American Regional Cuisine

By The Art Institutes. Third Edition. Grade 6 and up.

This book discusses the history, culture, and evolution of the different cuisines in each region of America. Regions include New England, Mid-Atlantic, Deep South, Florida/Caribbean, Cajun and Creole, Central Plains, Tex Mex, Southwest, California and Hawaii, and the Pacific Northwest. Classic recipes, included for each region, that allow the reader to create a complete meal from that area. Includes 250 recipes and the history of each region. 576 pages, 7-1/2 in. x 9-1/2 in. Hardcover. Copyright 2016.