American Regional Cuisine, 3rd Edition

American Regional Cuisine, 3rd Edition

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

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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.”

Introduction v

Acknowledgments viii
The Cuisine of New England
The Cuisine of the Mid-Atlantic
The Cuisine of the South
Floribbean Cuisine
Louisiana’s Cajun and Creole Cuisines
The Cuisine of the Central Plains
Texas and Tex-Mex Cuisine
The Cuisine of the Southwest and the Rocky Mountain Region
The Cuisine of California
The Cuisine of the Pacific Northwest
The Cuisine of Hawaii
Basic Culinary Vocabulary
Sustainability Key Terms

References

Index

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