This specific ISBN edition is currently not available.View all copies of this ISBN edition:
"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.
"synopsis" may belong to another edition of this title.
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.
The Art Institutes (srtinstitutes.edu), with 21 educational institutions located throughout North America, provide an important source of design, media art, fashion, and culinary arts professionals for over 40 years.
Since 1991, The Art Institutes system has offered culinary arts programs, with 21 locations currently offering programs in culinary arts.The culinary arts program at The Art Institutes features professional kitchen environments and, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day, beginning with tool usage, kitchen procedures, basic cooking, nutrition, and management courses.
"About this title" may belong to another edition of this title.
Book Description Wiley, 2006. Condition: New. book. Seller Inventory # M0471682942
Book Description Wiley, 2006. Hardcover. Condition: New. Never used!. Seller Inventory # P110471682942
Book Description Wiley. Hardcover. Condition: New. 0471682942 New Condition. Seller Inventory # NEW99.0248869
Book Description Condition: New. New. Seller Inventory # STRM-0471682942
Book Description Wiley, 2006. Hardcover. Condition: New. 2. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. Seller Inventory # 0471682942n
Book Description Condition: New. New. Seller Inventory # STR-0471682942