American Regional Cuisine, Third Edition
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American Regional Cuisine, Third Editioncombines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.


The Art Institutes are located nationwide, providing an important source of design, media arts, fashion, and culinary professionals for over 35 years, with more than 125,000 graduates. Since 1991, The Art Institutes system has offered Culinary Arts programs, with 19 locations currently offering programs in culinary arts and several offering culinary arts management. The Culinary Arts program at The Art Institutes features professional kitchen environments and, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day beginning with tool usage, kitchen procedures, basic cooking, nutrition, and management courses. In addition, The Art Institutes California - Los Angeles campus was recently featured on the Food Network's reality series, "Cooking School Stories."


Introduction v

Acknowledgments viii

The Cuisine of New England 2

The Cuisine of the Mid-Atlantic 44

The Cuisine of the South 86

Floribbean Cuisine 132

Louisiana’s Cajun and Creole Cuisines 172

The Cuisine of the Central Plains 214

Texas and Tex-Mex Cuisine 252

The Cuisine of the Southwest and the Rocky Mountain Region 304

The Cuisine of California 348

The Cuisine of the Pacific Northwest 386

The Cuisine of Hawaii 430

Basic Culinary Vocabulary 469

Sustainability Key Terms 474

References 481

Index 482