American regional cuisines : food culture and cooking

著者

    • Sackett, Lou
    • Haynes, David

書誌事項

American regional cuisines : food culture and cooking

Lou Sackett, David Haynes

Pearson, c2012

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注記

Includes indexes

内容説明・目次

内容説明

Filled 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. KEY TOPICS: Identifies fifteen distinct American culinary regionsand the five factors that contribute to the development of a regional cuisine. Uses historical, sociological, and scientific criteria to differentiate between fifteen American culinary regions. Presents a more contemporary view of the American culinary regions that exist and moves beyond the five or six geopolitical boundaries that are referenced in many competing books. Explores various micro-cuisinesfound throughout the United States. Discusses the concept of micro-cuisines and provides examples such as the micro-cuisines of the Carolina Lowcountry, the Pennsylvania Dutch, the Southwestern Native Americans and more! Offers a restaurant recipe format designed specifically for the professional chef. Emphasizes a prep, hold, and turnout format that reflects the process of a la carte restaurant operations. Contains over 300 master recipes complete with color photographs. Offers a collection of authentic dishes that feature both the subsidiary and master/turn-out recipes. Leads readers through the preparation steps in a logical manner, including potential problems or pitfalls, and the presentation of the finished dish. Provides a comprehensive ingredients listfor each recipe chapter. Identifies the products that are indigenous to that area or region. Shows readers how and why certain cooking techniques and dishes have evolved in certain locations. Designed for the working chef.

目次

Preface Advice to Students About the Authors CHAPTER ONE KEYS TO UNDERSTANDING REGIONAL CUISINES CHAPTER TWO THE PLANTATION SOUTH CHAPTER THREE NEW ENGLAND CHAPTER FOUR THE MID-ATLANTIC CHAPTER FIVE THE CHESAPEAKE BAY SHORE CHAPTER SIX LOUISIANA CHAPTER SEVEN THE MEXICAN BORDER CHAPTER EIGHT THE APPALACHIAN SOUTH CHAPTER NINE THE CENTRAL FARMLANDS AND CITIES CHAPTER TEN THE WESTERN AND CENTRAL RANCHLANDS CHAPTER ELEVEN THE ROCKY MOUNTAINS AND GREAT BASIN CHAPTER TWELVE ANGLO-ASIAN CALIFORNIA CHAPTER THIRTEEN THE PACIFIC NORTHWEST CHAPTER FOURTEEN HAWAI'I CHAPTER FIFTEEN SOUTH FLORIDA AND PUERTO RICO CHAPTER SIXTEEN NEW YORK CITY CHAPTER SEVENTEEN AMERICA'S NATIONAL CUISINE GLOSSARY RECIPE INDEX SUBJECT INDEX

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