Hi everyone. My name is Rhonda and I'm entering my last quarter of culinary school at Sullivan and am getting ready to take an International Cuisine course. I'd like to know the books that have helped you to understand and prepare cuisine of other cultures beyond the U.S. -- I'm a former professor of literature and I don't mind delving right into a difficult text.
I have ordered some of Elizabeth David's books on Mediterranean, French Provincial, Italian Cuisne and a text called International Cuisine by Jeremy MacVeigh.
What books would you choose as the books that have changed your life about international cooking and what general cookbooks should I go back and examine say, Culinary Artistry, Becoming a Chef, etc.. that might have addressed this topic that I may already know about.