American Regional Cooking: A Culinary Journey

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Hardcover, Prentice Hall, 2006, ISBN# 0131708562

About this item

Important Made in USA Origin Disclaimer: For certain items sold by Walmart on Walmart.com, the displayed country of origin information may not be accurate or consistent with manufacturer information. For updated, accurate country of origin data, it is recommended that you rely on product packaging or manufacturer information.

Hardcover, Prentice Hall, 2006, ISBN# 0131708562

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

Number of Pages: 430
Languages: English
Author: Roer, Alan H. ,  Heyman, Patricia A.
Publisher: Prentice Hall
Publication Date: August, 2008
ISBN-13: 9780131708563
ISBN-10: 0131708562
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