| American Regional Cuisine |  | Author: The Art Institutes
Publisher: Wiley
Category: Book
Buy New: $47.49
as of 5/21/2012 10:44 EDT details
New (14) Used (53) from $17.82
Seller: dealonbooks
Sales Rank: 463,800
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Edition: 2
Pages: 576
Number Of Items: 1
Shipping Weight (lbs): 2.6
Dimensions (in): 9.4 x 7.5 x 1.4
ISBN: 0471682942
EAN: 9780471682943
ASIN: 0471682942
Publication Date: March 3, 2006
Availability: Usually ships in 1-2 business days
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| Features:
| • | Product Details: Hardcover: 576 pages | | • | Publisher: Wiley; 2 edition (2007), Language: English, ISBN-10: 9780471682943 | | • | ISBN-13: 978-0471682943,ASIN: 0471682942, Product Dimensions: 9.1 x 7.4 x 1.3 inches | | • | Shipping Weight: 2.6 pounds (View shipping rates and policies | | • | Average Customer Review: 3.3 out of 5 stars See all reviews (7 customer reviews), Amazon Bestsellers Rank: #200,406 in Books (See Top 100 in Books) |
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Product 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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