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ISBN-10 0135006058ISBN-13 9780135006054
ISBN-10 0-13-170856-2ISBN-13 978-0-13-170856-3
Author(s): Patricia A. Heyman
Publisher: Prentice Hall
Copyright year: © 2009 Pages: 448

For courses in American Regional Cooking or American Cuisine.

American Regional Cooking: A Culinary Journey examines America’s regions and cooking styles–providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. A companion text to International Cooking: A Culinary Journey, it follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and entire regions. Over 200 tested recipes cover all segments of the menu, with many offering contemporary twists to traditional dishes. Wine pairings, accompanying photographs, and sidebars heighten the students’ understanding of each cuisine and make it an excellent reference during their own culinary journey.