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.

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