American Regional Cuisine, Second Edition
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More About This Title American Regional Cuisine, Second Edition
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The Art Institutes (srtinstitutes.edu), with 21 educational institutions located throughout North America, provide an important source of design, media art, fashion, and culinary arts professionals for over 40 years.
Since 1991, The Art Institutes system has offered culinary arts programs, with 21 locations currently offering programs in culinary arts.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.
Since 1991, The Art Institutes system has offered culinary arts programs, with 21 locations currently offering programs in culinary arts.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.
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.
