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American Regional Cuisine (gnv64) (Size: 105.84 MB)
DescriptionAmerican Regional Cuisines: Food Culture and Cooking by Lou Sackett and David Haynes Prentice Hall | September 2011 | ISBN-10: 0131109367 | PDF | 876 pages | 105 mb http://www.amazon.com/American-Regional-Cuisines-Culture-Cooking/dp/0131109367 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. CONTENTS CHAPTER ONE - KEYS TO UNDERSTANDING REGIONAL CUISINES 2 CHAPTER TWO - THE PLANTATION SOUTH 24 CHAPTER THREE - NEW ENGLAND 84 CHAPTER FOUR - THE MID-ATLANTIC 146 CHAPTER FIVE - THE CHESAPEAKE BAY SHORE 192 CHAPTER SIX - LOUISIANA 234 CHAPTER SEVEN - THE MEXICAN BORDER 300 CHAPTER EIGHT - THE APPALACHIAN SOUTH 358 CHAPTER NINE - THE CENTRAL FARMLANDS AND CITIES 404 CHAPTER TEN - THE WESTERN AND CENTRAL RANCHLANDS 458 CHAPTER ELEVEN - THE ROCKY MOUNTAINS AND GREAT BASIN 504 CHAPTER TWELVE - ANGLO-ASIAN CALIFORNIA 538 CHAPTER THIRTEEN - THE PACIFIC NORTHWEST 600 CHAPTER FOURTEEN - HAWAI’I 646 CHAPTER FIFTEEN - SOUTH FLORIDA AND PUERTO RICO 718 CHAPTER SIXTEEN - NEW YORK CITY 786 CHAPTER SEVENTEEN - AMERICA’S NATIONAL CUISINE GLOSSARY 849 RECIPE INDEX 857 SUBJECT INDEX 877 Sharing Widget |