American Regional Cuisines: Food Culture and Cooking by David Haynes and Lou Sackett

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0131109367
  • ISBN 13 9780131109360
  • Published Apr 22 2011
  • Format Hardcover
  • Page Count 912
  • Language English
  • Countries United States
  • Publisher Pearson Education (US)
  • Imprint Prentice Hall

Publishers Text

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.

Other cookbooks by this author