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American Regional Cuisines: Food Culture and Cooking
Haynes, David; Sackett, Lou
€ 203.17
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Description for American Regional Cuisines: Food Culture and Cooking
hardcover. Num Pages: 912 pages, illustrations. BIC Classification: 1KBB; WBN. Category: (P) Professional & Vocational. Dimension: 283 x 236 x 34. Weight in Grams: 2428.
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 ... Read more
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 ... Read more
Product Details
Format
Hardback
Publication date
2012
Publisher
Pearson United States
Number of pages
912
Condition
New
Number of Pages
912
Place of Publication
, United States
ISBN
9780131109360
SKU
V9780131109360
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-41
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