American Regional Cuisines PDF Download

Author: Lou Sackett
Publisher: Prentice Hall
ISBN: 9780131109360
Category : Cookbooks
Languages : en
Pages : 0

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Book Description
For courses in American Regional Cooking or American Cuisine. 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.

Author: Patricia A. Heyman
Publisher: Prentice Hall
ISBN: 9780131708563
Category : Cooking
Languages : en
Pages : 0

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Book Description
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 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.

Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 1631494635
Category : Cooking
Languages : en
Pages : 632

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Book Description
Paul Freedman’s gorgeously illustrated history is “an epic quest to locate the roots of American foodways and follow changing tastes through the decades, a search that takes [Freedman] straight to the heart of American identity” (William Grimes). Hailed as a “grand theory of the American appetite” (Rien Fertel, Wall Street Journal), food historian Paul Freedman’s American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a “captivating history” (Drew Tewksbury, Los Angeles Times) of American culinary habits from post-colonial days to the present. The book is also filled with anecdotes that will delight food lovers: · how dry cereal was created by William Kellogg for people with digestive problems; · that Chicken Parmesan is actually an American invention; · and that Florida Key-Lime Pie, based on a recipe developed by Borden’s condensed milk, goes back only to the 1940s. A new standard in culinary history, American Cuisine is an “an essential book” (Jacques Pepin) that sheds fascinating light on a past most of us thought we never had.

Author: Betty Harper Fussell
Publisher: Penguin Group
ISBN: 9780140263329
Category : Cooking
Languages : en
Pages : 564

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Book Description
One of our most revered food writers presents the rich history and lore of American food, as experienced in her travels to six distinct regions of the country. In each of these regions, readers find communal rites and tribal dishes appropriate to the ecology--each with its own distinctive flavor, smell and feel. Photos.

Author: Martha Stewart
Publisher: Clarkson Potter
ISBN: 0770432972
Category : Cooking
Languages : en
Pages : 434

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Book Description
Martha Stewart, who has so significantly influenced the American table, collects her favorite national dishes--as well as the stories and traditions behind them--in this love letter to American food featuring 200 recipes. These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again. Organized geographically, the 200 recipes in Martha’s American Food include main dishes such as comforting Chicken Pot Pies, easy Grilled Fish Tacos, irresistible Barbecued Ribs, and hearty New England Clam Chowder. Here, too, are thoroughly modern starters, sides, and one-dish meals that harness the bounty of each region’s seasons and landscape: Hot Crab Dip, Tequila-Grilled Shrimp, Indiana Succotash, Chicken and Andouille Gumbo, Grilled Bacon-Wrapped Whitefish, and Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios. And you will want to leave room for dessert, with dozens of treats such as Chocolate-Bourbon Pecan Pie, New York Cheesecake, and Peach and Berry Cobbler. Through sidebars about the flavors that define each region and stunning photography that brings the foods—and the places with which we identify them—to life, Martha celebrates the unique character of each part of the country. With all the dishes that inspire pride in our national cuisine, Martha’s American Food gathers, in one place, the recipes that will surely please your family and friends for generations to come.

Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 505

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Book Description
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Author: Ruth Berolzheimer
Publisher:
ISBN:
Category : African American cooking
Languages : en
Pages : 788

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Book Description

Author: Editors of Cooking Light Magazine
Publisher: Time Home Entertainment
ISBN: 0848744888
Category : Cooking
Languages : en
Pages : 565

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Book Description
Cooking Light Lighten Up, America! is a celebration and discovery of regional American cooking, and the permission to eat the foods you love-it's the soul of American cooking made light. This collection of America's favorite fare offers healthy versions of classics new and old, memory-making recipes from all walks of life and regions, and returns the most beloved American dishes to the table. Lighten Up, America! follows Allison Fishman Task as she embarks on a cross-country road trip in search of the country's favorite classic dishes. Allison shows the reader how to take these regional recipes and make them lighter and healthier with a few simple substitutions and smart cooking techniques. From caramel-pecan sticky buns to reuben sandwiches to fried green tomatoes, this book teaches how to turn what might have been once-in-awhile favorites into everyday classics. Highlights Include: Classic American Dishes Made Lighter: Readers will rediscover regional American cooking and eat the food they love through more than 150 delicious recipes from coast to coast. All with complete nutrition analysis. Regional Culinary Traditions: Join Allison as she tells delightful and tantalizing stories behind some of our most beloved regional dishes. Each story gives insight into regional flavor and color while celebrating iconic fare like Memphis barbecue, New Orleans gumbo, and Iowa pork tenderloin sandwiches. Insider's View of Festivals and Food Fairs: Allison also visits food fairs and festivals, so you'll get a behind- the-scenes look at some of the more unusual foods this great country has to offer such as wild boar nachos, bear meatloaf, and dandelion soup. Food Born In America: Allison will share inspiring stories about the many American entrepreneurs and home cooks who conceived and popularized recipes and ingredients. Take the Philly cheesesteak, cobb salad, and stove top stuffing-just to name a few-all crafted through the ingenuity of American food lovers.

Author: Lucy Lean
Publisher: Welcome Books
ISBN: 1599621010
Category : Cooking
Languages : en
Pages : 322

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Book Description
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.

Author: Chuck Williams
Publisher: Oxmoor House
ISBN: 9780848730598
Category : Cooking
Languages : en
Pages : 0

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Book Description
A collection of recipes for contemporary American cooking, including soups and salads, appetizers, fish and shellfish, poultry and meats, vegetables, beans and grains, and desserts. Includes photographs, a glossary, and features articles.