American Regional Cuisine
Seiten
2006
|
2nd Edition
John Wiley & Sons Inc (Verlag)
978-0-471-79084-6 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-471-79084-6 (ISBN)
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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
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
| Erscheint lt. Verlag | 11.4.2006 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 191 x 238 mm |
| Gewicht | 1156 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-471-79084-2 / 0471790842 |
| ISBN-13 | 978-0-471-79084-6 / 9780471790846 |
| Zustand | Neuware |
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