Loading...

American Regional Cuisine, 3rd Edition

The International Culinary Schools at The Art Institutes, Michael F. Nenes 

ISBN: 978-1-118-52396-4

March 2015

496 pages

Digital Evaluation Copy

Request Digital Evaluation Copy
To Purchase this product, please visit
https://dev.store.wiley.com/en-us/American+Regional+Cuisine%2C+3rd+Edition-p-9781118523964

American Regional Cuisine, 3rd Edition

The International Culinary Schools at The Art Institutes,Michael F. Nenes

E-Book Rental (150 Days)
978-1-118-80278-6R150
March 2015
$29.00
E-Book
978-1-118-80278-6
March 2015
$70.00
Hardcover
978-1-118-52396-4
March 2015
$90.95
Description

American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.

Related Resources
Instructor
View Instructor Companion Site
Contact your Rep for all inquiries
Student
View Student Companion Site
About the Author
The Art Institutes are located nationwide, providing an important source of design, media arts, fashion, and culinary professionals for over 35 years, with more than 125,000 graduates. Since 1991, The Art Institutes system has offered Culinary Arts programs, with 19 locations currently offering programs in culinary arts and several offering culinary arts management. 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. In addition, The Art Institutes California - Los Angeles campus was recently featured on the Food Network's reality series, "Cooking School Stories."
New to Edition
  • Adopts a new focus on sustainability as it relates to the culinary industry.
  • Each traditional regional chapter will now be complemented with one new contemporary menu and accompanying recipes for added diversity—for a total of three complete menus.
  • Menu coverage includes new information on how the menus were developed and why any special ingredients were used in their development
  • Upgraded to a 4-color text with 125 new full color plated dish photographs—this is in response to AI request and reviewer recommendations to depict regional dishes in a more visually appealing and contemporary style.
Features
  • Discusses the history, culture, and evolution of the different cuisines in each region of America
  • Only book that is organized by region of the U.S.
  • 250 total recipes from eleven regional culinary traditions
  • One of the few books in this topic area that is appropriate for the culinary student
  • Well-known chefs and restaurateurs introduce the cuisine of each region
  • Establishes a cultural and historical context and describes the indigenous ingredients, unusual techniques, and special touches that give each style of cooking its unique signature
To Purchase this product, please visit
https://dev.store.wiley.com/en-us/American+Regional+Cuisine%2C+3rd+Edition-p-9781118523964