American Regional Cuisines – Food Culture and Cooking

American Regional Cuisines: Food Culture and Cooking by Lou Sackett and David HaynesPrentice Hall | September 2011 | ISBN-10: 0131109367 | PDF |m105 mbFilled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking . Featuring over 300 master recipes, it examines the culture, products and cuisine of fifteen culinary regions–from New England to Hawaii–and the micro-cuisines that exist within each region. Designed for the working chef, its recipes offer an ideal format based on how professionals actually cook in restaurants. The authors’ foodservice and education backgrounds give the book the scholarly knowledge and the professional experience needed to make it an authentic reference that meets the demands of today’s culinary students.CONTENTSCHAPTER ONE – KEYS TO UNDERSTANDING REGIONAL CUISINES 2CHAPTER TWO – THE PLANTATION SOUTH 24CHAPTER THREE – NEW ENGLAND 84CHAPTER FOUR – THE MID-ATLANTIC 146CHAPTER FIVE – THE CHESAPEAKE BAY SHORE 192CHAPTER SIX – LOUISIANA 234CHAPTER SEVEN – THE MEXICAN BORDER 300CHAPTER EIGHT – THE APPALACHIAN SOUTH 358CHAPTER NINE – THE CENTRAL FARMLANDS AND CITIES 404CHAPTER TEN – THE WESTERN AND CENTRAL RANCHLANDS 458CHAPTER ELEVEN – THE ROCKY MOUNTAINS AND GREAT BASIN 504CHAPTER TWELVE – ANGLO-ASIAN CALIFORNIA 538CHAPTER THIRTEEN – THE PACIFIC NORTHWEST 600CHAPTER FOURTEEN – HAWAI’I 646CHAPTER FIFTEEN – SOUTH FLORIDA AND PUERTO RICO 718CHAPTER SIXTEEN – NEW YORK CITY 786CHAPTER SEVENTEEN – AMERICA’S NATIONAL CUISINEGLOSSARY 849RECIPE INDEX 857SUBJECT INDEX 877