American Regional Cuisines : Food Culture and Cooking
ISBN: 9780131109360 | 0131109367
Edition: 1stFormat: Hardcover
Publisher: Prentice Hall
Pub. Date: 9/1/2011
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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#x13;from New England to Hawaii#x13;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#x19; foodservice and education ba... MORE
| Keys to Understanding American Regional Cuisines | |
| Defining and Exploring Americarsquo;s Regional Cuisines | |
| The Haynes Five Factors in the Development of a Regional Cuisine | |
| The Restaurant Recipe Format | |
| The Plantation South | |
| Central Virginia, Eastern and Central North Carolina, Eastern and Central South Carolina, Eastern and Central Georgia, Alabama, Mississippi, Central and Western Tennessee, Central and W... MORE | |
| The Food Culture of the Plantation South | |
| The Carolina Lowcountry and Soul Food Micro-Cuisines | |
| Recipes and Ingredients of the Plantation South | |
| New England | |
| Maine, Vermont, Massachusetts, Rhode Island, New Hampshire, Connecticut, and Upstate New York | |
| The Food Culture of New England | |
| The New England Acadian Micro-Cuisine | |
| Recipes and Ingredients of New England | |
| The Chesapeake Bay Shore | |
| The bay shores of Maryland and Virginia, and Western Delaware | |
| The Food Culture of the Chesapeake Bay Shore | |
| Recipes and Ingredients of the Chesapeake Bay Shore | |
| The Mid-Atlantic | |
| Central and Southern New York State, Pennsylvania, New Jersey, Northern and Eastern Delaware, Central Maryland, and Washington, D.C | |
| The Food Culture of the Mid-Atlantic | |
| The Pennsylvania Dutch Micro-Cuisine | |
| Recipes and Ingredients of the Mid-Atlantic | |
| Louisiana | |
| Louisiana, the Mississippi and Alabama Gulf coasts, and extreme East Texas | |
| The Food Culture of Louisiana | |
| Recipes and Ingredients of Louisiana | |
| The Mexican Border | |
| Southwest Texas, New Mexico, Arizona, Southern Utah, Southern Colorado, and Hispanic California | |
| The Food Culture of the Mexican Border | |
| The Southwestern Native American Micro-Cuisines | |
| Recipes and Ingredients of the Mexican Border | |
| The Appalachain South | |
| West Virginia, Eastern Kentucky, Eastern Tennessee, Western North Carolina, Western Virginia, and Northern Georgia | |
| The Food Culture of the Appalachian South | |
| Recipes and Ingredients of the Appalachian South | |
| The Central Farmlands and Cities | |
| Ohio, Michigan, Indiana, Illinois, Wisconsin, Minnesota, Iowa, Missouri, Arkansas, North Dakota, South Dakota, Nebraska, Oklahoma, and Kansas | |
| The Food Culture of the Central Farmlands and Cities | |
| The German-American, Polish-American, and Scandinavian-American Micro Cuisines | |
| Recipes and Ingredients of the Central Farmlands and Cities | |
| The Western and Central Ranchlands | |
| Northern Texas, Oklahoma, Kansas, Nebraska, South Dakota, North Dakota, Montana, Eastern Wyoming, and Eastern Colorado | |
| The Food Culture of the Western and Central Ranchlands | |
| Recipes and Ingredients of the Western and Central Ranchlands | |
| Anglo-Asian California | |
| The non-Hispanic cuisines of California | |
| The Food Culture of Anglo-Asian Californ | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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