American Regional Cooking
Author: Patricia A Heyman
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 entrées, 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, sauté, and /or deep-fry. Excellent for anyone interested in American regional cooking!
Table of Contents:
Table of Contents:
1. History
2. New England
Maine, Vermont, New Hampshire, Massachusetts, Connecticut, and Rhode Island
3. Middle Atlantic States
New York, Pennsylvania, New Jersey, Delaware, and Maryland
4. Southern States
Virginia, West Virginia, North Carolina, South Carolina, Kentucky, Tennessee, Georgia, Alabama, Mississippi, and Arkansas
5. Florida
6. Louisiana
7. Midwestern States
Wisconsin, Michigan, Ohio, Indiana, Illinois, Minnesota, Iowa and Missouri
8. Plains States
North Dakota, South Dakota, Nebraska, Kansas, and Oklahoma
9. Southwestern States
Texas, New Mexico, and Arizona
10. Mountain States
Montana, Wyoming, Colorado, Idaho, Utah, and Nevada
11. Pacific Northwest, Alaska, and Hawaii
Washington, Oregon, Alaska, and Hawaii
12. California
13. The Melting Pot
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Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook
Author: Donald V Laconi
A basic text-workbook for the food preparation lab portion of the "foodservice fundamentals" course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions.
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