American Regional Cuisines
Food Culture and Cooking
by Lou Sackett
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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.
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American Cookery, American Cooking, Cooking, american, Food habits, Cooking, History| Edition | Availability |
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American Regional Cuisines: Food Culture and Cooking
2012, Pearson Education, Inc.
Hardcover
in English
0131109367 9780131109360
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| September 25, 2020 | Edited by MARC Bot | import existing book |
| August 20, 2020 | Edited by ImportBot | import existing book |
| February 25, 2014 | Edited by Laura | Edited without comment. |
| February 25, 2014 | Edited by Laura | Edited without comment. |
| February 25, 2014 | Created by Laura | Added new book. |