“Global Cooking Basics” unveils the universal techniques behind the world's diverse cuisines. By understanding core cooking methods like sautéing, boiling, roasting, and frying, readers gain a deeper appreciation and adaptability in the kitchen. The book explores how fundamental techniques are universally adapted, influenced by resources, climate, and cultural preferences.
For instance, it highlights how sautéing manifests as French cuisine, stir-frying in Asian cultures, and similar methods in Latin America. The book begins with principles such as heat transfer and the Maillard reaction, then progresses into specific techniques, tracing their origins across continents. Readers discover how environmental conditions and cultural values have shaped cooking methods.
Drawing from culinary history, food science, and anthropology, this book adopts an analytical approach, making it accessible to both amateur cooks and culinary professionals who are interested in food writing and cooking.
