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

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.

Subjects

Other Editions

  • American Regional Cuisines: Food Culture and CookingHardcoverPearson Education, Inc.2012-01-01

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