Regional American Classics

Regional American Classics

by Bruce Aidells, Sally W. Smith, Peggy Waldman

Editorial Reviews

Publishers Weekly - Publisher's Weekly
This latest California Culinary Academy title celebrates the richness and diversity of American cooking. Dividing the country into six regions, the authors analyze historical, cultural and geographic contributions and factors that make each of the 150 recipes representative of its area. The Heartland section includes recipes for Cornish pastries and Norwegian chocolate cake as well as Michigan sour-cherry pie; the New England section yields a clam pie, parsnip stew and a spirited discussion of grunts, slumps and proper chowders; and the Pacific States section abjures ``nouvelle California cuisine'' in favor of Cobb salad and chicken tetrazzini. As usual with this series, it's surprising how much information the authors manage to pack into a relatively small and inexpensive volume while keeping the recipes detailed, the explanations clear, the copy lively and the photographs enticing. (June)

Product Details

Cole Group, Incorporated
Publication date:
California Culinary Academy Series

Related Subjects

Customer Reviews

Average Review:

Write a Review

and post it to your social network


Most Helpful Customer Reviews

See all customer reviews >