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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.
| Best Sellers Rank | #394,860 in Books ( See Top 100 in Books ) #52 in Hawaiian Cooking, Food & Wine #7,206 in Culinary Arts & Techniques (Books) #27,706 in Textbooks (Special Features Stores) |
| Customer Reviews | 4.7 out of 5 stars 73 Reviews |
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