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

Published by Pearson (21 November 2011) © 2012

  • Lou Sackett
  • David Haynes
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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

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