American Regional Cooking for Eight or Fifty

Long thought of as no more than a rude collection of regional and ethnic dishes, American cuisine in the past half century has emerged as a highly refined gastronomic idiom. Celebrated the world over for the vast multicultural palette from which it draws its inspiration, its wholesomeness, and the variety and abundance of natural resources from which it derives its ingredients, American cooking is fast becoming preeminent among the world's great cuisines. And no book more magnificently illustrates why than American Regional Cooking for 8 or 50. Offering more than 200 recipes from seven gastronomic regions of the United States, it includes specialties from New England, the Mid-Atlantic states, the South, the Midwest, the West, the Northwest and Alaska, and California and Hawaii. Organized by region, the recipes include appetizers, soups, salads, meats, fish, and desserts with directions for preparing in large or small quantities-8 or 50. A chapter on nutrition includes healthy recipes with analyses of per-serving calories, fat, saturated fat, fiber, and sodium. Each section of the book includes regional low-cholesterol recipes. All measurements are given in both English and metric units. American Regional Cooking for 8 or 50 also contains a chapter on American wines, and wine recommendations are provided for all entrées. An introductory chapter offers a fascinating history of gastronomy, focusing on the development of American cuisine. In the final chapter, the authors give their vision of the future of American cuisine. Lavishly illustrated with 32 tantalizing full-color photographs, American Regional Cooking for 8 or 50 is a joyous celebration of American cuisine. It is sure to become an essential sourcebook of ideas for restaurants, caterers, and home entertaining.Karousos, George is the author of 'American Regional Cooking for Eight or Fifty' with ISBN 9780471570851 and ISBN 0471570850.