Authentic Flavors for American Menus - CIAProChef.com

More documents

Recommendations

Info

Indian Home Cooking, by Suvir Saran Indian Regional Clasics, by Julie Sahni Raji Cuisines, by Raju Allepalli Savoring India, by Julie Sahni Savoring the Spice Coast of India, by Maya Kaimal World Vegetarian, by Madhur Jaffrey Japan At the Japanese Table, by Lesley Downer Complete Book of Sushi, by Hideo Dekura, Brigid Treloar, & Ryuicki Yoskii Great Sushi and Sashimi Cookbook, by Whitecap Iron Chef Japanese Cooking: A Simple Art, by Shizuo Tsuji Shunju New Japanese Cooking, by Takashi Sugimoto Squeamish About Sushi, by Betty Reynolds Zen: The Art of Modern Eastern Cooking, by Den Ming Dao Southeast Asia Authentic Vietnamese Cooking, by Connie Trang The Best of Vietnamese and Thai Cooking, by Mai Pham Cracking the Coconut, by Su-Mei Yu Dancing Shrimp: Favorite Thai Recipes for Seafood, by Kasma Loha-unchit Lemongrass & Lime: New Vietnamese Cooking, by Mark Read and Jean Lazals New Mrs. Lee’s Cookbook, volumes one and two, by Shermay Lee Noodles and Rice, by Tommy Tang Pleasures of the Vietnamese Table, by Mai Pham Quick & Easy Thai, by Nanci McDermott Real Thai, by Nanci McDermott Thai Food, by David Thompson Vatch’s Thai Street Food, by Vatcharin Bhumichitr Vietnam: Spirits of the Earth, by Mary Cross & Frances Fitzgerald 40 WORLDS OF FLAVOR CONFERENCE AND FESTIVAL V1.1 THE CULINARY INSTITUTE OF AMERICA ® SAVORING ASIA—AUTHENTIC FLAVORS FOR AMERICAN MENUS
Vietnamese Home Cooking, by Robert Carmack Other Asian Cuisines Asian Grilling, by Su-Mei Yu Asian Herbs & Spices, by Periplus Asian Sauces & Marinades, by Wendy Sweetser Asian Soups, Stews & Curries, by Alexandra Greely Asian Wraps & Rolls, by Vicki Liley Cuisine of Southeast Asia, by Martin Yan Dok Suni, by Jenny Kwak Elephant Walk Cookbook, by Longteine de Monteiro Growing Up in a Korean Kitchen, by Hi Soo Shin Hepinstall Kimchee Cookbook, by Periplus Martin Yan’s Asia, by Martin Yan New Wave Asian, by Sri Owen Occidental Tourist, by Stan Frankenthaler Savoring Southeast Asia, by Joyce Jue Seafood of South-East Asia, by Alan Davidson Seaweed: A Cook’s Guide, by Lesley Ellis Seductions of Rice, by Jeffrey Alford & Naomi Duguid Simply Asian, by Kelsey Lane Simply Ming, by Ming Tasi Taste of Laos, by Daovone Zayavong Terra, by Hiro Sone Vegetables from the Seas, by Jill Gussman Wok Everyday, by Barbara Grunes 41 WORLDS OF FLAVOR CONFERENCE AND FESTIVAL V1.1 THE CULINARY INSTITUTE OF AMERICA ® SAVORING ASIA—AUTHENTIC FLAVORS FOR AMERICAN MENUS
Page 1 and 2: The Seventh Annual Worlds of Flavor
Page 3 and 4: SEVENTH ANNUAL WORLDS OF FLAVOR INT
Page 5 and 6: The Coca-Cola Company Charmaine Jac
Page 7 and 8: Sunkist Growers, Inc. Cecilia Areva
Page 9 and 10: SEVENTH ANNUAL WORLDS OF FLAVOR INT
Page 11 and 12: TABLE OF CONTENTS PROGRAM SCHEDULE.
Page 13 and 14: Rice Demonstration Kitchen In Pursu
Page 15 and 16: Seminar IV B (4:15 PM - 5:30 PM) Ru
Page 17 and 18: 8:30 AM General Session VIII: FORUM
Page 19 and 20: 2:30 PM Concurrent Activities Vario
Page 21 and 22: SPEAKER AND GUEST CHEF BIOGRAPHIES
Page 23 and 24: Mediterranean region. In the 1980s,
Page 25 and 26: editor, and in public relations, wh
Page 27 and 28: Akasaka Seijyu is one of the most f
Page 29 and 30: with pork floss, cheese chocolate a
Page 31 and 32: HIRO SONE is the chef/co-owner of T
Page 33 and 34: Christina Adamson Director of Food
Page 35 and 36: Annette Tomei Client Services Manag
Page 37 and 38: MAP OF CHINA 35 WORLDS OF FLAVOR CO
Page 39 and 40: MAP OF JAPAN 37 WORLDS OF FLAVOR CO
Page 41: THE CULINARY INSTITUTE OF AMERICA A
Page 45 and 46: GLOSSARY OF SELECT INGREDIENTS AND
Page 47 and 48: Tofu (bean curd) Made from coagulat
Page 49 and 50: the coconut in one hand over the si
Page 51 and 52: in the refrigerator. Some people ke
Page 53 and 54: they are ripe they should be very s
Page 55 and 56: Ginnan, ginkgo (or gingko) Nuts, av
Page 57 and 58: Mitsuba (Cryptotoenia canadensis of
Page 59 and 60: Chili Pastes and Sauces Asian marke
Page 61 and 62: pho (beef noodle soup with flat ric
Page 63 and 64: THE JAPANESE TABLE The Japanese “
Page 65 and 66: THE VIETNAMESE TABLE “It’s comf
Page 67 and 68: THE SINGAPOREAN TABLE “Gastronomi
Page 69 and 70: THE THAI TABLE “At the Thai table
Page 71 and 72: THE INDIAN TABLE “Indian food is
Page 73 and 74: WESTERN INDIA Gujarat: As a state,
Page 75 and 76: THE CHINESE TABLE “No civilizatio
Page 77 and 78: the north, and farmers enjoy a year
Page 79 and 80: • Whole Foods Market has introduc
Page 81 and 82: APPENDIX: METRIC WEIGHTS AND MEASUR

Authentic Flavors for American Menus - CIAProChef.com

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?