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American Regional Cuisines Food Culture and Cooking,9780131109360
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American Regional Cuisines Food Culture and Cooking

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Pub. Date:
Prentice Hall
List Price: $124.60

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This is the 1st edition with a publication date of 9/1/2011.
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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#x13;from New England to Hawaii#x13;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#x19; 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#x19;s culinary students.

Table of Contents

Keys to Understanding American Regional Cuisines
Defining and Exploring Americarsquo;s Regional Cuisines
The Haynes Five Factors in the Development of a Regional Cuisine
The Restaurant Recipe Format
The Plantation South
Central Virginia, Eastern and Central North Carolina, Eastern and Central South Carolina, Eastern and Central Georgia, Alabama, Mississippi, Central and Western Tennessee, Central and Western Kentucky, Northern and Central Florida
The Food Culture of the Plantation South
The Carolina Lowcountry and Soul Food Micro-Cuisines
Recipes and Ingredients of the Plantation South
New England
Maine, Vermont, Massachusetts, Rhode Island, New Hampshire, Connecticut, and Upstate New York
The Food Culture of New England
The New England Acadian Micro-Cuisine
Recipes and Ingredients of New England
The Chesapeake Bay Shore
The bay shores of Maryland and Virginia, and Western Delaware
The Food Culture of the Chesapeake Bay Shore
Recipes and Ingredients of the Chesapeake Bay Shore
The Mid-Atlantic
Central and Southern New York State, Pennsylvania, New Jersey, Northern and Eastern Delaware, Central Maryland, and Washington, D.C
The Food Culture of the Mid-Atlantic
The Pennsylvania Dutch Micro-Cuisine
Recipes and Ingredients of the Mid-Atlantic
Louisiana, the Mississippi and Alabama Gulf coasts, and extreme East Texas
The Food Culture of Louisiana
Recipes and Ingredients of Louisiana
The Mexican Border
Southwest Texas, New Mexico, Arizona, Southern Utah, Southern Colorado, and Hispanic California
The Food Culture of the Mexican Border
The Southwestern Native American Micro-Cuisines
Recipes and Ingredients of the Mexican Border
The Appalachain South
West Virginia, Eastern Kentucky, Eastern Tennessee, Western North Carolina, Western Virginia, and Northern Georgia
The Food Culture of the Appalachian South
Recipes and Ingredients of the Appalachian South
The Central Farmlands and Cities
Ohio, Michigan, Indiana, Illinois, Wisconsin, Minnesota, Iowa, Missouri, Arkansas, North Dakota, South Dakota, Nebraska, Oklahoma, and Kansas
The Food Culture of the Central Farmlands and Cities
The German-American, Polish-American, and Scandinavian-American Micro Cuisines
Recipes and Ingredients of the Central Farmlands and Cities
The Western and Central Ranchlands
Northern Texas, Oklahoma, Kansas, Nebraska, South Dakota, North Dakota, Montana, Eastern Wyoming, and Eastern Colorado
The Food Culture of the Western and Central Ranchlands
Recipes and Ingredients of the Western and Central Ranchlands
Anglo-Asian California
The non-Hispanic cuisines of California
The Food Culture of Anglo-Asian Californ
Table of Contents provided by Publisher. All Rights Reserved.

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