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American Regional Cuisine (3rd Ed.)

Langue : Anglais

Auteur :

Couverture de l’ouvrage 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.

Introduction v

Acknowledgments 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

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