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Synopsis
Gathers regional recipes for main dishes, side dishes, breads, and desserts as prepared in New England, the South, Louisiana, the Southwest, the Midwest, and the Pacific states
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From Publishers Weekly
This latest California Culinary Academy title celebrates the richness and diversity of American cooking. Dividing the country into six regions, the authors analyze historical, cultural and geographic contributions and factors that make each of the 150 recipes representative of its area. The Heartland section includes recipes for Cornish pastries and Norwegian chocolate cake as well as Michigan sour-cherry pie; the New England section yields a clam pie, parsnip stew and a spirited discussion of grunts, slumps and proper chowders; and the Pacific States section abjures "nouvelle California cuisine" in favor of Cobb salad and chicken tetrazzini. As usual with this series, it's surprising how much information the authors manage to pack into a relatively small and inexpensive volume while keeping the recipes detailed, the explanations clear, the copy lively and the photographs enticing.
Copyright 1987 Reed Business Information, Inc.
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- PublisherCalifornia Culinary Academy
- Publication date1993
- ISBN 10 1564260410
- ISBN 13 9781564260413
- BindingPaperback
- Edition number2
- Number of pages127
- EditorAidells Bruce, Smith Sally W., Waldman Peggy
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Classic American Cooking at the Academy
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ISBN 10: 1564260410
ISBN 13: 9781564260413
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Classic American Cooking at the Academy
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ISBN 10: 1564260410
ISBN 13: 9781564260413
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Classic American Cooking from the Academy (California Culinary Academy Series)
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ISBN 10: 1564260410
ISBN 13: 9781564260413
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Classic American Cooking from the Academy (California Culinary Academy Series)
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ISBN 10: 1564260410
ISBN 13: 9781564260413
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Classic American Cooking from the Academy (California Culinary Academy Series)
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ISBN 10: 1564260410
ISBN 13: 9781564260413
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