American Regional Cuisines: Food Culture and Cooking, 1st edition

Published by Pearson (November 21, 2011) © 2012

  • Lou Sackett
  • David Haynes
Products list
$89.99
Instant access

Access details

  • Instant access once purchased
  • Fulfilled by VitalSource
  • 180-day rental

Features

  • Add notes and highlights
  • Search by keyword or page
Products list
$154.66

Price Reduced From: $193.32

  • Print edition
  • Affordable rental option for select titles

Table of contents

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

Need help?Get in touch