American Regional Cuisine: A Culinary Journey Through the United States, 3rd Edition

By Jane and Michael Stern

American Regional Cuisine: A Culinary Journey Through the United States, 3rd Edition, by Jane and Michael Stern, is a comprehensive guide to the diverse and delicious cuisine of the United States. The book is divided into eight regions, each of which is explored in depth through recipes, interviews with local chefs, and profiles of iconic restaurants. The result is a fascinating and informative look at the culinary traditions of this vast and varied country.

American Regional Cuisine, 3rd Edition

by Michael F. Nenes

4.8 out of 5

Language	:	English
File size	:	19609 KB
Print length	:	496 pages
Screen Reader	:	Supported

FREE

The Eight Regions of American Regional Cuisine

The eight regions of American Regional Cuisine are:

• New England
• Mid-Atlantic
• South
• Midwest
• Southwest
• West
• Northwest
• Hawaii

Each region has its own unique culinary identity, shaped by its history, geography, and culture. For example, New England is known for its seafood dishes, such as clam chowder and lobster rolls. The Mid-Atlantic region is home to a variety of cuisines, including Chesapeake Bay seafood, Pennsylvania Dutch cooking, and Amish fare. The South is known for its soul food, barbecue, and fried chicken. The Midwest is known for its comfort food dishes, such as macaroni and cheese and meatloaf. The Southwest is known for its Mexican-inspired dishes, such as tacos and burritos. The West is known for its produce-driven cuisine, such as California cuisine and Pacific Northwest cuisine. The Northwest is known for its seafood dishes, such as salmon and crab. Hawaii is known for its unique blend of Polynesian, Asian, and American cuisines.

The Recipes

American Regional Cuisine includes over 400 recipes, ranging from classic dishes to modern interpretations. The recipes are well-written and easy to follow, and they provide a great way to experience the flavors of the United States. Some of the standout recipes include:

• New England clam chowder
• Mid-Atlantic crab cakes
• Southern fried chicken
• Midwestern macaroni and cheese
• Southwestern green chile stew
• Western California salad
• Northwestern salmon with roasted vegetables
• Hawaiian poke

The Interviews and Profiles

In addition to the recipes, American Regional Cuisine includes interviews with local chefs and profiles of iconic restaurants. These interviews and profiles provide a fascinating glimpse into the culinary scene of the United States. For example, the book includes an interview with chef Thomas Keller of The French Laundry in Yountville, California, and a profile of Brennan's restaurant in New Orleans, Louisiana. These interviews and profiles are a great way to learn more about the people and places that have shaped the culinary landscape of the United States.

American Regional Cuisine: A Culinary Journey Through the United States, 3rd Edition, is a must-have for anyone who loves American food. The book is a comprehensive guide to the diverse and delicious cuisine of this vast and varied country. With over 400 recipes, interviews with local chefs, and profiles of iconic restaurants, American Regional Cuisine is a valuable resource for anyone who wants to explore the culinary traditions of the United States.

American Regional Cuisine, 3rd Edition

by Michael F. Nenes

4.8 out of 5

Language	:	English
File size	:	19609 KB
Print length	:	496 pages
Screen Reader	:	Supported

FREE