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American Regional Cuisine

American Regional Cuisine PDF

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Author: The International Culinary Schools at The Art Institutes
Publisher: Wiley
ISBN: 9781118523964
Size: 78.62 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 496
View: 6016

Book Description: 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.


American Regional Cuisine

American Regional Cuisine PDF

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Author: Art Institutes
Publisher:
ISBN: 9780471694229
Size: 31.77 MB
Format: PDF
Category :
Languages : en
Pages : 542
View: 2156

Book Description: 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, American Regional Cuisine 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. From the blue cornmeal and jalapeno peppers of the southwest to the zesty spices of Cajun cooking, it covers the indigenous ingredients whose flavor and character do so much to give dishes their special regional "accent." Two hundred delicious recipes-twenty for each type of cuisine-are introduced by well-known chefs and restaurateurs, including Bert Cutino (owner of The Sardine Factory, Monterey, California), Michael Foley (owner of Printer's Row, Chicago), and Allen Susser (owner and executive chef of Chef Allen's, Miami). 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.


American Regional Cuisine Third Edition Wiley E Text Reg Card

American Regional Cuisine  Third Edition Wiley E Text Reg Card PDF

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Author: The International The International Culinary Schools at The Art Institutes
Publisher:
ISBN: 9781118802847
Size: 38.35 MB
Format: PDF
Category :
Languages : en
Pages :
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Book Description: 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.


American Regional Cuisines

American Regional Cuisines PDF

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Author: Lou Sackett
Publisher: Prentice Hall
ISBN: 9780131109360
Size: 59.29 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 885
View: 4001

Book Description: 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 regions–from New England to Hawaii–and 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 authors' 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 today's culinary students.


American Regional Cuisine

American Regional Cuisine PDF

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Author: Melissa Jeffries
Publisher:
ISBN: 9781388130220
Size: 68.13 MB
Format: PDF, Mobi
Category :
Languages : en
Pages :
View: 3485

Book Description: This is a cookbook based on personal recipes by Chef Norman Hart.


I Hear America Cooking

I Hear America Cooking PDF

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Author: Betty Fussell
Publisher: Penguin Group USA
ISBN: 9780140263329
Size: 34.38 MB
Format: PDF, ePub, Mobi
Category : Cooking
Languages : en
Pages : 516
View: 4549

Book Description: Focuses on six culinary frontiers from Alaska to Florida, with recipes and lore that represent each area's history, population, and ecology, from breakfasts to opulent dinnertime desserts


American Regional Cuisine 3e Epub Student Package

American Regional Cuisine 3E EPUB Student Package PDF

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Author: The International Culinary Schools at The Art Institutes
Publisher: Wiley
ISBN: 9781119093145
Size: 23.73 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : en
Pages :
View: 3826

Book Description: This package includes a copy of ISBN 9781118523964 and a registration code for the WileyPLUS Learning Space course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. For customer technical support, please visit http: //www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. 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.


American Regional Cooking

American Regional Cooking PDF

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Author: Patricia A. Heyman
Publisher:
ISBN: 9780131708563
Size: 45.76 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 430
View: 2427

Book Description: 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 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 readers' understanding of each cuisine and make it an excellent reference during their own culinary journey. Emphasizes the history, evolution and development of America's regional cuisines. Over 200 tested recipes offer the opportunity to learn cooking techniques and methods from masters. Recipes cover all segments of the menu allowing students to prepare a buffet for each region including first course, soup, salad, several entrées, vegetables, starch, bread, and desserts. Photographs accompany each recipe. Removes the fear of trying new recipes by categorizing all recipes into one of six methods of cooking: braise, bake/roast, grill/broil, boil/simmer/poach/steam, sauté, and /or deep-fry.


Hawai I Regional Cuisine

Hawai   i Regional Cuisine PDF

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Author: Samuel Hideo Yamashita
Publisher: University of Hawaii Press
ISBN: 0824879511
Size: 52.88 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 200
View: 4672

Book Description: Samuel H. Yamashita’s Hawai‘i Regional Cuisine: The Food Movement That Changed the Way Hawai‘i Eats is the first in-depth study on the origins, philosophy, development, and legacy of Hawai‘i Regional Cuisine (HRC). The book is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. Yamashita follows the history of this important regional movement from its origins in 1991 through the following decades, offering a boldly original analysis of its cuisine and impact on the islands. The founding group of twelve chefs—Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchi—grandly announced in August 1991 the establishment of what they called Hawai‘i Regional Cuisine. At the time, they had no idea how dramatically they would change the food scene in the islands. While they each had their own style, their common commitment to using fresh, locally sourced ingredients of the highest quality at their restaurants quickly attracted the interest of journalists writing for national newspapers and magazines. The final chapters close with a discussion of the leading chefs of the next generation and an assessment of HRC's impact on farming, fishing, ranching, aquaculture, and culinary education in the islands. Hawai‘i Regional Cuisine will satisfy those who are passionate about food and intrigued by changes in local foodways.


Food In Time And Place

Food in Time and Place PDF

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Author: Paul Freedman
Publisher: University of California Press
ISBN: 0520283589
Size: 70.62 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 424
View: 7728

Book Description: Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.


Franz Sisch Kochen

Franz  sisch kochen PDF

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Author: Julia Child
Publisher:
ISBN: 9783906807010
Size: 32.92 MB
Format: PDF, Mobi
Category :
Languages : en
Pages : 653
View: 5018

Book Description:


It S All American Food

It s All American Food PDF

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Author: David Rosengarten
Publisher: Hachette UK
ISBN: 0316068918
Size: 80.63 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 300
View: 5285

Book Description: This volume features the best recipes for more than 400 new American classics.