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American Regional Cooking, CourseSmart eTextbook

By Patricia A. Heyman

Published by Prentice Hall

Published Date: Aug 4, 2008

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For courses in American Regional Cooking or American Cuisine.


American Regional Cooking: A Culinary Journey examines America’s regions and cooking styles–providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. A companion text to International Cooking: A Culinary Journey, it follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and entire regions. Over 200 tested recipes cover all segments of the menu, with many offering contemporary twists to traditional dishes. Wine pairings, accompanying photographs, and sidebars heighten the students’ understanding of each cuisine and make it an excellent reference during their own culinary journey.  


Table of Contents

Table of Contents:

1.      History

2.      New England

Maine, Vermont, New Hampshire, Massachusetts, Connecticut, and Rhode Island

3.      Middle Atlantic States

New York, Pennsylvania, New Jersey, Delaware, and Maryland

4.      Southern States

Virginia, West Virginia, North Carolina, South Carolina, Kentucky, Tennessee, Georgia, Alabama, Mississippi, and Arkansas

5.      Florida

6.      Louisiana

7.      Midwestern States

Wisconsin, Michigan, Ohio, Indiana, Illinois, Minnesota, Iowa and Missouri

8.      Plains States

North Dakota, South Dakota, Nebraska, Kansas, and Oklahoma

9.      Southwestern States

Texas, New Mexico, and Arizona

10.  Mountain States

Montana, Wyoming, Colorado, Idaho, Utah, and Nevada

11.  Pacific Northwest, Alaska, and Hawaii

Washington, Oregon, Alaska, and Hawaii

12.  California

13.  The Melting Pot

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American Regional Cooking, CourseSmart eTextbook
Format: Safari Book

$59.99 | ISBN-13: 978-0-13-500605-4