TY  - BOOK
ED  - Art Institutes
TI  - American regional cuisine
SN  - 0471405442
AV  - TX715. A50847 2001
U1  - 641.5973 
PY  - 2002///]
CY  - New York
PB  - Wiley
KW  - Cooking, American
N1  - Includes bibliographical references (pages 529-530) and index; Introduction --; Foreword --; New England Cuisine --; Mid-Atlantic Cuisine --; The Cuisine of the Deep South --; Floribbean Cuisine --; Cajun and Creole Cuisines --; The Cuisine of the Central Plains --; Tex-Mex Cuisine --; Rocky Mountain Cuisine --; The Cuisine of the American Southwest --; California and Hawaiian Cuisines --; The Cuisine of the Pacific Northwest --; Appendix: The Basics
N2  - "The culinary heritage of the United States is as rich and multifaceted as the nation itself. American Regional Cuisine celebrates everything that is different, distinctive, and delicious in the diverse traditions of American cooking - from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino." "This cookbook and guide to the finest in regional American cooking features recipes for 250 of the most popular and memorable dishes from eleven regional culinary traditions, including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisine of California and Hawaii. Grouped by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style." "The book establishes a cultural and historical context and describes the indigenous ingredients, unusual techniques, and special touches that give each style of cooking its unique signature. Well-known chefs and restaurateurs introduce the cuisine of each region, from Michael Foley (owner of Printer's Row restaurant in Chicago) and Allen Susser (owner and executive chef of Chef Allen's in Miami) to Bert Cutino (owner of the Sardine Factory in Monterey, California)." "Detailed, easy-to-follow instructions ensure that nothing is left to chance when it comes to preparing mouthwatering soups, tempting appetizers, and elegant entrees from every American culinary tradition. And more than 70 color and black-and-white photographs demonstrate cooking techniques and reveal the beauty of finished dishes."--BOOK JACKET
ER  -