American Regional Cuisine

American Regional Cuisine

Book - 2001
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WILEY
New England clam chowder . . . New Orleans gumbo . . . Southern fried green tomatoes . . . Texas barbecue . . . Each region of the United States has its own cuisine, with distinctive ingredients, techniques, and recipes. From north to south and from east to west, American Regional Cuisine explores this tremendous culinary diversity in a comprehensive cookbook and guide to the nation's cuisines. By placing each cuisine within its historical and cultural context, the book offers readers a deeper understanding of each cooking style and the qualities that make it unique. From the blue cornmeal and jalapeno peppers of the southwest to the zesty spices of Cajun cooking, it covers the indigenous ingredients whose flavor and character do so much to give dishes their special regional "accent."
Two hundred delicious recipes-twenty for each type of cuisine-are introduced by well-known chefs and restaurateurs, including Bert Cutino (owner of The Sardine Factory, Monterey, California), Michael Foley (owner of Printer's Row, Chicago), and Allen Susser (owner and executive chef of Chef Allen's, Miami). The recipes are drawn from every part of the menu, from appetizers to desserts, and detailed instructions ensure that nothing is left to chance in the kitchen. Perfect for anyone who wants to learn how to cook "fluently" in the language of the nation's regional cuisines, this book will bring new variety-and authenticity-to any cooking repertoire.

Baker & Taylor
A fascinating tour of our nation's abundant culinary heritage features a wealth of regional recipes, celebrating the many diverse styles and flavors, from such renowned chefs and restauranteers as Bert Cutino, Micahel Foley, and Allen Susser.

Baker
& Taylor

Features regional recipes celebrating the many diverse styles and flavors found in the United States.

Publisher: New York : Wiley, 2001
ISBN: 9780471405443
0471405442
Branch Call Number: 641.5973 AMERI
Additional Contributors: Art Institutes

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