American Regional Cooking

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9780131708563: American Regional Cooking

Examines America’s regions and cooking styles—providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. A companion  to International Cooking: A Culinary Journey, it follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and entire regions. Over 200 tested recipes cover all segments of the menu, with many offering contemporary twists to traditional dishes. Wine pairings, accompanying photographs, and sidebars heighten the readers’ understanding of each cuisine and make it an excellent reference during their own culinary journey. Emphasizes the history, evolution and development of America’s regional cuisines. Over 200 tested recipes offer the opportunity to learn cooking techniques and methods from masters. Recipes cover all segments of the menu allowing students to prepare a buffet for each region including first course, soup, salad, several entrées, vegetables, starch, bread, and desserts. Photographs accompany each recipe.  Removes the fear of trying new recipes by categorizing all recipes into one of six methods of cooking: braise, bake/roast, grill/broil, boil/simmer/poach/steam, sauté, and /or deep-fry.

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American Regional Cooking: A Culinary Journey examines America’s regions and cooking styles–providing an understanding of not only flavor concepts, but how cuisines have developed and evolved. A companion text to International Cooking: A Culinary Journey, this textbook follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and regions.

 

Key Features: 

  • Over 200 tested recipes cover all segments of a complete menu, offering traditional dishes and some recipes with contemporary twists on the traditional. 
  • Additional recipes contributed by chefs Todd English, Charlie Palmer, Kathy Cary, Mark Militello, Todd Slossberg, and Peter Merriman.
  • List of web sites for more information about the regions, history, and recipes
  • Wine pairings, accompanying photographs, and sidebars heighten students’ understanding of each cuisine.     
 

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