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American regional cuisine

Author: Michael F Nenes; Art Institutes. International Culinary School.
Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]
Edition/Format:   Print book : English : Third editionView all editions and formats
Summary:
"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  Read more...
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Genre/Form: Cookbooks
Additional Physical Format: Online version:
Nenes, Michael F.
American regional cuisine.
Hoboken, New Jersey : John Wiley & Sons, Inc., 2015
(DLC) 2014049640
Document Type: Book
All Authors / Contributors: Michael F Nenes; Art Institutes. International Culinary School.
ISBN: 9781118523964 1118523962
OCLC Number: 898717516
Notes: "The International Culinary Schools at The Art Institutes."
Includes index.
Description: ix, 488 pages : illustrations ; 29 cm
Contents: The cuisine of New England --
The cuisine of the Mid-Atlantic --
The cuisine of the South --
Floribbean cuisine --
Louisiana's Cajun and Creole cuisines --
The cuisine of the Central Plains --
Texas and Tex-Mex cuisine --
The cuisine of the Southwest and the Rocky Mountain Region --
The cuisine of California --
The cuisine of the Pacific Northwest --
The cuisine of Hawaii --
Basic culinary vocabulary --
Sustainability key terms.
Responsibility: Michael F. Nenes, MBA, CEC, CCE ; photography by Ron Manville.
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Abstract:

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  Read more...

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