American Regional Cuisines: Food Culture and Cooking
by Lou Sackett and David Haynes
Prentice Hall | September 2011 | ISBN-10: 0131109367 | PDF | 876 pages | 105 mb
http://www.amazon.com/American-Regional-Cuisines-Culture-Cooking/dp/0131109367
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.
CONTENTS
CHAPTER ONE - KEYS TO UNDERSTANDING REGIONAL CUISINES 2
CHAPTER TWO - THE PLANTATION SOUTH 24
CHAPTER THREE - NEW ENGLAND 84
CHAPTER FOUR - THE MID-ATLANTIC 146
CHAPTER FIVE - THE CHESAPEAKE BAY SHORE 192
CHAPTER SIX - LOUISIANA 234
CHAPTER SEVEN - THE MEXICAN BORDER 300
CHAPTER EIGHT - THE APPALACHIAN SOUTH 358
CHAPTER NINE - THE CENTRAL FARMLANDS AND CITIES 404
CHAPTER TEN - THE WESTERN AND CENTRAL RANCHLANDS 458
CHAPTER ELEVEN - THE ROCKY MOUNTAINS AND GREAT BASIN 504
CHAPTER TWELVE - ANGLO-ASIAN CALIFORNIA 538
CHAPTER THIRTEEN - THE PACIFIC NORTHWEST 600
CHAPTER FOURTEEN - HAWAI’I 646
CHAPTER FIFTEEN - SOUTH FLORIDA AND PUERTO RICO 718
CHAPTER SIXTEEN - NEW YORK CITY 786
CHAPTER SEVENTEEN - AMERICA’S NATIONAL CUISINE
GLOSSARY 849
RECIPE INDEX 857
SUBJECT INDEX 877
