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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.
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American Regional Cuisine
The culinary heritage of the United States is as rich and multifaceted as the nation itself. American Regional Cuisine celebrates everything that is different, distinctive, and delicious in the diverse traditions 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 unique cookbook and guide to the finest in regional American cooking features recipes for 250 of the most popular and memorable dishes from eleven regional culinary traditions, including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisine of California and Hawaii. Grouped by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.
The book establishes a cultural and historical context and describes the indigenous ingredients, unusual techniques, and special touches that give each style of cooking its unique signature. Well-known chefs and restaurateurs introduce the cuisine of each region, from Michael Foley (owner of Printer's Row restaurant in Chicago) and Allen Susser (owner and executive chef of Chef Allen's in Miami) to Bert Cutino (owner of the Sardine Factory in Monterey, California).
Detailed, easy-to-follow instructions ensure that nothing is left to chance when it comes to preparing mouthwatering soups, tempting appetizers, and elegant entrées from every American culinary tradition. And more than 70 color and black-and-white photographs demonstrate cooking techniques and reveal the beauty of finished dishes.
American Regional Cuisine is a vibrant and inspiring resource for anyone who would like to capture the incredible variety and originality of American cooking in all of its authentic glory-from professional chefs and culinary students to serious home cooks.
Praise for American Regional Cuisine
"Travel among these pages-enjoy! What follows is insight into and details of what makes each American culinary region unique. It's a history, anthropology, and cooking class all in one!"
-From the Foreword by Martin Yan, author and host of Yan Can Cook
"This is one of the most useful cookbooks you will ever own. There have been many regional cooking techniques that have been developed in the course of our culinary history. In each of our unique American regions, inspiring indigenous ingredients have been discovered. This book demonstrates a variety of elegant and delicious ways
to implement sound principles of good cooking."
-Allen Susser, chef-owner of Chef Allen's
"It is wonderful to see American regional cuisine receiving the recognition it deserves. In the last twenty years, this cuisine has been steadily refined until it is legitimately a separate and exciting element in the culinary world. This collection by The Art Institutes highlights hundreds of specialty recipes that truly define the diversity of the different regions across America."
-Mark Tarbell, chef-owner of Tarbell's
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Book Description Wiley, 2002. Hardcover. Condition: New. 1. Seller Inventory # DADAX0471405442
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