American Regional Cuisine

By Michael F. Nenes and The International Culinary Schools at The Art Institutes

Book Overview

Discusses the history, culture, and evolutiono f the different cuisines in each region of America Only book that is organized by region of the U.S. 250 total recipes from eleven regional culinary traditions One of the few books in this topic area that is appropriate for the culinary student Well-known chefs and restaurateurs introduce the cuisine of each region Establishes a cultural and historical context and describes the indigenous ingredients, unusual techniques, and special touches that give each style of cooking its unique signature

• Format: Hardcover
• Language: English
• ISBN: 0471790842
• ISBN13: 9780471790846
• Release Date: March 2006
• Publisher: Wiley
• Length: 576 Pages
• Weight: 2.79 lbs.
• Dimensions: 9.0" x 1.4" x 7.5"

Customer Reviews

Informative and Great Recipes!

I have made several recipes from this book and have not had the problems other reviewers had. The measurements for the recipes are in weight and volume and so far seem to be accurate. I find them all to be pretty straightforward. The methods discussed in this book give the reader a great base for making the dishes your own. If you don't like something in a recipe, change it. Cooking should be creative and artistic. Plating options displayed in the book are beautiful and give your "at home cooking" a "restaurant" look.

The Art Institute American Regional, the best reference tool

The Art Institute American Regional, the best reference tool. I own a copy and I recomend it to you.