Around the table and around the stove America's history, folklore and heritage have been passed from generation to generation in recipes. These recipes represent a diverse culinary tradition that you can explore in this manual. From the New England shores to the Southwest deserts, from the bayous of the South to the Northwest mountains, and from the Midwest plains to the rich Californian valleys, the volume takes the reader on a culinary tour of America. Over 200 regional recipes are presented in an easy-to-follow step-by-step format, so you can sample the food from America in your own kitchen. Learn the secrets and skills of preparing authentic Maryland crab cakes, Boston brown bread, Californian salad or Chicago pizza.
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Höhe: 297 mm
Breite: 229 mm
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ISBN-13
978-1-84215-581-3 (9781842155813)
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Schweitzer Klassifikation
Carla Capalbo grew in New York City where she began her career as a food editor. The author and photographic stylist of a number of cookbooks, she has also contributed to various magazine supplements of The New York Times, such as Entertaining, Good Health, and The World of New York. Laura Washburn grew up in Los Angeles. She attended the American University in Paris and also earned a diploma from the Ecole de Cuisine La Varenne. Laura began her journalistic career with the Associated Press and the International Herald Tribune.
