The International Culinary Schools at The Art Institutes,
. The Internation,
Michael F. Nenes
John Wiley & Sons
3e druk, 2015
9781118523964
American Regional Cuisine 3e
Specificaties
Gebonden, 496 blz.
|
Engels
John Wiley & Sons |
3e druk, 2015
ISBN13: 9781118523964
Rubricering
Levertijd ongeveer 15 werkdagen
Samenvatting
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.
Specificaties
ISBN13:9781118523964
Taal:Engels
Bindwijze:gebonden
Aantal pagina's:496
Uitgever:John Wiley & Sons
Druk:3
Inhoudsopgave
<p>Introduction v<br /><br />Acknowledgments viii<br /><br />The Cuisine of New England 2<br /><br />The Cuisine of the Mid–Atlantic 44<br /><br />The Cuisine of the South 86<br /><br />Floribbean Cuisine 132<br /><br />Louisiana s Cajun and Creole Cuisines 172<br /><br />The Cuisine of the Central Plains 214<br /><br />Texas and Tex–Mex Cuisine 252<br /><br />The Cuisine of the Southwest and the Rocky Mountain Region 304<br /><br />The Cuisine of California 348<br /><br />The Cuisine of the Pacific Northwest 386<br /><br />The Cuisine of Hawaii 430<br /><br />Basic Culinary Vocabulary 469<br /><br />Sustainability Key Terms 474<br /><br />References 481<br /><br />Index 482</p>