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American Regional Cuisine by Art Institute Staff (2002, Hardcover)

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About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100471405442

ISBN-139780471405443

eBay Product ID (ePID)1962277

Product Key Features

Book TitleAmerican Regional Cuisine

Number of Pages560 Pages

LanguageEnglish

Publication Year2002

TopicRegional & Ethnic / American / General

IllustratorYes

GenreCooking

AuthorArt Institute Staff

FormatHardcover

Dimensions

Item Height1.3 in

Item Weight40.8 Oz

Item Length9.5 in

Item Width7.7 in

Additional Product Features

Intended AudienceTrade

LCCN2001-026947

Dewey Edition22

Photographed byHolling-Morris, Cynthia

Dewey Decimal641.5/973

Table Of ContentForeword by Martin Yan.Acknowledgments.Introduction. The Cuisine of New England. The Cuisine of the Mid-Atlantic States. The Cuisine of the Deep South. Floribbean Cuisine. Cajun and Creole Cuisines. The Cuisine of the Central Plains. Tex-Mex Cuisine. The Cuisine of the Rocky Mountain States. The Cuisine of the American Southwest. The Cuisine of California and Hawai. The Cuisine of the Pacific Northwest. Basic Recipes. Basic Culinary Vacabulary. References. Index.

SynopsisNew England clam chowder . . . New Orleans gumbo . . . Southern fried green tomatoes . . . Texas barbecue . . . Each region of the United States has its own cuisine, with distinctive ingredients, techniques, and recipes. From north to south and from east to west, American Regional Cuisine explores this tremendous culinary diversity in a comprehensive cookbook and guide to the nation's cuisines. By placing each cuisine within its historical and cultural context, the book offers readers a deeper understanding of each cooking style and the qualities that make it unique. From the blue cornmeal and jalapeno peppers of the southwest to the zesty spices of Cajun cooking, it covers the indigenous ingredients whose flavor and character do so much to give dishes their special regional "accent." Two hundred delicious recipes-twenty for each type of cuisine-are introduced by well-known chefs and restaurateurs, including Bert Cutino (owner of The Sardine Factory, Monterey, California), Michael Foley (owner of Printer's Row, Chicago), and Allen Susser (owner and executive chef of Chef Allen's, Miami). The recipes are drawn from every part of the menu, from appetizers to desserts, and detailed instructions ensure that nothing is left to chance in the kitchen. Perfect for anyone who wants to learn how to cook "fluently" in the language of the nation's regional cuisines, this book will bring new variety-and authenticity-to any cooking repertoire., Praise for American Regional Cuisine "Travel among these pages-enjoy! What follows is insight into and details of what makes each American culinary region unique. It's a history, anthropology, and cooking class all in one!" -From the Foreword by Martin Yan, author and host of Yan Can Cook "This is one of the most useful cookbooks you will ever own. There have been many regional cooking techniques that have been developed in the course of our culinary history. In each of our unique American regions, inspiring indigenous ingredients have been discovered. This book demonstrates a variety of elegant and delicious ways to implement sound principles of good cooking." -Allen Susser, chef-owner of Chef Allen's "It is wonderful to see American regional cuisine receiving the recognition it deserves. In the last twenty years, this cuisine has been steadily refined until it is legitimately a separate and exciting element in the culinary world. This collection by The Art Institutes highlights hundreds of specialty recipes that truly define the diversity of the different regions across America." -Mark Tarbell, chef-owner of Tarbell's

LC Classification NumberTX715.A50847 2001