American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking.

Features:

• Features a wealth of fascinating history about each region, and more than forty color photographs showing cooking techniques and finished dishes
• Includes over 250 savory and sweet recipes of the most popular and memorable dishes from eleven regional culinary traditions
• Offers a range of complete meals for each culinary style

Contents

1. The Cuisine of New England
2. The Cuisine of the Mid-Atlantic States
3. The Cuisine of the South
4. Floribbean Cuisine
5. Cajun and Creole Cuisine
6. The Cuisine of the Central Plains
7. Texas and Tex-Mex Cuisine
8. The Cuisines of the Southwest and the Rocky Mountain Region
9. The Cuisine of California
10. The Cuisine of the Pacific Northwest
11. The Cuisine of Hawaii
12. Basic Recipes
13. Basic Culinary Vocabulary

Index

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