American Regional Cuisine, Second Edition
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More About This Title American Regional Cuisine, Second Edition
English
Foreword by Martin Yan
Acknowledgments
Introduction
The Cuisine of New England
The Cuisine of the Mid-Atlantic States
The Cuisine of the South
Floribbean Cuisine
Cajun and Creole Cuisine
The Cuisine of the Central Plains
Texas and Tex-Mex Cuisine
The Cuisines of the Southwest and the Rocky Mountain Region
The Cuisine of California
The Cuisine of the Pacific Northwest
The Cuisine of Hawaii
Basic Recipes
Basic Culinary Vocabulary
References
Index.
