American Regional Cuisine

From the Foreword by Chef Martin Yan TV host of Yan Can Cook

This remarkable new edition of American Regional Cuisinecelebrates the diversity, distinction, and delectable essences ofAmerican cooking from New England Clam Chowder to CarolinaPulled Pork Barbecue, from Floribbean Grouper with Black Bean,Jicama, and Corn Salsa to San Francisco Cioppino. This SecondEdition features a wealth of fascinating history about each region,and more than forty color photographs showing cooking techniquesand finished dishes.

American Regional Cuisine, Second Edition is both a goldmine ofattention–getting recipes and a guidebook to the finest regionalAmerican cooking. It features over 250 savory and sweet recipes ofthe most popular and memorable dishes from eleven regional culinarytraditions including Cajun and Creole cuisine, Tex–Mexcuisine, and the cuisines of California and Hawaii. Organized byregion, these recipes are drawn from every part of the menu,offering a range of complete meals for each culinary style.

Everyone from professional chefs and culinary students toserious home cooks will find that the clear, easy–to–followinstructions leave nothing to chance when preparing thesemouthwatering recipes.