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American Regional Cooking A Culinary Journey by Patricia Heyman - Hardcover
438.00 EGP

American Regional Cooking A Culinary Journey by Patricia Heyman - Hardcover

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438.00 EGP 

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Category Type
Cook
ISBN
9780131708563
Author
Patricia Heyman
Publisher
Prentice Hall
Description:

Examines America's regions and cooking styles-providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. A companion to international cooking: a culinary journey, it follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and entire regions. Over 200 ...

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PRODUCT INFORMATION

  •  

    Specifications

    Category Type
    Cook
    ISBN
    9780131708563
    Item EAN
    2724445843418
    People
    Author
    Patricia Heyman
    People
    Publisher
    Prentice Hall
    Category Type
    Cook
    ISBN
    9780131708563
    Item EAN
    2724445843418
    People
    Author
    Patricia Heyman
    People
    Publisher
    Prentice Hall
    Technical Information
    Binding
    Hardcover
    Languages and countries
    Book Language
    English
    Read more
  •  

    Description:

    Examines America's regions and cooking styles-providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. A companion to international cooking: a culinary journey, it follows a concise format that explains the history, topography, prevalent foods,

    Examines America's regions and cooking styles-providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. A companion to international cooking: a culinary journey, it follows a concise format that explains the history, topography, prevalent foods, ingredients, cooking methods, and characteristics of specific states and entire regions. Over 200 tested recipes cover all segments of the menu, with many offering contemporary twists to traditional dishes. Wine pairings, accompanying photographs, and sidebars heighten the readers, understanding of each cuisine and make it an excellent reference during their own culinary journey. Emphasizes the history, evolution and development of America's regional cuisines. Over 200 tested recipes offer the opportunity to learn cooking techniques and methods from masters. Recipes cover all segments of the menu allowing students to prepare a buffet for each region including first course, soup, salad, several entrees, vegetables, starch, bread, and desserts. Photographs accompany each recipe. Removes the fear of trying new recipes by categorizing all recipes into one of six methods of cooking: braise, bake roast, grill broil, boil simmer poach steam, saute, and or deep-fry.

    Product Features:
    • Category Type: Cook
    • Author: Patricia Heyman
    • ISBN: 9780131708563
    • Binding: Hardcover
    • Book Language: English
    • Publisher: Prentice Hall
    • Dimensions (HxWxD): 28.1 x 21.6 x 2.2 cm
    • Edition: First
    • Product Weight: 1120 g
    • Publication Year: 2008
    • Book Origin: United States
    • Number of Pages: 448
 

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