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American Regional Cuisines: Food Culture and Cooking / Edition 1

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Overview

Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking . Featuring over 300 master recipes, it examines the culture, products and cuisine of fifteen culinary regions–from New England to Hawaii–and the micro-cuisines that exist within each region. Designed for the working chef, its recipes offer an ideal format based on how professionals actually cook in restaurants. The authors’ foodservice and education backgrounds give the book the scholarly knowledge and the professional experience needed to make it an authentic reference that meets the demands of today’s culinary students.

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Product Details

  • ISBN-13: 9780131109360
  • Publisher: Prentice Hall
  • Publication date: 9/15/2011
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 912
  • Sales rank: 374,282
  • Product dimensions: 9.00 (w) x 11.00 (h) x 1.40 (d)

Table of Contents

Preface

Advice to Students

About the Authors

CHAPTER ONE KEYS TO UNDERSTANDING REGIONAL CUISINES

CHAPTER TWO THE PLANTATION SOUTH

CHAPTER THREE NEW ENGLAND

CHAPTER FOUR THE MID-ATLANTIC

CHAPTER FIVE THE CHESAPEAKE BAY SHORE

CHAPTER SIX LOUISIANA

CHAPTER SEVEN THE MEXICAN BORDER

CHAPTER EIGHT THE APPALACHIAN SOUTH

CHAPTER NINE THE CENTRAL FARMLANDS AND CITIES

CHAPTER TEN THE WESTERN AND CENTRAL RANCHLANDS

CHAPTER ELEVEN THE ROCKY MOUNTAINS AND GREAT BASIN

CHAPTER TWELVE ANGLO-ASIAN CALIFORNIA

CHAPTER THIRTEEN THE PACIFIC NORTHWEST

CHAPTER FOURTEEN HAWAI'I

CHAPTER FIFTEEN SOUTH FLORIDA AND PUERTO RICO

CHAPTER SIXTEEN NEW YORK CITY

CHAPTER SEVENTEEN AMERICA’S NATIONAL CUISINE

GLOSSARY

RECIPE INDEX

SUBJECT INDEX

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