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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.

• ISBN-10: 1118523962

• ISBN-13: 9781118523964

• Authors: The International Culinary Schools at The Art Institutes, Michael F. Nenes

• Publisher: John Wiley & Sons

• Publication Day: 2015-03-30

• MSRP:

Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.

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