American Regional Cuisine / Edition 1by The International Culinary Schools at The Art Institutes
Pub. Date: 01/01/1902
American Regional Cuisine
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 cookingfrom New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black
American Regional Cuisine
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 cookingfrom 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.
- Publication date:
- Edition description:
- Older Edition
- Product dimensions:
- 7.52(w) x 9.54(h) x 1.29(d)
Table of Contents
Foreword by Martin Yan.
The Cuisine of New England.
The Cuisine of the Mid-Atlantic States.
The Cuisine of the Deep South.
Cajun and Creole Cuisines.
The Cuisine of the Central Plains.
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 Culinary Vacabulary.
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >