Customer Reviews

American Regional Cuisine

5 star:		(3)
4 star:		(0)
3 star:		(1)
2 star:		(2)
1 star:		(1)

 

 

If you want to know about the ingredients and history of food throughout the regions of America, this is a pretty good book. As a recipe book, however, it fails quite horribly. When using this text in class, amounts of ingredients had to be vastly adjusted; more often than not, I just found different recipes of the dish online because I couldn't trust any of the ones in there.

That being said, there are a few gems contained in it's pages. The bread pudding with whiskey sauce and banana pudding recipes are fantastic, as well as the kahlua pig recipe from the Hawaiian chapter.

Good as a reference book, not so much as a recipe book, so be warned.

This was one of my text books in culinary school and I have to say that it is the worst written book I have ever come across.
There is alot of useful information within that describes in detail the ingredients used in various parts of the country but if you are using it for the recipes, beware because there are numerous mistakes. If you can get it used, it can serve as a good reference book but that's about it.

Dated material.
Useful information.
Can use information as base and decontruct or put a modern spin presentation and menu.

This is the best book I have ever bought from Amazon for my school course. It not only tells you a little history on each region, but it also has recipes for all the regions along with pictures. The recipes are wonderful and delicious. I have made several dishes from different regions. My favorite is Jambalaya and Wisconsin Cheddar & Beer Soup. I recommend this book to anyone taking culinary and hospitality.
thanks gem

I have made several recipes from this book and have not had the problems other reviewers had. The measurements for the recipes are in weight and volume and so far seem to be accurate. I find them all to be pretty straightforward. The methods discussed in this book give the reader a great base for making the dishes your own. If you don't like something in a recipe, change it. Cooking should be creative and artistic. Plating options displayed in the book are beautiful and give your "at home cooking" a "restaurant" look.

The Art Institute American Regional, the best reference tool. I own a copy and I recomend it to you.

I order a book threw eBay last month but this seller didnot send me the book. Finally I mailed him. he respond my mail: I mailed again and he is not response till.


suman dahal