American regional cuisines : food culture and cooking

Lou Sackett, David Haynes

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.

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[目次]

  • Preface Advice to Students About the Authors CHAPTER ONE KEYS TO UNDERSTANDING REGIONAL CUISINES CHAPTER TWO THE PLANTATION SOUTH CHAPTER THREE NEW ENGLAND CHAPTER FOUR THE MID-ATLANTIC CHAPTER FIVE THE CHESAPEAKE BAY SHORE CHAPTER SIX LOUISIANA CHAPTER SEVEN THE MEXICAN BORDER CHAPTER EIGHT THE APPALACHIAN SOUTH CHAPTER NINE THE CENTRAL FARMLANDS AND CITIES CHAPTER TEN THE WESTERN AND CENTRAL RANCHLANDS CHAPTER ELEVEN THE ROCKY MOUNTAINS AND GREAT BASIN CHAPTER TWELVE ANGLO-ASIAN CALIFORNIA CHAPTER THIRTEEN THE PACIFIC NORTHWEST CHAPTER FOURTEEN HAWAI'I CHAPTER FIFTEEN SOUTH FLORIDA AND PUERTO RICO CHAPTER SIXTEEN NEW YORK CITY CHAPTER SEVENTEEN AMERICA'S NATIONAL CUISINE GLOSSARY RECIPE INDEX SUBJECT INDEX

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この本の情報

書名 American regional cuisines : food culture and cooking
著作者等 Haynes David
Sackett Lou
出版元 Pearson
刊行年月 c2012
ページ数 xxvi, 885 p.
大きさ 29 cm
ISBN 9780131109360
NCID BB07017760
※クリックでCiNii Booksを表示
言語 英語
出版国 アメリカ合衆国
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