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American Regional Cuisine, 2nd Edition

(HC )
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Product Details:

HC :
576 Pages
Publisher:
John Wiley & Sons
Pub. Date:
Feb 16, 2006
Photos:
Color Photographs
Our Part #:
08478
ISBN-10:
047179084
ISBN-13:
9780471682943

Description:

This remarkable new edition of American Regional Cuisin 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.

Related Categories:

American: General

Other Books By This Author:

  1. American Regional Cuisine




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