The Art Institutes

Author: The Art Institutes

Edition Number: 2

ISBN: 9780471682943

This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking-from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Edition features beautiful, informative maps of each region, a wealth of fascinating history, and more than forty-five color photographs showing cooking techniques and finished dishes.

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