recipes, use a good quality olive oil.
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It is recommended that both white and black pepper be ground fresh to the level of
coarseness called for in the recipes. Ground pepper loses strength over time, making it
difficult to judge the quantity needed.
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When citrus juice is called for in the recipes, it should be squeezed from fresh fruit
rather than reconstituted from concentrate.
r
Many of the cooking times indicated in the recipes are approximations. The altitude,
type of cookware used, and amount of heat applied are all variables that affect cooking
time. Professional cooks use these times as a guide but determine doneness by
appropriate means.