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American Regional Cuisine, 2nd Edition

The International Culinary Schools at The Art Institutes

ISBN: 978-0-470-59806-1 July 2010 576 Pages

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American Regional Cuisine, Second Edition is the clear and comprehensive guide to the different regions and trends that comprise America's regional cuisines. It discusses the history, culture, and evolution of the different cuisines while including their classic recipies.
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.



  • 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