American Regional Cooking

American Regional Cooking: A Culinary Journey examines America's regions and cooking styles-providing an understanding of not only flavor concepts, but how cuisines have developed and evolved. A companion text to International Cooking: A Culinary Journey, this textbook follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and regions.Key Features: Over 200 tested recipes cover all segments of a complete menu, offering traditional dishes and some recipes with contemporary twists on the traditional. Additional recipes contributed by chefs Todd English, Charlie Palmer, Kathy Cary, Mark Militello, Todd Slossberg, and Peter Merriman. List of web sites for more information about the regions, history, and recipes Wine pairings, accompanying photographs, and sidebars heighten students' understanding of each cuisine.Heyman, Patricia A. is the author of 'American Regional Cooking ', published 2008 under ISBN 9780131708563 and ISBN 0131708562.