American Regional Cuisine

American Regional Cuisine, Third Editioncombines 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.

• International Cuisine
• Garde Manger: The Art and Craft of the Cold Kitchen
• On Baking (Update): A Textbook of Baking and Pastry Fundamentals (3rd Edition)
• Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
• Baking and Pastry: Mastering the Art and Craft
• Remarkable Service
• ManageFirst: Hospitality Human Resources Management & Supervision with Answer Sheet (2nd Edition)
• Professional Cooking
• Techniques of Healthy Cooking
• Nutrition for Foodservice and Culinary Professionals