{"product_id":"street-foods-9781394347780","title":"Street Foods","description":"\u003cp\u003e\u003cb\u003eGLOBAL STREET FOOD FOR TODAY'S \"WORLD CASUAL\" DINERS\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSausage and pepper sandwiches at an Italian street fair . . . Fish tacos from a beachfront truck . . . Spicy Asian noodles slurped by a roadside stand . . . Sugar-dusted fried dough at a July 4\u003csup\u003eth \u003c\/sup\u003ecarnival . . . few foods are as widely beloved or as evocative of local culture and tradition as street foods.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eStreet Foods\u003c\/i\u003e explores 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 comprehensive 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. It reveals how to bring foods off the street and showcase them on menus in creative ways that honor their unique histories and cultural drivers--while wowing diners.\u003c\/p\u003e \u003cp\u003eThis richly illustrated book features more than 225 recipes for on-the-go items, all divided into categories including bowl foods, foods on a stick, finger foods, stuffed foods, sandwiches, and much, much more.\u003c\/p\u003e \u003cp\u003eGlobal and regional American street foods comprise one of the hottest trends in the culinary world today. With \u003ci\u003eStreet Foods\u003c\/i\u003e, the bold flavors, international influences, and enjoyable eating of these quick bites are at your fingertips.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-7279361\"\u003eHinnerk Von Bargen\u003c\/a\u003e, \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-10348669\"\u003eThe Culinary Institute of America (Cia)\u003c\/a\u003e\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/01\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 416\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.44lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.68h x 8.54w x 0.79d\u003cbr\u003e\u003cb\u003eISBN13:\u003c\/b\u003e 9781394347780\u003cbr\u003e\u003cb\u003eISBN10:\u003c\/b\u003e 1394347782\u003cbr\u003e\u003cb\u003eBISAC Categories:\u003c\/b\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB000000\"\u003eGeneral\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eHinnerk von Bargen\u003c\/b\u003e 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.\u003c\/p\u003e \u003cp\u003eFounded in 1946, \u003cb\u003eThe Culinary Institute of America\u003c\/b\u003e 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":48458182033645,"sku":"9781394347780","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/8097\/6621\/files\/img_f28dbbcf-fbf9-4b91-9429-64e5ecdc547b.jpg?v=1753596794","url":"https:\/\/sureshotbooks.com\/products\/street-foods-9781394347780","provider":"SureShot Books Publishing LLC","version":"1.0","type":"link"}