American Regional Cuisine

Definitely saved money purchasing school books on Amazon.

Just read the info on the pages, these recipes are the best I have used to date.

Same as above. No change.

Great conditions and fast I love this book

loved it! thx

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.

over priced needed for college couldn't rent it.

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.”. 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.