American Regional Cooking
Published on 24. November 2006
Book
Hardback
512 pages
978-0-7548-1687-4 (ISBN)
Description
Celebrate the exciting diversity of America's great culinary heritage in over 400 recipes. This work includes all-time favourites like Chocolate Brownies and Golden Fried Chicken and all the breads, muffins, cakes, cookies and pies you've ever dreamed of are waiting to be cooked and sampled. It covers everything you need for star-spangled celebrations, including Yankee Pot Roast and Apple Pie for a traditional family holiday. America has one of the most diverse culinary traditions of anywhere in the world. Anyone who thinks that American food starts and finishes with fast-food burgers and Southern-fried Chicken is missing out on the rich variety available. Inside this book, you will find an exciting range of tastes to tempt you, from the luxurious seafood specialities of the East Coast through to the deeply-satisfying food of the prairies, to the lighter Pacific-Rim-influenced cooking of California. If, however, your idea of heaven is the best-ever home made burger or authentic golden fried chicken, then this book is still the cookbook for you.
Every recipe is presented in an easy-to-follow step-by-step format with an accompanying picture so you can see just how gorgeous your own finished dish will be. To help you further, useful cooking techniques such as how to truss poultry and how to make a souffle are fully explained.
Every recipe is presented in an easy-to-follow step-by-step format with an accompanying picture so you can see just how gorgeous your own finished dish will be. To help you further, useful cooking techniques such as how to truss poultry and how to make a souffle are fully explained.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Anness Publishing
Illustrations
over 1500 colour photographs
Dimensions
Height: 220 mm
Width: 168 mm
ISBN-13
978-0-7548-1687-4 (9780754816874)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Carole Clements is a very experienced and highly regarded author, food expert, cooking editor and recipe and home-economy consultant. She lived in France for seven years, working in the food profession and was awarded the Grande Diplome Culinaire from Ecole de Cuisine La Varenne in Paris. She also studied with and assisted Simone Beck and Roger Verge in their French cooking schools. She has translated and adapted for the home kitchen the recipes of several Michelin-starred chefs and has written numerous cookery books. Laura Washburn grew up in Los Angeles. She left California ro attend the American University in Paris, where she received a BA. She also earned a diploma from the Ecole de Cuisine La Varenne. She is the editor of The Great American Baking Book and the co-author of Best of America. Patricia Lousada was born in New York and grew up in Westchester county. Her italian-born mother instilled an early appreciation for good food, and when Patricia lived in Paris for two years, she studied at the Cordon Bleu Cooking School. Patricia is author of Cooking with Herbs, The Great American Baking Book and The Chocolate Cookbook.