American Regional Cuisine
By The International Culinary Schools at The Art Institutes.
Description
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 jal...
ISBN(s)
0471405442, 9780471405443
