000 03410cam a2200397 i 4500
005 20211104180810.0
008 010619s2002 nyua b 001 0 eng d
010 _a 2001026947
011 _aBIB MATCHES WORLDCAT
020 _a0471405442
_qcloth (alk. paper)
020 _a9780471405443
_qcloth (alk. paper)
035 _a(ATU)b10218373
035 _a(DLC) 2001026947
035 _a(OCoLC)47200620
040 _aDLC
_beng
_erda
_dATU
043 _an-us---
050 0 0 _aTX715.
_bA50847 2001
082 0 _a641.5973
245 0 0 _aAmerican regional cuisine /
_cthe Art Institutes ; with photography by Cynthia Holling-Morris.
264 1 _aNew York :
_bWiley,
_c[2002]
264 4 _c©2002
300 _axvii, 542 pages, 16 unnumbered pages of plates :
_bcolour illustrations ;
_c24 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references (pages 529-530) and index.
505 0 0 _tIntroduction --
_tForeword --
_tNew England Cuisine --
_tMid-Atlantic Cuisine --
_tThe Cuisine of the Deep South --
_tFloribbean Cuisine --
_tCajun and Creole Cuisines --
_tThe Cuisine of the Central Plains --
_tTex-Mex Cuisine --
_tRocky Mountain Cuisine --
_tThe Cuisine of the American Southwest --
_tCalifornia and Hawaiian Cuisines --
_tThe Cuisine of the Pacific Northwest --
_tAppendix: The Basics.
520 1 _a"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.
588 _aMachine converted from AACR2 source record.
650 0 _aCooking, American
_9316043
710 2 _aArt Institutes
_9472261
907 _a.b10218373
_b03-10-17
_c27-10-15
998 _a(2)b
_a(2)c
_b06-04-16
_cm
_da
_feng
_gnyu
_h0
945 _a641.5973 AME
_g1
_iA257630B
_j0
_lcmain
_o-
_p$76.38
_q-
_r-
_s-
_t0
_u23
_v0
_w0
_x2
_y.i10533977
_z28-10-15
942 _cB
999 _c1111526
_d1111526