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• by:
• Heyman, Patricia A.

American Regional Cooking: A Culinary Journey examines America’s regions and cooking styles–providing an understanding of not only flavor concepts, but how cuisines have developed and evolved. A companion text to International Cooking: A Culinary Journey, this textbook follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and regions.

Key Features:

• Over 200 tested recipes cover all segments of a complete menu, offering traditional dishes and some recipes with contemporary twists on the traditional.
• Additional recipes contributed by chefs Todd English, Charlie Palmer, Kathy Cary, Mark Militello, Todd Slossberg, and Peter Merriman.
• List of web sites for more information about the regions, history, and recipes.
• Wine pairings, accompanying photographs, and sidebars heighten students’ understanding of each cuisine.