American Regional Cuisine, 2nd Edition
July 2010, ©2007
The Cuisine of New England.
The Cuisine of the Mid-Atlantic States.
The Cuisine of the South.
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 Culinary Vocabulary.
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.
More than 45 color photographs showing cooking techniques and finished dishes
Additional historical coverage for each section
Maps of each region are included, putting each region into context
Instructor's Manual available with this edition
Discusses the history, culture, and evolutiono f the different cuisines in each region of America
Only book that is organized by region of the U.S.
250 total recipes from eleven regional culinary traditions
One of the few books in this topic area that is appropriate for the culinary student
Well-known chefs and restaurateurs introduce the cuisine of each region
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