Culinary, Hospitality, Travel & Tourism

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.  

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.  

Hallmark Features

A consistent organization to each chapter–emphasizes the history, evolution and development of America’s regional cuisines.

• Divides each chapter into six sections: history, topography, common food ingredients, cooking methods, information about the states of the region, and general characteristics of the cuisine.
• Helps students clearly see the development of the cuisine and makes the text easy to teach from. 

Over 200 author tested recipes–plus contributions by working chefs in the various regions.

• Offer the opportunity to learn cooking techniques and methods from masters.
• Provide proven recipes that have been tested for their quality and style.

 Recipes cover all segments of the menu–and are included for each region.

• Allow students to prepare a buffet for each region including first course, soup, salad, several entrées, vegetables, starch, bread, and desserts.
• Include a collection of 15 to 20 recipes from each region.  

Recipes highlight traditional dishes with contemporary twists–and have been submitted by working chefs from various regions.

• Show the creativity and craft that comes with the profession.
• Foster one’s own creativity by showing how to transform classic regional recipes into contemporary cuisine, using modern, innovative twists. 

Photographs accompany numerous recipes throughout–and add interest and clarity.

• Provide visual images that make recipes easier to interpret and prepare. 

Cooking methods–appear at the top of each recipe.

• Removes the fear of trying new recipes by categorizing all recipes into one of six methods of cooking: braise, bake/roast, grill/broil, boil/simmer/poach/steam, sauté, and /or deep-fry.  

A wine pairing accompanies each first course and entrée–throughout the text.

• Includes at least three types of wine that successfully match the dish and a specific wine suggestion from a winery in the region.
• Reinforces the importance of wine with food service and helps students learn which wines complement various dishes. 

Summarizing Charts–end each chapter.

• Reinforce key characteristics of each region and its cuisine. 

Sidebars–appear within each chapter.

• Makes reading lively and provides antidotes and interesting facts about the food of the region.  

A unique Chapter 13, The Melting Pot–appears in the text.

• Addresses the large cities and areas that have attracted large numbers of immigrants from specific ethnic groups.
• Reflects current trends in demographics and culinary trends, making the text comprehensive and timely.

International Cooking: A Culinary Journey–is a companion to this text. 

• Follows the same format as the popular International Cooking text and makes it easy for students and professors to address these two important courses.

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

American Regional Cuisine (Culinary Arts)

American Regional Cooking: A Culinary Journey examines America’s regions and cooking styles–providing an understanding of not only flavor concepts, but how cuisines have developed and evolved. A companion text to International Cooking: A Culinary Journey, this textbook follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and regions.

Key Features: 

• Over 200 tested recipes cover all segments of a complete menu, offering traditional dishes and some recipes with contemporary twists on the traditional. 
• Additional recipes contributed by chefs Todd English, Charlie Palmer, Kathy Cary, Mark Militello, Todd Slossberg, and Peter Merriman.
• List of web sites for more information about the regions, history, and recipes
• Wine pairings, accompanying photographs, and sidebars heighten students’ understanding of each cuisine.     

View a Sample Chapter PDF:

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• American Regional Cooking, CourseSmart eTextbook
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  © 2009 | Prentice Hall | Electronic Book; 480 pages | Estimated Availability: 08/15/2008
  ISBN-10: 0135006058 | ISBN-13: 9780135006054
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