American regional cuisine / Michael F. Nenes, MBA, CEC, CCE ; photography by Ron Manville.

By: Nenes, Michael F [author.]
Contributor(s): Art Institutes. International Culinary School
Language: English Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Copyright date: c2016Edition: Third editionDescription: ix, 488 pages : illustrations ; 29 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781118523964 (hardback : acidfree paper)Subject(s): Cooking, American | COOKING / Methods / GeneralGenre/Form: Cookbooks.DDC classification: 641.5973 LOC classification: TX715 | .N445 2015Other classification: CKB023000 Online resources: Cover image
Contents:
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
Summary: "In its Third Edition, American Regional Cuisine combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. It features sweet and savory recipes of the most popular and memorable dishes from eleven regional culinary traditions. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style. Its menu-driven approach is unique, and new to this edition will be more information on fair and festival food, and a new more contemporary menu included in each chapter. The 3rd Edition of American Regional Cuisine adopts a new focus on sustainability as it relates to the culinary industry, incorporating areas on green cuisine and sustainable food practices. Each traditional regional chapter is now complemented with one new contemporary menuand accompanying recipes for added diversity. Menu coverage also includes new information on how the menus were developed and why any special ingredients were used in their development"-- Provided by publisher.
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COLLEGE LIBRARY
SUBJECT REFERENCE 		641.5973 N349 2016 (Browse shelf) Available CITU-CL-47568
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"The International Culinary Schools at The Art Institutes."

Includes index.

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

"In its Third Edition, American Regional Cuisine combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. It features sweet and savory recipes of the most popular and memorable dishes from eleven regional culinary traditions. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style. Its menu-driven approach is unique, and new to this edition will be more information on fair and festival food, and a new more contemporary menu included in each chapter. The 3rd Edition of American Regional Cuisine adopts a new focus on sustainability as it relates to the culinary industry, incorporating areas on green cuisine and sustainable food practices. Each traditional regional chapter is now complemented with one new contemporary menuand accompanying recipes for added diversity. Menu coverage also includes new information on how the menus were developed and why any special ingredients were used in their development"-- Provided by publisher.

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