American Regional Cuisine:
New England clam chowder, New Orleans gumbo, Southern fried green tomatoes, texas barbecue...Each region of the United States has its own cuisine, with distinctive ingredients, techniques, and recipes. From north to south and from east to west, this volume explores this tremendous culinary diversity in a comprehensive cookbook and guide to the nation's cuisines. By placing each cuisine within its historical and cultural context, the book offers readers a deeper understanding of each cooking style and the qualities that make it unique.
Two hundred delicious recipes?twenty for each type of cuisine?are introduced by well-known chefs and restaurateurs. The recipes are drawn from every part of the menu, from appetizers to desserts, and detailed instructions ensure that nothing is left to chance in the kitchen. Perfect for anyone who wants to learn how to cook fluently in the language of the nation's regional cuisines, this book will bring new variety?and authenticity?to any cooking repertoire.
(Item #257067)
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