American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.
Auflage
Sprache
Verlagsort
Zielgruppe
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 289 mm
Breite: 225 mm
Dicke: 27 mm
Gewicht
ISBN-13
978-1-118-52396-4 (9781118523964)
Schweitzer Klassifikation
The Art Institutes are located nationwide, providing an important source of design, media arts, fashion, and culinary professionals for over 35 years, with more than 125,000 graduates. Since 1991, The Art Institutes system has offered Culinary Arts programs, with 19 locations currently offering programs in culinary arts and several offering culinary arts management. The Culinary Arts program at The Art Institutes features professional kitchen environments and, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day beginning with tool usage, kitchen procedures, basic cooking, nutrition, and management courses. In addition, The Art Institutes California - Los Angeles campus was recently featured on the Food Network's reality series, "Cooking School Stories."
Introduction v
Acknowledgments viii
The Cuisine of New England 2
The Cuisine of the Mid-Atlantic 44
The Cuisine of the South 86
Floribbean Cuisine 132
Louisiana's Cajun and Creole Cuisines 172
The Cuisine of the Central Plains 214
Texas and Tex-Mex Cuisine 252
The Cuisine of the Southwest and the Rocky Mountain Region 304
The Cuisine of California 348
The Cuisine of the Pacific Northwest 386
The Cuisine of Hawaii 430
Basic Culinary Vocabulary 469
Sustainability Key Terms 474
References 481
Index 482
