American Regional Cuisine by Art Institutes
American Regional Cuisine, Second Edition is the clear and comprehensive guide to the different regions and trends that comprise America's regional cuisines. It discusses the history, culture, and evolution of the different cuisines while including their classic recipies.
The Art Institutes (srtinstitutes.edu), with 21 educational institutions located throughout North America, provide an important source of design, media art, fashion, and culinary arts professionals for over 40 years. Since 1991, The Art Institutes system has offered culinary arts programs, with 21 locations currently offering programs in culinary arts.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.
| SKU | Unavailable |
| ISBN 13 | 9780471682943 |
| ISBN 10 | 0471682942 |
| Title | American Regional Cuisine |
| Author | Art Institutes |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley & Sons Inc |
| Year published | 2006-03-01 |
| Number of pages | 576 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |