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.
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.
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."
Inhaltsangabe
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
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
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