American Regional Cooking: A Culinary Journey by Ghillie Basan and Terry Tan and Patricia A. Heyman and Patricia Heyman

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  • ISBN 10 0131708562
  • ISBN 13 9780131708563
  • Published Aug 04 2008
  • Format Hardcover
  • Language English
  • Countries United Kingdom, United States
  • Publisher Pearson Education (US)
  • Imprint Prentice Hall

Publishers Text

American Regional Cooking: A Culinary Journey examines America's regions and cooking styles - providing an understanding of not only flavor concepts, but how cuisines have developed and evolved. A companion text to International Cooking: A Culinary Journey, this textbook follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and regions.

Key Features:

  • Over 200 tested recipes cover all segments of a complete menu, offering traditional dishes and some recipes with contemporary twists on the traditional.
  • Additional recipes contributed by chefs Todd English, Charlie Palmer, Kathy Cary, Mark Militello, Todd Slossberg, and Peter Merriman.
  • List of web sites for more information about the regions, history, and recipes.
  • Wine pairings, accompanying photographs, and sidebars heighten students' understanding of each cuisine.

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