American Regional Cuisine

by Michael F. Nenes and The International Culinary Schools at The Art Institutes

Book Overview

"What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one " --From the Foreword by Chef Martin Yan, TV host of Yan Can Cook This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American...

• Format: Hardcover
• Language: English
• ISBN: 0471682942
• ISBN13: 9780471682943
• Release Date: March 2006
• Publisher: John Wiley & Sons
• Length: 564 Pages
• Weight: 2.62 lbs.
• Dimensions: 1.4" x 7.5" x 9.4"

Customer Reviews

Informative and Great Recipes!

I have made several recipes from this book and have not had the problems other reviewers had. The measurements for the recipes are in weight and volume and so far seem to be accurate. I find them all to be pretty straightforward. The methods discussed in this book give the reader a great base for making the dishes your own. If you don't like something in a recipe, change it. Cooking should be creative and artistic. Plating options displayed in the book are beautiful and give your "at home cooking" a "restaurant" look.

The Art Institute American Regional, the best reference tool

The Art Institute American Regional, the best reference tool. I own a copy and I recomend it to you.