American Regional Cuisine
3. Edition June 2015
496 Pages, Hardcover
Wiley & Sons Ltd
Short Description
In its Third Edition, American Regional Cuisine combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. It features sweet and savory recipes of the most popular and memorable dishes from eleven regional culinary traditions. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style. Its menu-driven approach is unique, and new to this edition will be more information on fair and festival food, and a new more contemporary menu included in each chapter. The 3rd Edition of American Regional Cuisine adopts a new focus on sustainability as it relates to the culinary industry, incorporating areas on green cuisine and sustainable food practices. Each traditional regional chapter is now complemented with one new contemporary menuand accompanying recipes for added diversity. Menu coverage also includes new information on how the menus were developed and why any special ingredients were used in their development.
American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.
Acknowledgments viii
The Cuisine of New England 2
The Cuisine of the Mid-Atlantic 44
The Cuisine of the South 86
Floribbean Cuisine 132
Louisiana's Cajun and Creole Cuisines 172
The Cuisine of the Central Plains 214
Texas and Tex-Mex Cuisine 252
The Cuisine of the Southwest and the Rocky Mountain Region 304
The Cuisine of California 348
The Cuisine of the Pacific Northwest 386
The Cuisine of Hawaii 430
Basic Culinary Vocabulary 469
Sustainability Key Terms 474
References 481
Index 482
