American Regional Cooking: A Culinary Journey

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American Regional Cooking: A Culinary Journey

Format:  Hardcover,

430 pages

Publisher: Prentice Hall

Publish Date: Aug 2008

ISBN-13: 9780131708563

ISBN-10: 0131708562

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Book Information

The following content was provided by the publisher.
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 entrees, 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, saute, and /or deep-fry.

Specifications

Publisher: Prentice Hall
Publish Date: Aug 2008
ISBN-13: 9780131708563
ISBN-10: 0131708562
Format: Hardcover
Number of Pages: 430
Shipping Weight (in pounds): 2.46
Product in Inches (L x W x H): 8.75 x 11.25 x 1.0

Chapter outline

History
New EnglandMaine, Vermont, New Hampshire, Massachusetts, Connecticut, and Rhode Island
Middle Atlantic StatesNew York, Pennsylvania, New Jersey, Delaware, and Maryland
Southern StatesVirginia, West Virginia, North Carolina, South Carolina, Kentucky, Tennessee, Georgia, Alabama, Mississippi, and Arkansas
Florida
Louisiana
Midwestern StatesWisconsin, Michigan, Ohio, Indiana, Illinois, Minnesota, Iowa and Missouri
Plains StatesNorth Dakota, South Dakota, Nebraska, Kansas, and Oklahoma
Southwestern StatesTexas, New Mexico, and Arizona
Mountain StatesMontana, Wyoming, Colorado, Idaho, Utah, and Nevada
Pacific Northwest, Alaska, and HawaiiWashington, Oregon, Alaska, and Hawaii
California
The Melting Pot

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.

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