American Regional Delicacies (HQ PDF)
English | Mar. three, 2006 | ISBN: 0471682942 | 596 Pages | HQ PDF | 11.9 MB
"What follows is perception into, and particulars of, what makes every American culinary area distinctive. When you put together these dishes and take a chew, the flavors and tastes will reinforce every part you learn. It is a historical past, anthropology, and cooking class multi functional!" –From the Foreword by Chef Martin Yan, TV host of Yan Can Prepare dinner This exceptional re-creation of American Regional Delicacies celebrates the range, distinction, and delectable essences of American cooking–from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Version includes a wealth of fascinating historical past about every area, and greater than forty colour pictures displaying cooking methods and completed dishes. American Regional Delicacies, Second Version is each a goldmine of attention-getting recipes and a guidebook to the best regional American cooking. It options over 250 savory and candy recipes of the preferred and memorable dishes from eleven regional culinary traditions–together with Cajun and Creole delicacies, Tex-Mex delicacies, and the cuisines of California and Hawaii. Organized by area, these recipes are drawn from each a part of the menu, providing a variety of full meals for every culinary fashion. Everybody from skilled cooks and culinary college students to critical residence cooks will discover that the clear, easy-to-follow directions depart nothing to probability when getting ready these mouthwatering recipes.