×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

American Regional Cuisine / Edition 1
     

American Regional Cuisine / Edition 1

by The International Culinary Schools at The Art Institutes, Cynthia Holling-Morris
 

ISBN-10: 0471405442

ISBN-13: 9780471405443

Pub. Date: 01/01/1902

Publisher: Wiley

New England clam chowder . . . New Orleans gumbo . . . Southern fried green tomatoes . . . Texas barbecue . . . Each region of the United States has its own cuisine, with distinctive ingredients, techniques, and recipes. From north to south and from east to west, American Regional Cuisine explores this tremendous culinary diversity in a comprehensive cookbook and

Overview

New England clam chowder . . . New Orleans gumbo . . . Southern fried green tomatoes . . . Texas barbecue . . . Each region of the United States has its own cuisine, with distinctive ingredients, techniques, and recipes. From north to south and from east to west, American Regional Cuisine explores this tremendous culinary diversity in a comprehensive cookbook and guide to the nation's cuisines. By placing each cuisine within its historical and cultural context, the book offers readers a deeper understanding of each cooking style and the qualities that make it unique. From the blue cornmeal and jalapeno peppers of the southwest to the zesty spices of Cajun cooking, it covers the indigenous ingredients whose flavor and character do so much to give dishes their special regional "accent."
Two hundred delicious recipes-twenty for each type of cuisine-are introduced by well-known chefs and restaurateurs, including Bert Cutino (owner of The Sardine Factory, Monterey, California), Michael Foley (owner of Printer's Row, Chicago), and Allen Susser (owner and executive chef of Chef Allen's, Miami). The recipes are drawn from every part of the menu, from appetizers to desserts, and detailed instructions ensure that nothing is left to chance in the kitchen. Perfect for anyone who wants to learn how to cook "fluently" in the language of the nation's regional cuisines, this book will bring new variety-and authenticity-to any cooking repertoire.

Product Details

ISBN-13:
9780471405443
Publisher:
Wiley
Publication date:
01/01/1902
Edition description:
Older Edition
Pages:
560
Product dimensions:
7.52(w) x 9.54(h) x 1.29(d)

Related Subjects

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.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews