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Author: George Karousos
Publisher: John Wiley & Sons Incorporated
ISBN: 9780471570851
Category : Cooking
Languages : en
Pages : 289
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Book Description
Looks at the history of regional American cuisine, and shares recipes for appetizers, soups, vegetables, main dishes, and desserts from each region
Author: George Karousos
Publisher: John Wiley & Sons Incorporated
ISBN: 9780471570851
Category : Cooking
Languages : en
Pages : 289
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Book Description
Looks at the history of regional American cuisine, and shares recipes for appetizers, soups, vegetables, main dishes, and desserts from each region
Author: Georgia Orcutt
Publisher: Chronicle Books
ISBN: 9780811839600
Category : Cooking
Languages : en
Pages : 196
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Book Description
Provides a collection of recipes that represent each one of the fifty states, based on the state's history and culture.
Author: Betty Harper Fussell
Publisher: Penguin Group
ISBN: 9780140263329
Category : Cooking
Languages : en
Pages : 564
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Book Description
One of our most revered food writers presents the rich history and lore of American food, as experienced in her travels to six distinct regions of the country. In each of these regions, readers find communal rites and tribal dishes appropriate to the ecology--each with its own distinctive flavor, smell and feel. Photos.
Author: The International Culinary Schools at The Art Institutes
Publisher: Wiley
ISBN: 9780471682943
Category : Cooking
Languages : en
Pages : 0
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Book Description
"What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one!" --From the Foreword by Chef Martin Yan, TV host of Yan Can Cook This remarkable new edition of American Regional Cuisine 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.
Author: Raymond A. Sokolov
Publisher: David R. Godine Publisher
ISBN: 9781567920376
Category : Cooking
Languages : en
Pages : 362
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Book Description
In the early 1980s, on assignment from the American Museum of Natural History, Raymond Sokolov crisscrossed America in search of traditional regional cuisines. He returned with a cornucopia of recipes that few at the time seemed eager to preserve--recipes such as boudin blanc, persimmon fudge, and, for the truly adventurous, roast bear paws. The essays here collected were meant to celebrate these vanishing, quintessentially American foods. Since its first publication, however, Fading Feast has proven to be not a farewell, but the forerunner of renewed interest in these regional treasures. Written with panache and gusto--and featuring eleven essays not included in the original version--this new edition is as timely and entertaining now as when Sokolov first set out to record our native culinary customs.
Author: Ronald Johnson
Publisher: Silver Springs Books
ISBN: 9780916562502
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
Johnson's lively recreation of the genius of American cooks served as the foundation of a great new school of American cooking. In The American Table he reveals a heretofore unimagined treasure trove of American dishes. Line drawings.
Author: Lou Sackett
Publisher: Prentice Hall
ISBN: 9780131109360
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
For courses in American Regional Cooking or American Cuisine. Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking. Featuring over 300 master recipes, it examines the culture, products and cuisine of fifteen culinary regions--from New England to Hawaii--and the micro-cuisines that exist within each region. Designed for the working chef, its recipes offer an ideal format based on how professionals actually cook in restaurants. The authors' foodservice and education backgrounds give the book the scholarly knowledge and the professional experience needed to make it an authentic reference that meets the demands of today's culinary students.
Author: Art Institutes
Publisher: John Wiley & Sons
ISBN:
Category : Cooking
Languages : en
Pages : 582
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Book Description
This cookbook and guide to the finest in regional American cooking features recipes for 250 of the most popular and memorable dishes from eleven regional culinary traditions, including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisine of California and Hawaii. Grouped by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.
Author: Melissa Jeffries
Publisher:
ISBN: 9781388130220
Category :
Languages : en
Pages :
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Book Description
This is a cookbook based on personal recipes by Chef Norman Hart.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 698
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Book Description
