{"product_id":"american-regional-cuisine-isbn-9781118523964","title":"American Regional Cuisine","description":"\u003cp\u003e\u003ci\u003e\u003cb\u003eAmerican Regional Cuisine, Third Edition\u003c\/b\u003e\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eIntroduction v\u003cbr\u003e\u003cbr\u003eAcknowledgments viii\u003cbr\u003e\u003cbr\u003eThe Cuisine of New England 2\u003cbr\u003e\u003cbr\u003eThe Cuisine of the Mid-Atlantic 44\u003cbr\u003e\u003cbr\u003eThe Cuisine of the South 86\u003cbr\u003e\u003cbr\u003eFloribbean Cuisine 132\u003cbr\u003e\u003cbr\u003eLouisiana’s Cajun and Creole Cuisines 172\u003cbr\u003e\u003cbr\u003eThe Cuisine of the Central Plains 214\u003cbr\u003e\u003cbr\u003eTexas and Tex-Mex Cuisine 252\u003cbr\u003e\u003cbr\u003eThe Cuisine of the Southwest and the Rocky Mountain Region 304\u003cbr\u003e\u003cbr\u003eThe Cuisine of California 348\u003cbr\u003e\u003cbr\u003eThe Cuisine of the Pacific Northwest 386\u003cbr\u003e\u003cbr\u003eThe Cuisine of Hawaii 430\u003cbr\u003e\u003cbr\u003eBasic Culinary Vocabulary 469\u003cbr\u003e\u003cbr\u003eSustainability Key Terms 474\u003cbr\u003e\u003cbr\u003eReferences 481\u003cbr\u003e\u003cbr\u003eIndex 482\u003c\/p\u003e \u003cb\u003eThe Art Institutes\u003c\/b\u003e 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.\"","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988720369893,"sku":"NP9781118523964","price":74.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118523964.jpg?v=1761781324","url":"https:\/\/k12savings.com\/es\/products\/american-regional-cuisine-isbn-9781118523964","provider":"K12savings","version":"1.0","type":"link"}