American Regional Cuisines: Food Culture and Cooking
- Publish Date: 2011-09-01
- Binding: Hardcover
- Author: Lou Sackett;David Haynes
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 regionsâfrom New England to Hawaiiâand 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 authorsâ 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 todayâs culinary students.
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