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American Regional Cuisine, 2nd Edition

ISBN: 978-0-471-79084-6
576 pages
March 2006, ©2007
American Regional Cuisine, 2nd Edition (0471790842) cover image


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 beautiful, informative maps of each region, a wealth of fascinating history, and more than forty-five 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 savory 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. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.

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Table of Contents

Foreword by Martin Yan



The Cuisine of New England

The Cuisine of the Mid-Atlantic States

The Cuisine of the South

Floribbean Cuisine

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 Recipes

Basic Culinary Vocabulary



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New to This Edition

  • More than 45 color photographs showing cooking techniques and finished dishes

  • Additional recipes
  • Additional historical coverage for each section
  • Maps of each region are included, putting each region into context
  • Instructor's Manual available with this edition
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The Wiley Advantage

  • 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
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