American Regional Cuisines
Food Culture and Cooking
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Author
Contributions
- Lou Sackett - Author
- David Haynes - Author
Publication
2012 - Pearson Education, Inc., Upper Saddle River, NJ
Language
English
Word Count
221,250 words, Guess
Page Count
885 pages
Physical Format
Hardcover
Identifiers
- Internet Archiveamericanregional0000sack
- ISBN-139780131109360
- ISBN-100131109367
- Library of Congress Control Number2011016148
- OCLC Control Number728102108
and 2 more
- Better World Books9780131109360
- Open LibraryOL25438434M
Classifications
- DDC394.1/20973
- LCCTX715 .S1325 2012
- LCCTX715
Description
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 Editions
- American Regional Cuisines: Food Culture and Cooking
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