American Regional Cuisines - Food Culture and Cooking

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Book Description Publication Date: September 1, 2011 | ISBN-10: 0131109367 | ISBN-13: 978-0131109360 | Edition: 1 Filled with colorful recipes and comprehensive information on American food culture and history, this book...
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Book Description

Publication Date: September 1, 2011 | ISBN-10: 0131109367 | ISBN-13: 978-0131109360 | Edition: 1

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.


 

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3 of 3 people found the following review helpful
 
5.0 out of 5 stars Expanding Your Culinary Horizons November 28, 2011
Format:Hardcover
This is a wonderful book for anyone interesting in going beyond the basics and really understanding the underpinnings of regional cuisines. Not only are the tantalizing recipes presented in a simple, concise manner, but the information offered about the ingredients, the culture behind the recipes and wonderful photographs will appeal to a wide range of those who love to cook. This book is fast becoming one of my standard references in the kitchen - a real inspiration to the practiced chef or the culinary novice.
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3 of 3 people found the following review helpful
 
5.0 out of 5 stars Impressive books for chefs November 20, 2011
Format:Hardcover
This book has been very carefully produced. The recipes are written with much detail, clear hints, and color coded information. The photographs are wonderful. One gets a very good idea of how the prepared dish will look. This book is aimed at chefs and those learning to cook in culinary schools. However, anyone with an interest in delicious flavors and easy to follow recipes will enjoy having this book ready to browse in the kitchen. The historical paragraphs and maps give just enough information about the origins of many of the cooking styles.

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- Link: http://www.amazon.com/American-Regional-Cuisines-Culture-Cooking/dp/0131109367
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