American Regional Cuisines: Food Culture and Cooking

by Sackett, Lou; Haynes, David

• ISBN13: 9780131109360
• ISBN10: 0131109367
• Edition: 1st
• Format: Hardcover
• Copyright: 2011-09-01
• Publisher: Pearson

Summary

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

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

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