American Regional Cuisine (3rd Revised edition)

American Regional Cuisine (3rd Revised edition)

By: The International Culinary Schools at the Art Institutes (author), Michael F. Nenes (author)Hardback

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American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.

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Introduction v Acknowledgments viii The Cuisine of New England 2 The Cuisine of the Mid-Atlantic 44 The Cuisine of the South 86 Floribbean Cuisine 132 Louisiana s Cajun and Creole Cuisines 172 The Cuisine of the Central Plains 214 Texas and Tex-Mex Cuisine 252 The Cuisine of the Southwest and the Rocky Mountain Region 304 The Cuisine of California 348 The Cuisine of the Pacific Northwest 386 The Cuisine of Hawaii 430 Basic Culinary Vocabulary 469 Sustainability Key Terms 474 References 481 Index 482

Product Details

  • publication date: 16/06/2015
  • ISBN13: 9781118523964
  • Format: Hardback
  • Number Of Pages: 496
  • ID: 9781118523964
  • weight: 1382
  • ISBN10: 1118523962
  • edition: 3rd Revised edition

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  • Saver Delivery: Yes
  • 1st Class Delivery: Yes
  • Courier Delivery: Yes
  • Store Delivery: Yes

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