American Regional Cuisines
$179.99
| Title | Range | Discount |
|---|---|---|
| Trade Discount | 5 + | 25% |
- Description
- Additional information
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.
Preface
Advice to Students
About the Authors
CHAPTER ONE KEYS TO UNDERSTANDING REGIONAL CUISINES
CHAPTER TWO THE PLANTATION SOUTH
CHAPTER THREE NEW ENGLAND
CHAPTER FOUR THE MID-ATLANTIC
CHAPTER FIVE THE CHESAPEAKE BAY SHORE
CHAPTER SIX LOUISIANA
CHAPTER SEVEN THE MEXICAN BORDER
CHAPTER EIGHT THE APPALACHIAN SOUTH
CHAPTER NINE THE CENTRAL FARMLANDS AND CITIES
CHAPTER TEN THE WESTERN AND CENTRAL RANCHLANDS
CHAPTER ELEVEN THE ROCKY MOUNTAINS AND GREAT BASIN
CHAPTER TWELVE ANGLO-ASIAN CALIFORNIA
CHAPTER THIRTEEN THE PACIFIC NORTHWEST
CHAPTER FOURTEEN HAWAI’I
CHAPTER FIFTEEN SOUTH FLORIDA AND PUERTO RICO
CHAPTER SIXTEEN NEW YORK CITY
CHAPTER SEVENTEEN AMERICA’S NATIONAL CUISINE
GLOSSARY
RECIPE INDEX
SUBJECT INDEX
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.
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.
Features
Identifies fifteen distinct American culinary regions—and the five factors that contribute to the development of a regional cuisine.
· Uses historical, sociological, and scientific criteria to differentiate between fifteen American culinary regions.
· Presents a more contemporary view of the American culinary regions that exist and moves beyond the five or six geopolitical boundaries that are referenced in many competing texts.
Explores various micro-cuisines—found throughout the United States.
· Discusses the concept of micro-cuisines and provides examples such as the micro-cuisines of the Carolina Lowcountry, the Pennsylvania Dutch, the Southwestern Native Americans and more!
· Helps culinary students meet the demands of restaurant consumers for more interesting and authentic menus.
Offers a restaurant recipe format—designed specifically for the professional chef.
· Emphasizes a prep, hold, and turnout format that reflects the process of a la carte restaurant operations.
· Offers separate versions of recipes for a la carte and banquet/buffet operations so students can easily prepare the correct yields.
Contains over 300 master recipes—complete with color photographs.
· Offers a collection of authentic dishes that feature both the subsidiary and master/turn-out recipes.
· Leads students through the preparation steps in a logical manner, including potential problems or pitfalls, and the presentation of the finished dish.
Provides a comprehensive ingredients list—for each recipe chapter.
· Identifies the products that are indigenous to that area or region.
· Shows readers how and why certain cooking techniques and dishes have evolved in certain locations.
Additional information
| Dimensions | 1.55 × 9.25 × 11.20 in |
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| Subjects | careers, higher education, Vocational / Professional Studies, Culinary Arts and Hospitality Management, Cuisines and Cultures, Americas |
