American Regional Cuisines: Food Culture and Cooking - Hardcover

Sackett, Lou; Haynes, David

Hardcover

ISBN 10: 0131109367 ISBN 13: 9780131109360

Publisher: Pearson, 2012

Synopsis

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.

About this title

Synopsis:

For courses in American Regional Cooking or American Cuisine. Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cooking for the Professional Chef. 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.

About this edition

• Publisher: Pearson
• Publication date: 2012
• ISBN 10: 0131109367
• ISBN 13: 9780131109360
• Binding: Hardcover
• Edition number: 1
• Number of pages: 912