Download American Regional Cuisine
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American Regional Cuisine
Download American Regional Cuisine
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About the Author
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."
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Product details
Hardcover: 496 pages
Publisher: Wiley; 3 edition (March 30, 2015)
Language: English
ISBN-10: 1118523962
ISBN-13: 978-1118523964
Product Dimensions:
8.3 x 0.9 x 11 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
7 customer reviews
Amazon Best Sellers Rank:
#631,165 in Books (See Top 100 in Books)
Just read the info on the pages, these recipes are the best I have used to date.
Looked brand new. Packaged well. Happy with purchase!!
over priced needed for college couldn't rent it.
Great conditions and fast I love this book
Same as above. No change.
This is a great book, and I have learned a lot from it. It is important to remember, however, that this a textbook (and not an introductory one at that). It does assume the reader has mastered many basic and advanced cooking techniques and the recipes have not been simplified for use by a person with only a limited knowledge of advanced cooking techniques. If that is what you are looking for then you want a cookbook, not a culinary arts textbook.
I bought this because I wanted to explore the regional variations of American cuisine. My version is dated 2002, so it may have been improved in the more recent editions. My edition is not for the casual cook. I’m pretty good at cooking, but I found some of the instructions rather perplexing. Take this example from Shaker-Style Turkey Cutlets, for example: I’m supposed to use clarified butter (OK, not so bad) and tomaqto concassee for the ingredients. No explanation of what tomato concassee is. I’m also supposed to use 15 oz. of brown stock, described on another page, which includes boiling down meat bones for 8 hours. OK, definitely gotta start this recipe at least a day in advance. Then the instructions tell me to “deglaze the pan with white wine and add the veal jus lie. Reduce the liquid to a nappe consistency.â€. We’re cooking turkey here. What’s the veal jus lie? What is a nappe consistency? (NOTE: my keyboard doesn’t allow for vowels with accent marks. I should have them on the last e in concassee and the e’s in jus lie and nappe). The recipes look yummy, and I appreciate the regional focus, but I don’t know that I’ll be using this book very often, other than to get inspiration — and then look on the internet for a similar but simpler recipe.
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