cdc-coteauxdegaronne
» » American Regional Cuisines: Food Culture and Cooking
eBook American Regional Cuisines: Food Culture and Cooking ePub

eBook American Regional Cuisines: Food Culture and Cooking ePub

by David Haynes,Lou Sackett

  • ISBN: 0131109367
  • Category: Social Sciences
  • Subcategory: Politics
  • Author: David Haynes,Lou Sackett
  • Language: English
  • Publisher: Pearson; 1 edition (September 1, 2011)
  • Pages: 876
  • ePub book: 1718 kb
  • Fb2 book: 1318 kb
  • Other: lrf docx mobi docx
  • Rating: 4.4
  • Votes: 754

Description

Lou Sackett (Author), David Haynes (Author).

Lou Sackett (Author), David Haynes (Author). ISBN-13: 978-0131109360.

by Lou Sackett & David Haynes. On Food and Cooking - Harold Mcgee

by Lou Sackett & David Haynes. pdf On Food and Cooking Harold Mcgee On Food and Cooking. Dietary Reference Intakes. 306 Pages·2001·886 KB·21,601 Downloads·New! Since 1994, the Institute of Medicine's Food and Nutrition Board has been involved in developing. 139 Popular French Cuisine Recipes: Authentic, Extra Ordinary and Delicious French Cooking: Step by Step Guidebook on How to cook French Foods The Easy.

For courses in American Regional Cooking or American Cuisine. Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking. Featuring over 300 master recipes, it examines the culture, products and cuisine of fifteen culinary regions-from New England to Hawaii-and the micro-cuisines that exist within each region. Designed for the working chef, its recipes offer an ideal format based on how professionals actually cook in restaurants.

American Regional Cuisines book. Goodreads helps you keep track of books you want to read. Start by marking American Regional Cuisines: Food Culture and Cooking as Want to Read: Want to Read saving. Start by marking American Regional Cuisines: Food Culture and Cooking as Want to Read: Want to Read savin. ant to Read.

Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking.

Find many great new & used options and get the best deals for American Regional Cuisines: Food Culture and .

Louise Sackett, Lou Sackett, David Haynes. Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking

Louise Sackett, Lou Sackett, David Haynes. Featuring over 300 master recipes, it examines the culture, products and cuisine of fifteen culinary regions–from New England to Hawaii–and the micro-cuisines that exist within each region.

By Lou Sackett, David Haynes. Chapter one keys to understanding regional cuisines. Chapter two the plantation south. Chapter three new england.

Lou Sackett (Sackett, Lou). used books, rare books and new books. by Lou Sackett, David Haynes. Find all books by 'Lou Sackett' and compare prices Find signed collectible books by 'Lou Sackett'. American Regional Cuisines: Food Culture and Cooking. ISBN 9780131109360 (978-0-13-110936-0) Hardcover, Pearson, 2011. American Regional Cuisines: Food Culture and Cooking: ISBN 9780131109360 (978-0-13-110936-0) Hardcover, Pearson, 2011. Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation. by Lou Sackett, Jaclyn Pestka, Wayne Gisslen.

American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and La. .

American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and Latin Americans

Coupon

Comments

Rleillin Rleillin
This book is SUPER dry and textbook-y. I know it's a textbook, but man, it would be nice to have a textbook that didn't put me to sleep within 10 minutes.
Kea Kea
Perfect for my culinary school class.
Terr Terr
I got this for a class, but it turned out to be a great book. Really interesting.
Kamick Kamick
Excellent reference and recipe collection for anyone--culinary student or amateur cook--interested in the wide variety of cuisines in the US. Solid, understandable foundation on how cuisines develop and evolve.
Jelar Jelar
A great book teaching about the value of food culture and the fine cuisine that comes with it.
Velellan Velellan
Enjoyed this book even though it is a text book. :)
Cemav Cemav
I would highly recommend this text book to anyone wanting to learn more about American Regional Cuisines and try their hand at new dishes and also get a bit of history too.
This important culinary reference book is a valuable addition to anyones cookbook library. The photographs are inspiring - the cultural history illuminating and the recipes clear and doable. And this review is coming from an amateur cook. Kudos to the authors.