American Regional Cuisine
The International Culinary Schools at The Art Institutes
(Sprache: Englisch)
American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.
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American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.
Klappentext zu „American Regional Cuisine “
American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.
Inhaltsverzeichnis zu „American Regional Cuisine “
Introduction vAcknowledgments viii
The Cuisine of New England 2
The Cuisine of the Mid-Atlantic 44
The Cuisine of the South 86
Floribbean Cuisine 132
Louisiana's Cajun and Creole Cuisines 172
The Cuisine of the Central Plains 214
Texas and Tex-Mex Cuisine 252
The Cuisine of the Southwest and the Rocky Mountain Region 304
The Cuisine of California 348
The Cuisine of the Pacific Northwest 386
The Cuisine of Hawaii 430
Basic Culinary Vocabulary 469
Sustainability Key Terms 474
References 481
Index 482
Bibliographische Angaben
- Autoren: The International Culinary Schools at The Art Institutes , Michael F. Nenes
- 2015, 3. Aufl., 496 Seiten, Maße: 22,9 x 28,4 cm, Gebunden, Englisch
- Verlag: Wiley & Sons
- ISBN-10: 1118523962
- ISBN-13: 9781118523964
- Erscheinungsdatum: 23.03.2015
Sprache:
Englisch
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