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American Regional Cuisine by Michael F. Nenes and Art Institutes Staff (2006, Hardcover)

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Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. Its a history, anthropology, and cooking class all in one!". This Second Edition features a wealth of fascinating history about each region, and more than forty color photographs showing cooking techniques and finished dishes.

About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100471682942

ISBN-139780471682943

eBay Product ID (ePID)47783759

Product Key Features

Number of Pages576 Pages

Publication NameAmerican Regional Cuisine

LanguageEnglish

SubjectRegional & Ethnic / American / General

Publication Year2006

FeaturesRevised

TypeTextbook

Subject AreaCooking

AuthorMichael F. Nenes, Art Institutes Staff

FormatHardcover

Dimensions

Item Height1.4 in

Item Weight40.9 Oz

Item Length9.3 in

Item Width7.8 in

Additional Product Features

Edition Number2

Intended AudienceScholarly & Professional

LCCN2005-019107

Dewey Edition23

Photographed byRobbins, Joe

IllustratedYes

Dewey Decimal641.5973

Edition DescriptionRevised edition

Table Of ContentForeword by Martin Yan. Acknowledgments. Introduction. The Cuisine of New England. The Cuisine of the Mid-Atlantic States. The Cuisine of the South. Floribbean Cuisine. Cajun and Creole Cuisine. The Cuisine of the Central Plains. Texas and Tex-Mex Cuisine. The Cuisines of the Southwest and the Rocky Mountain Region. The Cuisine of California. The Cuisine of the Pacific Northwest. The Cuisine of Hawaii. Basic Recipes. Basic Culinary Vocabulary. References. Index.

Synopsis"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., American Regional Cuisine, Second Edition is the clear and comprehensive guide to the different regions and trends that comprise America's regional cuisines. It discusses the history, culture, and evolution of the different cuisines while including their classic recipes. Contains 45 colour photographs featuring finished dishes., "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.

LC Classification NumberTX715.A50847 2007