Author: Prof. Dr. Hemraj N. Patil

ISBN: 978-81-986247-4-1

DOI: https://doi.org/10.59646/rc/336

Date of Publication: March 19, 2025

About the Book:

The world is a vast and diverse culinary landscape, where every country boasts its own unique recipes, ingredients, cooking techniques, and equipment. Throughout my career, I have been fascinated by these global flavors and traditions. Since 2006, I have been teaching international recipes, and while theoretical materials are widely available, finding a comprehensive collection of worldwide recipes in a single book that aligns with academic curricula has always been a challenge.

To bridge this gap, I started compiling and documenting recipes from various international cookbooks while conducting practical sessions at the hotel management colleges in Pune. Over 20 years of teaching international cuisine, I have built a remarkable collection of tried and tested recipes. To make them more accessible and structured for academic purposes, I initially divided them into two parts—International Cuisine Part I & Part II—which were kept in the college library as photocopies for reference. Encouraged by positive feedback from colleagues, I refined and expanded my collection, ultimately bringing this Global Recipe Book to life.

The purpose of this book is to offer a comprehensive guide to international recipes in one place. The recipes included here have been carefully tested to ensure that even an amateur chef can confidently prepare them. This book covers an extensive range of cuisines, including French, Mexican, Italian, Chinese, Russian, Greek, British, Filipino, Indonesian, Caribbean, African, Middle Eastern, Lebanese, Hungarian, Malaysian, American, Thai, Spanish, German, Japanese, Polish, and German. Notably, Indian recipes are not included, as the focus is entirely on international cuisine. My expertise lies in international cuisine and bakery & confectionery, which I have honed through years of experience working in UAE, Kuwait, and the USA. In the future, I plan to publish a specialized book on bakery and confectionery preparations to further share my knowledge in this field.

I would like to express my heartfelt gratitude to Lord Shiva for His blessings. I extend my sincere appreciation to Dr. Sonali Jadhav, Principal of AISSMS College of Hotel Management, the Food Production faculty members, and the Librarian for their unwavering support. Most importantly, I am deeply thankful to my wife, son, and daughter for their encouragement and motivation throughout this journey of writing this book.

This book is a result of my passion, dedication, and years of experience in teaching and practicing international cuisine. I hope it serves as a valuable resource for students, faculty members, professional chefs, and home cooks eager to explore the flavors of the world.