Research Catalog

Title

American regional cuisine / the Art Institutes ; with photography by Cynthia Holling-Morris.

Publication

New York : Wiley, c2002.

Items in the Library & Off-site

Details

Additional Authors

Art Institutes.

Description

xvii, 542 p., [16] p. of plates : col. ill.; 24 cm.

Summary

• "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."--Jacket.

Alternative Title

Coast-to-coast celebration of the nation's culinary diversity, with 250 recipes

Subjects

• Livres de cuisine
• Cookbooks
• cookbooks
• Cooking, American

Genre/Form

• cookbooks.
• Cookbooks
• Livres de cuisine.

Note

• "A coast-to-coast celebration of the nation's culinary diversity--with 250 recipes."--Jacket.

Bibliography (note)

• Includes bibliographical references (p. [529]-530) and index.

Processing Action (note)

• committed to retain

Contents

The cuisine of New England -- The cuisine of the mid-Atlantic states -- The cuisine of the Deep South -- Floribbean cuisine -- Cajun and Creole cuisines -- The cuisine of the Central Plains -- Tex-Mex cuisine -- The cuisine of the Rocky Mountain states -- The cuisine of the American Southwest -- The cuisine of California and Hawaii -- The cuisine of the Pacific Northwest -- Basic recipes.

ISBN

0471405442 (cloth : alk. paper)

LCCN

^^2001026947

OCLC

• 47200620
• SCSB-12635243

Owning Institutions

Harvard Library