It features over 250 savory and sweet recipes of the most popular and memorable dishes from eleven regional culinary traditions--including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisines of California and Hawaii. Organized by region, 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 to serious home cooks will find that the clear, easy-to-follow instructions leave nothing to chance when preparing these mouthwatering recipes.

"What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one!"
--From the Foreword by Chef Martin Yan, TV host of Yan Can Cook

 

 

 

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