0-471-68294-2
0-471-79084-2
0471682942
0471790842
978-0-471-68294-3
978-0-471-79084-6
9780471682943
9780471790846
A01=Michael F. Nenes
A01=The International Culinary Schools at The Art Institutes
american regional menu
Author_Michael F. Nenes
Author_The International Culinary Schools at The Art Institutes
cajun
Category=WBN
central plains cuisine
creole cuisine
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
floribbean
florida cuisine
hawaiian cuisine
International culinary schools
louisiana cuisine
mid-atlantic cuisine
midatlantic cuisine
midwestern cuisine
new england cuisine
pacific northwest cuisine
regional menus
southern cuisine
southwestern cuisine
tex-mex cuisine
texas cuisine
Product details
- ISBN 9781118523964
- Weight: 1565g
- Dimensions: 221 x 282mm
- Publication Date: 16 Jun 2015
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Hardback
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American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.
The Art Institutes are located nationwide, providing an important source of design, media arts, fashion, and culinary professionals for over 35 years, with more than 125,000 graduates. Since 1991, The Art Institutes system has offered Culinary Arts programs, with 19 locations currently offering programs in culinary arts and several offering culinary arts management. 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. In addition, The Art Institutes California - Los Angeles campus was recently featured on the Food Network's reality series, "Cooking School Stories."
