American regional cooking a culinary journey by Patricia A. Heyman

Cover of: American regional cooking | Patricia A. Heyman

Published by Pearson Prentice Hall in Upper Saddle River, N.J .

Written in English

Read online

Subjects:

  • Cookery, American -- History,
  • Cookery, American

Edition Notes

Includes bibliographical references and index.

Book details

StatementPatricia A. Heyman ; recipes and wine pairings by Alan H. Roer.
ContributionsRoer, Alan H.
Classifications
LC ClassificationsTX715 .H5748 2009
The Physical Object
Paginationp. cm.
ID Numbers
Open LibraryOL21097165M
ISBN 100131708562
ISBN 109780131708563
LC Control Number2008022387

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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 ing over 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 Cited by: 2.

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 ing over master recipes, it examines the culture, products and cuisine of fifteen culinary regions—from New England to Format: On-line Supplement.

The 3rd Edition of American Regional Cuisine adopts a new focus on sustainability as it relates to the culinary industry, incorporating areas on green cuisine and sustainable food practices. Each traditional regional chapter is now complemented with one new contemporary menuand accompanying recipes for added diversity/5(35).

American Chinese cuisine. Euro-Asian cuisine. Italian-American cuisine. Native American cuisine. Cuisine of the Pennsylvania Dutch.

List of regional dishes of the United States. Fusion cuisines. New American cuisine. Christmas dishes. Western pattern diet. Cuisine of the United States. Cuisine of the Thirteen Colonies. Thanksgiving dinner.

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 unique in the marketplace, providing unparalleled value to culinary-arts students.

Loaded Cheese-Fry Bacon-Wrapped Hot Dogs. Lemon Chiffon Cake. 15 Indulgent Dishes for a Festive Fat Tuesday. Vegetarian Bean Salads Are Perfect for Summer. Corpse Reviver No. 2 Cocktail. Chocolate Bread Pudding. Top 20 Baked Chicken Recipes. 9 Fabulous Fall Desserts. Barbecue Ribs on a Charcoal Grill.

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Most historical or regional surveys of American cooking suffer from a rather academic approach. This book presents a personal selection of recipes which still manages to be representative and historical.

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Perhaps this narrower scope—looking to a group of professionals rather than attempting to articulate the country as a whole—makes this book’s portrait of American cooking successful.

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Put some pineapple and teriyaki on a patty, slap it between a bun, and bam, Hawaiian burger. “People thought we cooked with a lot of pineapple and ate a lot of spam,” recalls Alan Wong, one of the original Hawai‘i Regional Cuisine (HRC) chefs.

Nothing against the beloved meat or fruit, but those two items hardly.A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on.

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