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American Regional Cuisine - The International Culinary Schools at the Art Institutes, and Holling-Morris, Cynthia
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New England clam chowder ...New Orleans gumbo ...Southern fried green tomatoes ...Texas barbecue ...Each region of the United States has its own cuisine, with distinctive ingredients, techniques, and recipes. From north to south and from east to west, American Regional Cuisine explores this tremendous culinary diversity in a comprehensive cookbook and guide to the nation's cuisines. By placing each cuisine within its historical and cultural context, the book offers readers a deeper understanding of each cooking style and ...

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American Regional Cuisine 2015, Wiley

ISBN-13: 9781118523964

3rd Revised edition

Hardcover

American Regional Cuisine 2006, John Wiley & Sons, Hoboken, NJ

ISBN-13: 9780471682943

2nd edition

Hardcover

American Regional Cuisine 2006, John Wiley & Sons Inc, New York

ISBN-13: 9780471790846

2nd Edition

Hardcover

American Regional Cuisine 2002, John Wiley & Sons, New York, NY

ISBN-13: 9780471405443

Hardcover