American Regional Cuisine, 2nd Edition

by The Art InstitutesSM

• ISBN13: 9780471682943
• ISBN10: 0471682942
• Edition: 2nd
• Format: Hardcover
• Copyright: 2006-03-01
• Publisher: Wiley

Summary

"What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one!" --From the Foreword by Chef Martin Yan, TV host of Yan Can Cook 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 a wealth of fascinating history about each region, and more than forty 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 over 250 savory and sweet recipes of the most popular and memorable dishes from eleven regional culinary traditions--including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisines 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. Everyone from professional chefs and culinary students to serious home cooks will find that the clear, easy-to-follow instructions leave nothing to chance when preparing these mouthwatering recipes.

Author Biography

The Art Institutes (srtinstitutes.edu), with 21 educational institutions located throughout North America, provide an important source of design, media art, fashion, and culinary arts professionals for over 40 years.
Since 1991, The Art Institutes system has offered culinary arts programs, with 21 locations currently offering programs in culinary arts.The culinary arts program at The Art Institutes features professional kitchen environments and, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day, beginning with tool usage, kitchen procedures, basic cooking, nutrition, and management courses.

Table of Contents

Foreword	v
Martin Yan
Acknowledgments	vii
Introduction	ix
The Cuisine of new England	1	(42)
The Cuisine of the mid-atlantic states	43	(48)
The Cuisine of the South	91	(46)
Horibbean Cuisine	137	(44)
Cajun and Creole Cuisine	181	(50)
The Cuisine of the Central Plains	231	(52)
Texas and Tex-mex Cuisine	283	(52)
The Cuisines of the southwest and the Rocky Mountain Region	335	(50)
The Cuisine of California	385	(48)
The Cuisine of the Pacific northwest	433	(42)
The Cuisine of Hawaii	475	(56)
Basic Recipes	531	(16)
Basic Culinary Vocabulary	547	(8)
References	555	(2)
Index	557