MOMENTAN AUSVERKAUFT
Über dieses Produkt
Product Identifiers
PublisherPrentice Hall PTR
ISBN-100131708562
ISBN-139780131708563
eBay Product ID (ePID)51710137
Product Key Features
Number of Pages448 Pages
Publication NameAmerican Regional Cooking
LanguageEnglish
Publication Year2008
SubjectRegional & Ethnic / General, Regional & Ethnic / American / General
TypeTextbook
AuthorPatricia A. Heyman
Subject AreaCooking
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight39.9 Oz
Item Length8.5 in
Item Width11.1 in
Additional Product Features
Intended AudienceCollege Audience
LCCN2008-022387
Dewey Edition22
IllustratedYes
Dewey Decimal641.5973
Table Of ContentTable of Contents: 1. History 2. New England Maine, Vermont, New Hampshire, Massachusetts, Connecticut, and Rhode Island 3. Middle Atlantic States New York, Pennsylvania, New Jersey, Delaware, and Maryland 4. Southern States Virginia, West Virginia, North Carolina, South Carolina, Kentucky, Tennessee, Georgia, Alabama, Mississippi, and Arkansas 5. Florida 6. Louisiana 7. Midwestern States Wisconsin, Michigan, Ohio, Indiana, Illinois, Minnesota, Iowa and Missouri 8. Plains States North Dakota, South Dakota, Nebraska, Kansas, and Oklahoma 9. Southwestern States Texas, New Mexico, and Arizona 10. Mountain States Montana, Wyoming, Colorado, Idaho, Utah, and Nevada 11. Pacific Northwest, Alaska, and Hawaii Washington, Oregon, Alaska, and Hawaii 12. California 13. The Melting Pot
SynopsisExamines America's regions and cooking styles providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. A companion to International Cooking: A Culinary Journey, it follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and entire regions. Over 200 tested recipes cover all segments of the menu, with many offering contemporary twists to traditional dishes. Wine pairings, accompanying photographs, and sidebars heighten the readers' understanding of each cuisine and make it an excellent reference during their own culinary journey. Emphasizes the history, evolution and development of America's regional cuisines. Over 200 tested recipes offer the opportunity to learn cooking techniques and methods from masters. Recipes cover all segments of the menu allowing students to prepare a buffet for each region including first course, soup, salad, several entrèes, vegetables, starch, bread, and desserts. Photographs accompany each recipe. Removes the fear of trying new recipes by categorizing all recipes into one of six methods of cooking: braise, bake/roast, grill/broil, boil/simmer/poach/steam, sautè, and /or deep-fry., Examines America's regions and cooking styles--providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. A companion to "International Cooking: A Culinary Journey, "it follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and entire regions. Over 200 tested recipes cover all segments of the menu, with many offering contemporary twists to traditional dishes. Wine pairings, accompanying photographs, and sidebars heighten the readers' understanding of each cuisine and make it an excellent reference during their own culinary journey. Emphasizes the history, evolution and development of America's regional cuisines. Over 200 tested recipes offer the opportunity to learn cooking techniques and methods from masters. Recipes cover all segments of the menu allowing students to prepare a buffet for each region including first course, soup, salad, several entrees, vegetables, starch, bread, and desserts. Photographs accompany each recipe. Removes the fear of trying new recipes by categorizing all recipes into one of six methods of cooking: braise, bake/roast, grill/broil, boil/simmer/poach/steam, saute, and /or deep-fry.
LC Classification NumberTX715.H5748 2009
