Author - Hinnerk von Bargen and The Culinary Institute of America
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.
Hinnerk von Bargen is an associate professor of culinary arts at The Culinary Institute of America, San Antonio. Since joining the CIA faculty in 1999, Chef von Bargen has been teaching various culinary arts courses in the associate degree program and continuing education for culinary professionals at the colleges campus in Hyde Park, NY and San Antonio, TX. A Certified Hospitality Educator (CHE), Chef von Bargen holds a Master Chef certificate from the Hotel School in Hamburg, Germany. He completed two apprenticeships in his native Germany before beginning his professional career, which has included chef positions in hotels and restaurants in Germany, South Africa, and China. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers course for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Chapters include - What is Street Food?, Meat and Poultry, Fish and Seafood, Vegetables, Grains, Legumes, Noodles, and Bread as well as Sweets and Beverages.
This book Contains recipes that are organized by ingredient category such as Meat and Poultry or Vegetables. Each of the recipe chapters contain additional text about techniques that are used and ingredient-specific information for creating street food dishes.
Street Food includes recipes for on-the-go items, all divided into categories including bowl foods, foods on a stick, finger foods, stuffed foods, sandwiches, and more.
Each food category includes a discussion of the fundamental cooking techniques for each and how they can be adapted for an environment where street food is being prepared.
Publisher: John Wiley & Sons Australia
Published: March 2015