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Description
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This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking—from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Edition features beautiful, informative maps of each region, a wealth of fascinating history, and more than forty-five color photographs showing cooking techniques and finished dishes.
American Regional Cuisine, Second Edition is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking. It features savory recipes for 250 of the most popular and memorable dishes from eleven regional culinary traditions—including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisine of California and Hawaii. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.
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