Street foods / Hinnerk von Bargen [and] the Culinary Institute of America ; photography by Francesco Tonelli.

By: Von Bargen, Hinnerk
Contributor(s): Culinary Institute of America
Language: English Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Copyright date: c2016Description: ix, 400 pages : color illustrations ; 29 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9780470928646 (cloth : acidfree paper)Subject(s): Street food | International cookingGenre/Form: Cookbooks.DDC classification: 641.59 LOC classification: TX823 | .V67 2016
Contents:
What is street food? -- Meat & poultry -- Fish & seafood -- Vegetables -- Grains, legumes, noodles, & bread -- Sweets & beverages.
Summary: 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.
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Item type Current location Home library Call number Status Date due Barcode Item holds
BOOK BOOK COLLEGE LIBRARY
COLLEGE LIBRARY
SUBJECT REFERENCE 		641.59 V891 2015 (Browse shelf) Available CITU-CL-47577
Total holds: 0

Includes bibliographical references and index.

What is street food? --
Meat & poultry --
Fish & seafood --
Vegetables --
Grains, legumes, noodles, & bread --
Sweets & beverages.

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.

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