American Regional Cuisine

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

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American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.

Book Details

Country: US
Published: 2015-03-30
Publisher: John Wiley & Sons
Author(s):The International Culinary Schools at The Art Institutes Michael F. Nenes
Language: English
Pages: 496
Categories:Cooking / Methods / General Cooking / General Cooking / Courses & Dishes / General
Available Formats:
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