American Regional Cuisine

Brand: Wiley
SKU: DADAX0471682942
ISBN : 9780471682943
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American Regional Cuisine

"What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one!"
--From the Foreword by Chef Martin Yan, TV host of Yan Can Cook

This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences 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 Second Edition features a wealth of fascinating history about each region, and more than forty color photographs showing cooking techniques and finished dishes.

American Regional Cuisine, Second Edition is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking. It features over 250 savory and sweet recipes of the most popular and memorable dishes from eleven regional culinary traditions--including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisines of California and Hawaii. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.

Everyone from professional chefs and culinary students to serious home cooks will find that the clear, easy-to-follow instructions leave nothing to chance when preparing these mouthwatering recipes.

Specifications of American Regional Cuisine

GENERAL
AuthorThe International Culinary Schools at The Art Institutes
BindingHardcover
LanguageEnglish
Edition2
ISBN-100471682942
ISBN-139780471682943
PublisherWiley
Number Of Pages576
Publication Date2006-03-03
DIMENSIONS
Height9.29 inch.
Length7.8 inch.
Width1.43 inch.
Weight2.55 pounds.

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