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American regional cooking for the professional chef

By: Haynes, David Sackett, Lou

0131109367 / 9780131109360
Laminated
641.5'973
28/03/2010
Only to order
28 cm 876 p.
general  Learn More

Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking.

Featuring over 300 master recipes, it examines the culture, products and cuisine of fifteen culinary regions-from New England to Hawaii-and the micro-cuisines that exist within each region.

Designed for the working chef, its recipes offer an ideal format based on how professionals actually cook in restaurants.

The authors' foodservice and education backgrounds give the book the scholarly knowledge and the professional experience needed to make it an authentic reference that meets the demands of today's culinary students.

BIC:

1KBB USA, WBN National & regional cuisine

Our price£86.20
RRP £104.49
Save 17.5%