Short description 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.
From the contents Foreword by Martin Yan
Acknowledgments
Introduction
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
