American Regional Cuisine

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

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0471405442
• ISBN13: 9780471405443
• Release Date: January 2002
• Publisher: John Wiley & Sons
• Length: 542 Pages
• Weight: 2.65 lbs.
• Dimensions: 1.3" x 7.5" x 9.5"

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.