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UNKNOWN

American Regional Cuisine

UNKNOWN - American Regional Cuisine, ebook

45,75€

Ebook, PDF with Adobe DRM
ISBN: 9780470072615
DRM Restrictions

Printing173 pages with an additional page accrued every 5 hours, capped at 173 pages
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"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.

Keywords: COOKING / Regional & Ethnic / American / General CKB002000

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2006
Language
en
Edition
2
Page amount
576 pages
Category
Food, Drink, Domestic Science
Format
Ebook
eISBN (PDF)
9780470072615
Printed ISBN
9780471682943

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