Discusses the history, culture, and evolutiono f the different cuisines in each region of America

Only book that is organized by region of the U.S.

250 total recipes from eleven regional culinary traditions

One of the few books in this topic area that is appropriate for the culinary student

Well-known chefs and restaurateurs introduce the cuisine of each region

Establishes a cultural and historical context and describes the indigenous ingredients, unusual techniques, and special touches that give each style of cooking its unique signature