A Complete Guide to the Great Cuisines of the World
by Jean Conil
In this beautiful book, Master Chef Jean Conil presents a large selection of dishes from many different countries and traditions. In making his choices for this book, Chef Conil considered many aspects which have become features of the book:
- Nutritional balance of each meal, with vegetable/cereal content being 3 parts to 1 part meat
- Large selection of fish and poultry recipes
- Recipes combine ingredients from each of the main food groups
- Garnishes and additional side dishes of vegetables or salads suggested for each recipe
- Sauces and gravies incorporated into the main menu to avoid tedious cross-referencing
- Guidelines for choosing suitable accompanying dishes
- Special chapter on buffet dishes
- 169 full-color photographs illustrate finished dishes
- Measurements given in both metric and traditional units
- All cuts of meat illustrated with full-color photographs
- Meat cuts identified in both American and British terms
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