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American Regional Cuisine, 2nd Edition

American Regional Cuisine, 2nd Edition

The International Culinary Schools at The Art Institutes

ISBN: 978-0-470-59806-1

Jul 2010

576 pages

Select type: E-Book

$48.00

Description

"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.

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Foreword by Martin Yan.

Acknowledgments.

Introduction.

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.

References.

Index.

  • 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
  • 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