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American Regional Cuisine 2006 Hardcover

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Description

Title: American Regional Cuisine
Condition: Used
Author(s): The International Culinary Schools At The Art Institutes
Topic(s): Cooking, Regional & Ethnic, American, Beverages
Format: Hardcover

Year: 2006

Details: This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking-from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Edition features beautiful, informative maps of each region, a wealth of fascinating history, and more than forty-five color photographs showing cooking techniques and finished dishes. American Regional Cuisine, Second Edition is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking. It features savory recipes for 250 of the most popular and memorable dishes from eleven regional culinary traditions-including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisine of California and Hawaii. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.

ISBN: 9780471790846
LCC: TX

Additional information

Weight5.0 lbs
Dimensions18 × 14 × 3 in
Genre

Brand

Publication date

Authors

Vintage

No

ISBN

9780471790846

Topic

Regional

Book Title

American Regional Cuisine

Condition

Used – Good

Era

Year

Language

Narrative Type

Nonfiction

AgeGroup

Adults

Gender

unisex

Type

Material

Signed

No

Inscribed

No

ConditionGood