American Regional Cuisine / Edition 1

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New York, NY 2002 Hard cover STATED 1ST PRINTING New in new dust jacket. BRIGHT SHINY BRAND NEW Glued binding. Paper over boards. With dust jacket. 542 p. Contains: ... Illustrations. Audience: General/trade. Read more Show Less

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Overview

The culinary heritage of the United States is as rich and multifaceted as the nation itself. American Regional Cuisine celebrates everything that is different, distinctive, and delicious in the diverse traditions of American cooking——from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino.

This unique cookbook and guide to the finest in regional American cooking features recipes for 250 of the most popular and memorable dishes from eleven regional culinary traditions, including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisine of California and Hawaii. Grouped by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.

The book establishes a cultural and historical context and describes the indigenous ingredients, unusual techniques, and special touches that give each style of cooking its unique signature. Well-known chefs and restaurateurs introduce the cuisine of each region, from Michael Foley (owner of Printer's Row restaurant in Chicago) and Allen Susser (owner and executive chef of Chef Allen's in Miami) to Bert Cutino (owner of the Sardine Factory in Monterey, California).

Detailed, easy-to-follow instructions ensure that nothing is left to chance when it comes to preparing mouthwatering soups, tempting appetizers, and elegant entrées from every American culinary tradition. And more than 70 color and black-and-white photographs demonstrate cooking techniques and reveal the beauty of finished dishes.

American Regional Cuisine is a vibrant and inspiring resource for anyone who would like to capture the incredible variety and originality of American cooking in all of its authentic glory-from professional chefs and culinary students to serious home cooks.

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Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
True American regional cuisine is as diverse as the country itself, and it's well celebrated here in this collection from the Art Institutes, with more than 250 authentic recipes, from Carolina Pulled Pork and New England Chowder to San Francisco Cioppino.

Produced by the Culinary Arts programs at the Art Institutes, American Regional Cuisine highlights the history, culture, and recipes of 11 separate regions, from New England and the Mid-Atlantic to "Floribbean" to California and Hawaii. Each section leads off with a historical overview, followed by a section of typical regional ingredients and dishes. This sounds a bit academic, but it turned out to be one of my favorite features, for the authors go far beyond the predictable. For New England, for example, the list of indigenous ingredients ranges from apples (first apple orchard, 1625) to the Fig Newton (created in 1891, named after the town of Newton, Massachusetts) to Necco Wafers (first appearance, 1849), and Vermont Cheddar Cheese. In the section on California and Hawaii, you can learn the origin of the French Dip (the house specialty of Philippe's, a Los Angeles restaurant dating back to 1908) or the Smoothie (invented during the health craze in California in the 1950s). Who knew?

This book is best suited for adventurous home cooks with good skills or for restaurant professionals looking to expand the menu. (The recipe for Green Chile Corn Bread, for example, tells you to add one ounce of chiles, roasted, peeled, seeded, and finely diced, but assumes you need no instruction to wear rubber gloves.) Each recipe also includes pointers for food-handling safety, with basic critical control points for the cooling, reheating, holding, and storing of food. (Ginger Curwen)

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Product Details

  • ISBN-13: 9780471405443
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 1/1/1902
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 560
  • Product dimensions: 7.52 (w) x 9.54 (h) x 1.29 (d)

Table of Contents

Foreword by Martin Yan.

Acknowledgments.

Introduction.

The Cuisine of New England.

The Cuisine of the Mid-Atlantic States.

The Cuisine of the Deep South.

Floribbean Cuisine.

Cajun and Creole Cuisines.

The Cuisine of the Central Plains.

Tex-Mex Cuisine.

The Cuisine of the Rocky Mountain States.

The Cuisine of the American Southwest.

The Cuisine of California and Hawai.

The Cuisine of the Pacific Northwest.

Basic Recipes.

Basic Culinary Vacabulary.

References.

Index.

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Recipe

WALDORF SALAD
Yield: 6 portions
Portion Size: 8 ounces

Chef Tips: A variety of excellent substitutions exist for the traditional ingredients used in Waldorf salad. Fresh pears can be used in place of the apples, or a combination of pears and apples can be used, if desired. The walnuts can be replaced with just about any nut, but pecans are the most common substitute.

24 ounces (720g) apples, peeled, cored, cut into julienne
1 teaspoon (5ml) lemon juice
2 ounces (60g) walnuts, chopped
1 ounce (30g) celery root, cut into julienne
6 fluid ounces (180ml) heavy cream
2 tablespoons (30g) sugar
4 ounces (120g) mayonnaise, prepared
12 leaves leaf lettuce
2 ounces (60g) walnuts, toasted
1 lemon, cut into 6 wedges

Toss the apples with the lemon juice.

Stir in the 2 ounces of walnuts and celery root. Reserve under refrigeration at 41° F (5° C) or lower until needed.

Combine the cream and sugar and whisk to soft peaks.

Gently fold the mayonnaise into the whipped cream.

Toss the fruit and nut mixture in the cream until the ingredients are thoroughly incorporated.

Cover and reserve under refrigeration at 41°F (5°C) or lower for at least 2 hours or until needed.

Serving/Holding
Place 2 lettuce leaves in the shape of a cup in the center of each cold plate.

Carefully scoop approximately 6 ounces (180g) of the Waldorf salad into the butter lettuce cup.

Garnish the salad by sprinkling toasted walnuts on top of the salad.

Serve each portion with a lemon wedge.

Hold the Waldorf salad under refrigeration at 41° F (5° C) or lower.

Cooling/Storing
Cover the salad; label, date, and store under refrigeration at 41° F (5° C) or lower.

GREEN CHILE CORN BREAD
Yield: 6 portions
Portion size: 4 ounces

Chef Tips: Using paper muffin liners saves wear and tear on muffin pans and protects muffins until they are required for service.

Do not wash the chiles. This removes their essential and flavorful oils.

The corn bread can be served hot, cold, or at room temperature.

3/4 teaspoon (4g) baking powder
4 1/2 ounces (135g) all-purpose flour
3 ounces (90g) yellow cornmeal
1/4 teaspoon (1 g) salt
3/4 tablespoon (11g) sugar
1 ounce (30g) Big Jim or New Mexico green chiles, roasted, peeled, seeded, finely diced
1 tablespoon (15g) parsley, chopped
3 fluid ounces (90ml) water
3 fluid ounces (90ml) buttermilk
3 fluid ounces (90ml)butter, melted

Combine all the dry ingredients in a mixing bowl.

Add the diced green chiles and chopped parsley.

Mix the water and buttermilk together, then combine with the melted butter.

Add this liquid to the dry ingredients and mix on medium speed just until a batter develops. Be careful not to overmix the batter, as it will result in dry, crumbly corn bread.

Rest the batter under refrigeration for a minimum of 30 minutes before baking.

Pour the batter into an appropriately sized baking dish or muffin tin and bake for 40-50 minutes in a preheated 400° F (204.4° C) oven until golden brown.

Serving/Holding
Hold the corn bread at 140° F (60° C) or higher.

Cooling/Storing
Cool the corn bread from 140° F (60° C) to 70° F (21.1° C) or lower within 2 hours. Cool from 70° F (21.1° C) to 41° F (5° C) within an additional 4 hours for a total cooling time of 6 hours or less.

Cover the corn bread; label, date, and store under refrigeration at 41° F (5° C) or lower.

BLUEBERRY COBBLER
Yield: 6 Portions
Portion Size: 6 ounces

Topping
11 ounces (330g) bread flour
1/2 teaspoon (2g) salt
1-1/2 tablespoon (22g) baking powder
2 ounces (60g) sweet butter
13 fluid ounces (390ml) heavy cream

Cobbler
8 ounces (240g) sugar
3 tablespoons (44g) cornstarch
1/4 teaspoon (2g) cinnamon, ground
1/4 teaspoon (2 g) nutmeg, ground
8 fluid ounces (240 ml) water
22 ounces (660g) blueberries, fresh or frozen

Garnish
6 scoops vanilla ice cream

Prepare the cobbler topping by rubbing the flour, salt, baking powder, sweet butter, and heavy cream together until the ingredients are well blended and stick together to form very small pellets.

Reserve under refrigeration at 41° F (5° C) or lower until needed.

In a heavy-bottomed saucepan, combine the sugar, cornstarch, cinnamon, and nutmeg.

Gradually stir in the water.

Bring the mixture to a boil, stirring constantly.

Remove from the heat and reserve at 140° F (60° C) or higher until needed.

Place the blueberries in a 10-inch (25.4cm) cake pan.

Pour the reserved hot liquid over the berries.

Bake uncovered in a preheated 400° F (204.4° C) oven for 10 minutes.

Remove from the oven and place the cobbler topping on top of the blueberries in random piles.

Continue baking for approximately 15 minutes or until the topping is golden brown and baked throughout.

Serving/Holding
Serve the cobbler warm with a scoop of vanilla ice cream on the side.

Hold the cobbler at 140° F (60° C) or higher.

Cooling/Storing
Cool the cobbler from 140° F (60° C) to 70° F (21.1° C) or lower within 2 hours. Cool from 70° F (21.1&Deg; C) to 41° F (5° C) with an additional 4 hours for a total cooling time of 6 hours or less.

Cover the cobbler; label, date, and store under refrigeration at 41° F (5° C) or lower.

Copyright © 2002 by Education Management Corporation.

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