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American Regional Cuisines
Lou SackettDavid Haynes
其他書名
Food Culture and Cooking
出版Pearson, 2012
主題Cooking / GeneralCooking / Regional & Ethnic / American / GeneralCooking / Regional & Ethnic / GeneralSocial Science / Customs & Traditions
ISBN01311093679780131109360
URLhttp://books.google.com.hk/books?id=M3wfAAAACAAJ&hl=&source=gbs_api
註釋For courses in American Regional Cooking or American Cuisine.

Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking. Featuring over 300 master recipes, it examines the culture, products and cuisine of fifteen culinary regions--from New England to Hawaii--and the micro-cuisines that exist within each region. Designed for the working chef, its recipes offer an ideal format based on how professionals actually cook in restaurants. The authors' foodservice and education backgrounds give the book the scholarly knowledge and the professional experience needed to make it an authentic reference that meets the demands of today's culinary students.