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American Regional Cuisine, by The International Culinary Schools at The Art Institutes
Free PDF American Regional Cuisine, by The International Culinary Schools at The Art Institutes
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New England clam chowder . . . New Orleans gumbo . . . Southern fried green tomatoes . . . Texas barbecue . . . Each region of the United States has its own cuisine, with distinctive ingredients, techniques, and recipes. From north to south and from east to west, American Regional Cuisine explores this tremendous culinary diversity in a comprehensive cookbook and guide to the nation's cuisines. By placing each cuisine within its historical and cultural context, the book offers readers a deeper understanding of each cooking style and the qualities that make it unique. From the blue cornmeal and jalapeno peppers of the southwest to the zesty spices of Cajun cooking, it covers the indigenous ingredients whose flavor and character do so much to give dishes their special regional "accent."
Two hundred delicious recipes-twenty for each type of cuisine-are introduced by well-known chefs and restaurateurs, including Bert Cutino (owner of The Sardine Factory, Monterey, California), Michael Foley (owner of Printer's Row, Chicago), and Allen Susser (owner and executive chef of Chef Allen's, Miami). The recipes are drawn from every part of the menu, from appetizers to desserts, and detailed instructions ensure that nothing is left to chance in the kitchen. Perfect for anyone who wants to learn how to cook "fluently" in the language of the nation's regional cuisines, this book will bring new variety-and authenticity-to any cooking repertoire.
- Sales Rank: #3265344 in Books
- Published on: 2002-01-08
- Original language: English
- Number of items: 1
- Dimensions: 9.53" h x 1.25" w x 7.74" l, .0 pounds
- Binding: Hardcover
- 544 pages
Review
"...diverse collection of recipes..." (Internet Wire, 2 October 2002)
From the Inside Flap
American Regional Cuisine
The culinary heritage of the United States is as rich and multifaceted as the nation itself. American Regional Cuisine celebrates everything that is different, distinctive, and delicious in the diverse traditions of American cooking--from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino.
This unique cookbook and guide to the finest in regional American cooking features recipes for 250 of the most popular and memorable dishes from eleven regional culinary traditions, including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisine of California and Hawaii. Grouped by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.
The book establishes a cultural and historical context and describes the indigenous ingredients, unusual techniques, and special touches that give each style of cooking its unique signature. Well-known chefs and restaurateurs introduce the cuisine of each region, from Michael Foley (owner of Printer's Row restaurant in Chicago) and Allen Susser (owner and executive chef of Chef Allen's in Miami) to Bert Cutino (owner of the Sardine Factory in Monterey, California).
Detailed, easy-to-follow instructions ensure that nothing is left to chance when it comes to preparing mouthwatering soups, tempting appetizers, and elegant entrées from every American culinary tradition. And more than 70 color and black-and-white photographs demonstrate cooking techniques and reveal the beauty of finished dishes.
American Regional Cuisine is a vibrant and inspiring resource for anyone who would like to capture the incredible variety and originality of American cooking in all of its authentic glory-from professional chefs and culinary students to serious home cooks.
From the Back Cover
Praise for American Regional Cuisine
"Travel among these pages-enjoy! What follows is insight into and details of what makes each American culinary region unique. It's a history, anthropology, and cooking class all in one!"
-From the Foreword by Martin Yan, author and host of Yan Can Cook
"This is one of the most useful cookbooks you will ever own. There have been many regional cooking techniques that have been developed in the course of our culinary history. In each of our unique American regions, inspiring indigenous ingredients have been discovered. This book demonstrates a variety of elegant and delicious ways
to implement sound principles of good cooking."
-Allen Susser, chef-owner of Chef Allen's
"It is wonderful to see American regional cuisine receiving the recognition it deserves. In the last twenty years, this cuisine has been steadily refined until it is legitimately a separate and exciting element in the culinary world. This collection by The Art Institutes highlights hundreds of specialty recipes that truly define the diversity of the different regions across America."
-Mark Tarbell, chef-owner of Tarbell's
Most helpful customer reviews
11 of 13 people found the following review helpful.
Meh
By Kat Connors
If you want to know about the ingredients and history of food throughout the regions of America, this is a pretty good book. As a recipe book, however, it fails quite horribly. When using this text in class, amounts of ingredients had to be vastly adjusted; more often than not, I just found different recipes of the dish online because I couldn't trust any of the ones in there.
That being said, there are a few gems contained in it's pages. The bread pudding with whiskey sauce and banana pudding recipes are fantastic, as well as the kahlua pig recipe from the Hawaiian chapter.
Good as a reference book, not so much as a recipe book, so be warned.
14 of 18 people found the following review helpful.
Awful
By Cosmas Bisticas
This was one of my text books in culinary school and I have to say that it is the worst written book I have ever come across.
There is alot of useful information within that describes in detail the ingredients used in various parts of the country but if you are using it for the recipes, beware because there are numerous mistakes. If you can get it used, it can serve as a good reference book but that's about it.
2 of 2 people found the following review helpful.
What a frustrating book
By Christine
We use this book in my American Regional Cuisine class. I get so frustrated working with this book, and I'm still not sure why the Chef uses it, because he gets frustrated, too. The recipe layout conventions vary from recipe to recipe, almost like several different people wrote them (which they did, but consistency is key! Especially if you intend your book to be used as a textbook)! Often, I find myself asking Chef, "Why did the author do this?" or "Why wouldn't the author do this other technique?" Chef often disagrees with the recipes listed in the book, or straight out tells us not to use them, or modify them.
I do, however, give 2 stars. The history of each region is well laid-out, flows well, and is interesting. The book is well written, except for the recipes.
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